I make a lot of burgers at home, but smash burgers on the Blackstone are the ones my family keeps asking for again and again. Something about that hot flat griddle changes everything. The edges get crispy, the cheese melts perfectly, and the whole thing cooks ridiculously fast.
The first time I made them I actually messed them up a little. I pressed too gently because I was worried about squishing the meat too much. Turns out that’s the opposite of what smash burgers need. Once I learned to really press down hard, the crispy edges showed up and suddenly these burgers tasted like something from a burger joint.
Another reason I love making these is how quick they are. I’m not joking when I say the burgers themselves cook in about five minutes. If dinner feels rushed or people are already hungry, smash burgers are one of the easiest ways to get food on the table without cutting corners on flavor.
And if you have a griddle like a Blackstone, it gets even better. You can cook several burgers at once, which makes it perfect when friends come over or when everyone in the house suddenly wants seconds.
Ingredients I Used for the Recipe
- 2 pounds 80/20 ground beef – the fat keeps the burgers juicy and helps create those crispy edges when smashed on the griddle.
- 4 teaspoons seasoning salt – I usually use a basic seasoning salt to give the beef quick flavor while it cooks.
- 8 slices American cheese – this melts beautifully and creates that classic creamy burger layer.
- 4 hamburger buns – sesame seed buns or brioche both work great and hold everything together.
- 1 small onion, sliced (optional) – adds a little sharp bite if you like onions on burgers.
- Pickles – for crunch and tang that balances the richness of the meat.
- Ketchup, mustard, or mayo – simple condiments that finish the burger.
- Lettuce leaves (optional) – adds freshness and a little crunch.
A Few Things I Learned Before Cooking
The biggest lesson I learned about smash burgers is preparation. Everything needs to be ready before the griddle even turns on. These burgers cook so quickly that there’s no time to slice toppings or hunt for buns once the meat hits the surface.
I also learned not to overwork the beef. When I first started making burgers years ago, I treated the meat like meatloaf and packed it tightly. Smash burgers are the opposite. I roll the meat into loose balls and leave them alone.
The fat content matters too. Lean beef just doesn’t create the same crispy edges. The slightly fattier ground beef makes the burgers juicy while the outside browns beautifully on the hot griddle.
How to make Blackstone Smash Burgers?
Step 1 – Prep the beef
I start by dividing the ground beef into eight portions, about a quarter pound each. Then I gently roll them into loose balls. I don’t pack them tightly because that can make the burgers dense instead of tender.
At this stage I also get the toppings ready, slice onions, and set out the buns. Once the cooking starts, things move quickly.
Step 2 – Heat the griddle
I heat the Blackstone griddle to medium high heat. The surface should be hot enough to sear the beef right away. Usually I aim for around 375°F.
Then I add a light squirt of oil to the surface so the burgers don’t stick and to help with browning.
Step 3 – Place the beef on the griddle
I set the beef balls on the hot griddle with plenty of space between them. On my griddle I can cook about six at once comfortably.
Right away you can hear that sizzle. That sound is exactly what you want.
Step 4 – Smash the burgers
This is the fun part. I place a small piece of parchment paper over each ball of beef and press down hard using a burger press or sturdy spatula.
I really put my weight into it. The goal is a thin patty with slightly thinner edges. Those thin edges are what turn crispy and delicious.
Step 5 – Season the patties
Once the burgers are smashed flat, I sprinkle seasoning salt over the tops. I don’t go too heavy, but enough to flavor the meat.
Within a minute or two the edges start browning and forming that crust that makes smash burgers special.
Step 6 – Flip the burgers
When the edges look crispy and dark golden, I slide a metal spatula underneath and flip the patties.
Sometimes they stick slightly, so I scrape firmly underneath. That crust is worth saving.
The second side cooks very quickly. Usually about a minute.
Step 7 – Add cheese and toast the buns
Right after flipping, I place a slice of cheese on each burger. The heat from the griddle melts it fast.
At the same time I place the buns cut side down on the griddle to toast. If they’re lightly buttered beforehand they toast even better.
Step 8 – Build the burgers
Once the cheese melts and the buns toast, I start assembling.
I usually place lettuce on the bottom bun first, then two smash patties stacked together. After that I add pickles, onions, and whatever sauce everyone wants that night.
Top bun goes on last and dinner is ready. Honestly the hardest part is keeping people from grabbing them before everyone else sits down.
Tips I Learned After Making These Many Times
Press harder than you think
I used to be gentle when smashing the burgers. Big mistake. Pressing firmly is what creates the thin edges that get crispy.
If the edges are thick, the burger will taste more like a regular grilled burger instead of a smash burger.
Use parchment paper
One small square of parchment paper between the press and the beef makes a huge difference. Without it, the meat sticks to the press and lifts up when you try to remove it.
I usually tear one sheet into smaller squares and reuse them for several patties.
Don’t flip too early
The crust needs a minute or two to develop. If you flip too soon, you lose that crispy layer.
I wait until the edges look browned and slightly lacy. That’s the sign they’re ready.
Toast the buns
I skipped this step once when I was in a hurry. The burgers were still good, but the toasted buns really add texture.
Soft bun plus crispy burger plus melted cheese. That combination is hard to beat.
Stack two patties
Smash burgers are thin by design. Stacking two patties with cheese between them makes the burger feel more satisfying without losing that crispy edge.
That’s usually how I serve them now.
They cook incredibly fast
The first time I made smash burgers I was shocked by how quickly everything happened. From raw meat to finished burgers takes about five minutes.
Now I treat it like a quick cooking sprint. Everything ready, griddle hot, burgers smashed, flip, cheese, done.
And honestly that speed is part of why I love this recipe so much. It feels fun, a little messy, and incredibly rewarding when that first crispy burger hits the plate.
Blackstone Smash Burgers Recipe
Description
Blackstone Smash Burgers are just as good as they look! Full of flavor, these burgers have crispy edges and are super cheesy. Plus, they cook in five minutes. If you're looking for a fun, family-friendly quick dinner, making Smash Burgers on the griddle is the way to go.
ingredients
Instructions
-
Have a cutting board or platter ready to transfer burgers – these cook very quickly.
-
Divide ground beef into eight 1/4 lb portions and form into loose balls. Do not overwork or compact the meat.
-
Heat Blackstone griddle to medium-high heat (about 375°F / 190°C). Add a light squirt of oil to the surface.
-
Place beef balls on the hot griddle, spaced as far apart as possible. Cook in batches if needed (about 6 patties fit on a 28-inch griddle).
-
Smash each patty: Place a small piece of parchment paper over a beef ball, then press firmly with a burger press or heavy spatula. Roll the press around the edges to thin them for crispy edges while keeping the center slightly thicker. Remove press and parchment. Repeat for all patties.
-
Sprinkle all smashed patties generously with seasoning. Edges will begin to brown and crisp within 1-2 minutes.
-
Once edges form a deep brown crust, flip burgers firmly with a large metal spatula. Cook for 1 minute on the second side.
-
Place one slice of cheese on each patty. If toasting buns, place them cut-side down on the griddle now. Turn heat off – residual heat will melt cheese and toast buns perfectly.
-
Assemble burgers: Place bottom bun on platter, add lettuce, top with one or two cheesy patties, then add desired toppings (pickles, onion, tomato, condiments) and crown with top bun.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 685kcal
- % Daily Value *
- Total Fat 42gg65%
- Saturated Fat 18gg90%
- Trans Fat 1.5gg
- Cholesterol 140mgmg47%
- Sodium 980mgmg41%
- Potassium 520mgmg15%
- Total Carbohydrate 32gg11%
- Dietary Fiber 2gg8%
- Sugars 6gg
- Protein 38gg76%
- Calcium 25% mg
- Iron 20% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For best results: Use 80/20 ground beef – the fat content creates those signature crispy, lacy edges.
- Don't skip the parchment: It prevents the press from sticking and makes cleanup easier.
- High heat is key: Preheat your griddle well to achieve a proper sear and crust.
- Double-patty style: Stacking two thin patties with cheese in between gives the authentic smash burger experience.
- Leftovers: Store cooked patties and buns separately in airtight containers. Reheat patties in a hot skillet or air fryer to restore crispness.