Blackstone Smash Burger
A Blackstone smash burger delivers that thin, crispy-edged patty with a juicy center that no ordinary burger can match. The flat top griddle gets screaming hot, and when you press that ball of beef down hard and fast, you get maximum contact, maximum crust, and maximum flavor.
Equipment
- Blackstone Griddle or flat top griddle
- Heavy metal spatula (burger smasher)
- Burger press or second spatula
- Squeeze bottles for oil and sauce
- Dome lid or basting cover
Ingredients
The Patties
- 1.5 lb 80/20 ground beef divided into 3 oz balls
- 1 tsp kosher salt
- 1 tsp black pepper coarsely ground
- 1 tsp garlic powder
- 2 tbsp neutral oil avocado or canola
The Build
- 8 slices American cheese one per patty
- 4 brioche burger buns split
- 1 tbsp unsalted butter for toasting buns
- 1 cup shredded iceberg lettuce
- 1 large tomato sliced thin
- 0.5 white onion sliced paper thin
- 16 dill pickle chips
Smash Sauce
- 0.5 cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp ketchup
- 1 tbsp dill pickle brine
- 1 tsp hot sauce Crystal or Texas Pete
- 0.5 tsp smoked paprika
Instructions
Make the Smash Sauce
- Combine the mayonnaise, mustard, ketchup, pickle brine, hot sauce, and smoked paprika in a small bowl. Stir until smooth. Taste and adjust — it should be tangy, a little sweet, and have a good kick. Set in the refrigerator until you are ready to build.
Prep the Beef Balls
- Divide the ground beef into 8 equal balls, about 3 oz each. Do not overwork the meat — just roll them loosely in your palm until they hold together. Season the outside of each ball with the salt, pepper, and garlic powder right before they hit the griddle.
Fire Up the Blackstone
- Preheat your Blackstone on high for 8 to 10 minutes. You want it screaming hot — around 450 to 500 degrees. Spread a thin layer of oil across the surface and let it shimmer before anything goes on.
Toast the Buns
- Reduce one side of the griddle to medium. Butter the cut sides of the buns and place them face-down on the cooler side. Toast until golden brown, 1 to 2 minutes. Remove and set aside — do not let them sit on the griddle.
Smash and Cook
- Place 2 to 4 beef balls on the hot side of the griddle, leaving space between them. Immediately place a square of parchment paper over each ball, then press down hard and fast with your heavy spatula or burger press. You want them smashed to about a quarter inch thin. Hold the pressure for 10 seconds, then remove the parchment.
- Season the top sides immediately with salt and pepper. Let the patties cook undisturbed for 2 to 3 minutes until the edges are deeply browned and lacy and the tops are no longer pink. Do not touch them. When you see the crust creeping up the sides, they are ready to flip.
Cheese and Stack
- Flip each patty with one clean, confident scrape — get all that crust. Immediately lay a slice of American cheese on each patty. If you are making a double smash burger, stack a second cheesed patty on top. Dome the burgers with a lid and add a splash of water nearby to create steam. Let them sit for 30 to 45 seconds until the cheese is completely melted.
Build and Serve
- Spread smash sauce on both the top and bottom bun. Layer pickles on the bottom bun, then the patty stack, then onion, tomato, and lettuce. Cap it off and serve immediately — smash burgers do not wait.
Nutrition
Calories: 720kcalCarbohydrates: 32gProtein: 42gFat: 46gSaturated Fat: 18gCholesterol: 145mgSodium: 1180mgPotassium: 520mgFiber: 2gSugar: 6gVitamin A: 320IUVitamin C: 8mgCalcium: 320mgIron: 5mg
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