Why we love our smash burgers on the griddle
- We get a restaurant quality (better than takeout!) juicy smash burger with the crispy crust outside – at home!
- There’s no weighing out the beef for the perfect patty sizes, we do 1/4 lb so you get 4 patties per pound and it’s super-easy.
Related –> Check out these Juicy Blackstone Pork Chops!
How to make smash burgers on the Blackstone (step-by-step)
The best way to smash the burgers so they don’t stick to the press or spatula
If you’ve made smash burgers before, you’ve probably had the issue of the raw ground beef sticking to your spatula or press when you smash the burgers. Here is a simple and easy trick I learned testing these burgers many times to avoid this:
- While your beef is still in ball form, place it on the griddle and let it sear for a minute.
- Flip the ball over so the seared section is facing up.
- Now, smash the burger balls with a press or 2 spatulas until thin and flat.
By using this simple trick, the seared section on top of the burger ball prevents the ground beef from sticking to your spatula or press. There’s no need to complicate things with parchment paper or anything like that. We’ve tried it that way and our trick is much easier – and it works!
Other key tips and testing notes
- Prep everything first – Since the burgers cook so quickly, it’s a must to prep everything (sauce, onions, bun, lettuce & cheese) to have it ready.
- Patty size – We like making things as easy as possible when cooking. Each patty should be approximately 1/4 pound. Grab a 1 lb package of ground beef and form it into 4 equally sized balls – done!
- Smashing the burgers – You can use 2 metal spatulas crisscrossed to flatten the burgers. Or you can get a burger press and make your life easier. This heavy duty burger press is the one we use and it’s great.
- Melting the cheese – Since smash burgers are so thin and cook quickly, you can easily overcook them by letting the cheese melt for too long. We highly suggest using a large dome lid for melting cheese. We use this cheese melting dome and it’s great because it’s large enough to fit all 4 smash burger patties underneath it to melt the cheese quickly.
- The special sauce – Just don’t skip the special sauce, it’s what makes these smash burgers truly special!
We hope you love this recipe as much as we do!
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Get the Recipe:
Easy Blackstone Smash Burgers with Special Sauce
Perfectly juicy in the inside with a crispy brown crust, these Blackstone smash burgers are the best burgers we make at home! Slathered in a special sauce that's to die for, smash burgers are easy to make and perfect every time when you follow our fail-proof recipe.
Ingredients
For the burgers:
- 1 lb ground beef
- 2 tbsp ghee, (or other high-heat cooking oil)
- salt and pepper
For the toppings and buns
- 1 onion, sliced into rings
- 1 tbsp butter
- 1 cup lettuce, sliced
- 4 slices cheese
- 4 pre-made burger buns
For the sauce:
- 2 tbsp tomato paste
- 1 tbsp white vinegar
- 1 tsp mustard
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 cup mayo
- 2 tbsp small dill pickle, finely diced, (about 1 small pickle) can sub dill relish
Equipment
- Blackstone Griddle (or any other flat top griddle)
Instructions
- Start by preheating your griddle. Heat your griddle to medium-high heat (approximately 425° Fahrenheit).
- While your griddle heats up, get everything else ready.
- Start by making the sauce. Combine all of the sauce ingredients in a bowl and mix well with a whisk. Refrigerate while you make the burgers.
- Slice onion and lettuce. Butter your buns to have them ready to toast on the griddle. Get your cheese and cooking oil ready.
- Divide beef into 4 equal portions. Roll each portion into a ball.
- Once your griddle is hot, place a little cooking oil down for the onion and spread it around with a spatula. Add the onion and cook, stirring occasionally, until it is cooked down and starting to caramelize, about 5-6 minutes. Move to a plate or a "keep warm" spot on the griddle.
- Next, place some more cooking oil down and spread it around for the burgers.
- Place the balls of beef on the griddle, leaving enough space in between each to smash them. Before smashing the burgers, allow them to sear (while still in ball form) for just a minute. After searing the balls, flip the balls of beef over so the seared section is facing up.
- Now, using a flat spatula or burger press, smash the burger patty until it is evenly flat (and thin). Hold the press or spatula on the patty for a few seconds after it's smashed to create a good sear on the patty. Repeat with the remaining burger balls. Season with salt.
- Add the pre-buttered buns to the griddle to toast while the burgers cook. Flip/mix the onions if needed.
- Cook the burgers for just 2-3 minutes on the first side and then flip to the other side. Angle your spatula to scrape up the burger directly from the griddle and pick up all of the caramelized bits.
- Cook for just 1 minute after flipping and then add the cheese on top of the burgers to melt. You'll only cook the burgers another minute or so while the cheese melts. Cover with a dome to help the cheese melt quickly.
- Remove the buns when they are finished.
- When the burgers are finished (when the cheese is melted), remove them from the griddle.
- Now, assemble your burgers. Spread some of the sauce on each side of the bun and add lettuce to the bottom of each bun. Stack a burger patty on each bun and top with caramelized onions. Add another dollop of special sauce if desired. Serve immediately.
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