Why this recipe works
Most smash burger recipes either layer parchment over the raw beef, or they accept that the spatula is going to drag half the patty with it on the first try. We tested both, and the version that worked the cleanest was a third option. Sear the beef ball on the griddle for a minute, flip it so the seared side faces up, then smash. The thin seared layer keeps the press from sticking to the raw meat. No parchment, no scraping, no messed up burger.
Jump to the special sauce – it’s what makes this burger next level good.
Related –> Check out these Juicy Blackstone Pork Chops!
How to make smash burgers on the Blackstone (step-by-step)
The special sauce
The homemade special sauce is just a handful of ingredients you already have in your pantry and fridge.
Why it works as a smash burger sauce: Tomato paste instead of ketchup keeps the sauce thick enough to sit on a thin patty without soaking the bun. Dill pickle adds crunch and acidity to balance the fat from the crispy burger crust. Mix it first and refrigerate while the griddle heats so the flavors come together.
Common smash burger mistakes (and how to avoid them)
What typically goes wrong, and the fix:
Griddle not hot enough: The Blackstone needs to be at 425 to 450F before the beef goes down. Lower than that and the crispy, lacy edge never forms. If you don’t have a surface thermometer, wait for a drop of water to dance and skitter, not just sizzle.
Smashing issues: Smash hard, hold for five seconds, then leave it alone. A second smash pushes the fat out and turns a juicy patty into a dry one. You also have to smash really hard to get that nice thin patty. If you don’t smash hard enough you just get a regular burger.
Lean beef: 80/20 ground chuck is the move. You can get away with 80/15. Anything leaner does not have the fat needed to render and build the lacy edge. We use 80/20 every time.
Salting too early: Season the patty after the smash, not before. Salt on raw beef pulls moisture to the surface and makes it harder to get the crust.
Testing notes from our griddle
- Prep everything before the beef hits the griddle. Have the sauce mixed, onion sliced, lettuce sliced, cheese unwrapped, buns buttered. Once the burgers are on, you have about five minutes start to finish and no time to chop.
- To keep it easy, we kept the patty size at 1/4 pound each, four to a pound. If you want to do 6 to a pound that’s fine too, we love a good “double” smash burger.
- If you do not want to do the sear-then-flip move, parchment works fine. Cut a square, drop it on the raw beef, smash through the parchment, peel it off. We chose against it because the seared-ball approach is one less thing to manage on a hot griddle, but parchment is the most common alternative to prevent the beef from sticking.
- For smashing, 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.
- Use a dome lid to melt the cheese. We use the large cheese melting dome that covers all four patties at once so the cheese melts in under a minute and the patties do not overcook.
Easy Blackstone Smash Burgers with Special Sauce
Ingredients
For the burgers:
- 1 lb ground beef
- 2 tbsp ghee, (or other high-heat cooking oil)
- salt
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.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
- Slice onion and lettuce. Butter your buns to have them ready to toast on the griddle. Get your cheese and cooking oil ready.1 onion, sliced into rings, 1 tbsp butter, 1 cup lettuce, sliced, 4 pre-made burger buns
- Divide beef into 4 equal portions. Roll each portion into a ball.1 lb ground beef
- 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.2 tbsp ghee, 1 onion, sliced into rings
- Next, place some more cooking oil down and spread it around for the burgers.2 tbsp ghee
- 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.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.4 slices cheese
- 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.
Notes
I made these and they came out pretty good. Hard to smash all the way down on a 22″ griddle, next time I’ll make 6/1 instead of 4/1 burgers and have the sauce cold. My press has griddle lines on it so I’m not sure thats the best compared to a flat press. I tried half the buns with avocado oil, half with butter. Butter is better. Came out pretty good even though its a bit complicated for just making burgers. This was my first cook on this grill. It takes long enough to get hot I was able to get all the prep done waiting. My infrared thermometer only goes to 350 so I did the hot water dancing bubbles test instead. I need to get some cooks blend grill oil instead of just straight canola also. Thanks for the recipe and primer.
Sounds like it turned out well, you’ll definitely want to get a flat press for smash burgers. Enjoy.