How To Make Smash Burgers On a Blackstone Griddle

Smash burgers are the perfect blend of crispy edges and juicy flavor, and your Blackstone griddle is the ultimate tool for mastering them. Whether you’re cooking for a crowd or just craving a diner-style burger at home, three simple rules will guarantee your success:

1. Get the Griddle Smoking Hot: Preheat your Blackstone to 450°F or higher. That sizzling surface ensures the signature crust.
2. Smaller Burger Balls: Weigh out 2.5 to 3-ounce portions—small but mighty for the perfect smash. If you want more meat double up on patties don’t increase the size of the burger balls.
3. Smash Thin and Don’t Stress: Press the patties thin; holes are welcome! Those imperfections create crispy, caramelized edges.

Follow these tips, and you’ll be flipping smash burger perfection in no time. Let’s dive in!

Smashburgers

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Ingredients

  

• 1 lb 80/20 ground beef
• 4-6 Hamburger buns I like Potato Buns
• 1 tsp Salt and pepper
• 4 slices American Cheese You can use other cheese but American just feels right

Instructions

 

• Weigh out beef into 2.5-3 ounces and ball them up loosely, you don’t want to pack the beef too tight.
• Place them back in the fridge while you preheat the griddle.
• Heat Griddle to 450 degrees or above. Add small amount of oil.
• Toast the buns, because these will not take long so you want your buns done first.
• Place down burger balls about 4 inches apart. Smash them as thin as possible using either two spatulas or a burger press. You can use parchment paper so the beef doesn't stick to the press or spatulas.
• Salt and pepper the smashed beef.
• If there are holes that's ok, cook them for 2 minutes then flip.
• Add the cheese and cook for 1 more minute.
• Plate burgers on a bun and enjoy!

Notes