How To Make Smash Burgers On a Blackstone Griddle

If you just got a Blackstone griddle, the first thing you should cook is a smash burger. They’re simple, fast, and packed with flavor—but getting them just right comes down to four key things:
- Prep Ahead – Have everything ready before you start cooking. Smash burgers move fast!
- 2.5 oz Balls – Keep your patties small for the perfect meat-to-crust ratio.
- Hot Griddle (500°F) – High heat is key to that crispy, caramelized crust.
- Smash Them Thin (Holes Are OK) – Press them hard and don’t worry about small holes; they make the burger even crispier.
Follow these tips, and you’ll be flipping smash burger perfection in no time. Let’s dive in!
Smashburgers
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!
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