Just Seasoned Your Blackstone? Make This Smash Burger First!

If you just got a Blackstone griddle, the best way to break it in is with a bacon onion smash burger. Why? Because it’s the perfect mix of seasoning your griddle and cooking something downright delicious. In my opinion when I cook onions and bacon as a first cook it really helps build up the griddle’s seasoning, making future cooks even better. Plus, let’s be real—who doesn’t want a crispy, juicy smash burger as their first cook?

This recipe is simple, forgiving, and teaches you the basics of high-heat cooking, smashing burgers the right way, and layering flavors.

Just to be clear this is done AFTER you have already seasoned your Blacsktone griddle. I do not reccomend using bacon or animal fat as the initial seasoning. If you still need to season your griddle then check out my blog post, How to Season a Blackstone Griddle For Beginners.

The 4 Most Important Things for the Perfect Smash Burger

Before we start cooking, let’s go over the four key things that make any smash burger turn out perfect:

1. Prep Ahead – Smash burgers cook fast, so have everything ready: onions sliced, cheese unwrapped, and burger balls portioned. Once you start, there’s no time to pause.
2. 2.5 oz Balls – Keeping the patties small is the secret to that perfect meat-to-crust ratio. Too big, and they won’t crisp up right. Measure out your portions and roll them into loose balls.
3. Hot Griddle (500°F) – High heat is non-negotiable. The hotter the griddle, the better the sear. You want that deep, crispy crust that makes a smash burger so good.
4. Smash Them Thin (Holes Are OK) – When it’s time to press, smash hard. The thinner, the better, and don’t worry if you see small holes—those just mean more crispy edges.

Now that you know the essentials, let’s get cooking!

What You Need

Ingredients:

• 1 lb ground beef (80/20) – The fat content helps with flavor and crispiness. You can use leaner beef, but 80/20 gives the best results.
• Buns – I prefer Aunt Millie’s Stadium White Burger Buns for a classic smash burger feel.
• American cheese – Some may argue it’s not “real cheese,” but for a true smash burger, nothing melts better. It may not be “real cheese” but it is “real delicous”.
• 1 white onion – Thinly sliced for caramelized onions.
• Thick-cut bacon – Optional, but highly recommended.
• 1 tbsp brown sugar – To enhance the onions.
• Seasoned salt (“Mike” Lawry’s) – I’ve stopped using pepper on smash burgers; this keeps things simple.
• Cooking oil – A little for the griddle and burger press (if using).

Tools:

• Griddle scraper – Helps manage bacon and onions.
• Spatula (preferably with a beveled edge) – Essential for flipping.
• Burger press or two spatulas – To smash the burgers properly.
• Wire rack (optional) – Keeps bacon warm while you cook.

Step 1: Prepping the Ingredients

1. Form the beef balls –
   • Use a 1/4 measure cup to portion the ground beef into six 2.5-ounce balls. You could also use a scale to measure them or just devide 1 lb of ground beef into 6 equal parts.
   • Gently shape them—don’t overpack! These aren’t meatballs.
   • Place them back in the fridge until you’re ready to cook.
2. Slice the onion – Cut from root to tip as thinly as possible.
3. Get the buns and cheese ready – Because once the burgers cook, things move fast.

Step 2: Heating the Griddle

1. Set your Blackstone burners to low for 5-10 minutes (300-350 degrees) and apply a thin layer of oil ( I prefer avocado oil).
2. Toss the onions onto the griddle and spread them around to help with seasoning.
3. Cook the onions for about 5 minutes, then add the bacon.
4. Flip the bacon after 2-3 minutes. Once crispy, transfer to a wire rack or just move to the corner if you don’t have a small wire rack.
5. Stir the onions into the leftover bacon grease and add 1 tbsp of brown sugar. Let them caramelize.

Step 3: Cooking the Smash Burgers

1. Turn up the heat – Set three burners to high (aim for 450-500°F). And turn off the outside burner where the bacon and onions are resting.
2. Place the beef balls on the griddle, spacing them 4-5 inches apart.
3. Smash them flat –
   • Use a burger press with parchment paper OR
   • Use two spatulas, placing your beef ball down then flipping it before smashing to prevent sticking.
   • Smash as thin as possible—this is key to a good smash burger.
4. Season immediately with seasoned salt.
5. Let cook for 2.5 minutes – The edges should get crispy and lacy.
6. Flip using a beveled spatula – Loosen all sides first before flipping to prevent breakage.
7. Add cheese – Place a slice of American cheese on each patty.
8. Toast the buns – Place them in the leftover bacon and burger grease for extra flavor. You can use butter or mayo to toast the buns if you’d like.

Step 4: Assembling the Burger

1. Stack two patties for extra flavor.
2. Add crispy bacon and caramelized onions.
3. Place on the toasted bun.
4. Serve with your favorite side—I went with cheese balls because why not?

Final Thoughts

If you just got a Blackstone, this is one of the best recipes to start with. It helps season the griddle while giving you an amazing meal. Plus, once you nail smash burgers, you’ll feel more confident using your griddle for all sorts of cooks.

Another great beginner recipe are these Carne Asada Tacos on a Blackstone. They are super easy and turn your backyard into a taco truck!

If you found this helpful, check out my Beginner’s Guide to Griddling on the Blackstone for tips on seasoning, cleaning, avoiding common mistakes and 101 griddle recipes. Keep on griddling, friends!

Bacon Onion Smash Burgers

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course dinner

Equipment

• 2 Spatulas
• 1 burger press

Ingredients

  

• 1 lb ground beef 80/20 – divide into eight 2.5 oz balls
• 8 slices bacon
• 1 large onion thinly sliced
• 6 slices American cheese
• 4 Aunt Millie’s Stadium White Buns
• Seasoned Salt or your favorite burger seasoning
• 1 tbsp butter for toasting buns optional
• Your favorite burger sauce optional

Instructions

 

• Start by heating the griddle to medium-low (300-350°F) and adding the onions and bacon. Cook until crispy, flipping as needed, then move it to a rack or plate, leaving some grease behind.
• Toss the sliced onions into the bacon grease, sprinkle with brown sugar, and cook for 5-7 minutes, stirring occasionally until caramelized. Move them to a cooler side of the griddle.
• Turn the burners to high and let the griddle reach 450-500°F. Once hot, place the beef balls 4-5 inches apart on the griddle. Smash each one as thin as possible using a burger press or two spatulas. If using spatulas, flip the ball first, then smash. Season immediately with seasoned salt.
• Place the Aunt Millie’s Stadium White Buns directly in the bacon and burger grease to toast until golden brown.
• Let the patties cook for about 90 seconds, then scrape and flip to reveal a crispy crust. Place American cheese on the patties, then stack the remaining patties on top to create doubles.
• Assemble by stacking caramelized onions, a double smash burger, and crispy bacon between the toasted buns. Serve with a side of cheese balls (because why not?).