Bity
These Blackstone smash burgers are what I make when the evenings are long and nobody wants to wait for the coals. The griddle is hot in ten minutes, the patties take four, and the first time I made them my brother ate three standing up beside the flat top.
There is very little to them: 80/20 beef, salt, pepper and a slice of American cheese. Honestly, the magic is the press. A cold ball of beef hits a ripping hot steel plate, you flatten it thin, and the edges turn lacy and crisp while the middle stays juicy.
Quick Breakdown
Why You’ll Love These Blackstone Smash Burgers
- A proper crust in minutes. Blackstone smash burgers brown hard on the flat top, so you get that deep, savoury crust you only find at a good diner.
- Five ingredients. Beef, salt, pepper, cheese and buns. Toppings are a bonus, not a requirement.
- Feeds a crowd fast. A full size griddle holds eight or more patties at once, which makes these perfect for a garden party.
- You choose the size. Make five generous burgers or ten slim ones for doubles, all from the same pound and a half of beef.
- No flare ups. Because the fat renders onto solid steel rather than dripping into flames, nothing chars black.
Ingredient Notes
- Ground beef. One and a half pounds (680 g) of 80/20 beef. That 20 percent fat is not optional here; it melts against the hot steel and essentially fries the edges of each patty. Leaner mince turns dry and crumbly when it is pressed this thin. Keep it in the fridge until the moment you cook, because cold fat holds the ball together when you smash it.
- Salt. One teaspoon (5 g). In the photos I sprinkle it over the whole block of mince before portioning, which seasons every bite evenly.
- Black pepper. Half a teaspoon (1 g), freshly ground if you have it.
- American cheese. Five to ten slices, one per patty. It melts into a glossy blanket in under a minute, which cheddar simply will not do.
- Burger buns. Five to ten soft buns. I like sesame topped brioche or potato rolls, lightly toasted on the griddle.
- Toppings. Lettuce, tomato, onion, pickles and burger sauce are all optional. Because the beef is the star, I keep it simple with shredded lettuce, dill pickles and a squeeze of ketchup. If you fancy lighter sides for a cookout, the Academy of Nutrition and Dietetics has some good tips for a healthier cookout spread.
What Temperature for Blackstone Smash Burgers?
I run the burners on medium high and let the griddle heat for a good ten minutes. If you have an infrared thermometer, you are aiming for roughly 400 to 450°F (205 to 230°C) on the surface. Any cooler and the beef steams instead of searing. Any hotter and the oil smokes before the crust has formed.
Here is how long to cook Blackstone smash burgers once the griddle is properly hot:
| Stage | Time | What to look for |
|---|---|---|
| Smash and sear | 2 to 3 minutes | Dark brown, lacy edges and juices pooling on top |
| Flip and add cheese | 1 to 2 minutes | Cheese fully melted and draped over the sides |
| Toast the buns | About 1 minute | Golden cut sides, soaked in a little beef fat |
Because they are so thin, Blackstone smash burgers cook through fast, but shop bought mince should still reach 160°F (71°C) in the centre. ThermoWorks explains why ground beef needs that higher temperature than a whole steak, and with a patty this thin you will hit it easily in the time above.
How Big to Make Smash Burger Balls
The recipe makes five to ten burgers, so the size is entirely up to you. As a result, here is how I split the beef depending on who I am feeding:
- 5 balls of about 4.8 oz (136 g). One big, satisfying single patty per bun.
- 8 balls of 3 oz (85 g). My favourite. Smashed thin, they make classic doubles for four people.
- 10 balls of about 2.4 oz (68 g). Super thin and extra crispy, ideal for sliders or for kids.
Roll them loosely, because that is the difference between good and great Blackstone smash burgers. Overworked beef packs tight and turns bouncy, whereas a loose ball spreads into a craggy, uneven edge that catches more crust.
How To Make Blackstone Smash Burgers
1. Heat the griddle. First, turn the Blackstone to medium high and give it a full ten minutes. A properly hot surface is the whole secret.
2. Season the beef. Next, mix the salt and pepper in a small bowl and sprinkle it over the block of mince, just as you see in the photos.
3. Portion and roll. Then divide the beef into five to ten portions and roll each one into a loose ball.
4. Flatten. After that, set each ball on a board or a square of parchment and press it into a thin patty with your hands or the bottom of a plate. Alternatively, put the ball straight on the griddle and smash it down hard with a sturdy spatula for ten seconds.
5. Sear. Now lay the patties on the hot griddle and leave them alone for 2 to 3 minutes, until a dark crust forms underneath.
6. Flip and add cheese. Scrape under each patty with the edge of your spatula, flip, and immediately lay a slice of cheese on top. Cook for another 1 to 2 minutes until it melts.
7. Build and serve. Finally, pile shredded lettuce on the bottom buns, add the cheesy patties, then pickles and sauce. Serve straight away while the edges are still crisp.
If smash burgers become a regular thing, a heavy burger press gives you one firm, even smash every time, with a square of parchment underneath as before.
Why Won’t My Patties Get Crispy?
- The griddle was not hot enough. If the beef sizzles quietly rather than roaring, give the steel another five minutes.
- You waited to press. Smash within a few seconds of the ball landing. Once the bottom starts cooking, pressing just squeezes out juice.
- You pressed twice. One firm press only. Pressing again after the crust forms tears it.
- The beef was too lean. Without fat, there is nothing to fry the edges. Stick to 80/20.
- The patty stuck. That usually means it was flipped too early. A fully formed crust releases on its own when you scrape firmly with a flat, sharp edged spatula.
Tips for the Best Blackstone Smash Burgers
- Put a square of parchment between the beef and your press or spatula. It stops the patty sticking to the tool.
- Cook in batches of four if your griddle is small, so the temperature does not drop.
- Toast the buns cut side down in the rendered fat while the cheese melts.
- Have every topping sliced and ready before the first patty goes on, because the whole thing takes four minutes.
- Season the top of the patty again lightly after smashing if you like it punchy.
- Scrape the griddle clean between batches so burnt bits do not stick to the next round.
For the cheese, I sometimes set a melting dome over the patties for the final minute, which traps the heat so it drapes over the edges even faster.
Storage and Reheating
- Fridge. Store leftover Blackstone smash burgers (just the patties) in an airtight container for up to 3 days. Keep the buns and toppings separate so nothing turns soggy.
- Reheating. Warm the patties on a medium hot griddle or frying pan for a minute or two per side. The edges crisp up again far better than in the microwave.
- Freezing raw balls. You can freeze portioned, unseasoned balls on a tray, then bag them for up to 3 months. Thaw overnight in the fridge before smashing.
Variations and Substitutions
- Onion smash. Scatter paper thin onion slices on the ball before you press, Oklahoma style, so they caramelise into the beef.
- Double stack. Make ten small patties and stack two per bun with a slice of cheese between them, exactly like the side view photo below.
- Different cheese. Pepper jack or a smoked cheddar slice works, although it melts more slowly.
- Chicken instead. For a lighter crunchy option, try my crispy chicken burger.
- Over charcoal. If you prefer a thicker, smoky patty, my grilled burgers are made on the barbecue instead.
What to Serve With Smash Burgers
In summer I always put out a big bowl of my creamy coleslaw. Its cool crunch is lovely next to the hot, salty beef, and it doubles as a topping if anyone wants it inside the bun.
For a proper cookout spread, add my classic potato salad, a tray of oven chips and plenty of pickles. Of course, corn on the cob or a crisp green salad keep things lighter.
Frequently Asked Questions
Beef and Griddle
What beef works best?
An 80/20 ground beef blend gives the best flavour and texture. The fat is what crisps the edges.
Do you put oil on the Blackstone before cooking?
Only a very thin film if your griddle is newly seasoned. Otherwise, the beef releases plenty of its own fat.
Do I need a burger press?
No. A sturdy metal spatula, the bottom of a plate or a small heavy pan all work, especially with parchment between the tool and the beef.
How long do you cook them?
Blackstone smash burgers need about 2 to 3 minutes on the first side and 1 to 2 minutes after flipping, so roughly four minutes in total.
Swaps and Leftovers
Can I make these without a Blackstone?
Yes. A cast iron skillet works well. Heat it until it is smoking slightly, then cook two patties at a time.
What toppings work best?
Cheese, pickles, onions, lettuce, tomatoes and burger sauce are all popular choices. In fact, I think pickles and a little sauce are all you really need.
Can I make the patties ahead?
You can portion the balls a few hours ahead and keep them in the fridge. However, do not flatten them until you are ready to cook.
How long do leftovers keep?
Cooked patties keep for up to 3 days in the fridge in an airtight container. Reheat them on a hot griddle so the edges crisp again.
Ingredients
- 1 1/2 pounds ground beef 80/20 (680 g)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon black pepper (1 g)
- 5 to 10 burger buns
- 5 to 10 slices American cheese
- lettuce, tomato, onion, pickles and burger sauce optional, for serving
Instructions
- Preheat the Blackstone griddle to medium-high heat.
- Mix the salt and pepper and sprinkle it evenly over the ground beef.
- Divide the beef into 5 to 10 portions, depending on your preferred burger size, and roll each portion into a loose ball.
- Place the beef balls onto a chopping board or a piece of parchment paper and flatten them into thin patties using your hands or the bottom of a plate.
- Place the flattened patties onto the hot griddle and cook for 2 to 3 minutes until a dark crust forms on the bottom.
- Flip and immediately top each patty with a slice of cheese. Cook for another 1 to 2 minutes until the cheese melts.
- Assemble the burgers with your favourite toppings and serve immediately.
