Blackstone smash burgers are a 12-minute dinner that tastes like you spent way more time than that. Two ingredients - ground beef and seasoning - pressed thin on a hot griddle until the edges go crispy and golden. Top with American cheese and serve on whatever works for your table. Buns, lettuce wraps, gluten free buns - everyone eats, nobody complains. My kind of math.
I started making these on weeknights when ball game schedules made cooking feel impossible. Eight minutes of cook time meant we could eat before heading back out the door. That is a win I will take every single time. My Blackstone tacos were born the same way - same fast energy, same happy crew.
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Why You'll Love This Recipe
- Crispy, caramelized edges that you just cannot get from a regular pan or grill
- Ready in 12 minutes from start to finish - weeknight dinner, done
- Simple ingredients you already have
- Easily gluten free with a gluten free bun or lettuce wrap
- Works for feeding a crowd - six servings with room to scale up
What You'll Need
- Ground Beef - Use a 90/10 lean-to-fat ratio for great flavor without too much grease. An 80/20 will also work but expect more drippings on the griddle.
- American Cheese - Go for the deli counter American cheese, not the individually wrapped plastic slices. It melts like a dream and gives you that classic smash burger look. Worth asking for it.
- Kosher Salt and Black Pepper - That's it for seasoning. The flat top does the rest.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Before you start, grab everything you need and set it next to the Blackstone. This recipe moves fast once the griddle is hot.
Step 1: Place the thawed ground beef in a bowl. Add the kosher salt and pepper. Use your hands to gently work in the seasoning. Do not overmix - you want the meat loose, not dense.
Using a ⅓ cup measuring cup or an ice cream scoop, divide the beef into 12 even, loose balls. Do not pack them tight like meatballs. Loose balls smash easier and give you better edges.
Step 2: Preheat the Blackstone to medium heat. Add a tablespoon of avocado oil and spread it across the flat top using a large metal spatula.
Step 3: Place a ball of meat on the oiled surface. Lay a small piece of parchment paper on top and press down hard with your burger press. Lift and press again in a slightly different direction for even contact. Peel off the parchment paper and set it aside - you will use it again.
Step 4: Cook the thin patty for two minutes. You will see the edges start to crisp up and turn golden. That is what you want. Flip the patty to a fresh, clean spot on the griddle.
Step 5: Cook the second side for two minutes. Immediately place a slice of deli American cheese on top and let it melt for about 30 seconds. Remove from the griddle and set on a platter. Repeat with the remaining balls of beef.
Step 6: While the last batch of burgers rests, butter both cut sides of the hamburger buns and toast them on the griddle for less than two minutes. Watch them closely - they go from golden to burnt fast. Skip this step if you are using lettuce wraps.
Tips and Tricks
Keep the meat loose. Packing the beef too tight before smashing makes the patty dense and tough. Loose balls equal crispier, better edges. Ask me how I know this.
Hot griddle, big results. Medium heat is the sweet spot. Too low and you lose the crust. Too high and the outside burns before the inside cooks through.
Double smashing works. Press once, lift, press again in a different direction. This creates even contact across the whole patty and maximizes that crispy edge situation.
Work in batches if needed. If your Blackstone has the room, cook all 12 at once. If not, keep the finished burgers warm by covering them loosely with foil on a plate.
Parchment paper is your friend. It keeps the meat from sticking to the press and makes the whole process easier. Cut a few small squares before you start.
My smash burger sauce takes about five minutes to make and honestly makes the whole burger. Do not skip it.
Serving Options and Toppings
One of the best things about smash burgers on the Blackstone is that everyone at the table can build their own. Set out the toppings and let people go. If you want a bold, loaded build that uses the same smash patty as the base, my Bloody Mary Burger takes burger night somewhere really fun.
Bun Options
- Brioche, potato, or pretzel buns
- Gluten free hamburger buns for anyone avoiding gluten
- Iceberg lettuce wraps for a lighter option
Toppings
- Tomato slices
- Iceberg lettuce
- Dill pickles
- Ketchup and mustard
Smash burgers deserve great sides too. Keep it classic with Blackstone Smashed Potatoes - crispy, golden, and easy to cook right on the same griddle while the burgers rest.
For a full griddle night spread, Blackstone Fried Rice is one of those sides that makes everybody happy with minimal extra work. Add a scoop of fresh corn salsa on the side for a little brightness and color.
Looking for even more ideas? Browse all the Blackstone recipes for fast, crowd-friendly meals that cook up right on the flat top.
Storing and Reheating
Store: Let the cooked patties cool completely before storing. Place them in an airtight container in the refrigerator for up to 3 days. Store toppings and buns separately.
Reheat: For the best texture, reheat patties in a skillet over medium heat for about 45-60 seconds per side. The microwave works in a pinch, but you will lose the crispy edges.
Freeze: Smash burger patties freeze well. Layer them between parchment paper in a freezer-safe bag for up to three months. Thaw overnight in the refrigerator before reheating.
FAQs
Nope! A large cast iron skillet over medium-high heat on the stovetop will work. You will not get the same volume cooking as the flat top, but the results are still really good. Great option for cold Minnesota winters when nobody is going outside.
A 90/10 lean-to-fat blend is the sweet spot for smash burgers on Blackstone. Enough fat for flavor and juiciness, not so much that the griddle gets a grease situation.
It keeps the meat from sticking to the press and makes it easy to smash cleanly. One piece of parchment paper can be reused for several patties.
Yes! The patties themselves are naturally gluten free. Just swap in a certified gluten free bun or use a lettuce wrap and double-check any condiments or sauces you add.
Fresh oil and a cleaner section of the griddle helps the second side cook and caramelize better. A used, overcrowded spot can cause steaming instead of searing.
You can cook the patties and keep them warm on the lowest griddle setting or in a 200 degree F oven covered loosely with foil. Toast buns right before serving.
Blackstone Tools
We love cooking on the Blackstone. It is so much fun to cook on an outdoor griddle. Cooking outside, depending on the weather - high 90-degree F heat plus humidity, unexpected visitors - i.e. wasps, makes life interesting. No matter what, it is always worth it!
- Blackstone - We have a 36-inch Blackstone, but you do not need a large Blackstone cooking surface to make smash burgers since you only cook two at a time.
- Burger Press - Using a bacon/burger press helps get the patties thin. If you have a round press, that will also work.
- Parchment Paper - This is a must to keep the raw hamburger from sticking to the burger press.
- Spatulas - Long, large metal spatula will turn the smash burgers and remove them from the griddle. Use two in place of a press if you don't have one.
Reader Love
"So delicious! Easy recipe to follow too! Toasting the buns put them over the top!"
- Megan
⭐⭐⭐⭐⭐
More Blackstone Recipes You'll Love
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Blackstone Smash Burgers
Equipment
- Burger Press
- Metal Spatulas
Ingredients
- 2 pounds ground beef (Note 1)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ pound American cheese slices (Note 2)
- avocado oil
Serving Options:
- Hamburger Buns like: Brioche, Potato, Pretzel Buns
- Gluten Free Hamburger Buns
- Lettuce Wraps with iceberg lettuce
Topping Options:
- Smash Burger Sauce
- Tomato Slices
- Iceberg Lettuce
- Dill Pickles
- Ketchup
- Mustard
Instructions
- Place the thawed beef into a bowl. Add kosher salt and pepper. Using your hands, work in the salt and pepper. Do not overmix the beef.
- Using a ⅓ cup measuring cup, or an ice cream scoop, divide the beef into 12 even balls of meat. Do not compress the meat like a meatball. Keep the meat as loose as possible so it will be easier to smash.
- Preheat the Blackstone griddle to medium heat. Add a tablespoon of avocado oil, and using your large metal spatula, spread the oil on the flat top griddle.
- Place the ball of meat on the oiled griddle. Top with a piece of parchment paper and firmly press the ball of meat down. Lift the press and press again in a different direction. Peel up the parchment paper and set it aside for the next smashburger.
- Cook the thin beef patty for two minutes. Flip the patty with a metal spatula, and flip it to a different spot on the griddle.
- Cook the other side of the patty for two minutes. Add a piece of deli American cheese to the top of the burger.
- Remove the smashburger from the griddle, place it on a platter, and set aside.
- If using a hamburger bun, butter both sides of the bun and toast. This will take less than two minutes. Watch closely and remove when golden brown.
- If using a lettuce wrap, wash and pat dry your lettuce and set aside until ready to build your lettuce wrap smash burger.
Megan says
So delicious! Easy recipe to follow too! I sent my husband the link and said the beef was thawed and they turned out absolutely perfect! Toasting the buns put them over the top!
Venessa Mandelkow says
Woo Hoo! We are big time smash burgers fans in our family. Welcome to the smash burger club. Thanks for taking time to leave a comment. -Venessa