Blackstone Griddle Smash Burgers Recipe

Creating a flavorful, juicy burger, just like a greasy Diner burger - without the Diner part. Making the Blackstone griddle smash burgers recipe creates a thin burger patty with crispy edges, juicy hamburger meat, and topped with melty cheddar cheese - you choose one thin patty or two! You also choose a hamburger bun, a gluten-free bun, or a lettuce wrap! So many delicious choices for the perfect smash burger! 

Making smash burgers seems so simple because it really is that simple. It starts with good quality ground beef flavored with only salt and pepper and a hot griddle. That is it!

Smash burgers are pressed thin for maximum cooking surface area on the Blackstone grill with a hamburger press. This step is where the magic happens - the Maillard reaction. It is the secret to this juicy smash burger recipe! The Maillard reaction creates that beautiful color on the thin crispy hamburger patty. 

Burger Ingredients

• Ground Beef - I love our Angus beef 90/10 mixture. We get it from a local farmer, and it is delicious.
• Kosher Salt - My favorite salt for cooking. 
• Ground Black Pepper - Keeping it basic yet delicious. 
• American Cheese - I love to get it freshly sliced from the deli. 
• Lettuce - Iceberg brings a lovely crunch and freshness.
• Tomato - Grab a big beefy tomato for beautiful tomato slices. 
• Buns - Brioche buns, Gluten Free Buns, or Lettuce Wraps
• Smash Burger Sauce - Add tasty sauce and take your smash burger to the next level. 

See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.

Step-By-Step Instructions

Place thawed beef into a bowl. Add Kosher salt and pepper. Using your hands, work in the salt and pepper. Do not overmix your beef. 

Using a ⅓ cup measuring spoon, or an ice cream scoop, divide the beef into 12 even balls of ground beef. Do not roll the meat like a meatball. Keep the meat as loose as possible so it will be easier to smash. 

In order to make the smash burgers, you will need a bit of avocado oil, a piece of parchment paper, and a press.

Preheat the Blackstone griddle to medium-high heat. Add a bit of oil and place burger balls in the middle of the grill. If this is your first time making smash burgers, I recommend making one patty at a time until you get the hang of it. It is so important that you smash the burger as soon as it hits the grill. This is why you should not make all 12 burgers at a time, even if you have room on the grill.

Place the balls of meat on the griddle surface, top with a piece of parchment paper.

Firmly press the ball of meat down. Lift the press and press again in a different direction. Use firm pressure to create a thin, even burger patty. Peel up the parchment paper and set it aside for the next smash burger. 

Cook the patty for two minutes - set a timer. Flip the patty with a large metal spatula.

Flipping the thin patty to a different spot on the grill is important. The grill will be hotter in a new spot versus the same spot. See that beautiful Millard reaction! That is flavor, baby!

Cook again for two minutes. Add a slice of cheese right away. This will give the cheese a perfect amount of time to melt. 

Once the cheese is melted, remove the smash burger from the griddle.

Bun Options

We love using brioche hamburger buns topped with sesame seeds for that true smashed burger look. Other options include using a potato bun or a regular hamburger bun. Pretzel buns are a fun option too. If you need a gluten-free option, grab your favorite gluten-free bun!

Using softened butter, slather a little butter or a lot - I won't tell, on the top and bottom of the hamburger bun. Place it on the Blackstone griddle and toast until golden brown. This does not take very long, so watch closely. Once toasted, remove and set aside. 

Add 1 to 2 tablespoons of smash burger sauce on the bottom of the toasted bun. It is our favorite burger sauce. Next, add your favorite toppings: mayo, ketchup, mustard, and dill pickles. Add a piece or two of lettuce.  

Next, add your burger patties to the toasted bun. I used two patties for the optimal burger-to-bun ratio, but if you are starving, add three, or on the flip side, you are here just for a taste, use one patty. No judgment. You do what works for you! Top the burger patties with a slice of tomato and then a buttered top bun. If you want to add more smash sauce, nobody will be upset about it. 

Burger Lettuce Wrap

For a gluten-free or low-carb option, serve the homemade smash burgers in a lettuce wrap. Peel off large pieces from a head of iceberg lettuce. You will want three large pieces per burger. This will help hold the burger patties and toppings and add the perfect crunch. Wash and pat dry the lettuce with paper towels. 

Over your serving plate, place a large piece of wax paper. 

Top the wax paper with your lettuce pieces. 

Next, add your smash burger sauce in the middle of the pieces of lettuce.

Add two beef patties on top of the sauce. Two patties have a perfect lettuce-to-burger ratio—top with a slice of tomato. 

Wrap the lettuce pieces around the burger and hold them as you go. Wrap it as well as you can. 

Once you have the lettuce wrapped around the burger, pull up the wax paper to hold it all in place. Sometimes it is super easy and worthy of a Food Network show, and other times it looks like a hot mess. Either way, it is delicious.

Flip the lettuce wrap so the ends are on the bottom, and slice it in half with a sharp knife. Enjoy fresh-tasting lettuce-wrapped juicy smash burgers!

Ingredient Substitutions

• Ground Beef - I used a 90/100 mixture, but if you want to use an 80/100 for your beef, that will work too. It will have a higher fat content and be more flavorful and greasier. Pick which option works best for you. 
• American Cheese - If American cheese isn’t your favorite, substitute it with a spicer option like pepper jack cheese. It still has a great melty factor and adds a bit of spice. 
• Iceberg Lettuce - If you want to use a different type of lettuce, butter lettuce or romaine lettuce would be a great option! Both still add a great crunch and would work well for a lettuce wrap. 

Burger Variations

• Bacon - Fry bacon at the same time as you are cooking the smash burgers on the flat top. Slice it in half so it easily fits on top of your smash burgers. 
• Fried Egg - Add a fried egg on top of your smash burger. If you love runny yolks, cook the egg over easy.
• No Blackstone - If you do not have a Blackstone, smash burgers can still be a part of your world! Use a cast iron skillet or a griddle pan over your stovetop. 
• No Press - Use two metal spatulas in a “t” shape to press down the parchment-topped burger ball. It will work, but there may be a bit of a learning curve. Ensure the spatula closest to the burger ball does not have holes. Or some of the meat may escape!

Tools For Smash Burgers

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.

Storage and Reheating

To Store: Store any leftover smash burgers in an airtight container in the refrigerator with pieces of either parchment paper or wax paper between them. This will keep the cheese from sticking to the patty on top of the other one. Smashburgers will keep in the refrigerator for 3-4 days or in the freezer for up to four months. 

To Reheat: To reheat the burger patty, place it on a preheated Blackstone or in a cast-iron skillet. This will crisp up the patty as well as warm it up. Otherwise, you can use a microwave, but the cheese will melt off the burger patty and will not get crispy, but it will get warm.

Meal Planning

While the delicious Blackstone smash burgers can be a complete meal, I highly recommend adding roasted tiny potatoes or a cob of sweet corn. Other great side options include pasta salad, broccoli and bacon salad, coleslaw, or potato salad. Short on time, throw some french fries or sweet potato fries in the oven. 

If you are in a smash burger mood but want to use a tortilla versus a bun, try Blackstone quesadilla burgers! It is a great spin on smash burgers that is equally delicious! Serve them with a side of Mexican Ranch instead of a smash burger sauce. 

Another delicious Blackstone sandwich option is the Cuban steak sandwich. Tender pieces of steak marinated in an herby dressing, cooked to perfection on the Blackstone.

Recipe

Blackstone Smash Burgers

5 from 3 votes

Create a thin burger patty with crispy edges, and juicy hamburger meat, and topped with melty cheddar cheese - you choose one thin patty or two! You also choose a brioche bun, a gluten-free bun, or a lettuce wrap!

Prep Time: 8 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 12 minutes minutes

Servings: 6 Servings

Author: Venessa Mandelkow

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Equipment

• Blackstone Griddle
• Burger Press
• Metal Spatulas
• Parchment Paper

Ingredients

• 2 pounds Ground Beef
• 1 teaspoon Kosher Salt
• 1 teaspoon Ground Black Pepper
• ½ pound American Cheese Slices
• Avocado Oil

Serving Options:

• Hamburger Buns like: Brioche, Potato, Pretzel Buns
• Gluten-Free Hamburger Buns
• Lettuce Wraps

Topping Options:

• Smash Burger Sauce
• Tomato Slices
• Lettuce
• ​Dill Pickles
• Ketchup
• Mustard

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Instructions

• Place 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 roll 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 this is important - 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.

Nutrition Information

Serving: 2 Beef PattiesCalories: 301kcalCarbohydrates: 0gProtein: 47gFat: 11gSugar: 0g

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