Enjoy juicy, flavorful burgers similar to a classic diner burger with the Blackstone smash burgers recipe. Create thin, crispy-edged patties and choose between one or two patties. You can select a regular hamburger bun, a gluten-free bun, or a lettuce wrap. Create your smash burger your way!
Making Blackstone 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.
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Featured 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.
Step-By-Step Instructions
Step 1: 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.
Step 2: Using a ⅓ cup measuring spoon or an ice cream scoop, divide the beef into 12 even balls. Do not compress the meat like when making meatballs. Keep the meat as loose as possible so it will be easier to smash.
Step 3: In order to make the smash burgers, you will need a bit of avocado oil, a piece of parchment paper, and a press.
Step 4: Preheat the Blackstone griddle to medium-high heat. Add a bit of oil and place burger balls in the middle of the grill.
Step 5: Place a ball of meat on the griddle surface and top with a piece of parchment paper.
Smash the burger as soon as it hits the grill. This is why it isn't a great idea to make all 12 burgers at a time, even if you have room on the grill.
Step 6: 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.
Step 7: Cook the patty for two minutes - it helps to set a timer. Flip the patty with a large metal spatula.
Step 8: Flipping the thin patty to a different spot on the grill is essential. The grill will be hotter in a new spot versus the same spot. See that beautiful Millard reaction! That is flavor, baby!
Step 9: Cook the other side of the burger patty for two minutes. Add a slice of cheese right away. This will give the cheese a perfect amount of time to melt.
Step 10: Once the cheese is melted, remove the smashed burger from the griddle.
Tips
If this is your first time making smash burgers, I recommend making one patty at a time until you get the hang of it.
Setting a two-minute timer helps keep track of time when flipping the burgers. Keeping burgers juicy and not overcooked.
Hamburger 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.
Lettuce Wrap Step 1: Over a plate, place a large piece of wax paper.
Lettuce Wrap Step 2: Top the wax paper with your lettuce pieces.
Lettuce Wrap Step 3: Next, add your smash burger sauce in the middle of the pieces of lettuce.
Lettuce Wrap Step 4: Add two beef patties on top of the sauce. Two patties have a perfect lettuce-to-burger ratio—top with a slice of tomato.
Lettuce Wrap Step 5: Wrap the lettuce pieces around the burger and hold them as you go. Wrap it as well as you can.
Lettuce Wrap Step 6: 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.
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 Additions
- 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.
FAQs
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.
Use two metal spatulas in a “t” shape to press down on 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!
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.
Storage and Reheating
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. Leftovers will keep in the refrigerator for 3-4 days or in the freezer for up to four months.
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.
Reader Love
"So delicious! Easy recipe to follow too! Toasting the buns put them over the top!"
- Megan
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What To Serve With Smash Burgers
When serving the smash burgers add a side of roasted tiny potatoes or a cob of sweet corn cooked in the Instant Pot. Other great summer 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 Mexi-Ranch.
Additional Sandwich Recipes
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