Oh my goodness, you guys HAVE to try these Blackstone Smash Burgers! Seriously, forget everything you thought you knew about making burgers at home because this griddle method changes the game. We’re talking those impossibly crispy, caramelized edges that just melt in your mouth, with a juicy interior that’s pure burger bliss. I remember the first time I made these; my son, who’s usually pretty picky, took one bite and just said, “Mom, these are restaurant-level!” Coming from him, that’s the highest compliment. They’re so ridiculously easy too, perfect for a quick weeknight dinner or when you want to impress at a cookout without all the fuss.
Why You’ll Love These Blackstone Smash Burgers
- Pure Flavor Explosion: Get that amazing diner-style taste with super crispy edges and juicy centers every single time.
- Lightning Fast: Seriously, these cook up so quick, you can have amazing burgers on the table in under 30 minutes – perfect for busy nights!
- Crazy Easy: Minimal ingredients, simple steps, and hardly any mess. Even if you’re new to the griddle, you’ll nail these.
- Crowd Pleaser: From picky eaters to burger connoisseurs, everyone raves about these. They’re a guaranteed hit for cookouts or just a fun family meal.
Ingredients for Perfect Blackstone Smash Burgers
- For the Burgers
- 2 pounds ground beef, 80/20 blend (this fat ratio is SO important for flavor and crispiness!)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- For Assembly
- 8 burger buns (brioche or potato buns work great!)
- 8 slices cheddar cheese (American cheese melts like a dream here too!)
- 2 tablespoons butter, softened
- 1 small onion, thinly sliced
- 1 cup shredded lettuce
- 1 large tomato, sliced
- 16 slices pickle slices
- ½ cup burger sauce (your favorite kind!)
Step-by-Step Instructions for Making Blackstone Smash Burgers
Step 1: Get that Blackstone nice and hot! Crank it up to medium-high heat. This is crucial for getting those perfect crispy edges. While it’s heating, grab your ground beef. You want to divide it into about 8 equal, loose balls. Don’t overwork them, just gently form them. Think of them as little beef clouds waiting to be smashed!
Step 2: Time for some flavor! Lightly season each of those beef balls with salt, black pepper, and garlic powder. Now, let’s get those buns ready. Slather a little butter on the inside of your burger buns – this is key for that golden-brown toastiness. Lay them cut-side down on the griddle for just a minute or two until they’re beautifully golden. Remove them and set them aside; we’ll need them later!
Step 3: Toss those thinly sliced onions onto the griddle. Let them soften up and get a little bit caramelized. They add such a wonderful sweetness! Then, place your seasoned beef balls onto the hot spots of the griddle. Now for the magic: grab a sturdy spatula or a good burger press and firmly *smash* each ball down into a thin patty. You want to do this quickly and decisively!
Step 4: Let those patties sizzle for about 2 to 3 minutes without touching them too much. You’re looking for those gorgeous, crispy brown edges to form – that’s the sign they’re perfect. Now, flip ‘em over! As soon as you flip, immediately slap a slice of cheddar cheese on each patty. Let them cook for another 1 to 2 minutes, just until that cheese is gloriously melted and the burgers reach an internal temperature of 160°F. Don’t press them again after flipping, or you’ll lose all that juicy goodness!
Step 5: Time to build these beauties! Spread your favorite burger sauce on the toasted buns. Layer on some shredded lettuce, a juicy tomato slice, those sweet caramelized onions (if you made them!), and a couple of pickle slices. Top it all off with not one, but TWO of those amazing cheesy smash burgers. Yes, double-decker is the way to go here! Serve them up immediately and prepare for pure burger heaven. For more fun griddle ideas, check out my Smashburger Quesadilla or this Keto Hamburger Broccoli Skillet!
What to Serve with Your Blackstone Smash Burgers
These burgers are pretty epic on their own, but let’s be real, a good burger needs good company! Here are a few of my favorite sidekicks that make a Blackstone Smash Burger meal totally complete:
Creamy Macaroni Salad: This is a total classic for a reason! It’s cool and creamy, with just enough crunch from the veggies to balance out the richness of the burger. My creamy mac salad is always a hit and it’s super easy to make ahead!
Broccoli Apple Salad: Looking for something a little lighter but still satisfying? This salad is fantastic. The crunch from the broccoli and the sweetness from the apple and raisins are just a perfect combo, and it keeps things interesting. You can find my recipe for this Broccoli Apple Salad right here!
Mexican Street Corn Pasta Salad: If you want to mix things up and bring some bold flavors, this is your go-to. It’s got all the yummy flavors of elote but in a hearty pasta salad that’s perfect for soaking up any extra burger juices (if you even have any left!). Grab the recipe for this Mexican Street Corn Pasta Salad and get ready for some serious deliciousness.
Storing and Reheating Your Blackstone Smash Burgers
Okay, so you might have some leftover magic, or maybe you’re super smart and meal-prepped these! If you’ve got extra burger patties and buns, the best way to store them is to keep the cooked patties separate from the buns. Pop those patties in an airtight container in the fridge for up to 3 days. You can store any leftover toppings separately too, so they stay fresh and don’t get soggy.
When you’re ready to reheat, don’t just nuke ’em! That makes them tough. Instead, you can either warm the patties gently in a skillet over low-medium heat for a few minutes per side until heated through, or pop them in a toaster oven or regular oven at around 300°F for about 5-7 minutes. Reheat the buns separately in the toaster or oven to get that nice crispiness back. For meal prep, I like to portion out two patties and a bun into one container, with toppings like lettuce and tomato in a separate small container. It makes grabbing a quick, delicious lunch a total breeze!
Frequently Asked Questions About Blackstone Smash Burgers
What is the best ground beef for smash burgers?
For those irresistible crispy edges and juicy flavor, you really want to use ground beef with a good fat content. I always go for an 80/20 blend. The fat renders on the griddle, creating that amazing crust and keeping the burgers from drying out. Using leaner beef just won’t give you that same delicious, crispy texture! If you’re looking for more hearty beef dinner ideas, check out this High-Protein Beef Skillet.
Can I make smash burgers without a Blackstone?
Absolutely! While a Blackstone griddle is fantastic for this, you can totally make these smash burgers on a regular stovetop in a cast-iron skillet. Just make sure your skillet is nice and hot before you start smashing. You might have to cook them in batches depending on the size of your pan, but you’ll still get that awesome smash burger goodness!
How do I get really crispy edges on my smash burgers?
The key is a combination of things! First, use that 80/20 ground beef. Second, preheat your griddle or skillet to medium-high heat. Don’t crowd the pan with too many burger balls at once. And third, when you smash the beef balls, do it firmly and quickly with a good spatula or burger press. Let them cook undisturbed for a few minutes to develop that craggy, crispy crust before you flip them. That’s where the magic happens!
Before You Go
Alright, now you’ve got all the secrets to making incredible Blackstone Smash Burgers! I really hope you give these a try soon. They’re just so darn good! Let me know in the comments if you make them or what your favorite burger toppings are. Happy grilling!
Blackstone Smash Burgers
Ingredients
Equipment
Method
- Preheat the Blackstone griddle to medium-high heat.
- Divide ground beef into 8 equal loose balls without overpacking.
- Season beef lightly with salt, black pepper, and garlic powder.
- Spread butter on the inside of burger buns.
- Place buns on the griddle and toast for 1 to 2 minutes until golden brown. Remove and set aside.
- Add sliced onions to the griddle and cook until softened and lightly caramelized.
- Place beef balls onto the hot griddle. Using a sturdy spatula or burger press, firmly smash each ball into a thin patty.
- Cook for 2 to 3 minutes until crispy edges form.
- Flip patties and immediately top with cheddar cheese. Cook another 1 to 2 minutes until cheese melts and burgers reach 160°F.
- Assemble burgers with burger sauce, lettuce, tomato, pickles, caramelized onions, and double burger patties on each bun.
- Serve immediately while hot and crispy.
