The Perfect Smash Burger on the Blackstone Griddle

Why the Blackstone Makes the Best Smash Burger

The secret to a great smash burger is direct contact between the beef and a ripping-hot flat surface. The Blackstone's cast-iron griddle top heats evenly to 500°F+, which creates the Maillard reaction crust that makes smash burgers legendary.

Ingredients (4 burgers)

• 1 lb 80/20 ground beef, divided into 4 × 4 oz balls
• Salt and black pepper
• 4 slices American cheese
• 4 brioche buns, split and toasted
• Diced white onion
• Smash sauce (mayo + ketchup + mustard + pickle brine + garlic powder)

Instructions

1. Preheat the Griddle

Turn all four burners to high and let the Blackstone heat for 10 minutes. You want the surface reading 450–500°F on a laser thermometer.

2. Season and Smash

Place a beef ball directly on the dry (no oil needed) griddle. Immediately press it flat with a stiff burger press or the bottom of a heavy spatula. Hold the press down for 10 seconds. Season the top with salt and pepper.

Pro tip: Place a square of parchment between the press and the beef so it releases cleanly.

3. Cook and Cheese

Let the patty cook undisturbed for 90 seconds — you'll see the edges go grey and lacy. Flip once, immediately top with American cheese, and cook for another 45 seconds.

4. Build the Burger

Toast your buns cut-side down on the griddle for 30 seconds. Spread smash sauce on both halves, add the patty, and top with diced onion and pickles.

Notes

• Double smash: For a double, smash two 2-oz balls side-by-side, cook, then stack.
• Clean the griddle: Scrape with your spatula while still hot, then wipe with a folded paper towel and a thin layer of oil.