This is not just any burger – it’s a Smash Burger, with carmelized edges that are exploding with flavor with a juicy center. This is the ultimate burger to eat this summer, and they’re so easy to make and are ready in minutes!
Heat up your Blackstone flattop griddle and get ready to make some restaurant-style Smash Burgers!
You might have thought you could only eat Smash Burgers at a burger joint, but with my technique, you can make them at home. It really comes down to making sure you use beef with just the right amount of fat and making sure your outdoor griddle is hot enough to sizzle.
Smash Burgers are special because their lacy edges get extremely crispy with the hot sear of the griddle and turn into explosions of flavor. I’m excited for you to make them at home – I’m sure you’ll love them!
WHAT YOU’LL LOVE ABOUT Blackstone Smash Burgers
- It’s a thin burger with crispy edges full of flavor!
- It’s an easy burger to make that everyone loves!
- They taste better than restaurant smash burgers, and you can top these however you like!
What Are Blackstone Smash Burgers?
Blackstone Smash Burgers are thin 2-ounce burger patties that are smashed thin and cooked on a griddle over high heat. The resulting patties have caramelized sides and crispy edges that are loaded with big beefy flavor.
How Long Does It Take To Make Blackstone Smash Burgers?
Blackstone Smash Burgers cook really quickly on a hot griddle. They can be ready in under 10 minutes.
INGREDIENTS
- Ground beef – Use 80/20 ground beef because you need the extra fat to make the edges crispy.
- Salt – Use Kosher salt.
- Black pepper – Freshly ground black pepper is preferred.
- Onion powder
- Garlic powder
- Buns – Look for bakery-fresh burger buns.
- Toppings – Tomato, lettuce, pickle, mayonnaise, ketchup, and whatever else you like on your burgers.
You’ll Also Need
- A heavy bacon or burger press. I love this press – it is big enough to keep my bacon flat AND it is round so it does the job with these smash burgers, too.
- Parchment paper – Not waxed paper! Parchment paper will prevent the burgers from sticking to the press so you can get a super thin smash burger.
HOW TO MAKE THE BEST SMASH BURGERS
For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.
- Fire up the Blackstone griddle to high heat. Use as many sections as you need, based on how large your griddle is and how many patties you have.
- Make the seasoning by combining the salt, pepper, onion powder and garlic powder.
- Form the ground beef into 2-ounce balls.
- Add a meatball to the hot griddle and lay a piece of parchment paper over the top of it.
- Press it down with a burger press or bacon press until the patty is quite flat. Keep repeating for each patty. Replace the parchment paper if your patties start to stick.
- Sprinkle a pinch of the seasoning over the top of the patties.
- Flip the burgers after 1-2 minutes, sprinkle the other side with seasoning, and cook for 1-2 minutes more.
- Serve on a bakery-fresh bun with your favorite burger toppings.
CHEF JENN’S TIPS
- If the Smash Burgers are sticking to the grill, they’re not ready to flip. Try giving them another 30 seconds of grilling.
- Cook some bacon on the side and turn these into Bacon Smash Burgers.
- Use an 80/20 blend of ground beef, so you get edges that are crispy and full of flavor!
- Use parchment paper to keep the raw patties from sticking to the press while cooking.
- Smash Burgers should have 2 patties on them.
- For even more flavor, top your burgers with this copycat Animal Sauce.
Recommended
HOW ARE SMASH BURGERS DIFFERENT FROM REGULAR BURGERS?
The main difference between a Smash Burger and a regular burger is that one is smashed until it is super thin on a griddle and cooked hot and fast with intense heat to create a thin burger with lacy crispy edges that have intense flavor. The outer edges are crispy, and the inside of a Smash Burger is incredibly juicy. Regular burgers are thicker and are cooked more slowly to ensure the meat in gets cooked through.
Smash Burgers are also cooked to well-done, unlike regular burgers that might be cooked until medium. Plus, the seasoning is sprinkled on top of the burger instead of being mixed into the ground beef mixture.
MAKE IT A MEAL
A Smash Burger wouldn’t be complete without some yummy condiments like Animal Sauce. If you want to turn this burger into a meal, I suggest pairing it with some grilled sides like Blackstone Griddled Asparagus, Grilled Elote Corn Ribs, and Sweet and Spicy Smoked Pineapple. Of course, you need to serve a Potato Salad or fries with these burgers.
STORAGE
Very rarely will you have leftover Smash Burgers, but you can keep the leftovers in an airtight container for about 4 days. You can reheat the burgers in the oven at 350 degrees F until cooked through or pop them into the microwave. You can also freeze the leftover burgers for up to 3 months. Leftover burger patties are great to use in recipes that call for ground beef, like chili and casseroles.
Step By Step Process
Blackstone Smash Burgers
Equipment
- 1 bacon press or hamburger press
- Parchment paper NOT waxed paper
Ingredients
- 1 pound ground beef 80/20 works best
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 4 hamburger buns
- toppings tomato, lettuce, onion, ketchup – whatever you like.
Instructions
- Fire up the Blackstone griddle to high heat. Use as many sections as you need, based on how large your griddle is and how many patties you have.
- Make the seasoning by combining the salt, pepper, onion powder and garlic powder.
- Form the ground beef into 2-ounce balls or divide the pound of beef into 8 balls.
- Add a meatball to the hot griddle and lay a piece of parchment paper over the top of it.
- Press the balls down with a burger press or bacon press until the patty is quite flat. Keep repeating for each patty. Replace the parchment paper if your patties start to stick.
- Sprinkle a pinch of the seasoning over the top of the patties.
- Flip the burgers after 1-2 minutes, sprinkle the other side with seasoning, and cook for 1-2 minutes more.
- Serve on a bakery fresh bun with your favorite burger toppings.
Notes
CHEF JENN’S TIPS
-
- If the Smash Burgers are sticking to the grill, they’re not ready to flip. Try giving them another 30 seconds of grilling.
- Cook some bacon on the side and turn these into Bacon Smash Burgers.
- Use an 80/20 blend of ground beef, so you get edges that are crispy and full of flavor!
- Use parchment paper to keep the raw patties from sticking to the press while cooking.
- Smash Burgers should have 2 patties on them.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
I love your technique! It is so easy and convenient. My smash burgers turned out to be packed with flavors! The beef patty is perfectly seasoned and cooked! This burger recipe is a total package!
Absolutely delicious! I will never go back to making burgers any other way. The parchment really helps prevent sticking too.
These are really good! I love doubling up the thinner, crispier patty. It is now my fave way to enjoy burgers.
I’ve tried Blackstone Smash Burgers and I love them! They’re juicy, easy, and crispy—and they’re perfect for a quick snack or as a meal.
This recipe was absolutely delicious! I made this yesterday, and it turned out so perfect! My kids loved them! This recipe is a must-try!