If you love burgers with crispy edges and melty cheese, Blackstone smash burgers are the easiest way to get that “restaurant-style” crust at home. They cook fast, use simple ingredients, and taste amazing.
Why Make This Recipe
- Super quick (ready in about 20 minutes)
- Crispy crust + juicy center
- Perfect for weeknights, cookouts, and meal prep
How To Make Blackstone Smash Burgers
Ingredients:
- 2 lb ground beef (80/20 is best)
- Salt + black pepper
- 8 slices American or cheddar cheese
- 8 burger buns
Optional toppings: lettuce, tomato, onion, pickles
Optional sauce: mayo + ketchup + mustard + pickle relish
Directions:
- Preheat the Blackstone: Heat to high (about 400–425°F). Let it preheat 8–10 minutes.
- Form the meat balls: Divide beef into 8 loose balls (don’t pack them).
- Smash + sear: Place balls on the hot griddle and smash once into thin patties. Season with salt and pepper. Cook 2 minutes until a deep crust forms.
- Flip + add cheese: Flip once, add cheese, and cook 1–2 minutes until melted and cooked through.
- Toast buns: Toast buns cut-side down for 30–60 seconds on a cooler area.
- Assemble: Add patties to buns and top however you like.
- Serve hot: Smash burgers are best right away.
Prep Time And Nutrition Facts
This recipe takes about 10 minutes to prep and 10 minutes to cook, so around 20 minutes total. It makes 8 burgers. Nutrition varies by bun/toppings, but each burger is roughly 450 calories with about 28g protein (estimate).
How To Serve Smash Burgers
Serve with fries, coleslaw, a simple salad, or grilled corn. For a “burger bar,” set out toppings and sauces so everyone builds their own.
How To Store Smash Burgers
Let patties cool, then store in an airtight container:
- Fridge: 3 days
- Freezer: 2–3 months (separate with parchment)
Reheat on the griddle or a skillet over medium heat for best texture.
Tips To Make Smash Burgers
- Smash only once (pressing again squeezes out juices).
- Use 80/20 beef for the best flavor and crust.
- Don’t overcrowd the griddle—cook in batches if needed.
- If the spatula sticks, use parchment between the spatula and meat when smashing.
Health And Benefits Of This Recipe
Smash burgers are high in protein and filling. To lighten it up:
- Use leaner beef or turkey
- Use thin cheese or less cheese
- Serve in a lettuce wrap instead of a bun
Variation (If Any)
- Double smash: use 2 smaller patties per burger + cheese in the middle
- Spicy: add jalapeños + spicy mayo
- BBQ: cheddar + BBQ sauce + crispy onions
FAQs
- Do I need a burger press? No—just a sturdy metal spatula. A press helps but isn’t required.
- What’s the best beef for smash burgers? 80/20 ground beef gives the best crust and juiciness.
- Why can’t I keep pressing the burger? Pressing after the first smash squeezes juices out and makes it drier.
- How do I stop sticking? Preheat well and make sure the griddle is properly seasoned. Use a thin layer of oil if needed.
- How long do I cook smash burgers? Usually 2 minutes first side, 1–2 minutes second side.
- Can I make these with turkey? Yes—turkey works, but add a little oil and don’t overcook.
- Can I meal prep the patties? Yes. Cook patties, cool, refrigerate, and reheat on the griddle for best texture.
Blackstone Smash Burgers
Ingredients
Method
- Preheat the Blackstone to high (about 400–425°F) for 8–10 minutes.
- Divide the beef into 8 loose balls (don't pack them).
- Place the balls on the hot griddle and smash once into thin patties. Season with salt and pepper. Cook for 2 minutes until a deep crust forms.
- Flip the patties, add cheese, and cook for an additional 1–2 minutes until melted and cooked through.
- Toast the buns cut-side down for 30–60 seconds on a cooler area.
- Add the patties to the buns and top with your choice of toppings.
- Serve hot - Smash burgers are best enjoyed immediately.
