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A juicy cheeseburger with melted cheese, pickles, and lettuce on a sesame seed bun, with sauce dripping down the sides.

Blackstone Smash Burgers

Learn how to make juicy, crispy-edged Blackstone Smash Burgers using simple ingredients and a foolproof technique. Perfect for summer cookouts or quick dinners.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 Ib Ground beef Use 80/20 for best fat-to-lean ratio
  • 1 tsp Kosher salt Or adjust to taste
  • ½ tsp Black pepper Freshly ground recommended
  • 4 Burger buns Brioche or classic hamburger buns
  • 4 slices American cheese Or cheddar for stronger flavor
  • 2 tbsp Unsalted butter For toasting the buns
  • ½ cup Pickles Optional, sliced
  • ½ cup Caramelized onions Optional, adds sweetness
  • ½ cup Shredded lettuce Optional, adds crunch
  • 4 slice Tomato Optional, thinly sliced
  • ½ cup Smash burger sauce Optional, mayo-mustard-ketchup style sauce

Equipment

  • 1 Blackstone griddle Or any flat-top griddle with good heat distribution
  • 1 Burger press Optional, but ideal for perfect smashing with pressure
  • 1 Spatula Heavy-duty or metal spatula for flipping and smashing
  • 1 Dome lid Optional, helps melt cheese faster
  • 1 Butter knife For spreading butter on buns
  • 1 Tongs For flipping buns and managing toppings
  • 1 Infrared thermometer Optional, ensures griddle is properly heated

Method
 

  1. Preheat your Blackstone griddle to high heat (around 425–450°F). Lightly oil the surface.
  2. Butter the burger buns and toast them cut-side down on a medium-heat zone until golden. Set aside.
  3. Form 4 loose beef balls (about 4 oz each) without packing the meat too tightly.
  4. Place each beef ball on the hot griddle. Immediately smash it flat using a burger press or spatula with parchment paper. Press firmly for 10 seconds.
  5. Season with salt and pepper right after smashing. Do not press again.
  6. Cook for 1.5–2 minutes or until the edges are deeply browned and crispy.
  7. Flip the patties carefully, then immediately place a slice of cheese on each one.
  8. Cover with a dome lid (optional) to melt the cheese. Cook for another 1–1.5 minutes.
  9. Assemble the burgers: Bottom bun, patty with melted cheese, optional toppings (pickles, onions, lettuce, tomato), sauce, then top bun.
  10. Serve immediately while hot and crispy. Enjoy your perfect Blackstone Smash Burgers!

Video

Notes

If you're new to smash burgers on the Blackstone, here’s a tip I’ve learned the hard way—don’t skip the preheat. A screaming-hot griddle (425–450°F) is the key to getting that golden, crispy crust. Also, resist the urge to press the meat again after the initial smash—once is enough. Pressing it again later just squeezes out the juice and ruins the texture.
I’ve found that using parchment paper between the spatula and the beef makes the smash cleaner and keeps your tools from sticking. And if you’re cooking for a crowd, double up the patties—you’ll thank yourself later.