The Best Blackstone Smash Burgers

Make your favorite thin and juicy burgers on a flat top griddle with this easy recipe!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 5

Preheating Time 5

Total Time 15

Servings

Calories 479kcal

Author Amee

1 lb ground sirloin beef 80/20 beef is usually recommended for the juiciest burger, but we make these with 90/10 beef and they're a bit leaner but still juicy and delicious!
homemade burger seasoning optional, to taste
4 oz sliced cheddar cheese or cheese of choice
4 burger buns *brioche buns are our favorite or you can go with a lettuce wrap for a low-carb version
avocado oil for oiling the griddle.
Your favorite burger toppings: lettuce, onion, tomato, pickles, cooked bacon, mayonnaise, mustard, ketchup, etc.

Preheat the griddle to medium-high heat for 5 minutes.
Loosely roll the ground beef into 3-4 oz size balls. You don't want to pack the meat too tightly, like a meatball, just enough to hold it together.
Place the burger buns on the griddle (you can spritz them with avocado oil spray or spread on a little butter) and toast until lightly golden on each side. Remove from the griddle, wrap in foil to keep warm, and set aside.
Add a little avocado oil to the griddle and spread with a spatula until the surface is evenly coated. Drop the burger balls onto the hot griddle, one at a time, and press down for about 30 seconds with an oiled spatula or griddle press over a piece of parchment paper to smash them flat. Once you smash them, leave them alone to cook for 1-2 minutes. Add a little burger seasoning to each patty, if desired.
Once they are nice and browned on one side, carefully flip the patty being sure to scrape up all that crispy goodness, and cook the other side for 1-2 minutes more. Top with cheese and cook until just melted. You can use the dome for this, but it's not required, since the cheese will melt quickly on the hot burger patty. Tip: Don't smash the burgers after the first press or they will lose the juices.
Serve with all your favorite burger toppings.

If using two spatulas to smash the burgers, make sure to spray them with cooking spray first to prevent sticking. An easier method is using a piece of parchment paper in between a burger press or spatula to keep the meat from sticking.
It’s very important to resist the urge to continue smashing after the initial press. Give them a good hard press for 30 seconds at the get-go and leave them be until they are ready to flip. Don’t smash after the flip, just allow them to finish cooking to keep those tasty juices locked in.