Introduction
Tired of bland burgers that just don’t hit the spot? Get ready to elevate your backyard grilling game with the ultimate Blackstone smash burger recipe! This isn’t just any burger; it’s a culinary masterpiece born from the searing heat of your Blackstone griddle, delivering an unparalleled crispy, caramelized crust and a juicy, flavorful interior that will have you ditching the traditional grill forever. Prepare for burger perfection!
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
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Blackstone Griddle
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-
Burger Press
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Spatula Set
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Why You’ll Love This Recipe
This Blackstone smash burger recipe is a game-changer. The magic lies in the technique of ‘smashing’ the thin patties directly onto the screaming hot griddle, creating an insane amount of surface area for that coveted crispy, lacy edge. It’s quick, incredibly forgiving, and the results are restaurant-quality burgers that are shockingly easy to achieve at home. Plus, the Blackstone griddle makes cleanup a breeze!
Ingredients
- 1 lb ground beef (80/20 recommended)
- 4 brioche burger buns
- 4 slices American cheese
- 2 tablespoons unsalted butter, divided
- 1/4 cup finely diced yellow onion
- Salt and freshly ground black pepper to taste
- Optional toppings: lettuce, tomato, pickles, special sauce
Instructions
- Prepare your Blackstone griddle by preheating it to medium-high heat. Ensure it’s well-oiled.
- Divide the ground beef into four equal portions (about 4 oz each). Gently form them into loose balls without overworking the meat. Season generously with salt and pepper.
- Place a ball of beef onto the hot griddle. Immediately place a piece of parchment paper on top and use a burger press or sturdy spatula to firmly smash the ball into a thin patty, about 1/4 inch thick. Remove the parchment paper. Repeat with the remaining beef balls.
- Sear the burgers for about 2-3 minutes per side, until a deep brown crust forms and they are cooked through. For the last minute of cooking, top each patty with a slice of American cheese, allowing it to melt beautifully.
- While the burgers are cooking, lightly butter the cut sides of your brioche buns and toast them on a cooler part of the griddle until golden brown.
- Assemble your burgers: place a cheesy smash patty on the bottom half of each toasted bun. Add your desired toppings (like diced onions, lettuce, tomato, pickles, and a dollop of special sauce) and finish with the top bun.
Tips
- Don’t overwork the ground beef when forming the balls; this keeps the burgers tender.
- Use parchment paper when smashing to prevent sticking and ensure an even smash.
- Season the patties liberally with salt and pepper just before smashing for the best crust.
- Have all your toppings and cheese ready to go before you start smashing, as these burgers cook very quickly.
- For extra flavor, you can cook the diced onions on the griddle alongside the burgers.
Serving Suggestions
- Serve immediately with a side of crispy french fries or sweet potato fries.
- A simple coleslaw or a fresh green salad makes a great accompaniment.
- Pair with your favorite ice-cold beverage.
Storage Tips
Smash burgers are best enjoyed fresh off the griddle. If you have leftovers, store the patties and buns separately in airtight containers in the refrigerator for up to 1-2 days. Reheat patties gently in a skillet or on the griddle.
FAQ
Q: What kind of ground beef is best for smash burgers?
A: An 80/20 ground chuck is ideal, as the fat content is crucial for flavor and a good sear.
Q: How thin should I smash the burgers?
A: Aim for about 1/4 inch thickness. The goal is to create a large surface area for maximum caramelization.
Q: Can I make smash burgers without a Blackstone griddle?
A: Yes, you can use a cast-iron skillet on your stovetop, but the Blackstone offers more space and even heat distribution.
Nutrition Information
- Calories: 550 kcal
- Protein: 30g
- Fat: 35g
- Carbohydrates: 30g
Smash Burger Bliss: The Ultimate Blackstone Griddle Recipe
Ingredients
Method
- Prepare your Blackstone griddle by preheating it to medium-high heat. Ensure it's well-oiled.
- Divide the ground beef into four equal portions (about 4 oz each). Gently form them into loose balls without overworking the meat. Season generously with salt and pepper.
- Place a ball of beef onto the hot griddle. Immediately place a piece of parchment paper on top and use a burger press or sturdy spatula to firmly smash the ball into a thin patty, about 1/4 inch thick. Remove the parchment paper. Repeat with the remaining beef balls.
- Sear the burgers for about 2-3 minutes per side, until a deep brown crust forms and they are cooked through. For the last minute of cooking, top each patty with a slice of American cheese, allowing it to melt beautifully.
- While the burgers are cooking, lightly butter the cut sides of your brioche buns and toast them on a cooler part of the griddle until golden brown.
- Assemble your burgers: place a cheesy smash patty on the bottom half of each toasted bun. Add your desired toppings (like diced onions, lettuce, tomato, pickles, and a dollop of special sauce) and finish with the top bun.
