Introduction
Are you ready to elevate your outdoor cooking game? The Blackstone griddle isn’t just for breakfast anymore! Today, we’re diving headfirst into one of the most satisfying meals you can create on this versatile flat-top: the ultimate smash burger and crispy fries. Forget those mediocre burgers – we’re talking about juicy, flavorful patties with that irresistible crispy edge, perfectly complemented by golden, seasoned fries, all cooked with the magic of your Blackstone.
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
-
Blackstone Griddle
Check Price on Amazon →
-
Burger Press
Check Price on Amazon →
-
Spatula Set
Check Price on Amazon →
Why You’ll Love This Recipe
This recipe is a game-changer for any Blackstone owner. It’s incredibly straightforward, making it perfect for beginners and seasoned grill masters alike. The smash burger technique ensures maximum flavor and a fantastic texture, while the griddle-cooked fries are unbelievably crispy. Plus, it’s a fantastic way to feed a crowd with minimal fuss and maximum deliciousness!
Ingredients
- 1.5 lbs ground beef (80/20 recommended)
- 4-6 brioche burger buns
- 4 slices cheddar cheese
- 1/4 cup ketchup
- 2 tbsp mayonnaise
- 1 tbsp yellow mustard
- 1 tsp sweet relish
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- Salt and freshly ground black pepper to taste
- 2 large Russet potatoes, scrubbed clean
- 1/4 cup vegetable oil (or other high smoke point oil)
- 1 tsp seasoned salt (like Lawry’s)
Instructions
- Prepare your potatoes: Cut the scrubbed potatoes into 1/4-inch thick fries. Rinse them under cold water and pat them thoroughly dry with paper towels. This is crucial for crispiness!
- Form the burger patties: Divide the ground beef into 4-6 equal portions (about 3-4 oz each). Gently roll them into balls without overworking the meat. Season generously with salt and pepper just before cooking.
- Preheat your Blackstone griddle: Heat your griddle over medium-high heat. Add the vegetable oil and spread it evenly. Add the dried potato fries in a single layer, ensuring they aren’t overcrowded. Season them with seasoned salt.
- Cook the fries: Cook the fries for about 10-15 minutes, flipping them occasionally with your griddle spatula until they are golden brown and crispy. Remove them from the griddle and set aside on a plate lined with paper towels.
- Smash the burgers: Place the seasoned beef balls onto the hot griddle, leaving some space between them. Immediately use a sturdy spatula or burger press to firmly smash each ball into a thin patty (about 1/2 inch thick).
- Season and cook: Season the smashed patties generously with salt, pepper, paprika, garlic powder, and a pinch of onion powder if desired. Cook for 2-3 minutes per side, until a deep brown crust forms and the burgers are cooked to your desired doneness. Don’t overcook!
- Add cheese: During the last minute of cooking, place a slice of cheddar cheese on each burger patty. Cover with a lid or a metal bowl to help the cheese melt.
- Prepare the sauce: While the burgers cook, whisk together the ketchup, mayonnaise, mustard, sweet relish, and paprika in a small bowl to create a simple burger sauce.
- Toast the buns: Lightly butter the cut sides of the brioche buns and toast them on the griddle until golden brown. Watch them closely as they toast quickly.
- Assemble the burgers: Spread the burger sauce on the bottom and top halves of the toasted buns. Place a cheesy smash burger patty on the bottom bun, and top with the other half of the bun. Serve immediately with the crispy griddle fries.
Tips
- Don’t overwork the ground beef when forming patties; gentle handling results in tender burgers.
- Ensure your potatoes are completely dry before adding them to the oil for maximum crispiness.
- Use a heavy-duty spatula for smashing to get a good, even press.
- Don’t overcrowd the griddle with either fries or burgers; cook in batches if necessary for best results.
- Season the burgers right before they hit the griddle for the best sear.
Serving Suggestions
- Serve hot off the griddle with your favorite burger toppings like lettuce, tomato, onion, and pickles.
- Pair with a refreshing iced tea or a cold beer.
- Consider a side salad for a lighter option.
Storage Tips
Leftover cooked burgers and fries are best stored separately in airtight containers in the refrigerator for up to 2 days. Reheat fries in an oven or air fryer to regain crispiness. Burgers can be gently reheated in a skillet or on the griddle.
FAQ
Can I make smash burgers with leaner ground beef? While 80/20 is ideal for flavor and juiciness, you can use leaner beef, but be mindful not to overcook them to prevent dryness.
What’s the best way to get crispy fries on the Blackstone? Ensure the potatoes are cut uniformly, thoroughly dried, and cooked in a single layer with enough hot oil.
How do I prevent burgers from sticking to the griddle? Make sure your griddle is properly preheated and well-oiled before adding the patties.
Nutrition Information
- Calories: Approximately 750-850 kcal per serving (burger and fries)
- Protein: Approximately 35-45g
- Fat: Approximately 45-55g
- Carbohydrates: Approximately 50-60g
Master the Blackstone Griddle: Ultimate Smash Burgers & Fries Recipe
Ingredients
Method
- Prepare your potatoes: Cut the scrubbed potatoes into 1/4-inch thick fries. Rinse them under cold water and pat them thoroughly dry with paper towels. This is crucial for crispiness!
- Form the burger patties: Divide the ground beef into 4-6 equal portions (about 3-4 oz each). Gently roll them into balls without overworking the meat. Season generously with salt and pepper just before cooking.
- Preheat your Blackstone griddle: Heat your griddle over medium-high heat. Add the vegetable oil and spread it evenly. Add the dried potato fries in a single layer, ensuring they aren't overcrowded. Season them with seasoned salt.
- Cook the fries: Cook the fries for about 10-15 minutes, flipping them occasionally with your griddle spatula until they are golden brown and crispy. Remove them from the griddle and set aside on a plate lined with paper towels.
- Smash the burgers: Place the seasoned beef balls onto the hot griddle, leaving some space between them. Immediately use a sturdy spatula or burger press to firmly smash each ball into a thin patty (about 1/2 inch thick).
- Season and cook: Season the smashed patties generously with salt, pepper, paprika, garlic powder, and a pinch of onion powder if desired. Cook for 2-3 minutes per side, until a deep brown crust forms and the burgers are cooked to your desired doneness. Don't overcook!
- Add cheese: During the last minute of cooking, place a slice of cheddar cheese on each burger patty. Cover with a lid or a metal bowl to help the cheese melt.
- Prepare the sauce: While the burgers cook, whisk together the ketchup, mayonnaise, mustard, sweet relish, and paprika in a small bowl to create a simple burger sauce.
- Toast the buns: Lightly butter the cut sides of the brioche buns and toast them on the griddle until golden brown. Watch them closely as they toast quickly.
- Assemble the burgers: Spread the burger sauce on the bottom and top halves of the toasted buns. Place a cheesy smash burger patty on the bottom bun, and top with the other half of the bun. Serve immediately with the crispy griddle fries.
