Blackstone Smash Burgers Delight

This juicy smash burger recipe delivers the authentic Blackstone griddle experience right at home. The secret is in the smashing technique that creates those signature crispy edges while keeping the center perfectly moist. After perfecting this method, I've officially retired all other burger recipes in my kitchen.

I first made these smash burgers for a backyard gathering when my standard burgers felt boring. The dramatic transformation when guests took their first bites convinced me this technique was worth mastering. Now it's our Friday tradition.

Ingredients

• 2 pounds ground beef: prefer 90/10 mixture for optimal flavor balance while controlling greasiness
• 1 teaspoon kosher salt: enhances the natural beef flavor without overwhelming
• 1 teaspoon ground black pepper: adds subtle heat and complexity
• ½ pound American cheese slices: deli counter variety melts perfectly
• Avocado oil: withstands high heat without smoking
• Hamburger buns: brioche potato or pretzel buns all work beautifully
• Optional toppings: special smash burger sauce, tomato slices, lettuce, pickles, ketchup and mustard

Step-by-Step Instructions

Season the Beef:

Place thawed beef in a bowl and gently work in the kosher salt and pepper. The key is minimal handling to keep the meat texture loose and tender. Overmixing will result in tough burgers so use a light touch here.

Form Loose Meat Balls:

Use a ⅓ cup measuring cup or ice cream scoop to portion the beef into 12 evenly sized balls. This ensures consistent cooking and sizing. Remember to keep the meat loose rather than compacting it like traditional meatballs. The looser texture makes the smashing process more effective.

Preheat and Oil the Griddle:

Heat your Blackstone griddle to medium heat. This temperature is critical too hot and the burgers will burn before cooking through too low and you will miss the crucial caramelization. Add a tablespoon of avocado oil and spread it evenly across the cooking surface using your metal spatula.

The Smashing Technique:

Place a meat ball on the oiled griddle surface. Cover with parchment paper and press down firmly with your burger press. The magic happens when you press again in a different direction creating those thin edges that will crisp up beautifully. Carefully peel away the parchment paper to reveal your perfectly smashed patty.

First Side Cooking:

Let the patty cook untouched for exactly two minutes. This timing is crucial for developing the signature crust while maintaining juiciness. Resist the urge to press again or move the burger during this phase.

Flip and Cheese:

Using a thin metal spatula flip the patty to a fresh spot on the griddle. The new spot provides additional heat for proper caramelization. Cook for another two minutes then top with a slice of deli American cheese which will melt perfectly in the residual heat.

Toast the Buns:

While the cheese melts butter both sides of your hamburger buns and place them on the griddle. They will toast quickly usually under two minutes so watch them carefully and remove when golden brown.

My family taught me that great burgers are about technique not fancy ingredients. The first time my teenage son mastered the smash technique he beamed with pride as everyone raved about his burgers. Those moments around the griddle have become our favorite family memories.

Perfect Cheese Selection

The best cheese for authentic smash burgers comes from the deli counter not prepackaged slices. Deli American cheese contains more milk fat and melts into that perfect gooey consistency without separating. If youre feeling adventurous white American cheese offers a slightly tangier profile while maintaining the ideal melt. For a nontraditional but delicious alternative try thinly sliced Gruyère or Havarti which provide excellent melt with more complex flavor notes.

Meat Selection Matters

While the recipe recommends 90/10 beef understanding fat content is key to smash burger success. The 90/10 ratio provides enough fat for flavor while minimizing excessive grease. If using 80/20 beef prepare for more shrinkage and consider making the initial patties slightly larger. For a flavor upgrade ask your butcher for a custom blend of chuck brisket and short rib which creates an exceptional depth of flavor while maintaining the ideal fat content for smashing.

Bun Variations

The humble bun plays a crucial role in smash burger enjoyment. While brioche offers buttery richness potato buns provide a soft pillowy texture that complements the crispy patty edges. Pretzel buns add a wonderful contrast with their firmer texture and slight saltiness. For a gluten free option select buns with tapioca and rice flour bases which maintain structural integrity better than most alternatives. Always toast your buns regardless of type this small step prevents soggy bottoms and enhances the overall experience.

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Frequently Asked Questions

→ What makes a smash burger unique?

A smash burger is unique because the patty is pressed thin on a hot surface, creating crispy edges and locking in the juices.

→ What type of ground beef is best?

A 90/10 ground beef mixture is ideal for flavor and less grease, but 80/20 can also be used for juicier patties.

→ What cheese works best for burgers?

Deli-sliced American cheese is a top choice for its meltability and creamy flavor.

→ Can I make this without a griddle?

Yes, you can achieve similar results with a cast-iron skillet, but the griddle provides more even heat distribution.

→ What are some great topping options?

Popular toppings include iceberg lettuce, tomato slices, dill pickles, ketchup, mustard, and smash burger sauce.