Blackstone Smash Burgers (Print Version)
# Ingredients:
01 -
2 pounds ground beef, 90/10 mixture preferred
02 -
1 teaspoon kosher salt
03 -
1 teaspoon ground black pepper
04 -
½ pound deli American cheese slices
05 -
Avocado oil
→ Serving Options
06 -
Hamburger buns (e.g., Brioche, Potato, Pretzel buns)
07 -
Gluten-free hamburger buns
08 -
Iceberg lettuce wraps
→ Topping Options
09 -
Smash burger sauce
10 -
Tomato slices
11 -
Iceberg lettuce
12 -
Dill pickles
13 -
Ketchup
14 -
Mustard
# Instructions:
01 -
Place the thawed beef into a bowl. Add kosher salt and pepper. Using your hands, work in the salt and pepper, but do not overmix the beef.
02 -
Using a ⅓ cup measuring cup or an ice cream scoop, divide the beef into 12 even balls of meat. Keep the meat loose rather than compacting into firm balls.
03 -
Preheat the Blackstone griddle to medium heat. Add 1 tablespoon of avocado oil, spreading it across the surface with a large metal spatula.
04 -
Place a ball of meat on the oiled griddle. Top with a piece of parchment paper, and firmly press down using a burger press. Rotate slightly and press again. Remove the parchment paper and set aside for reuse.
05 -
Cook the thin beef patty for 2 minutes. Flip with a metal spatula to another spot on the griddle and cook for an additional 2 minutes. Add a slice of deli American cheese and allow it to melt before removing the patty.
06 -
If using a hamburger bun, butter both sides and toast on the griddle for less than 2 minutes, watching closely to avoid burning.
07 -
If opting for a lettuce wrap, wash and pat dry the lettuce, then set aside until the burger is ready to assemble.
# Notes:
01 -
For the best flavor, use 90/10 ground beef. An 80/20 mixture works but will result in a greasier patty.
02 -
Choose American cheese from the deli counter for optimal melting and flavor.