Blackstone Smash Burgers

Introduction

Meet your new cookout obsession: Blackstone Smash Burgers. These burgers are everything a burger lover dreams about—crispy, caramelized crust on the outside, juicy and tender on the inside, layered with gooey cheddar, tangy pickles, and crisp lettuce. Smashed to perfection on a hot griddle, they’re a no-fuss, all-flavor kind of meal that’ll have everyone asking for seconds (or thirds).

Smash burgers on the Blackstone griddle have quickly become a summer staple at our house—especially for quick weeknight dinners or casual weekend cookouts. There’s something super satisfying about that sizzle when the cold beef hits the hot surface. You can practically hear the flavor developing. If you’ve been looking for a way to up your burger game, this recipe is it.

Why You’ll Love This Recipe

Key Benefits

• Fast and easy: You’ll go from fridge to table in under 30 minutes.
• Minimal ingredients: Just a handful of pantry staples and fresh toppings.
• Great for a crowd: Scale up with ease to feed your hungry crew.
• Family favorite: These burgers always bring everyone to the table—fast.

Taste & Texture

Get ready for a texture combo that hits all the right notes. The edges of the patty get that deep, golden crisp thanks to the smash technique, while the center stays juicy and tender. Add melty cheddar, fresh veggies, and that punchy smash sauce—and you’ve got a symphony of savory goodness in every bite.

Dietary Attributes

This recipe is naturally high in protein and can easily be adapted for gluten-free diets by swapping out the buns.

Ingredients & Substitutions

Ingredient List

• 1 ½ pounds ground beef (80/20 lean)
• Kosher salt, to taste
• Ground black pepper, to taste
• 2 tablespoons butter, at room temperature
• 8 slices medium cheddar cheese (we love Tillamook)
• 2 cups shredded iceberg lettuce
• 4 slices red onion
• 4–8 slices vine-ripe tomatoes
• 16 bread and butter pickle chips (or dill pickles)
• 4 burger buns, toasted

Notes on Quality

Go for freshly ground beef if you can—it makes a big difference in flavor and moisture. 80/20 beef gives that perfect balance of juiciness and structure. For cheese, sharp cheddar adds richness, and Tillamook melts beautifully. Shred your lettuce finely for the classic burger-shop texture.

Possible Substitutions

• Swap cheddar with American, Swiss, or pepper jack.
• Use gluten-free buns or lettuce wraps for a lighter option.
• Don’t like raw onion? Try grilled or caramelized instead.

Step-by-Step Instructions

1. Prep the patties: Divide the beef into 8 equal portions and loosely roll them into golf-ball sized balls. Don’t overwork the meat. Place them on a parchment-lined tray, cover with plastic wrap, and refrigerate until ready to cook.
2. Prep the toppings: Finely shred the lettuce, thinly slice the tomatoes and red onion, and get your pickles and burger sauce ready.
3. Toast the buns: Butter the buns and toast them on the Blackstone (or your griddle/skillet) over medium heat until golden brown. Set aside.
4. Crank up the heat: Turn the griddle to high and get it hot.
5. Smash the burgers: Place each meatball on the griddle, cover with a square of parchment, and smash flat (about ¼-inch thick) using a heavy spatula and press.
6. Season and sear: Sprinkle with salt, pepper, and a spoonful of burger sauce. Let cook for 2–3 minutes until the fat bubbles and the edges crisp up.
7. Flip and melt cheese: Scrape up the patties and flip. Top each with cheese. Cook another minute, then stack into double burgers.
8. Assemble: Smear sauce on the bottom bun, layer on lettuce, burger stack, onion, tomato, pickles, and the top bun. Serve immediately.

Expert Tips & Tricks

Best Practices

• Keep your beef cold until it hits the griddle. This locks in juices and creates the perfect crust.
• Use parchment paper when smashing to prevent sticking.
• Stack the patties as soon as they come off the griddle so the cheese gets extra melty.

Common Mistakes

• Don’t smash your patties too early—wait until they’re on the hot surface.
• Avoid flipping multiple times. Smash burgers need just one flip to keep that crispy crust.
• Don’t overcrowd the griddle. Give each patty room to crisp properly.

Time-Saving Tips

• Prep your toppings and sauce before you start cooking.
• Use pre-sliced cheese and shredded lettuce to save time.
• Make burger sauce the day before—it actually tastes better after chilling.

Serving Suggestions

Pairings

Smash burgers are a match made in heaven with:

• Sweet potato fries or classic shoestring fries
• A crisp side salad with a tangy vinaigrette
• Corn on the cob or grilled zucchini

For other delicious dinner ideas that pair beautifully with your burgers, check out our Creamy Chicken Marsala or Sheet Pan Gnocchi recipes—both are easy, comforting, and super satisfying.

Presentation Ideas

Pile your burger high and let the ingredients peek out—those juicy tomatoes and bright lettuce give it that mouthwatering, classic diner look. Serve on parchment or a wooden board for a rustic touch.

Beverage Pairings

• A crisp lager or pilsner
• Iced tea with lemon
• A cherry cola or root beer float for that retro vibe

Storage & Reheating

Leftover Storage

Wrap leftover patties tightly in foil or store in an airtight container. Keep them in the fridge for up to 3 days. Store the toppings separately so they stay fresh.

Reheating Methods

Reheat patties in a skillet over medium heat for 2–3 minutes per side. Add a splash of water and cover with a lid to help steam and re-melt the cheese. Avoid the microwave—it zaps the juiciness.

Frequently Asked Questions

Substitutions & Adjustments

Can I use ground turkey or chicken?
Yes, but go for darker meat for better moisture. You’ll want to add a little oil to the griddle since leaner meat sticks more easily.

Can I make these burgers ahead of time?
Yes! You can shape the meatballs and prep all toppings a day ahead. Just smash and cook when you’re ready to eat.

Troubleshooting

Why are my burgers dry?
Overcooking or using meat that’s too lean (like 90/10) can cause this. Stick with 80/20 for best results.

Why aren’t my patties crispy?
Make sure the griddle is hot before smashing the meat. Don’t move the patties around—let them sear undisturbed.

Variations & Customizations

Dietary Adaptations

• Use gluten-free buns or serve in lettuce wraps
• Choose vegan cheese and a plant-based patty for a fully vegan option

Flavor Twists

• Add caramelized onions or sautéed mushrooms
• Mix chipotle powder or smoked paprika into the burger sauce
• Swap pickles for jalapeños for a spicy kick

Seasonal/Holiday Versions

For a festive twist, add cranberry mayo and brie for a Thanksgiving-style burger. Or try pepper jack and guacamole for a summer barbecue vibe.

Conclusion

There’s just something magical about a perfectly executed smash burger—and when you make it on a Blackstone, it takes the whole experience to the next level. Crispy edges, juicy centers, melty cheese, and all the fresh toppings… it’s the kind of dinner that leaves everyone full and happy.

Whether it’s your first time making smash burgers or you’re a seasoned grill master, this recipe is bound to become a go-to favorite. Give it a try, and don’t forget to check out our other favorite dinners like Creamy Chicken Marsala and Sheet Pan Gnocchi for more delicious inspiration.

And if you try this recipe, I’d love to see your creations! Tag me on Pinterest or drop a comment below to let me know how your smash burgers turned out.

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