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Smashing Burgers on Blackstone

Smashing burgers on a Blackstone Griddle is easy with a few tips from Chef Sherry.  The first question that I get when others hear that I have a Blackstone Griddle is if I’ve made smashed burgers!  Of course, I have made smashed burgers!! 

All kinds of homemade smash burgers with all kinds of toppings.  A nice mix of grilled toppings with fresh, crisp toppings to take your Blackstone burger to the next level. 

Learning how to make Blackstone Griddle smash burgers is not all about the burger press.  But that is definitely a piece of the puzzle to making it just right. 

Smashing Burger on a Blackstone Griddle with cooked onions and a couple of burger patties.
Smashing Burger on a Blackstone Griddle.

Knowing each step is helpful, but I am going to break each step down to explain everything that you need to know to make the best smash burger recipe that you will ever have!

As an Amazon Associate, a Walmart Affiliate, and a member of other affiliate programs, I earn from qualifying purchases.  This page contains affiliate links.  Click on the highlighted text in a post to explore a product.  If you purchase through one of them, I will receive a commission (at no additional cost to you).  I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE.  Thank you for your support!

Steps to Learn How to Smash Burgers on a Blackstone

1.     The Right Kind of Hamburger

2.     Burger Smasher Tool

3.     Blackstone Griddle Temperature

4.     Forming Your Smash Burger

5.     Methods to Smashing Burgers

6.     Cooking Time of Smashed Burgers

7.     Smashed Burger Bread

8.     It’s All About the Toppings!

9.     Best Smashed Burger Sides

The Right Kind of Hamburger

Choosing the right kind of burger meat is very important when making a smash burger.  The reason for this is when the burger is cooked with a crispy outside, you still want the inside to be moist and juicy. 

Having a higher fat content in the meat will help to cook the patty to a browned crust.  To make a Smashburger there must be the right amount of fat mixed in with the beef.  The recommended amount of meat to fat is an 80/20 ground beef or 80% lean hamburger. 

Burger Smasher Tools

Blackstone Burger Spatula
Blackstone Burger Spatula

Having the right tools when making your griddle burgers is another important key.  Everyone has their favorites. 

Some use a griddle press or burger smasher.  I like to use a griddle spatula with a piece of parchment paper in-between the meat and the spatula

The number one tool is to use a piece of parchment paper or wax paper so that the patty does not stick to the smashing tool.  I have seen people use a spatula to smash the burger but then will use another tool on top of the spatula to help in the smashing process. 

Chef Sherry’s Cookbook

Chef Sherry Ronning's Printed Cookbook - Recipes for the Blackstone Griddle for Christmas

Blackstone Griddle Temperature

Having the right griddle temperature will help your smashed burger achieve that great crispy texture.  If your griddle is too cold, the patty will eventually cook but will not get a crispy outer shell. 

When the griddle is too hot, the patty will burn on the outside and could possibly be raw on the inside.  I have found on the gas Blackstone griddles that setting the dial to medium or medium high temperature works best. 

When using the e-series Blackstone griddles, set the dial to 400°F.  Make sure to preheat all the griddles before cooking your burgers.   

400°F Electric Blackstone Griddle Temperature Control Panel.
400°F Electric Blackstone Griddle

Forming Your Smash Burger

When making your griddle smash burger, the rule of thumb is to roll the ground beef into burger balls.  Portion out the ground chuck meat and place in the palm of your hand. 

Gently squeeze the meat together and place the other hand on top of the meat.  With a rocking back and forth motion as your palms are cupped, form the hamburger meat into a firm ball.  

Smashed Burger Balls on a Blackstone Griddle.
Smashed Burger Balls

The burger balls will help the patty smash onto the flat top griddle to create the crispy outer layer.  You first need to decide on how big that you want your finished burger. 

I suggest using a kitchen scale to weigh out your ground beef so that all burgers will cook evenly.  If making a mini burger or a burger slider then use 2 ounces of meat. 

When making a regular sized burger then use 4 ounces of hamburger or use 2 – 4 ounces balls for a double smashed burger.  For a large smash burger, you will want to use an 8-ounce ball or a double stack you can use 2 – 8-ounce balls.

Methods to Smashing Burgers

The hamburger should be rolled into a ball and then smashed onto a hot flat top griddle.  I like to use the back of my griddle spatula with a piece of parchment paper on top of the formed ball. 

Smashing a Burger Ball on a Blackstone Griddle with a spatula along with another ball and grilled onions.
Smashing a Burger Ball

Flatten the meat in a quick swift motion making sure the patty is very thin.  The spatula works for me, but it might not work for you. 

Use your desired smashing tool along with a piece of parchment paper and get the patty very thin by rocking your tool from side to side.  Reposition the tool if needed to get a uniform thickness in the hamburger patty. 

When taking the paper off the burger meat, carefully peel back.  If any sticking happens to the paper use your griddle spatula tip to help aid in getting the patty unstuck. 

Sometimes you must use more than one piece of parchment paper when making a lot of burgers.  One thing that you want to remember is that smashing burgers on a Blackstone Griddle takes some practice. 

After you have smashed your patty, it is time to season it.  Use your favorite seasonings and then let the burgers cook.  Do not constantly flip them!!!! You should only flip your burger patty ONCE!! Yes, I said ONCE! 

Over flipping the patty will result in a dry burger that is not moist and crispy.  If adding cheese, make sure to add before the meat is fully cooked. 

Cooking Time of Smashed Burgers

Smashed burgers cooked on a Blackstone griddle fry up quickly!  If the Blackstone is at the correct temperature, the burgers should only need 2 to 4 minutes on each side. 

Do not go by timing when cooking your patties, go by how the patties look.  Time is only a guideline. 

Cook the one side of the beef patty until it is crispy and brown.  Flip the patty and cook until the desired temperature is reached. 

Make sure to add the cheese (if using) to the patty right before it is fully cooked.  Do not overcook the beef patties or else you will dry them out.

Smashed Burger Bread

Picking the right kind of bread that you will be using for your smashed burger is very important.  If you are making a patty melt, then you will want slices of a good quality bread not a bun. 

Are you making sliders?  Get mini buns, not the giant ones!  There are pretzel buns, onion buns, brioche buns, sesame seed buns, Hawaiian-style hamburger buns, whole grain buns, sourdough buns, honey burger buns, wheat buns, ciabatta buns, and let’s not forget about the classic white buns. 

If you want to take your burger to the next level, then add a thin layer of soften butter (or mayo will work too!) to the inside of the bun and place the buttered side onto the hot griddle.  

Griddle Bun, Burger and Onions on a Blackstone Griddle.
Griddle Bun, Burger and Onions

Do this while the patties are cooking to create a nicely toasted, warm, softened bun.  By doing this you will not believe how much better your Smashburger will taste!   

Smashburger Toppings

Toppings are a must when having a griddle burger.  But what do you choose?  Everyone has their favorites so make sure to have an assortment. 

Griddle Patty Melt with cooked onions on a Blackstone Griddle.
Griddle Patty Melt

Griddle Fried Items

  • Onions – sliced or diced, grilled to perfection
  • Peppers – sliced and cooked until tender crisp
  • Bacon Slices – cook crispy or leave lightly cooked
  • Mushrooms – sliced and grilled

Fresh Items

  • Sliced Tomatoes
  • Assortment of Greens – Lettuce, Spinach, Romaine, etc.
  • Avocado Slices
  • Pickle Slices
  • Sliced Fresh Onions
  • Pickled Jalapenos

Other Condiments

  • Cheese Slices – American, Gouda, Cheddar, Pepper Jack, Jack, etc.
  • Pesto Mayo, Mayo, Mustard, and Ketchup
  • Relish
  • BBQ Sauce
  • Homemade Queso
  • Pickled Peppers
  • Cole Slaw
  • Fried Egg with a runny egg yolk
  • Deep Fried – Onion Rings, or French Fries

Best Smashed Burger Sides

There are so many awesome side dishes that go with smashed burgers.  Let’s not forget an ice-cold beverage such as a beer or refreshing slushy cocktail! 

Some of my favorites are sweet potato fries, French fries, loaded tater tots, Cole slaw, a side salad, smashed potatoes, griddle corn on the cob, glazed carrots, or griddle cooked butternut squash. 

Smash Burger Recipes

  1. Smashed Cheeseburger
  2. Onion Swiss Pretzel Bun Smash Burger
  3. Mushroom Swiss Smashed Burger
  4. Smash Burger Tower
  5. Ultimate Bacon Onion Smash Burger
  6. Smashed Burger
Smashing a Burger on a Blackstone Griddle.
Smashing a Burger on a Blackstone Griddle.

Frequently Asked Questions About Smashing Burgers

How do you cook the perfect smash burgers on a Blackstone griddle?

Start with a ground beef ball and use a piece of parchment paper along with a griddle spatula to smash the ball into a thin patty while it is cooking on a hot flat top griddle.  Cook until crispy brown, flip and cook until done.

How long does it take to cook smash burgers on Blackstone?

Blackstone Griddle smash burgers cook up very quickly because they are thin patties.  If the griddle is hot, it should only take 2 – 4 minutes per side.

How hot should Blackstone be for Smash Burgers?

Depending on which type of Blackstone you are cooking your smash burgers on, an outdoor gas griddle should be set on medium heat and have a surface temperature of abut 375°F.  If using an e-series Blackstone Griddle, then you will want to set the dial to 400°F.

I Don’t Have a Blackstone Griddle!

If you don’t have a Blackstone Griddle, then you can make smash burgers in a cast iron skillet on the stove or an open fire. A cast iron skillet is very similar to a flat top griddle. A skillet also produces a juicy smash burger recipe. 

How To Make Smash Burgers on Blackstone Griddle?

How to Make Smash Burgers

Smashing Burger on a Blackstone Griddle with cooked onions and a couple of burger patties.

Learning how to make Blackstone Griddle smash burgers is not all about the burger press. But that is definitely a piece of the puzzle to making it just right. Knowing each step is helpful, but I am going to break each step down to explain everything that you need to know to make the best smash burger recipe that you will ever have!

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Difficulty Beginner

Materials

  • Burger Smasher Tools
  • 80/20 Ground Beef
  • Burger Toppings
  • Smash Burger Sides

Tools

  • Blackstone Burger Smasher Tools
  • Blackstone X-L Griddle Press
  • Blackstone Griddle Spatula
  • Blackstone Burger Wide Spatula
  • Blackstone Burger Press Kit
  • Parchment Paper - Members Mark
  • Blackstone Griddle

Instructions

9 Easy Steps to Learn How to Smash Burgers on a Blackstone Griddle

  1. The Right Kind of Hamburger - use 80/20 Ground Chuck
  2. Burger Smasher Tool - Pick between a burger press and a griddle spatula, along with parchment paper.
  3. Blackstone Griddle Temperature - Gas griddle - medium heat. Electric griddle - 400°F
  4. Forming Your Smash Burger - Roll ground burger into balls before smashing.
  5. Methods to Smashing Burgers - Use one of the burger smasher to form your patties.
  6. Cooking Time of Smashed Burgers - Cooking times will vary but should be between 2 - 4 minutes per side.
  7. Smashed Burger Bread - Use slices of bread or an assortment of hamburger buns.
  8. It’s All About the Toppings! - Choose from a wide variety of toppings such as fresh vegetables, ketchup, mustard, mayo, Cole slaw, cheese slices, etc.
  9. Best Smashed Burger Sides - There are so many burger sides to choose from: French fries, sweet potato fries, Cole slaw, onion rings, side salad, etc.

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As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!

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By on March 21st, 2022
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About Sherry

Welcome to FROM MICHIGAN TO THE TABLE! My name is Chef Sherry Ronning and I am a food blogger from Michigan. Professionally cooking and baking Midwestern Cuisine for more than 30 years. Specializing in fresh fish, venison, farm raised meats and griddle recipes. Please enjoy my recipes!!

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