Best Smash Burger Recipe is one of the easiest burgers you will make. Cooking Smash Burgers on a Blackstone makes feeding a crowd fast and easy.
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If you love the restaurant style smash burger, then you will love this Smash Burger Recipe. The burger cooks juicy, with a crispy crust edges and even better topped with Smash Burger Sauce, ketchup, dill pickles, mayonnaise, mustard and a slice of cheese.
Make this family favorite Blackstone Recipe for an easy weeknight or feeding a crowd. If you love this smash burger recipe, make sure to make Blackstone Cheese Stuffed Burgers, Blackstone Hobo Dinner Recipe, Blackstone Hangover Burger, Juicy Lucy Burger, Chili Cheese Burger or these Stuffed Burger Recipes.
If you are new to using your Blackstone, check out these 10 Blackstone Recipes for Beginners.
Ingredients
- Ground Beef – We like using lean ground beef
- Butter – We like using unsalted butter
- Garlic Salt – Substitute with garlic powder or minced garlic
- Cheddar Cheese – Use slice cheese of choice. We love American Cheese
- Hamburger Buns – Substitute with different types of bread for even more flavor.
For the full list of ingredients and recipe, scroll to the recipe card.
How to Make the Best Smash Burger
Step 1 – Make Hamburger Meat Balls – Divide the fresh ground beef into 8 balls that are approximately 3 oz each. Place them in the refrigerator until you are ready to cook them.
Step 3 – Prepare the Hamburger Buns – Butter the buns and place them on the griddle for 2 minutes to toast them and set them aside while you prepare the burger patties.
Step 3 – Melt Butter – Place the remaining butter on the hot griddle. Move it around to melt it on the flat top grill with a stiff metal spatula.
Step 4 – Place the balls of ground beef on the griddle Place 4 of the burger balls on the griddle in the melted butter. Top each one with a piece on parchment paper.
Step 5 – Press into Patties – Firmly press down to smash the beef into a thin patty on the flat top griddle. Use either a bacon press or a large second spatula. Discard the piece of parchment paper.
Step 6 – Season with the patties with garlic salt and the pepper. Cook the patties for 2 minutes until the juices in the burgers cooking start to raise to the top and the color starts to change with crispy edges.
Step 7 – Flip and continue cooking – Once flipped with a sturdy spatula, do not smash down the patties again. Cook for 1 more minute and place a piece of cheese on 2 of the patties (half of them) to melt.
Step 8 – Melty Cheese – Once the cheese is melted, top each of those patties with the second patty without cheese.
Step 9 – After Cooking Hamburger Patties – stack those patties on a separate platter and continue this process until all the patties have been prepared.
Step 10 – Serve and Enjoy – Then it’s time to assemble your burgers. Place the lettuce, sliced tomatoes and slice red onions on the bottom bun. Add the double patty on top and top with the the top of the hamburger toasted buns. Feel free to use your favorite condiments to top your smashburger.
Best Smash Burger Recipe
Ingredients
- 1.5 pounds Ground Beef 80/20
- 3 Tablespoons Butter (divided)
- 1/2 teaspoon Garlic Salt
- 1/2 teaspoon Pepper
- 4 slices Cheddar Cheese
- 4 Hamburger Buns
- 4 Pieces Leaf Lettuce
- 1 Tomato sliced
- 1/2 Red Onion peeled and slice
Instructions
- Divide the beef into 8 balls that are approximately 3 oz each. Place them in the refrigerator until you are ready to cook them.
- Preheat the griddle over medium high heat (approximately 400 degrees F).
- Melt 1 tablespoon of butter onto the grill and spread it around with a spatula to melt it. Place the buns on top of the butter on the grill for 2 minutes to toast them and then set them aside while you prepare the burger.
- Place the remaining butter on the griddle. Move it around to melt it.
- Place 4 of the beef balls on the griddle in the melted butter.
- Top each one with a piece on parchment paper and then firmly press down to smash the beef into a thin patty with either a burger press or a large spatula and then discard the parchment paper.
- Season with the patties with garlic salt and the pepper.
- Cook the patties for 2 minutes until the juices in the beef start to raise to the top and the color starts to change.
- Scrape under the patty to get under the caramelized parts and flip the patty. Once flipped, do not smash down the patties again.
- Cook for 1 more minute and place a piece of cheese on 2 of the patties (half of them) to melt.
- Once the cheese is melted, top each of those patties with the other patties without cheese.
- Move those patties to a separate platter and continue this process until all the patties have been prepared.
- It's time to assemble your burgers. Place the lettuce, sliced tomatoes and slice red onions on the bottom bun.
- Add the double patty on top and top with the the top of the hamburger buns.
- Then the smash burgers are ready to enjoy!
Recipe Video
Recipe Notes
- Loosely Pack Hamburger Balls – When preparing the balls with the beef, do not pack them together. Loosely roll them into balls so that they are easier to smash.
- Ground Beef Tips – You can use 90/10 or 93/7 for this recipe to lower the fat content in this recipe, but we think that the 80/20 gives the best flavor to this recipe.
- Cast Iron Skillet – If you don’t have a Blackstone Griddle, you can prepare these hamburgers in a cast iron pan.
- Smash Burger Toppings – Top your burger pickles, lettuce, tomato, BBQ Sauce, slice mushrooms, onion, avocado. The options are endless. You can also add fry onions. See How to Fry Onions for Burgers.
- Meat – Feel free to make this burger with ground chuck or mix in ground turkey.
- Burger Bun – We normally make with regular hamburger buns, but you can change it to brioche buns or potato buns.
- Burger Sauce – Add a special sauce to the smash burger for added flavor.
Nutrition Facts
What to Serve with Smash Burgers?
Frequently Asked Questions
We preheat the Blackstone Griddle for Smash Burger to medium high heat. The griddle should reach a temperature of about 400 degrees.
We like using a temperature gun to ensure our griddle is at the right temperature before placing the patties on the griddle.
Store leftover smash burgers in an airtight container in the refrigerator for up to 3-4 days. We like to store the burger toppings separately to prevent the burgers from getting soggy.
Smash burgers are juicy because they are cook so fast and evenly. The fats are still solid in cold ground beef. It is important to cook burgers fast so it keeps the juices within the burgers.
When smashing the burgers you lose less juices because you are cooking the meat fast with a griddle press.
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We love hearing from you. If you make this Blackstone Smash Burger Recipe, make sure to leave us a comment.
