If you’re wondering how to make smash burgers on a Blackstone, this guide covers everything — from Blackstone temperature tips to crispy onion smash burgers, tortillas smash burgers, and even Blackstone chicken smash burgers.
This is the best Blackstone smash burgers recipe optimized for:
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Whether you’re cooking for family, friends, or a backyard party, these crispy smashed burgers on Blackstone deliver restaurant-style flavor in minutes.
Why Blackstone Smash Burgers Are So Loved – Blackstone Smash Burgers Recipe
Blackstone griddles create the perfect environment for crispy-edged, juicy smash burgers. The large cooking area, even heat, and cast-iron surface make it ideal for:
- Smash burgers on a Blackstone griddle
- Onion smash burgers Blackstone style
- Tortilla smash burgers on Blackstone
- Big Mac smash burgers Blackstone version
- Oklahoma onion smash burgers on Blackstone
Best Temperature for Smash Burgers on Blackstone
What temp to cook smash burgers on Blackstone?
➡️ 400°F – 425°F (Medium-High Heat)
This is the best Blackstone griddle temp for smash burgers, giving you the perfect Maillard reaction for a crispy crust.
How hot Blackstone for smash burgers?
➡️ Your griddle should be hot enough to sizzle immediately when beef touches the surface.
Ingredients for the Best Smash Burgers on Blackstone
For Classic Blackstone Smash Burgers
- 1 lb ground beef (80/20)
- Salt & pepper
- 4 American cheese slices
- 4 brioche buns
- 1 tbsp butter
For Onion Smash Burgers (Oklahoma Style)
- Thinly sliced white onions
Smash Sauce
- Mayo
- Ketchup
- Mustard
- Pickle juice
Optional Variations:
- Tortillas (for Blackstone tortilla smash burgers)
- Chicken mince (for Blackstone chicken smash burgers)
- Turkey mince (for Blackstone turkey smash burgers)
- Parmesan + marinara (for chicken parm smash burgers on Blackstone)
How to Make Smash Burgers on a Blackstone (Step-by-Step Guide)
1. Preheat the Blackstone Griddle
Heat to 400–425°F.
This is the best Blackstone smash burgers temperature.
2. Roll Beef Into Loose Balls
Make 3–4 oz balls. Don’t compress.
3. Smash the Burgers
Place beef balls on the griddle.
Use parchment paper + a Blackstone smash burger press or metal spatula.
4. Season Immediately
Salt + pepper right after smashing.
5. Flip Once
Cook 2–3 mins, flip when crispy edges form.
6. Add Cheese
Creates the classic melty smash burger effect.
7. Toast Buns
Butter buns and toast on the griddle.
8. Assemble
Add smash sauce, pickles, onions, and enjoy.
Blackstone Smash Burgers WITH Onions (Oklahoma Style)
To make blackstone onion smash burgers:
- Add a small pile of thin-sliced onions.
- Place beef ball on top.
- Smash so onions press INTO the meat.
This is one of the most searched recipes:
“blackstone smash burgers with onions”
🌮 Tortilla Smash Burgers on Blackstone (Viral Recipe!)
This recipe ranks for:
“smash burgers on tortilla Blackstone, blackstone smash burgers tortilla, tortilla smash burgers on Blackstone.”
Steps:
- Smash patty → Add cheese
- Place tortilla over it
- Flip → Crisp tortilla
- Fold & serve
Conclusion
Whether you want classic Blackstone smashed burgers, onion smash burgers, tortilla smash burgers, or Big Mac smash burgers, this recipe covers every trending Blackstone smash burger style.
Frequently Asked Questions (FAQs)
How long to cook smash burgers on Blackstone?
2–3 minutes per side. Very fast.
What temperature for smash burgers on Blackstone?
400–425°F for best crust.
Can you make chicken or turkey smash burgers on Blackstone?
Yes — cook them slightly longer at a slightly lower heat.
Can you make smash burgers on Blackstone with tortillas?
Yes, tortilla smash burgers are trending and delicious.
What’s the best seasoning for smash burgers on Blackstone?
Salt, pepper, garlic powder OR smash seasoning blends.
Blackstone Smash Burgers
Ingredients
Equipment
Method
Preheat the Blackstone Griddle
Heat your Blackstone to 400–425°F (medium-high heat).This is the best Blackstone temperature for smash burgers—hot enough for a crispy crust.Make Beef Balls
Roll ground beef into 4 loose meatballs, around 3–4 oz each.Do NOT pack tightly — keeping them loose helps create a perfect crust.Place Beef Balls on the Hot Blackstone
Add a little oil and immediately place the beef balls on the griddle.You should hear a loud sizzle — this means your temp is perfect.Smash the Burgers
Use a smash burger press or a wide metal spatula with parchment paper.Press down firmly for 2–3 seconds to make a thin patty.🔑 Tip: Smash only ONCE. Don’t press after flipping — that will remove juices.Season the Patties
Sprinkle salt and black pepper right after smashing.Cook Until Edges Are Crispy
Let the patty cook 2–3 minutes.Do NOT move it — this helps build the famous crust.Flip Once
Flip when edges turn brown and crispy.This is the signature smash burger texture.Add Cheese
Place a slice of American cheese on each patty.Let it melt naturally.Toast the Buns
Add butter to the griddle and toast brioche buns until golden brown.Build the Burger
Add smash sauce on the bottom bun → place patty → add onions/pickles → top bun.Serve immediately.
Notes
• Use 80/20 beef for best crust and juiciness
Lean beef won’t form the classic crispy edges. 80/20 fat ratio melts perfectly on the Blackstone and creates the iconic smash burger flavor.• Smash only once — right after placing on the griddle
Pressing multiple times squeezes out the juices. Smash once, hold for 2–3 seconds, and let it cook undisturbed to develop a proper crust.• Don’t overcrowd the Blackstone
Smash burgers need direct high heat. Too many patties cool the griddle and ruin the crust.• Keep the beef balls loose before smashing
Loosely rolled meat creates more surface area, resulting in crispy lace-edged patties.• Best Blackstone temperature: 400–425°F
This is the ideal temperature for smash burgers to achieve a deep brown crust without burning. Lower heat leads to soggy burgers.• For onion smash burgers, press onions into the patty
Adding thinly sliced onions before smashing fuses them into the meat — a classic Oklahoma-style finish.• Use parchment paper when smashing
Prevents sticking to the spatula or press and helps you achieve an even, thin smash.• Toast the buns for maximum flavor
Butter your brioche buns and toast until golden. It adds crunch and prevents sogginess.• Cheese selection matters
American cheese melts the best and gives that diner-style ooze. You can also use cheddar, pepper jack, or Colby.• Make double smash burgers for a restaurant-style experience
Two thin patties with melted cheese between them taste better than one thick patty.• Add smash sauce for classic flavor
A simple mix of mayo, ketchup, mustard, and pickle juice boosts authenticity and moisture.• For tortilla smash burgers, attach the tortilla after melting cheese
This keeps the tortilla crisp while holding the burger together.• For chicken or turkey smash burgers, reduce heat slightly
Poultry dries out fast — cook at 375°F and ensure internal temperature reaches 165°F.• Never flip more than once
One flip ensures the crust stays intact and the burger stays juicy.• Serve immediately
Smash burgers taste best fresh because the thin patties cool quickly.Content information Source: – https://theflattopking.com/blackstone-smash-burgers/
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