Blackstone Smash Burgers

These Blackstone Smash Burgers are crispy, juicy, and cooked to perfection on a flat-top griddle. Using high heat, thin beef patties, melted American cheese, and buttery toasted brioche buns, this recipe creates restaurant-style smash burgers right in your backyard.

This is the best way to make smash burgers on a Blackstone, including onion smash burgers and tortilla smash burger variations.

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Prep Time 10

Cook Time 8

Total Time 18

Servings: 4 Burgers

Course: Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

1 lb ground beef (80/20 for best crust + juiciness)
1 tsp salt
½ tsp black pepper
4 slices American cheese
4 brioche buns
1 tbsp butter
1 tbsp oil (avocado or canola)

For Smash Sauce

½ cup mayonnaise
2 tbsp ketchup
1 tsp yellow mustard
1 tsp pickle juice
½ tsp smoked paprika

Optional Add-Ons

Thinly sliced white onions → for Oklahoma onion smash burgers
Flour tortillas → for Blackstone tortilla smash burgers
Pickles, lettuce, or jalapeños

Equipment

Blackstone griddle
Smash burger press or metal spatula
Parchment paper
Mixing bowl
Oil squeeze bottle
Meat thermometer

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.