These Blackstone Smash Burgers are the Ultimate Burger! They are smashed to perfection on the Blackstone griddle with just salt and pepper to keep that delicious beef flavor. This recipe is so easy to make and the taste is phenomenal.
Let me start by saying that my husband is the ultimate grill master. He is always grilling, which usually means I'm in the kitchen fixing sides.
However, once we got our Blackstone, this has really changed. I whip up breakfast, lunch and dinner on the griddle and keep all of that heat outside of the kitchen, which is perfect for these hot Southern Summers.
This Smash Burger recipe is one of my absolute favorite Blackstone recipes to whip up. They are juicy, delicious and I've always been a fan of a smash burger, with that lace border.
Don't forget to whip up my Smash Burger Sauce, Mustard Aioli, or if you like heat, try my Chipotle Mayo. Both only take 5 minutes to make and they are a game changer!
If you love Blackstone Recipes, make sure to check out my Blackstone Philly Cheesesteaks, Chicken Fajitas on the Blackstone, and Fried Rice on the Blackstone too!
Jump to:
Why You Will Love This Recipe:
- Minimal Ingredients. This recipe is so simple & doesn't require a ton of seasoning
- Flavor Filled. These burgers are full of flavor and focus on the beef. Plus, the buttery brioche and sautéed onions add some serious taste.
- Quick and Easy. The Blackstone Griddle cooks burgers in just minutes.
- Great for a Crowd. If you need to feed a crowd, just double or triple the recipe for an easy meal that everyone will love.
Need some side dish ideas to pair with burgers? Try my Pesto Tortellini Salad, Baked Beans with Ground Beef, White Cheddar Mac and Cheese, and Simply Potato Hashbrown Casserole.
Ingredients:
Ground Beef- The main character for these Blackstone burgers. This recipe uses only ground beef with salt and pepper for seasoning, so that you get a classic beef flavor. A higher fat content creates a juicier smash burger, which is why the recipe calls for 85/15 or 80/20.
Salt and Pepper- The only seasoning used for a classic salt and pepper taste, similar to an old fashioned burger.
Cheese-Melted on top for a creamy addition. I like American here, but I know that is controversial, so Cheddar or Colby Jack are delicious too!
Brioche Buns-Buttery buns that toast up in seconds on the Blackstone & my personal favorite way to enjoy a burger. I highly recommend the St. Pierre Bakery brand if you can find it.
Onions-These are optional, but they do grill up nicely on the Blackstone and add another level of flavor to the patties.
Salted Butter-For grilling the onion and toasting the buns over the Blackstone griddle.
Smash Burger Sauce- Optional, but AMAZING! It whips up in a few minutes, so prep it ahead of the burgers.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations:
If you can't find brioche or don't want the extra expense, regular burger buns are great too!
Love the traditional lettuce, tomato, onions with ketchup, mustard and mayo? Go for it.
Not big on American cheese? Colby, Pepper jack, Cheddar, or even Blue Cheese would be fantastic!
If you like more seasoning, feel free to add any of your favorite. Garlic and onion powder or steak seasoning is great on burgers.
Big on Burger Recipes? Try my Air Fryer Turkey Burgers, Cheeseburger Bowls, Cheeseburger Sliders with Hawaiian Rolls and Fried Chicken Burgers too!
How to Make Blackstone Smash Burgers:
Step 1: Prep the Burgers. Separate the ground beef into 4 equal parts and loosely pack into round balls. Don't pack them super tightly.
Step 2: Heat the Blackstone Griddle. Light the Blackstone griddle to medium heat & allow it to heat up for a few minutes.
Step 3: Grill the Burgers. Place the burgers on the grill. Mine tends to heat up more toward the top of the grill, and I put them on the hottest portion for a nice crust. Take a slice of parchment paper and place on a burger and use the burger press to push down the ground beef ball into a flattened burger. Repeat with all 4 burgers (Watch the video in recipe card to see the process).
Step 4: Season. Add salt and pepper to each burger. Once they get nice and crispy (after about two to three minutes), flip the burgers.
Step 5: Cook for another 2 to 3 minutes and transfer to the cooler portion of the grill. Add the cheese and allow it to melt for a minute or two.
Step 6: Cook Onions and Buns (Optional Step) Add the butter to the griddle on medium heat and cook the onions with a pinch of salt for about 4 to 5 minutes, tossing every minute. Place the brioche buns inside down for just 30 seconds to 1 minute to toast them.
Step 7: Serve and enjoy!
Expert Tips:
- When rolling the burgers into balls, don't pack them too tightly. When they are loosely packed, they can expand easier when smashed down and keep more of their juices.
- Don't flip the burgers more than once. It messes with the perfectly crispy charred exterior.
- If the butter is burning up with the onions or buns, drop the heat a bit. Butter has a lower burning point and sometimes I will mix in olive oil to help raise it with certain recipes, but I really don't love the flavor olive oil brings in with the buttery brioche buns.
For more Summer recipe favorites, try these Honey Mustard Chicken Wraps, Mexican Street Corn Dip, and Basil Lemonade.
Recipe FAQs:
I love these burgers on the Blackstone, but you can use any kind of griddle.
Smash burgers are shaped into a loose ball before hitting the grill. They are then smashed down with a burger press and parchment paper into a flat burger filled with flavor. They stay nice and flat opposed to regular burgers that sometimes shrink and thicken up when grilled.
You can, but I really like the "less is more" approach for these burgers and I think you will too.
The easiest way to smash a burger is to use a square piece of parchment paper over the burger. Then, use the burger press to smash it down. (Picture below and you can watch the video).
More Recipes You Will Love:
If you tried this Smash Burger Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Blackstone Smash Burgers
- Total Time: 13 minutes
- Yield: 4 1x
Description
These Blackstone Smash Burgers are the Ultimate Burger! They are smashed to perfection on the griddle with just salt and pepper to keep that delicious beef flavor. These are so easy to make and are phenomenal.
Ingredients
- 1 lb ground beef (85/15 or 80/20)
- ¾ tsp sea salt
- ¼ teaspoon black pepper
- 4 brioche buns (I love the St. Pierre brand if you can find them)
- 4 slices of American Cheese (Cheddar or Colby jack is delicious too)
- Optional: 1 yellow onion, sliced
- 1 tablespoon of butter (only needed to fry onions and toast brioche on griddle)
Instructions
- Separate the ground beef into 4 equal parts and loosely pack into round balls.
- Light the Blackstone griddle to medium heat & allow it to heat up for a few minutes.
- Place the burgers on the grill. Mine tends to heat up more toward the top of the grill, and I put them on the hottest portion for a nice crust. Take a slice of parchment paper and place on a burger and use the burger press to push down the ground beef ball into a flattened burger. Repeat with all 4 burgers (Watch the video to see the process).
- Add salt and pepper to each burger.
- Once they get nice and crispy, flip the burgers. They only cook for a few minutes (between 2 and 3).
- Cook for another 2 to 3 minutes and transfer to the cooler portion of the grill. Add the cheese and allow it to melt for a minute or two.
- Optional: If you are cooking the onions and brioche buns, add the butter to the griddle on medium heat and cook the onions for about 4 to 5 minutes, tossing every minute. Place the brioche buns inside down for just 30 seconds to 1 minute to toast them.
- Serve up these Smash Burgers your favorite way! Don't forget the Smash Burger Sauce!
Notes
- When rolling the burgers into balls, don't pack them too tightly. When they are loosely packed, they can expand easier when smashed down and keep more of their juices.
- Don't flip the burgers more than once. It messes with the perfectly crispy charred exterior.
- If the butter is burning up with the onions or buns, drop the heat a bit. Butter has a lower burning point and sometimes I will mix in olive oil to help raise it with certain recipes, but I really don't love the flavor olive oil brings in with the buttery brioche buns.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: dinner
- Method: blackstone griddle
- Cuisine: American
Sherry Terzan says
Hi, It's Sherry again, these are now a favorite in our house. Although we live in a tiny condo on the 3rd floor and any type of grill is forbidden, these are amazing using a hot pan and I love your tip on butter. Sometimes I put the butter in too early and it will start burning, so I've started using a little olive oil myself. We have these quite a bit at our house these days. Thank you Tara, I'm kinda hungry for one right now!
Tara Smithson says
I'm so glad you loved these. They are one of my absolute favorites!
Michelle says
Could I use half beef and half venison?
Tara Smithson says
Hi Michelle, you could try it, but I don't think they will be as juicy. Venison has a lesser fat content than beef & it could make them on the drier side. If you try it, use an 80/20 ground beef for a higher fat content. Thanks and let me know how it turns out!
Sherry Lynn says
When I was younger, I always wanted my burgers well done. So I'd usually eat around the outside of the burger and the inside would be left. It would secretly head to the trash can. Sometimes I had to hide it so no one thought I was too weird. Then I found smash burgers. These smash burgers are amazing. They are so thin I eat the entire burger. It's well cooked and add that smash burger sauce, the onions and a little lettuce and nothing goes in the trash can. Thank you Tara. I'm loving this one.
Tara Smithson says
Yay! I feel the same exact way. So glad you loved these!
Robert says
So good! These Smash burgers are the best!