Smash burgers on a flat-top griddle are one of the fastest, most satisfying meals you can make outdoors. The Blackstone's wide, screaming-hot surface is exactly what smash burgers were designed for — the intense direct heat creates a deep, caramelized crust that you simply can't replicate on a regular grill. Two thin patties, melted cheese, and a quality bun is all it takes.
Why the Blackstone Is Perfect for Smash Burgers
- Maximum surface contact: Smashing the ball of beef flat against the hot griddle creates a massive crust-to-meat ratio.
- Even, consistent heat: The flat top distributes heat across the entire patty simultaneously — no hot spots, no flare-ups.
- Cook multiple burgers at once: The large cooking surface handles 4–8 smash burgers at a time with room to spare.
- Fast cook time: Thin patties cook in under 3 minutes per side at high heat.
- Easy cleanup: Scrape and season the griddle — no grill grates to scrub.
Griddle Essentials
For the Burgers
- 1½ lbs 80/20 ground beef (do not use lean)
- Salt and black pepper
- 8 slices American cheese
- 4 brioche or potato buns, toasted
Sauce
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon pickle juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Toppings
- Shredded iceberg lettuce
- Sliced tomato
- Dill pickle chips
- White or yellow onion, finely diced
Instructions
Serving Ideas
Smash burgers are best served immediately off the griddle while the crust is still crispy. Pair with griddle-cooked fries, onion rings, or a simple side salad. The flat top is hot — cook your sides first while you rest the burgers, or run a second zone at lower heat for fries while burgers cook.
Complete Your Cookout Setup
Pro Tips for Perfect Smash Burgers
- Use 80/20 ground beef. The fat content is what gives you a juicy interior to contrast the crispy crust. Leaner beef dries out fast at high heat.
- Do not season before smashing. Season after smashing so the salt doesn’t draw out moisture before the patty hits the griddle.
- Smash within the first 30 seconds. Once the beef starts cooking it firms up — you lose your window to flatten it. Smash immediately when it hits the hot surface.
- Use American cheese. It melts faster and more evenly than any other cheese. The emulsifiers in American cheese are purpose-built for burger application.
- Toast the buns. A toasted bun holds up to the juicy patties and adds a buttery crunch layer to every bite.
- Double-stack for a proper smash burger. Two thin patties with cheese between them is the classic build — it gives you more crust per burger.
Storage & Reheating
Best fresh: Smash burgers are at their peak the moment they come off the griddle. The crust softens quickly, so these do not reheat well. Leftovers: Store cooked patties in an airtight container for up to 2 days. Reheat on a hot pan or griddle for 1–2 minutes per side to restore some crust. Avoid the microwave.
Essential Equipment & Products
Ready to Smash?
Once you make smash burgers on a flat-top griddle, you won’t go back to round patties. The crust, the cheese pull, the speed — it all comes together in under 20 minutes. Fire up the Blackstone and get smashing.