Blackstone Smash Burgers: Crispy Edges, Juicy Centers, and Pure Joy
Hey there, burger lovers! Chef Jamie here, ready to spill the sizzling secrets behind the ultimate backyard hero: Blackstone Smash Burgers. Picture this—a golden, crispy crust hugging a juicy, melt-in-your-mouth center, all nestled in a buttery toasted bun. It’s not just a burger; it’s a flavor explosion that’ll have your crew lining up for seconds (and thirds). Whether you’re a seasoned grill master or a first-time flattop user, this recipe is your ticket to burger greatness. Let’s turn up the heat, smash some patties, and create magic!
Blackstone Smash Burgers
My First Smash Burger Meltdown (And Why It Changed Everything)
Let me take you back to my rookie chef days. I was 19, working at a retro diner where the grill was my battlefield. One busy Friday night, the head chef tossed me a spatula and barked, “Make 20 smash burgers—*now*.” Panic set in. I pressed those patties like my life depended on it, forgetting the golden rule: *smash fast, smash hard*. The first batch? Let’s just say they resembled hockey pucks more than burgers. But then, Chef Maria slid over, showed me her “10-second smash-and-hold” trick, and—BOOM—the crispy-edged beauties started flying off the grill. That night, I fell hard for the smash burger’s chaotic charm. Now, I’m passing that crispy wisdom to *you*.
What You’ll Need (And Why It Matters)
- 2 lbs ground beef (80/20 blend) – Fat = flavor, friends! The 20% fat keeps these patties juicy. Swap for 90/10 if you must, but trust me—it’s worth the splurge.
- 4 tbsp cold unsalted butter – Divided into 8 cubes. This isn’t just for cooking; it’s our crispy-edge secret weapon. Vegan? Use plant-based butter or skip it (but you’ll miss that golden crunch).
- Salt & pepper – Keep it simple! We’re enhancing beef, not burying it. Kosher salt sticks better than table salt.
- Your favorite burger toppings – Cheese? Go American for meltiness. Pickles? Yes, always. Bonus points for caramelized onions or sriracha mayo.
- Buns – Brioche for luxury, potato rolls for nostalgia. Toast ’em with butter on the Blackstone—game changer.
Smash Burgers: The Art of Controlled Chaos
- Preheat Your Blackstone – Crank it to medium-high (400°F-ish). No Blackstone? A cast iron skillet or regular griddle works too—just get it screamin’ hot.
- Portion the Beef – Divide into 8 loose 4-oz mounds (don’t roll them!). Pro tip: Keep ’em cold until smashing—warm beef sticks to the press.
- Butter + Smash = Magic – Drop a butter cube on the grill, top with beef, cover with parchment, and PRESS HARD for 10 seconds. Channel your inner Hulk here—thin patties = maximum crust.
- Cook Like a Pro – 2 minutes per side. Flip in the order you placed them. Cheese lovers: Add a slice in the last minute and tent with foil for oozy perfection.
- Toast Those Buns – Butter the cut sides and grill 1-2 minutes while patties rest. Watch them like a hawk—burnt buns = sad burgers.
Plating Like a Rockstar
Stack two patties per burger for that iconic “chef’s kiss” height. Spread mayo on the bottom bun (it acts as a grease barrier!), then layer pickles, patty, cheese, onion, lettuce, and top bun. Serve with fries *under* the burger on the plate—they’ll soak up those glorious juices.
Mix It Up, Foodie Friends!
- Breakfast Smash – Top with fried egg, bacon, and maple mayo
- Tex-Mex Twist – Pepper jack cheese, guac, and pickled jalapeños
- Mushroom Swiss – Sautéed mushrooms and Gruyère
- Vegan Vibes – Impossible Meat + vegan butter + dairy-free cheese
- Spicy Korean – Gochujang glaze + kimchi slaw
Burger Wisdom (Learned the Hard Way)
True story: I once tried using frozen patties for smash burgers. Spoiler—it was a greasy, crumbly disaster. Stick to fresh, cold beef! Over the years, I’ve learned that a $5 burger press beats fancy tools, and a cold beer in your free hand makes the cooking process 73% more fun. Oh, and always make extra—these burgers reheat like champs in a skillet!
Your Burger Questions, Answered
Q: Why did my patties stick to the press?
A: You forgot the parchment paper, didn’t you? Or the beef was too warm. Cold beef + parchment = no-stick bliss.
Q: Cheese won’t melt properly!
A: Cover the patties with a foil tent after adding cheese—traps heat for that Instagram-worthy melt.
Q: Can I make these indoors?
A: Absolutely! Crank your stove vent, use a cast iron skillet, and smash away. Your fire alarm might protest, but taste buds will rejoice.
Q: Are two patties really necessary?
A: Technically no—but the double-decker keeps the bun-to-beef ratio perfect. Science!
Nutrition Facts (Per Patty)
Calories: 359 | Protein: 31g | Fat: 25g | Carbs: 0g
Prep: 6 mins | Cook: 4 mins | Total: 10 mins
Blackstone Smash Burgers
- Prep Time: 6 mins
- Cook Time: 4 mins
- Total Time: 10 mins
- Yield: 4 - 8
Ingredients
• 2 lbs ground beef (80/20 blend)
• 4 tbsp cold unsalted butter (divided into 8 pieces)
• Salt & pepper to taste
• Your favorite burger toppings (lettuce, pickles, cheese, etc.)
• Buns (optional: toast with butter on the flattop)
Instructions
Preheat Blackstone or flattop to medium-high.
Divide beef into 8 loose portions—don’t roll into balls. Season with salt and pepper.
Place a piece of butter on the grill, top with beef, parchment paper, and smash hard with a burger press (count to 10 while pressing).
Cook each burger for 2 minutes, then flip in the same order you placed them. Cook another 2 minutes.
Add cheese in the last minute if desired. Remove and serve hot.
Optional: Butter and toast the buns for 1–2 mins on the flattop before assembling.
Nutrition
- Calories: 359 per serving
- Fat: 25g per serving
- Carbohydrates: 0g per serving
- Protein: 31g per serving
