Blackstone Smash Burger recipe
Let’s talk burgers, specifically the Smash Burger. Today’s post covers what the Smash Burger is, the equipment, my recipe, and tips and tricks.
What is Smash Burger?
Originating from mid-20th-century eateries, the Smash Burger has a rich history rooted in the American culinary landscape. These burgers are characterized by their thin, juicy patties and the unique crispy edges created by searing the meat on a hot griddle or pan. By applying pressure to the meat, the patty comes into direct contact with the cooking surface, causing it to caramelize and develop an unmatched depth of flavor.
I think about all the burger places growing up in the Midwest that have mastered the art of the smash burger and my mouth waters. So after getting my own Blackstone grill, I was excited to work on my own Smash Burger recipe.
Smash has not only the recipe for golden brown patties with crisp edges but also how to prepare your meat. Many burgers are about keeping the meat as loose and unworked as possible to achieve the perfect thinness and edges.
This recipe doesn’t use many ingredients or take much time, but it certainly features smash burgers and can be made your own with any toppings or seasonings you fancy. I like to top mine with homemade Big Mac sauce or tomato ketchup.
Finally, do you want to make smash burgers but don’t have a Blackstone or similar flattop grill? No worries, you can make these easily with a sturdy cast iron pan on the stove.
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Blackstone Smash Burger
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Next time you’re craving a burger, don’t settle for anything less than the irresistible joy of the Blackstone Smash Burger. It’s very easy to make and you can get creative with your toppings, experiment with different seasonings, and let your taste buds guide you to burger perfection.
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A smash burger made on the Blackstone Grill with lettuce and pickles.
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The Ultimate Guide to Blackstone Smash Burgers
equipment
Material
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The Ultimate Guide to Blackstone Smash Burgers
Let’s talk burgers, specifically the Smash Burger. Today’s post covers what the Smash Burger is, the equipment, my recipe, and tips and tricks.
What is Smash Burger?
Originating from mid-20th-century eateries, the Smash Burger has a rich history rooted in the American culinary landscape. These burgers are characterized by their thin, juicy patties and the unique crispy edges created by searing the meat on a hot griddle or pan. By applying pressure to the meat, the patty comes into direct contact with the cooking surface, causing it to caramelize and develop an unmatched depth of flavor.
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I think about all the burger places growing up in the Midwest that have mastered the art of the smash burger and my mouth waters. So after getting my own Blackstone grill, I was excited to work on my own Smash Burger recipe.
Smash has not only the recipe for golden brown patties with crisp edges but also how to prepare your meat. Many burgers are about keeping the meat as loose and unworked as possible to achieve the perfect thinness and edges.
While this recipe doesn’t use a lot of ingredients and doesn’t take a lot of time, it gives you the flexibility to have a smash hit and make it your own with any number of toppings and seasonings.
what’s right for you. I like to top mine with homemade Big Mac sauce or tomato ketchup.
Finally, do you want to make smash burgers but don’t have a Blackstone or similar flattop grill? No worries, you can make these easily with a sturdy cast iron pan on the stove.
A double smash burger on a white plate with French fries and a bun with lettuce and pickles.
equipment
To make a successful smash burger you need some special equipment, this equipment includes:
Blackstone or other flattop grill: Flattop grills are amazing. I have a 4 burner Blackstone grill and love it. Chances are if you’re looking for a smash burger recipe you probably already have one. If not, there are plenty of options available in the market these days. I’ve also seen some grill companies start advertising flattops that can be replaced with grates to convert your grill into a flattop.
Burger Press: This is key. It’s a big heavy round press that you’ll use to break up burgers. And while I recommend buying a burger press if you plan on making smash burgers regularly you can get away with using a regular large spatula (without the holes) as long as you’re making burgers. Can be pressed thin enough. The good thing is that burger presses are inexpensive, this burger press from Amazon is the one I use (affiliate link). When shopping for a burger press I will note that before purchasing the smooth press I tried using a grooved/striated press and I thought the smooth press worked much better.
Parchment Paper: While most kitchens have parchment paper, I’m adding it to the special equipment list in case you don’t have some. Place parchment paper between the press and burgers to prevent sticking.
Material
Ground Beef – 80/20 fat ratio works best, I would recommend using this. If that’s all you have, other proportions will work. A very strange but important tip about ground beef, the beef should be ground as loose as possible so you cannot use ground beef that comes in tightly wrapped plastic packages, this includes most grass-fed beef. Choose any option where the meat is loosely packed, this is usually the variety you’ll find on foam trays.
Unsalted butter – you want this cold, it will melt faster on the grill.
Salt and pepper – to taste, add this to the beef before it goes on the flattop grill.
Your favorite toppings and buns
pro tip
Smash burgers cook incredibly fast, which is amazing but you’ll want to make sure you have everything else ready to eat once the burgers are cooked. I recommend that you toast the buns before cooking the burgers and make sure you have all the toppings and sauces ready as there will be no time to prepare anything while the burgers are cooking.
Instruction
Preheat the flattop/blackstone grill to medium-high heat.
Divide the beef into 8 pieces, leaving them as loose as possible, no need to form them into balls. Season with salt and pepper.
For burgers, divide 4 tablespoons butter into 8 pieces. Have a few pieces of parchment paper ready that are a few inches larger than the burger press.
