smash burger recipe blackstone
The Best smash burger recipe blackstone
Blackstone Smash Burger
A juicy, perfectly smashed patty cooked directly on a Blackstone grill for a restaurant-quality burger at home. The secret lies in the technique—flattening the meat before cooking ensures a tender, melt-in-your-mouth bite.
🥘Ingredients
- 1 lb ground beef (80/20 fat ratio)
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 4 slices cheddar cheese
- 4 burger buns (toasted)
- 1 cup lettuce
- 1 medium tomato, sliced
- 1 avocado, sliced
- 1 tbsp mayo
- 1 tbsp ketchup
- 1 tbsp mustard
👨🍳Directions
-
1
Preheat the Blackstone grill to medium-high heat. Place a baking sheet on the hot surface to keep patties from sticking while you prep. -
2
In a bowl, combine ground beef, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix gently to distribute seasonings evenly. -
3
Divide the mixture into 4 equal portions. Using a meat mallet or rolling pin, flatten each portion into a ½-inch-thick patty. Press gently to ensure even thickness. -
4
Place patties on the preheated grill. Cook for 3–4 minutes per side, pressing lightly with tongs to form a slight dome. Add cheese in the last minute to melt. -
5
Toast the buns on the grill for 1–2 minutes per side. Assemble burgers with lettuce, tomato, avocado, mayo, ketchup, and mustard.
🔧Equipment
- Blackstone grill
- Meat mallet or rolling pin
- Baking sheet (for prepping patties)
- Mixing bowl
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Blackstone Smash Burger Works
❓ Frequently Asked Questions About Blackstone Smash Burger
How do I achieve the perfect sear on my Blackstone grill?
Use a high-heat oil (like vegetable or canola) and pat the burger patties dry before cooking. Sear each side for 1–2 minutes until a deep brown crust forms—this locks in juices and adds flavor. Avoid moving the patties too soon; let the grill’s direct heat do the work.
Can I use pre-formed burger patties instead of making my own?
Yes, but adjust the cooking time slightly. Thicker pre-formed patties may need 1–2 extra minutes per side to reach the same level of doneness. Keep an eye on them to avoid overcooking.
What’s the best way to keep my Blackstone grill clean after cooking?
After grilling, let the grill cool slightly, then scrape off loose debris with a wire brush. Wipe down the grates with a damp cloth or grill brush, and use a spray cleaner designed for cast iron if needed. Avoid harsh chemicals to prevent damage.
How do I tell if my burger is cooked to medium-rare?
For medium-rare, the internal temperature should reach 130–135°F. Use a meat thermometer to check—insert it into the thickest part without touching the edge. The burger will still have a slightly pink center with a warm, juicy texture.
Why do my burgers fall apart when I press them on the grill?
Pressing patties too hard squeezes out moisture, causing them to dry out and break apart. Instead, let them cook undisturbed for the first 2–3 minutes, then flip only once to avoid overworking them. A well-seasoned patty should hold together naturally.
