Crispy Blackstone smash burgers are made by pressing seasoned 80/20 ground beef balls flat on a hot griddle until deeply charred, then topped with melted cheddar cheese. The technique creates a caramelized crust while keeping the interior tender and juicy.
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Place the ground beef into a bowl and season with salt and pepper.
Form into 6 balls, just over 6 ounces each.
Heat your Blackstone to medium-high heat.
Add 2 tablespoons of the oil and then the balls of meat.
Smash down the patties to about a 4” diameter.
Cook for 3 minutes, until charred.
Flip and cook for another 2 minutes.
Add a slice of cheese (or two) to each burger. Cover with a dome. Steam until the cheese melts, about 45 seconds.
Transfer to a plate and allow to rest.
Turn the heat to medium and brush the Blackstone with the remaining oil.
Toast the buns, cut side down, until golden brown, about 1 to 3 minutes.
Remove from heat.
Place the patties on the buns, Top with the desired fixings and serve immediately.
Preheat your grill to high heat and place a cast iron skillet on the grates.
Add the oil and then balls of meat, working in batched if necessary.
Smash down the patties and cook for 3 minutes.
Flip and cook another 2 minutes.
Add the cheese and cover the skillet. Cook until the cheese melts.
Transfer to a plate and rest.
Brush the grates of the grill with the remaining oil and toast the buns, cut side down, for about a minute.
Remove from heat.
Place the patties on the buns.
Top with the desired fixings and serve immediately.
Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat gently on the griddle over medium heat until warmed through, about 1–2 minutes per side.
Blackstone griddle or flat-top griddle · Cast iron skillet (for grill variation) · Dome or lid for steaming cheese
The 20% fat renders during cooking, creating flavor and juiciness while the high heat develops a crispy, charred exterior. Leaner beef tends to dry out.
Yes. The recipe includes grill instructions: preheat to high heat, place a cast iron skillet on the grates, and follow the same smashing and cooking times.
Cook the first side for 3 minutes until deeply charred, flip, cook 2 minutes on the second side, add cheese, cover, and steam for 45 seconds until melted.
Smash down the beef balls to about 4 inches in diameter once at the start. Avoid pressing again during cooking, which releases juices and dries out the patty.
Yes. The recipe notes you can use a mixture of butter and oil. Any high-heat cooking oil works.
