Easy Blackstone Smash Burgers Recipe

The Secret is in the Smash

Let me tell you about smash burgers. They are my favorite. The trick is a good, hard press. I still laugh at that. My grandson thought I was mad at the meat!

You press it thin right on the grill. This creates amazing crispy edges. That crispiness is the best part. It gives every bite a wonderful texture. Why does this matter? That sear locks in flavor. It makes a simple burger taste special.

A Little Butter Magic

Now, here’s our fun little secret. We use a pat of cold butter. You place it right on the hot grill first. Then the beef goes on top. Doesn’t that smell amazing?

The butter fries the burger from the get-go. It adds a rich, toasty flavor. Fun fact: This is called “basting” and chefs do it with steaks! It makes our humble burger taste like a diner classic. What’s your favorite “secret” kitchen trick?

Keep it Loose and Juicy

Do not roll your meat into tight balls. Just gently divide it. Keep it loose and craggy. This is very important. Tight meat makes a tough, dry burger.

When you smash, you want those edges to be thin. They will get wonderfully crisp. But the middle stays tender. Why does this matter? Texture is everything in food. A mix of crisp and juicy makes you smile.

The Two-Minute Rule

Timing is everything here. Set a timer for two minutes after the first smash. Do not peek! Let that crust form. Then flip them in the same order you started.

Here is my mini-anecdote. I once got talking and forgot to set the timer. We had very, very well-done burgers that night. Now I always use the timer. Do you have a kitchen timer story?

Toasty Buns & Your Creations

Do not forget the bun. A toasted bun is a game-changer. Just press it into the buttery grill. It gets warm and a bit crispy. It holds up to the juicy burger.

Now, the best part is your toppings. What do you love? Classic cheese and pickles? Something wild like pineapple? This is where you make it yours. I would love to hear your perfect burger combo. What do you put on yours?

Ingredients:

Ingredient	Amount	Notes
ground beef	2 pounds	80/20 fat ratio
unsalted butter	4 tablespoons	cold
salt & pepper	to taste
your favorite toppings

My Favorite Smash Burgers for a Crowd

Hello, my dear. Come sit. Let’s talk about burgers. Not just any burgers. These are the crispy-edged, juicy ones my grandkids beg for. We make them on my big flat griddle. The secret is a good smash. It makes all the difference. I still laugh at that. My grandson thought we were mad at the meat! But trust me, it’s the best way.

You’ll need simple things. Good ground beef with a bit of fat. That keeps it juicy. Some cold butter, salt, and pepper. That’s the heart of it. Everything else is just fun. Pickles, onions, your favorite cheese. Doesn’t that smell amazing already? Let me walk you through it.

Step 1: Get your griddle nice and hot. Medium-high is perfect. It should sizzle when a drop of water hits it. While it heats, gently divide your beef. Don’t roll it tight. Leave it loose and craggy. Season each piece well. This is where the flavor starts.

Step 2: Cut your cold butter into eight little pieces. Have some parchment paper ready too. It keeps the press from sticking. Now, here’s the fun part. Place a butter piece on the hot griddle. Put a beef portion right on top. Cover it with parchment and press! Press hard for a full ten seconds. (My hard-learned tip: Really lean into it. A timid press won’t give you those crispy edges.)

Step 3: Start a timer for two minutes right after the first smash. Work quickly to smash all the burgers. Then don’t touch them! Let the heat work its magic. Can you guess what makes that wonderful crust? Is it the butter, the smash, or the high heat? Share below!

Step 4: After two minutes, flip them in the order you cooked them. No pressing now! You’ll squeeze out all the lovely juices. Let them cook for another two minutes. If you want cheese, add it for the last minute. It will melt beautifully. Then move them to a plate right away.

Step 5: For the buns, melt a little butter on the griddle. Press the open sides into it. Toast for a minute or two. They get golden and buttery. It’s the perfect cozy bed for your hot burger. Now, build your masterpiece and eat it while it’s hot!

Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 burgers
Category: Dinner, Main Course

Three Fun Twists to Try

Once you master the basic smash, you can play. Here are my favorite little twists. They make dinner feel special.

The Pizza Burger: Mix a little Italian seasoning into the beef. Top with mozzarella and a spoonful of warm marinara.

The Breakfast Burger: Add a fried egg on top. Use a sharp cheddar cheese. It’s perfect for a lazy weekend lunch.

The Garden Burger: Skip the bun. Serve your patty on a big leaf of crisp lettuce. Pile it high with avocado and tomato.

They each have their own charm. Which one would you try first? Comment below!

What to Serve With Your Burgers

These burgers are stars, but they love good company. I always make a big bowl of potato salad. The creamy coolness is perfect. Or, some simple carrot sticks with ranch for dipping. For a real treat, make crispy onion rings. They’re a bit messy but so worth it.

For drinks, a frosty root beer is classic. The sweetness cuts through the rich beef. For the grown-ups, a pale ale works wonderfully. Its light bitterness is a lovely match. Which would you choose tonight?

Keeping Your Smash Burgers Happy

Let’s talk about leftovers. These burgers are best hot off the grill. But you can save them for later. Let the patties cool completely first. Then, wrap each one tightly in plastic wrap. Pop them in the fridge for up to three days.

You can freeze them, too. I use a layer of plastic wrap and then foil. They will keep for two months. To reheat, I use a skillet over medium heat. This keeps them from getting soggy. I once microwaved one and it was so tough!

Batch cooking is a smart trick. Make a double batch of patties. Cook them all at once. Then freeze the extras for a super-fast meal later. This matters because it saves your energy for busy nights. Have you ever tried storing it this way? Share below!

Simple Fixes for Burger Troubles

Sometimes burgers can stick to the grill. The butter under the patty helps a lot. Make sure your grill is nice and hot first. I remember when I didn’t wait. My first burger stuck like glue!

Another issue is dry burgers. Do not press them after you flip. You will push out all the good juices. Let them cook in peace for those two minutes. This matters because the juice is where the flavor lives.

Lastly, the cheese might not melt right. Add it in the last minute of cooking. Put a lid or a bowl over the burger to trap heat. The steam will melt the cheese perfectly. This small step builds your cooking confidence. Which of these problems have you run into before?

Your Burger Questions, Answered

Q: Can I make these gluten-free? A: Yes! The patties themselves have no gluten. Just use your favorite gluten-free bun.

Q: Can I prep the patties ahead? A: You can shape them and keep them cold. But cook them just before eating for the best crust.

Q: What if I don’t have a burger press? A: Use a strong, flat spatula. Press down with both hands. A small cast iron skillet works too.

Q: Can I make fewer burgers? A: Absolutely. Just use less meat. Keep the same cooking time for thin patties.

Q: Any optional tips? A: Toasting the buns in butter is a game-changer. Fun fact: The Maillard reaction is what makes that toasted taste so good! Which tip will you try first?

From My Kitchen to Yours

I hope you love these smash burgers as much as my family does. They are a simple joy. Cooking should be fun, not fussy. I would love to see your creations.

Share a picture of your burger feast with me. It makes my day to see you in your kitchen. Have you tried this recipe? Tag us on Pinterest! I can’t wait to see what you make.

Happy cooking!
—Anna Whitmore.