Print

Crispy Blackstone Griddle Smash Burgers

Blackstone griddle smash burgers - featured image
Print Recipe

A quick and easy recipe for smash burgers with perfect crispy edges and juicy centers, ideal for Blackstone griddles or cast iron skillets.

Ingredients

Scale
  • 1 pound (450 g) ground beef (80/20 blend)
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • Cheese slices (optional, American or cheddar)
  • Soft burger buns (brioche or potato buns recommended)
  • Butter (unsalted, softened, for toasting buns)
  • 1 tablespoon vegetable oil or canola oil (optional, for griddle)
  • Condiments and toppings: sliced pickles, lettuce, tomato, onions (red onion recommended)
  • Optional spices: smoked paprika, garlic powder, chili powder, cayenne (for variation)

Instructions

  1. Preheat the Blackstone griddle to medium-high heat (375-400°F or 190-205°C) and allow it to get hot, about 5-7 minutes.
  2. Divide the ground beef into 4 equal balls, about 4 ounces (113 g) each, handling gently to avoid overworking.
  3. Lightly oil the griddle surface with about 1 tablespoon of vegetable oil to prevent sticking.
  4. Place each beef ball spaced apart on the griddle.
  5. Using a sturdy metal spatula or meat press, smash each ball firmly down to about 1/4-inch thickness (6 mm) and hold pressure for 10-15 seconds to create a caramelized crust.
  6. Immediately season the exposed side with kosher salt and freshly cracked black pepper.
  7. Cook the patties without moving for 2-3 minutes until edges are deeply browned and crispy.
  8. Flip the patties gently using the spatula; if using cheese, place a slice on each patty and cover loosely to melt for 30-45 seconds.
  9. While cheese melts, spread softened butter on the cut sides of the buns and toast on the griddle until golden brown, about 1-2 minutes.
  10. Assemble the burgers by placing patties on toasted buns and adding desired toppings and condiments.

Notes

Do not overwork the meat to keep burgers juicy. Press firmly only once and hold pressure to create crispy edges. Season immediately after smashing to lock in flavor. If patties shrink or lose shape, chill beef balls for 10 minutes before smashing. Toast buns on the griddle with butter for extra flavor. Rest burgers briefly before assembling to keep juices locked in.

Nutrition

Keywords: smash burgers, Blackstone griddle, crispy edges, burger recipe, easy burgers, cast iron skillet burgers

Find it online: https://shimmersnack.com/crispy-blackstone-griddle-smash-burgers-easy-recipe-for-perfect-edges/