Blackstone Classic Smash Burgers

  4.4 – 26 reviews  • Grilling
The appeal of a smash burger is the way the craggy edges crisp and how quickly it cooks. For our double-patty version made on a Blackstone ® flat-top style grill, we tried several different techniques. While we loved pressing the patties into onions on the griddle, it left less surface area for the meat to caramelize. Our fix was to split the difference by pressing one patty into golden onions and cook one patty plain for maximum browning and crispiness. The result is the best of both worlds: a burger loaded with flavor and texture. We would not want it any other way.
Total: 20 min
Active: 20 min
Yield: 4 servings

Ingredients

  1. 1/4 cup ketchup
  2. 1/4 cup mayonnaise
  3. 2 tablespoons yellow mustard
  4. 2 dill pickles, 1 chopped and 1 sliced into rounds
  5. 1/8 teaspoon garlic powder
  6. 1/8 teaspoon onion powder
  7. Kosher salt and freshly ground pepper
  8. 1 1/2 pounds ground beef, 80/20
  9. Unsalted butter, softened, for brushing
  10. 4 large hamburger buns, split
  11. 1 small white onion, diced
  12. 4 slices American or Cheddar cheese
  13. 4 slices tomato
  14. 4 lettuce leaves

Instructions

  1. Set 2 burners to high and 2 burners to medium on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
  2. Meanwhile, stir the ketchup, mayonnaise, mustard and chopped pickle in a small bowl and set aside. Stir the garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
  3. Loosely form the beef into 8 balls; set aside. Working in batches, lightly brush butter onto the medium-heat side of the griddle and toast the buns cut-side down until lightly browned, about 5 minutes. Flip and keep warm while you cook the burgers.
  4. Brush butter onto the high-heat side of the griddle and add the onions. Cook, tossing with a metal spatula occasionally, until starting to brown slightly, about 3 minutes. Divide the onions into 4 equal piles, spacing them a couple inches apart. Top each pile with 1 ball of beef. Smash each ball with the back of a spatula or a burger press until the patty is about 1/4 inch thick. Repeat with the remining 4 beef balls directly on the griddle. Season the patties with half the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2 to 2 minutes. Flip the patties, sprinkle with the remaining seasoning mixture and top each plain patty with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottoms of the patties are browned, about 1 more minute.
  5. Spread the ketchup mixture on the bun tops. Fill each bun with 1 onion patty, 1 plain patty, 1 tomato slice, 1 lettuce leaf and some of the onions, if any, that were left on the griddle.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 874
Total Fat 61 g
Saturated Fat 23 g
Carbohydrates 37 g
Dietary Fiber 3 g
Sugar 9 g
Protein 42 g
Cholesterol 165 mg
Sodium 1138 mg

Reviews

Jennifer Cannon
Love these
Darius Price
These get a 5 star for the wow factor. Boy are they messy and the juiciness just drips out with the sauce! But, as the recipe is written, what IS the seasoning mixture (ketchup, mustard sauce?). Last step refers to the ketchup mixture?? and what do you do with the sliced pickles?
Anthony Hartman
Way too many condiments. You end up with them all over your shirt. I can see by the comments some have never had a smash burger. When done properly using 80/20 beef. The edges get crispy and they stay nice and moist inside. I like using Munster and Colby Jack cheeses – one of each, keeping the condiments simple – the onions, and ketchup or my wife prefers mustard, and maybe just a bit of mushrooms, but use a toothpick to keep it all together. Also should be noted to use parchment paper to smash so that the burgers don’t stick when smashing.
Sheri Crawford
nasty recipe–hamburgers are flat pure meat with condiments on the side…not in or on the burger
Debbie Edwards
Start with a hot dry grill press the burger patties season with salt and pepper the burger patties do a little squirt of yellow mustard then add the onions so they just lightly grill and steam when you flip.
Brett Jones
WANT TO q open
Roger Yates
I prefer to grill one onion slice , flip when starting to brown then add the burger to that. Flatten and season flip,when it’s your desired doneness the cook on the 2 nd side, top,with a slice of cheddar or Swiss, maybe some grilled mushroom slices
Sharon Golden
I loved this
Cheryl Allen
I love the one onion and one plain idea, but I had to do 5 minutes a side to get that nice crispness
Rachael Blackwell
I loved these 🙂 the salty deliciousness.. I want them right now.

 

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