Description
Classic Smash Burgers Made on the Blackstone deliver crispy edges, juicy centers and bold griddle flavor. This recipe features seasoned ground beef, caramelized onions, a creamy pickle sauce and perfectly melted Tillamook Cheddar or Cabot Cheddar on toasted buns. Each step creates the classic thin patty sear while preserving moisture and building strong layers of flavor.
Ingredients
1/4 cup ketchup
1/4 cup mayonnaise
2 tablespoons yellow mustard
2 dill pickles, 1 chopped and 1 sliced
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Kosher salt and freshly ground pepper
1 1/2 pounds ground beef, 80/20
Unsalted butter, softened
4 hamburger buns such as Nature’s Own Brioche Style, Pepperidge Farm Bakery Classics or Arnold Country Potato Buns
1 small white onion, diced
4 slices Tillamook Cheddar Cheese or Cabot Cheddar Cheese
4 slices tomato
4 lettuce leaves
Instructions
1. Preheat the Blackstone griddle with two burners on high heat and two on medium heat then allow the surface to heat for ten minutes
2. Mix ketchup, mayonnaise, yellow mustard and the chopped dill pickle in a bowl to create the sauce and set aside
3. Combine garlic powder, onion powder, salt and pepper in a small bowl and keep ready for seasoning
4. Form the ground beef into eight loose balls without compacting them to maintain tenderness
5. Brush softened butter lightly onto the medium heat side of the griddle and toast the buns cut side down until golden then move aside
6. Add diced onions with a little butter onto the high heat zone of the griddle and cook until softened and lightly browned
7. Separate the cooked onions into four small piles spaced apart on the griddle then place a beef ball on each pile
8. Press each beef ball firmly using a spatula or burger press until the patty becomes thin with crisping edges
9. Season the patties with the prepared seasoning blend and let them cook untouched until a strong crust forms
10. Flip each patty and season the other side then top the plain patties with Tillamook Cheddar or Cabot Cheddar so it melts evenly
11. Continue cooking until the cheese softens around the edges and both sides of the patties are browned
12. Spread the pickle sauce onto the toasted top buns and begin stacking one onion patty with one cheese patty
13. Add a slice of tomato a lettuce leaf and any extra onions from the griddle then finish assembling the burgers
Notes
Use an 80/20 beef blend for ideal juiciness and crisp edges since the fat content supports strong browning and flavor
Avoid tightly packing the beef when forming meatballs because loose shaping creates a more tender smash patty
Keep the griddle hot on the searing zone to achieve the lacy crisp edges that make smash burgers unique
Choose cheese brands that melt smoothly such as Tillamook Cheddar or Cabot Cheddar for consistent results
Select soft yet sturdy buns like Nature’s Own Brioche Style or Arnold Country Potato Buns to hold up to juicy patties without breaking
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Griddle
- Cuisine: American