Blackstone Recipe with Smash Burgers: Crispy Edges

Master Your Blackstone Recipe with Smash Burgers

The first time I fired up my griddle for this specific dish, I was skeptical. I’d spent years grilling thick, fat patties over open flames, thinking that was the only way to get a real burger.

But then I heard that first sizzle that aggressive, beautiful sound of cold beef hitting a 200°C surface and I knew I was about to learn something new. The aroma of rendering beef fat mixed with the sweet scent of shaved onions hitting the steel is something you never forget.

What really sold me was the texture. When you use a heavy press to flatten the meat, you aren't just making it thin; you're forcing every single fiber of that beef to make contact with the heat. It creates this lacy, mahogany colored crust that actually shatters when you bite into it.

It’s a total shift in how you think about home cooking, moving away from "thick and juicy" toward "crispy and intense."

We’re going to walk through this together so you can build your kitchen confidence. This isn't about fancy gadgets; it’s about understanding heat and timing. Once you see how the cheese blankets the craggy edges of the meat, you'll understand why this has become my absolute favorite way to feed my family on a Friday night.

Trust me, the results are far more flavorful than anything you'll find at a drive thru.

Why This Griddle Technique Works Best

The Alchemy of the Shatter Crisp: Extreme heat triggers the Maillard reaction across the entire surface area, creating hundreds of tiny flavor compounds. By smashing the meat, you maximize this contact, resulting in a crust that is physically impossible to achieve in a standard frying pan.

Understanding the thermal mass of your griddle is the secret to getting that perfect sear without overcooking the center. When we talk about this Blackstone Recipe with Smash Burgers, we're really talking about moisture management. If your heat is too low, the meat steams in its own juices; if it's high enough, that liquid evaporates instantly, leaving behind nothing but concentrated beef flavor. It is a similar principle to what you might see when preparing a over high heat sear for our How to Make recipe, where surface contact is king.

Crucial Metrics for Better Burger Success

Achieving a consistent result requires paying attention to the physics of your ingredients. We aren't just tossing things on a hot plate; we're layering textures to create a wholesome, satisfying bite.

Component Deep Dive

The choice of 80/20 beef is non negotiable here. Anything leaner and you’ll lose that signature crunch because you won't have enough rendered fat to fry the edges of the patty. We want that fat to bubble up through the meat, essentially deep frying the burger on the griddle. If you're looking for a different flavor profile, you might even consider brushing the buns with a bit of our Homemade BBQ Sauce recipe for a smoky, tangy twist before assembly.

Essential Ingredients for Better Flavor

To get this right, you need to have everything prepped and ready. This is a fast paced cook, so "mise en place" is your best friend.

• 680g 80/20 ground chuck: Divide this into four 170g portions, then split those into eight 85g balls. Why this? The high fat ratio is essential for creating the crispy, lacy edges.
• 1 large white onion: Shave this as thin as possible using a mandoline or a very sharp knife. Why this? Thin onions fuse with the meat during the smashing process.
• 8 slices sharp American cheese: Don't use aged cheddar here; it won't melt properly. Why this? It acts as the "glue" that holds the double stack together.
• 120g mayonnaise: This forms the base of our burger sauce.
• 30g yellow mustard: Adds the necessary acidity to cut through the rich beef fat.
• 15g dill pickle relish: Provides a crunchy, tangy contrast in every bite.
• 5g smoked paprika: Gives the sauce a subtle depth without being overpowering.
• 2.5g garlic powder & 2.5g onion powder: Simple aromatics for the sauce base.
• 10g coarse Kosher salt & 5g cracked black pepper: Use more than you think; much of it falls off.
• 8 brioche buns: Split and ready for toasting.
• 2 tbsp unsalted butter: Softened for the buns.
• 1 tbsp over high heat avocado oil: To prime the griddle surface.

Chef's Tip: Freeze your butter for 10 minutes before spreading it on the buns. It creates a more even layer and prevents the bread from soaking up too much fat, leading to a crisper toast.

Necessary Gear for Griddle Cooking

You don't need a kitchen full of gadgets, but two specific tools are essential for the Blackstone Recipe with Smash Burgers. First, a heavy duty stainless steel spatula or a dedicated burger press. You need something that won't flex when you apply full body weight. Second, a high-quality scraper.

Cleaning as you go ensures that the next batch of burgers doesn't stick to carbonized bits from the previous round.

step-by-step Griddle Cooking Sequence

Let's get into the flow of the cook. Remember, once the meat hits the heat, things move very quickly.

1. Prepare the sauce. Whisk 120g mayonnaise, 30g mustard, 15g relish, 5g paprika, and the garlic/onion powders until velvety and smooth. Set aside in the fridge.
2. Form the beef. Gently roll 680g of beef into eight loosely packed balls (85g each). Note: Don't overwork the meat or it will become tough.
3. Heat the surface. Crank your Blackstone to medium high heat (approx 200°C) until the oil begins to shimmer and smoke slightly.
4. Toast the buns. Spread softened butter on the 8 brioche halves and place face down until golden and fragrant. Remove and set aside.
5. Place the beef. Put 4 beef balls on the griddle, leaving plenty of space between them. Immediately top each with a handful of shaved onions.
6. The big smash. Use a piece of parchment paper between your press and the meat. Press down firmly for 10 seconds until the edges are thin and craggy.
7. Season well. Sprinkle 10g of Kosher salt and 5g of black pepper over the smashed patties.
8. The flip. Wait about 2 minutes until the bottom is dark mahogany and the edges are crispy. Use a sharp scraper to get under the crust and flip.
9. Add the cheese. Immediately place a slice of American cheese on each patty. Stack one patty on top of another until the cheese is drooping and molten.
10. Final assembly. Place the double stack on a bottom bun, add a generous dollop of sauce, and top with the crown.

Correcting Common Burger Cooking Mistakes

Even the best cooks run into issues when dealing with over high heat griddling. Usually, it comes down to temperature or meat to metal contact.

Handling Sticky Patty Situations

If your meat is sticking to your spatula, you're losing the best part: the crust. This usually happens because the spatula isn't hot enough or you aren't using parchment paper as a buffer.

Most people make the mistake of smashing the burger a second time after the fat has started to render. This is a cardinal sin! You're literally squeezing the flavor out of the meat. Smash once, smash hard, and then leave it alone until it's time to flip.

Common Mistakes Checklist

• ✓ Ensure the beef is cold (straight from the fridge) to keep the fat solid until it hits the steel.
• ✓ Use a heavy duty scraper to "surgicaly" remove the patty from the griddle to keep the crust intact.
• ✓ Don't overcrowd the surface; leave at least 10 cm between patties for proper evaporation.
• ✓ Season only after smashing to ensure the salt doesn't draw out moisture too early.
• ✓ Toast your buns first so they are ready as soon as the meat is done.

Adapting Flavors with Simple Substitutions

While the classic version is iconic, you can easily adapt this to fit what you have in your pantry or your dietary needs.

If you decide to scale the recipe down for a solo dinner, simply beat one egg and use half if you're making a smaller batch of a different side, but for this specific burger, no egg is needed in the meat.

To scale up for a crowd, keep your spice ratios at 1.5x rather than doubling them to avoid over salting the patties.

Storage and Reheating Guidelines

Smash burgers are best enjoyed immediately, but if you have leftovers, they can be saved with the right technique.

• Fridge: Store cooked patties in an airtight container for up to 3 days. Keep the buns and sauce separate to avoid sogginess.
• Freezer: You can freeze raw beef balls for up to 3 months. Thaw in the fridge overnight before cooking. Do not freeze cooked patties as the texture of the crust will become rubbery.
• Reheating: Avoid the microwave at all costs! Use a toaster oven or a skillet over medium heat with a teaspoon of water and a lid. The steam will melt the cheese while the dry heat helps revive a bit of the crust.
• Zero Waste: If you have leftover shaved onions, toss them on the griddle with a bit of butter and balsamic vinegar to make a quick jam for tomorrow's sandwiches.

Serving and Pairing Suggestions

A burger this intense needs sides that can stand up to the richness of the 80/20 beef. I personally love serving these with griddle fried potatoes. You can slice some russet potatoes thin and cook them in the leftover beef fat while the burgers rest for two minutes.

Myths About Smashing Beef

One common misconception is that smashing the meat makes it dry. This is only true if you smash it halfway through the cooking process. When you smash it immediately upon contact with the heat, the proteins haven't set yet, so you aren't breaking the cellular structure that holds the juices.

Another myth is that you need a "special" burger blend. While brisket or short rib mixes are great, a standard 80/20 chuck provides the perfect balance of flavor and affordability for a nutritious family meal.

If you want a more refreshing finish, a zesty side salad with a lemon tahini dressing provides a sharp contrast to the savory, salty notes of the Blackstone Recipe with Smash Burgers. It's all about balance and creating a meal that feels both indulgent and wholesome.

Now, grab your scraper and get to work you've got this!

Very High in Sodium