How to Make Smash Burgers on a Blackstone Griddle (Step-by-Step Guide)

Smash burgers on a Blackstone griddle are made by pressing loosely packed beef balls onto a hot, flat surface to create a crispy crust while keeping the inside juicy.

The key is high heat, proper smashing, and not overhandling the meat.

TL;DR

• Use 80/20 ground beef for best flavor

• Preheat griddle to high heat (400–450°F)

• Smash once, immediately after placing

• Don’t flip too early, wait for crust

• Use a solid burger press for even smashing

Buy Cuisinart CISB-111 Smashed Burger Press on Amazon

Why Smash Burgers Work (And Why Blackstone Is Perfect)

Here’s the thing most people miss…

Smash burgers aren’t just thinner burgers.

They’re about maximizing surface contact.

That contact =

👉 More browning

👉 More flavor

👉 That crispy, diner-style crust

And a Blackstone griddle?

It’s basically built for this.

Flat surface.

Even heat.

No flare-ups.

We’ve seen people try this on regular grills and end up with dry patties and frustration.

On a griddle, though, it just works.

Ingredients You’ll Need

Keep it simple. Seriously.

• Ground beef (80/20 preferred)

• Salt + pepper

• Burger buns

• Cheese (American works best)

• Optional: onions, pickles, sauce

That’s it.

Step-by-Step: How to Make Smash Burgers on Blackstone

1. Preheat Your Griddle Properly

This is where most people mess up.

You want it hot, really hot.

• Aim for 400–450°F

• Let it heat for at least 10 minutes

If it’s not hot enough, you won’t get that crust.

You’ll just steam the meat.

2. Form Loose Meat Balls

Don’t pack them tight.

Just grab about:

• 2–3 oz of ground beef

• Lightly roll into a ball

👉 Loose = better crust

We’ve tried tightly packed patties before… they cook fine, but you lose that signature smash burger texture.

3. Place and Smash Immediately

Drop the ball onto the griddle.

Then, right away, smash it.

This is where the tool matters.

👉 Best Pick for This Job:

The Cuisinart CISB-111 Smashed Burger Press is ideal because:

• Flat, wide surface

• Even pressure

• Easy to handle

Buy Cuisinart CISB-111 Smashed Burger Press on Amazon

👉 Press firmly for 5–10 seconds

👉 Don’t smash again later

One smash only.

That’s the rule.

4. Season After Smashing

Salt and pepper go on after the smash.

Why?

Because seasoning before can draw out moisture too early.

5. Let It Cook (Don’t Touch It)

This part requires patience.

• Wait about 2–3 minutes

• Edges will crisp up

• You’ll see juices forming on top

👉 That’s your signal

Flip too early and you lose the crust.

6. Flip Once and Add Cheese

Flip it.

Add cheese immediately.

Cook another:

• 1–2 minutes max

Done.

7. Toast the Buns (Optional but Worth It)

Throw buns on the griddle for 30–60 seconds.

It adds texture and prevents sogginess.

Other Tools That Help (But Aren’t Mandatory)

If you’re serious about consistency, tools matter.

1. Heavy-Duty Griddle Press

The Firsgrill Heavy Duty Burger Press gives:

• More weight

• Better crust formation

• Great for larger batches

Buy Firsgrill Heavy Duty Burger Press on Amazon

2. Pre-Seasoned Cast Iron Smasher

The Pisol Pre-Seasoned Hamburger Smasher holds heat well and adds:

• Extra sear

• Durability

• Long-term use value

Buy Pisol Pre-Seasoned Hamburger Smasher on Amazon

For more information, read: How to Use a Cast Iron Burger Press

Common Mistakes (That Ruin Smash Burgers)

We’ve seen these over and over:

Pressing multiple times

Kills juices and texture

Low heat

No crust = no smash burger

Overworking the meat

Leads to dense patties

Flipping too early

You lose the sear

Pro Tips for Better Smash Burgers

1. Use parchment paper between press and meat (prevents sticking)

2. Add thin onions under the patty before smashing for Oklahoma-style burgers

3. Double stack patties for better bite

Final Thoughts

Here’s the truth…

Smash burgers aren’t complicated, but they are precise.

Get the heat right.

Smash once.

Don’t rush the flip.

That’s it.

Once you dial it in, you’ll honestly stop ordering burgers out.

P.S. - If you’re cooking sides along with your burgers, you’ll run into this issue sooner or later: 

👉 vegetables slipping through the griddle or grill

I covered that here: How to Keep Vegetables from Falling Through the Grill

Quick FAQs Before You Start

How hot should a Blackstone be for smash burgers?

Around 400–450°F. High heat is essential for crust formation.

Can you make smash burgers without a press?

Yes, but it’s harder to get an even smash. A sturdy spatula can work in a pinch.

Why are my smash burgers dry?

Usually:

• Overcooking

• Pressing multiple times

• Using lean meat

What meat is best for smash burgers?

80/20 ground beef gives the best balance of flavor and juiciness.