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
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Use 80/20 ground beef for best flavor
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Preheat griddle to high heat (400–450°F)
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Smash once, immediately after placing
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Don’t flip too early, wait for crust
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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.
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Ground beef (80/20 preferred)
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Salt + pepper
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Burger buns
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Cheese (American works best)
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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.
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Aim for 400–450°F
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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:
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2–3 oz of ground beef
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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:
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Flat, wide surface
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Even pressure
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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.
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Wait about 2–3 minutes
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Edges will crisp up
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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:
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More weight
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Better crust formation
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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:
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Extra sear
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Durability
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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
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Use parchment paper between press and meat (prevents sticking)
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Add thin onions under the patty before smashing for Oklahoma-style burgers
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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:
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Overcooking
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Pressing multiple times
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Using lean meat
What meat is best for smash burgers?
80/20 ground beef gives the best balance of flavor and juiciness.
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