Cooking Burgers On Your Blackstone Grill

Before you start reading, I just wanted to let you know that I will be using the terms Blackstone, griddle, grill, and flattop interchangeably.

I’ve been attempting to master the use of my Blackstone for the last few years.

It’s been a neverending battle on how to simplify the whole process, but I’ve found that the more prepared I am, the easier it is to cook.

99% of the time, I smash burgers on the flat-top, which should be of no surprise.

And sometimes if you get me on a good day, I might butter and toast my hamburger buns on it too.

I’m sure you’ve heard it a million times before, but you need to get a burger blend that has good fat content, and 80-20 will do.

Cooking some 3 oz Burgers on my Blackstone Griddle


If you’re going for a smaller slider-style, then 2 ounces is what you should be looking at.

My preferred burgers are double, with each patty weighing in at around 3 ounces.

You’re going to want to make balls out of the beef, but don’t mess around with it, roll them, and be done.

I set my Blackstone on high. Once that baby is going, place a few of those balls of beef on the grill.

The grill must be super hot.

If you’re cooking at night like I prefer to do and don’t have great lighting, then you should be using something like the Yukon Grill Light.

It’s what I use unless you want your friends and family hovering over you with their cellphones.

How I imagine myself when cooking burgers


If you don’t have any accessories as of yet, a good starter is the Cuisinart Smashed Burger Kit. It brings what I once upon a time, would have referred to as a round bacon press.

That burger smasher is ideal for you guessed it, smashing that ball into the hot flattop. It will make your life easier if you add a piece of parchment paper in-between both first. You don’t want to deal with that dreaded sticking situation that happens with beef and shiny items.

You’re going to want to season those flattened meat spheres. A mix of salt and pepper is excellent, or maybe you like to use seasoned salt.

I’ve always got whatever I use ready in a dredge to shake with some style all over everything. Steak seasoning also works well if you’ve never tried it before.

Once those burgers are almost ready, you’re going to grab that spatula and flip them babies.

Give them about a minute and place slices of cheese on them.

If you’ve got a steaming or a “cheese melting” dome, now is the time to break it out.

Cover them and maybe even drop some water around the perimeter to kick up some steam to speed up the process.

All that’s left now is to assemble your sandwich.

My Double Cheeseburger with my BEAST sauce cooked on a Blackstone


Don’t get lazy and forget to clean up after yourself. There’s no time like the present, aka right after you’re done cooking.

I like to use the Cuisinart scraper to remove all the tasty residue off my Blackstone.

It’s not the first scaper I’ve purchased, but I prefer the grip on this one plus it has a splash guard.

In case you’re wondering, the BEAST Sauce is a Guava Sriracha Ketchup, and yes, it will be available soon for purchase.

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