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. I’m normally an old school chargrill guy.
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.
It should be of no surprise if you follow me on Instagram and know smash burgers are my jam.
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.
I really like the 80/20 ground beef from Meat N’ Bone.
THINGS YOU WILL NEED
I’m listing a few things that I use when smashing burgers on my Blackstone griddle.
- A Blackstone Griddle
- A Patty Smasher of some sort, Prince Castle makes the Cadillac of meat presses. If the name seems familiar, then you probably watched the film. Prince Castle is the company Ray Kroc worked for selling multimixers
- A Seasoning Dredge, Blackstone makes one and there are many more options out there
- A Steaming Dome if you wanna get fancy or are a bit impatient to melt your cheese
- If cooking at night, something like the Yukon Grill Light. Try cooking at night without a light, it’s a nightmare.
- A really great Scraper, I use the CCB-500 made by Cuisinart. It’s sturdy and a bit on the larger side which makes it easier to grab tight.
- Listen, you don’t really need these but Fig & Leaf’s rear grease cup liners but they do make clean up at the end of your cooking adventure ten times easier.
GET THIS MEAT PARTY STARTED RIGHT
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.
SMASH THAT SH*TE
If you don’t have any accessories as of yet, a good starter is the smashed burger kit by Cuisinart.
It brings what I once upon a time, would have referred to as a round bacon press.
What’s important is that you use a heavy-duty meat press of some sort.
Don’t have one?
Use the smashing power of two weaker spatulas like I’m doing in the picture above.
Now, 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.
SEASON & MELT CHEESE ON THOSE FELLAS
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, over.
Give them about a minute and place slices of cheese on them.
American cheese is the way to go with smashed burgers for its special melty qualities but if you wanna get fancy try Manchego.
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.
Remember, don’t cut corners at the end, always use great bread.
I use Martin’s Potato Rolls.
They’re not available everywhere but you can grab some from amazon.
LET’S FINISH THIS UP
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 scraper I’ve purchased, but I prefer the grip on this one plus it has a splash guard.
In case you’re wondering, the sauce is a Guava Sriracha Ketchup, and yes, it is available for purchase.
Oh one last thing, air fryers are not the way to go for burgers.