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These Blackstone griddle burgers bring that mouthwatering diner taste straight to your home. After tweaking this method during many family cookouts, I've found that the magic happens when you firmly press the beef onto a sizzling hot surface. You'll get burgers with crispy, frilly edges and juicy middles that make fast-food options look sad in comparison.
During our backyard party last week, I flipped these for the family, and my burger-snob brother-in-law actually said they beat his go-to burger spot. What made them so good? That beautiful brown crust you can only get by smashing the meat right.
Key Components
- Ground Chuck (80/20): The fat ratio really matters here
- Yellow Onion: Brings a sweet, caramelized kick
- American Cheese: Nothing beats its melt factor
- Fresh Burger Buns: Don't cheap out on these
- Avocado Oil: Handles high heat for that perfect crust
- Salt and Pepper: Sometimes basic seasoning works best
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Follow my simple steps for amazing smash burgers
- Get Everything Ready:
- Heat griddle until it reaches 425°F. Roll meat into 3-oz balls. Cut onions super thin. Keep all your tools within arm's reach.
- Starting Off Right:
- Add a light coat of oil to the griddle. Put small piles of onions down first. Set meat balls on top of onions. Keep parchment paper handy for smashing.
- Smash Like You Mean It:
- Push down hard with your press. Count a few seconds while holding. Use the parchment so nothing sticks. You want them about 1/4-inch thin.
- Finish Them Off:
- Let the edges turn brown and crispy. Carefully scrape and flip them over. Throw cheese on right away. Put patties together when serving.
When I first tried making these burgers, I was too timid with my smash and missed out on those amazing crispy bits. Now I know you need to press down with confidence to create those delicious, lacy edges that make everyone ask for seconds.
Heat Is Essential
You can't skip having a super hot cooking surface. If it's not hot enough, your meat will steam instead of sear. I always flick some water on the griddle first – it should bounce and sizzle away quickly.
Cheese Timing
Don't wait to put the cheese on. The moment you flip those patties, lay that cheese right on top. The heat coming off the griddle will melt it just right while the other side cooks. Nothing works better than good old American cheese for that gooey texture.
Do-Ahead Options
These taste best right off the griddle, but you can still get your toppings sliced and meat portioned earlier in the day. Just wait to add salt and pepper until you're ready to cook.
These smash burgers have turned into my go-to crowd-pleaser. For casual Tuesday dinners or big weekend bashes, they always hit the spot. That perfect mix of crunchy outside and juicy inside creates burger magic that'll have everyone coming back to your cookouts.
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Frequently Asked Questions
- → Why pick 80/20 beef for burgers?
- You need the fat in 80/20 beef for juicy patties and that perfect sear on the outside.
- → What’s the right griddle temp?
- Crank that griddle up to 425°F until it starts smoking—then it’s ready to cook!
- → What’s smashing burgers with onions do?
- It locks in flavor, creating a crispy crust while blending the beef with sweet onion goodness.
- → Can I prep the sauce early?
- Totally! Make it a few days ahead and stow it in the fridge until you’re ready.
- → What’s so great about a burger press?
- It helps smash patties evenly for that golden crust and perfect thinness.