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Blackstone Smash Burgers

Blackstone smash burgers with crispy, caramelized edges and a juicy, beefy center. Flat-top smashed patties get seasoned, topped with American cheese, and stacked on toasted brioche buns with a tangy pickle-mustard smash sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Burgers
  • 1 lb ground beef 80/20 blend
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 brioche burger buns
  • 4 slices American cheese
  • 2 tbsp unsalted butter for toasting buns
  • 0.25 cup diced white onion
  • 1 tbsp vegetable oil for griddle
Smash sauce
  • 0.25 cup mayonnaise
  • 1 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tsp pickle juice
  • 0.5 tsp smoked paprika
Toppings
  • 1 dill pickle slices
  • 1 shredded iceberg lettuce
  • 2 roma tomatoes thinly sliced

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and mix sauce
  1. Preheat your Blackstone griddle to high heat at 450–500°F for 5 minutes, then lightly brush with vegetable oil and spread it into a thin, even film.
  2. Mix mayonnaise, ketchup, yellow mustard, pickle juice, and smoked paprika in a bowl, then set the smash sauce aside.
Toast buns
  1. Melt unsalted butter on the griddle, then toast the brioche burger buns cut-side down for 1–2 minutes until golden.
  2. Remove the toasted buns and set them aside.
Smash, season, and cook patties
  1. Divide the ground beef into 8 equal loose balls (about 2 oz each) without packing them tightly.
  2. Place the beef balls on the hot griddle and immediately smash each ball flat for about 10 seconds until the patty is roughly 1/4-inch thick.
  3. Season the smashed patties with garlic powder, onion powder, kosher salt, and black pepper, then scatter diced white onion over the patties.
  4. Cook for 2–3 minutes until the edges are deeply browned and crispy.
  5. Flip each patty and place one slice of American cheese on top right away, then cook for 1 more minute until the cheese is fully melted.
Assemble and serve
  1. Stack two patties per bun for a double smash burger.
  2. Spread smash sauce on both bun halves, then layer dill pickle slices, shredded iceberg lettuce, and thinly sliced roma tomatoes.
  3. Serve immediately while the edges stay crisp.

Notes

Pro tip: don’t pack the beef balls tightly—looser meat helps you get a wider, crisped edge when smashed. Refrigerate leftover patties and sauce separately in airtight containers for up to 3 days; reheat patties on a hot griddle to re-crisp. Freeze patties up to 2 months (thaw overnight in the fridge) but do not freeze lettuce or fresh tomato. For a lower-fat swap, use 90/10 ground beef and add a little extra onion for moisture.