Blackstone Griddle Recipe: Wagyu Smash Burger with Chili
The smash burger has become my favorite thing to cook on the Blackstone griddle. I didn't think a Blackstone griddle burger recipe could get any better and then along came Wagyu beef and the Wagyu Smash Burger with Chili was born!
Now I'm no stranger to Wagyu beef. These Korean gochujang beef kebabs are one of my favorite things to cook over an open flame but there's a catch.
Is Wagyu beef fatty?
Wagyu beef is often very fatty. Yes, fat means flavor. But on a charcoal grill, it also means flames.
This is why doing a Wagyu smashburger on the Blackstone griddle makes tons of sense. The griddle offers beautiful browning and a flavorful crust but with no flames!
What kind of griddle do you use to make a Wagyu Smash Burger?
For this recipe, I use Blackstone's new E-series griddle.
I was very lucky to get one of the first E-series griddles and have had a blast cooking with it since it followed me home. If you want to learn more about this griddle check out this article that goes into more detail about the Blackstone electric griddle.
One of the features I love about this griddle is the precise temperature control.
Because I want to get a delicious crust on the wagyu smash burger the griddle needs to be super hot. I appreciate how I can set the griddle to 500F and know it will create a perfect sear.
How do I make the Wagyu Smash Burger buns taste delicious too?
One of the things I always enjoy about cooking burgers on a griddle is how amazing the burger buns taste.
To get your burger buns to taste just like they do from your favorite burger restaurant spread a little butter down on the griddle surface.
Lightly toast the buns at 400F until they develop a lightly golden brown color. You can start to smell a wonderful nutty aroma from the buns as they cook and get browned.
Browning your buns is not a requirement, but I feel it truly makes the wagyu smash burger or any burger for that matter taste even more delicious.
Wagyu Smash Burger
- Blackstone E-series griddle
- Parchment paper squares
- Burger press
- 1 pound ground beef
- 4 Burger buns
- 1 cup Beef Chili
- 4 oz sharp cheddar cheese finely grated
- Preheat your griddle to 500F
- Divide the meat into four equal sized portions
- Place the balls of meat on the griddle
- Allow the ball of meat to cook for 90 seconds
- Place a parchment paper square over the beef ball
- Press or smash the beef into the griddle with a burger press, bacon press, or sturdy spatula
- Allow the smashed beef to cook for about 90 seconds or until juices start to pool on the meat
- With a sturdy spatula, scrape under the burger and flip
- Allow the burger to cook for another 90 seconds
- Add additional seasoning if desired
- Grate 1 oz cheddar cheese on each burger
- Top each burger with ¼ cup chili
- Serve immediately
If you've never tried Wagyu beef it's well worth the splurge. Many supermarkets are carrying it now but if you cannot find it at your local grocery store check out my recommendations for the best places to order gourmet meat online.