One of my favorite things to cook on the Blackstone Griddle is the Smashburger, but people are constantly asking me two questions. What is a Smashburger, and how to cook a Smash Burger on the griddle?
So what is a Smashburger?
It's a super-thin burger cooked on a griddle with lots of flavor from the browned bits that develop during cooking. Those bits form a delicious and flavorful crust with a wonderful texture.
How do I cook a Smashburger on the Blackstone Griddle?
There's no right or wrong way to cook a smash burger on the Blackstone griddle.
After cooking dozens of them, I have found the best method includes using parchment paper, a bacon press, and a sturdy spatula.
Typically, I will make four burgers per pound of beef. But that's just what works best at my place.
Kenji from Serious Eats uses about 2oz of beef per burger and double stacks them.
Although I appreciate and respect his method I often use a larger bun than he does and like the burger to still hang over the edge. To me, that extra meat is almost like a tiny appetizer before the main bite when eating the burger.
The Serious Eats method uses a combination of both ground chuck and brisket for their burgers. Brisket-chuck burgers are phenomenal, but that blend of meat isn't always easy for me to come by.
Believe it or not, one of the best places I have found brisket burgers consistently is from WalMart. These brisket burgers make a wonderful smash burger on the griddle but I find they need to sit about 30 seconds longer than normal on the griddle before smashing.
If I'm not using a brisket burger blend, I use an 80:20, or even a 75:25 meat to fat ratio whenever possible.
Use freshly ground beef over previously frozen whenever you can to make the burgers even more delicious.
Why do they call it a smash burger?
Popularized from the restaurant chain called Smashburger, the name is derived from the method of pressing or smashing meat onto a hot griddle.
How hot should the griddle be for cooking smash burgers?
Rumor has it that the griddle used at the popular burger chain known for these burgers cooks at a temperature of 385°F.
What toppings go on the burger?
Burgers are a blank canvas.
Most enjoy at least some toppings on burgers and the most common would be lettuce, tomato, and onion.
I find that the thickness of the tomato and onion can actually change the flavor of the burger.
Slicing the tomato becomes very important. Too thick of a slice and the tomato adds more cold moisture than necessary which throws off the meat to topping ratio.
The same can be said for the onions. If the onion slice is too thick, its flavor can be overwhelming. But if you get the slices to the correct thickness it actually complements the burger quite well and accentuates how delicious the dish is.
To achieve the perfect thickness of onion and tomato slices, it's important to use a very sharp knife. I keep my favorite slicing knife sharp with the WorkSharp E2 using its automated sharpening cycle. If the knife needs a slight touch up I will use a ceramic honing rod and bring the edge back quickly.
For the tomato, I try and cut round slices slightly thinner than the thickness of a pencil. The onion gets sliced to about half that thickness.
What do you serve with one of these burgers?
If you're lucky enough to have the Blackstone Air Fryer Griddle Combo then there are so many options for making fries, tater tots, and onion rings.
I have shared my opinion about whether the Air Fryer Griddle Combo is really worth it after using it dozens of times.
Lately, I have been really enjoying making this spicy-sweet street corn with bacon and jalapeno as a delicious side dish for burgers.
Easy CopyCat Smash Burger Sauce
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- ½ teaspoon pickle juice
- ½ teaspoon lemon juice
- Combine all ingredients in a bowl
- Stir to combine
- Serve with smash burgers or other burgers