Blackstone Smashed Onion Burgers

When Donald told me he wanted to get a Blackstone griddle last summer, I'll admit I was skeptical. But here's what happened: the moment we cooked our first batch of Blackstone smash burgers, I completely understood the hype. The griddle creates this incredible crispy, caramelized crust while keeping the inside juicy and tender. Best part? The whole thing takes just 15 minutes from start to finish.

Jump to:

• Why You Will Like This Recipe
• Ingredients For Blackstone Smash Burgers
• Instructions For Making Blackstone Smash Burgers
• Storage And Reheating
• Tips And Tricks For Perfect Blackstone Smash Burgers
• FAQ About Blackstone Smash Burgers
• Recipes You May Like
• Final Thoughts
• Blackstone Smash Burgers - Crispy-Edged Beef Patties Ready in 15 Minutes

I've made plenty of burgers over the years, but smashed burgers hit differently. There's something about pressing that raw beef thin on a hot surface that creates texture you just can't get any other way. Alex actually asked for these twice in one week, which honestly never happens. And Sarah loves helping me smash the patties (though I have to watch her so she doesn't go too crazy with the pressure).

If you have a Blackstone griddle sitting in your backyard or you've been thinking about getting one, trust me when I say Blackstone smash burgers need to be on your cooking list. They're the kind of quick weeknight dinner that feels fancy enough for company but doesn't stress you out one bit.

I actually shared a similar quick cooking technique in my Garlic Butter Steak Bites post that gets finished in about the same time frame. Both use high heat and simple ingredients for maximum flavor.

Why You Will Like This Recipe

• Takes only 15 minutes total, perfect for busy weeknights
• Creates a restaurant-quality crispy crust that's absolutely impossible to resist
• Uses just five simple ingredients (beef, salt, pepper, cheese, and buns)
• Works great for feeding a crowd since you can cook multiple patties at once
• The griddle allows you to toast the buns and cook onions simultaneously
• Minimal cleanup compared to traditional stovetop burgers

Ingredients For Blackstone Smash Burgers

• 1 lb ground beef (80/20 blend works best)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 4 slices cheese (I use American, but cheddar or Swiss work great)
• 4 hamburger buns
• Toppings: lettuce, tomato, pickles, and your favorite sauce
• Splash of oil for the griddle
• Optional: 1 medium onion, sliced (for griddle-cooked onions)

Instructions For Making Blackstone Smash Burgers

Getting Your Griddle Ready

Preheat your Blackstone griddle to medium-high heat for about 5 minutes. You want it hot enough that a drop of water sizzles immediately. If you're cooking onions too, add them first with a splash of oil and let them cook for 4 to 5 minutes, stirring occasionally. Flip the onions and cook another 4 minutes until they start getting soft and golden.

When the onions look good, add just a splash of water and cover them with the dome to steam and soften completely. They'll be perfectly caramelized and sweet by the time your burgers are done.

Preparing The Beef Patties

Here's the thing about smash burgers—you want to keep your beef handling super minimal. Gently mix the salt and pepper into the ground beef without overworking it. Overworked beef makes tough burgers, and nobody wants that.

Divide the beef into 4 equal balls. I like to make them just slightly bigger than I need because some will compress during smashing. Place each ball on the hot griddle with a bit of space between them.

The Critical Smashing Step

This is where the magic happens. Place a square of parchment paper on top of each beef ball and use your burger press (or even the bottom of a sturdy glass) to smash it down to about ¼ inch thick. You want it thin and crispy, not thick and dense.

Push down firmly but not aggressively. You're looking for that contact with the hot griddle to create a beautiful crust. I learned this the hard way when I first got our Blackstone—I was too gentle and ended up with gray-edged burgers instead of crispy-brown ones. Now I press with confidence.

Cooking The Patties

Let each patty cook undisturbed for 3 to 4 minutes. Don't flip too early. You want that crust to form completely. When you flip, cook for another 2 minutes on the second side.

Once you flip, add your buns to the side of the griddle to toast. They'll pick up all those delicious flavorful bits and get golden and crispy. This is key for a great burger experience.

Adding The Cheese And Finishing

Top each patty with a slice of cheese. Add just a splash of water to the griddle and cover everything with the dome for 30 to 60 seconds. The steam will melt the cheese perfectly. You'll see it just start to melt around the edges.

Remove the burgers and buns to a plate to rest for just a minute.

Assembly And Serving

Spread a quick burger sauce on the bottom bun. I make mine by mixing about ¼ cup mayo with a tablespoon of ketchup and a teaspoon or two of mustard. It's simple but adds so much flavor.

Layer your cooked patties on top, add those beautiful griddle-cooked onions, and pop the top bun on. Serve immediately while everything's still warm.

Storage And Reheating

Leftover cooked patties keep in an airtight container in the refrigerator for up to 3 days. I honestly don't recommend freezing cooked smash burgers because they lose that gorgeous crispy texture you worked so hard to create.

If you do have leftovers, the best way to reheat them is actually on the Blackstone at medium heat for just a minute or two on each side. This brings back some of that crispy edge. You can also warm them quickly in a skillet, though you won't get quite the same crust.

Assembled burgers don't store well, so always store the components separately. That way you can rebuild fresh burgers whenever you want.

Tips And Tricks For Perfect Blackstone Smash Burgers

Don't skip the parchment paper. Seriously, it keeps the meat from sticking to your press and helps you get a cleaner smash. I tried without it once and regretted it immediately.

Use 80/20 ground beef. Too lean and your burgers will be dry. Too fatty and you'll have excessive flare-ups. The ratio between meat and fat is what makes that juice stay locked inside.

Have all your toppings prepped and ready before you start cooking. Once you flip those patties, things move fast. The last thing you want is to be chopping tomatoes while your cheese is melting.

The griddle heat level matters more than you'd think. Too hot and you'll burn the outside before the inside cooks. Too cool and you won't get that crispy crust. Medium-high is your sweet spot.

Don't press down on the burgers while they're cooking. I know it's tempting, but you'll squeeze out all the juice. Let them sit undisturbed to form that crust.

Have you ever thought about how much better restaurant burgers taste? It's because of the crust. The Blackstone gives you that exact same technique right in your backyard.

FAQ About Blackstone Smash Burgers

How do you get crispy edges on Blackstone smash burgers?

The key is getting your griddle hot enough and pressing the patty thin. You need direct contact between the meat and the hot surface to create that beautiful Maillard reaction that gives you crispiness. Start at medium-high heat, make sure your griddle is fully preheated, and don't flip too early. The longer that patty sits undisturbed on the hot surface, the more crust develops. Sarah was amazed when she saw how brown and crispy they got—she kept asking if they were actually burger meat!

What type of ground beef is best for smash burgers on a Blackstone griddle?

An 80/20 blend (80 percent lean, 20 percent fat) is honestly perfect. The fat is crucial because it keeps the burger moist during cooking. When you cook at high heat on a griddle, leaner meat tends to dry out. The fat renders into those crispy bits and keeps everything juicy inside. I've tried other ratios and always come back to 80/20. It's what makes these burgers so good.

Do you need a burger press to make smash burgers or can you use something else?

A proper burger press definitely works best because it distributes pressure evenly. But I've totally used the bottom of a sturdy glass in a pinch. The important thing is that you smash the patty flat and even. An improperly pressed burger cooks unevenly, so whatever tool you use needs to work smoothly. If you make these often enough to justify it, I'd say a burger press is worth the small investment.

How long should you cook smash burgers on a Blackstone for the best texture?

Cook the first side for 3 to 4 minutes without moving them at all. Then flip and cook the second side for 2 minutes before adding cheese. The timing creates a nice crust on both sides while keeping the inside juicy. If your griddle runs hotter than average, check them at 3 minutes on the first side. The whole cooking process is quick, so stay nearby and don't wander off.

Recipes You May Like

• Creamy Cheeseburger Soup That Heats The Soul - Another way to enjoy classic burger flavors without firing up the griddle
• Easy Hamburger Soup With Cheddar Bliss - A cozy, comforting take on that burger taste you love
• Garlic Butter Steak Bites - For when you want beef that's ready in the same quick timeframe

Final Thoughts

Honestly, Blackstone smash burgers have become one of our go-to summer dinners. There's something so satisfying about creating a restaurant-quality meal in your own backyard in just 15 minutes. The crispy crust, the melted cheese, the juicy center—it's everything you want in a burger without any of the stress.

Donald's been texting photos of these to his software engineer friends like he invented them himself. And the best part? It's become our Saturday night ritual when the weather's nice. We'll fire up the griddle, throw on these burgers, and just enjoy being outside together as a family.

If you haven't tried making Blackstone smash burgers yet, I really hope you will. Whether you're cooking for your family or impressing friends at a backyard gathering, these burgers deliver every single time. Save this recipe to Pinterest for your next cookout and let me know how they turn out. I'd love to hear what your family thinks!

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