I hope you came hungry; it’s time to enjoy a true American classic, the Smash Burger. In this post, I show you how to make juicy, flavorful burgers on the Blackstone. Say goodbye to bland burgers and hello to a meal that beats any burger joint in town. The secret to a fantastic burger is my BBQ Beef Rub. Once you try it, you’ll never be without it! Smash burgers are a versatile recipe that you can load up with all your favorite toppings. They’re a real crowd-pleaser that everyone will be talking about for days to come.
There’s nothing better than a big juicy burger unless, of course, it’s a Smash Burger! This type of burger gained attention after a restaurant with the same name opened in the late 2000s. The cooking method has been around longer than that, though. I love using the Blackstone to make this recipe because it allows me to fry several at once. When you cook your burgers using my simple process, you give the meat a chance to cook in its juices and sop up any flavorful fat. Add in a few of my signature tricks, and you’ll have a meal like nothing you’ve ever tasted.
The Ingredients
This easy recipe comes together with less than 10 ingredients. You won’t believe how simple it is to cook burgers from scratch! Here’s what you need to add to your shopping list.
- Heath Riles BBQ Beef Rub. This competition-grade blend makes any cut of beef taste gourmet. It contains a hearty mix of garlic and paprika, with just enough chili powder to give it a kick. I use it on everything from pork to vegetables. You can’t go wrong with this rub!
- ⅓ lb. balled ground beef patties. Form your ground beef ahead of time for easy meal prep. I roll my patties into a ball so they’re ready to stick on the Blackstone. This makes it easier to smash them into shape. Try to make your beef patties about the same size so they cook evenly.
- Sliced Onions. Onions are a great burger topper when raw, but they take on a new flavor when caramelizing. Many recipes call for onions that have been sauteed for a long time, but I found an easy shortcut. If you lay your balled ground beef patties on top of the onions, your onions will caramelize without any stirring. Onions are a key ingredient because they add sweetness to your burger and bulk.
- Mustard. I love using mustard as a binder in my pork recipes, but it also creates a beautiful crust on burgers. I recommend using smooth mustards, like French’s plain yellow or Dijon. Grainier mustards have a hard time sticking to the meat.
- Mayo. I always put mayo on my burger buns because it’s a neutral condiment that lets the meat shine. You don’t need much to add a touch of rich, silky goodness.
- Pickles. You can’t have burgers without pickles. I personally am a fan of dill pickles, but you can use whatever pickle strikes your fancy.
- Hamburger Buns. Toasted buns give Smash Burgers a gourmet touch. It doesn’t take long to toast them, but I recommend watching them to make sure they don’t scorch!
- Cheese. In this recipe, I use good ol’ American cheese, but you can use any kind you want. Pepper Jack and Swiss are always a good idea.
The Blackstone Setup
- Blackstone Griddle. I used a Blackstone griddle to create addictive burgers. This is my tool of choice for quesadillas as well. A few accessories, such as a metal spatula, make Blackstone cooking a breeze. Even a beginner can use a Blackstone with ease.
The Process for Making Smash Burgers
Here’s a quick rundown of how I make my famous smash burgers. If you want more details, check out the recipe video and card at the bottom of the post.
- Prep the Blackstone. First, I fire up my griddle to get it nice and hot.
- Start cooking the onion. Once the Blackstone is ready, I lay my shaved onion down in several piles, one for each burger.
- Add the burger patties. Then, I place a burger patty on each onion pile.
- Season the meat. I hit the burgers with a hefty sprinkle of my BBQ Beef Rub. I do this before I smash the burgers to create that perfect base layer.
- Smash the burgers. My method for smashing burgers is easy. I place parchment paper over each patty and smash it down using my spatula. I like making my burgers thin, but the thickness is up to you. You can also use a press, which is my favorite tool to use on the Blackstone.
- Add more rub and cook. I add another generous sprinkle of my BBQ Beef Rub to the smashed burgers. Then, I go over each burger with a squirt of French’s mustard. This creates a good crust on the meat and gives it a little zest.
- Toast the buns. Now that the meat is starting to cook, I focus on my burger buns. I separate the buns and lay them facedown on the Blackstone.
- Flip the burgers and top them with cheese. When the burgers start to sweat, I know it’s time to flip them. I keep the onions with the burger patty, flip them over, and then add a cheese slice.
- Assemble the burgers. When the buns are golden brown, add a dollop of mayo. At this point, I like to squirt a little water around the patties to help them steam up. Once the cheese is melted, place a burger patty (or two!) on your bun, and top with your favorite fixins. Enjoy.
The Results
These Smash Burgers were literally dripping. They were so juicy. They had just the right amount of seasoning, and no element overpowered the other.
Serving Suggestions for Smash Burgers
Serve my Smash Burgers with ketchup, mustard, tomatoes, and lettuce. Other side dishes include:
• Cocktails. Any of my cocktail recipes are great with burgers, but my Mississippi Sunrise is always a favorite.
• Coleslaw. Creamy coleslaw goes excellent with warm burgers. Try my Mississippi Coleslaw for a different take on a classic.
• Chips. Potato chips are one of the easiest sides. Jazz it up by adding my Smoked Onion Dip.
Storing Smash Burgers
I can’t guarantee you’ll have any leftovers, but if you do, you can keep them covered in the fridge for 3-4 days.
Equipment and Tools
Blackstone Griddle, Blackstone accessories (griddle cover, spatula), a spray bottle filled with water, mandoline for slicing onions, Victorinox Fibrox Pro 6-inch Curved Boning Knife.
