Ultimate Blackstone Burgers

There’s something special about cooking burgers on a Blackstone griddle that takes me back to those classic American diners. The sizzle of the meat hitting that flat top, the way the patties develop that perfect crust – it’s the kind of cooking that makes everyone gather around the grill. I started making these burgers last summer, and now my family won’t let me cook them any other way.

These Blackstone burgers have become our go-to for weekend cookouts and neighborhood get-togethers. They’re simple to make, but that doesn’t mean they’re boring. The best part? You can cook several at once, so everyone gets to eat together while the burgers are still hot. I’ve learned a few tricks along the way to get them just right, and I’m excited to share them with you.

Want to know how to get that perfect char on the outside while keeping the inside juicy? Or how to nail the timing so your cheese melts just right? I’ve got you covered with all the tips I wish someone had told me when I first fired up my Blackstone.

What Kind of Ground Beef Should I Use?

For juicy, flavorful burgers, 80/20 ground beef chuck is your best friend. The “80/20” refers to the lean meat to fat ratio – meaning it’s 80% lean beef and 20% fat, which gives you the perfect balance for a burger that’s both tasty and moist. While you could use leaner ground beef like 90/10, it tends to make drier burgers that aren’t as satisfying. Ground chuck specifically comes from the shoulder area of the cow and has a rich, beefy flavor that’s perfect for burgers. When buying your meat, look for beef that’s bright red in color and feel free to ask your butcher to grind it fresh – this will give you the best texture and ensure your burgers hold together well on the griddle.

Options for Substitutions

While a classic burger has some must-haves, there’s still room for some tasty swaps:

• Ground beef chuck (80/20): The 80/20 beef ratio gives the best flavor, but you could use 85/15 if preferred. For a different spin, try ground turkey (add 1 tablespoon of olive oil per pound to keep it juicy) or a mixture of beef and pork. Avoid lean meat like 90/10 as it tends to make dry burgers.
• American cheese: While American cheese melts perfectly, you can swap it for cheddar, Swiss, pepper jack, or provolone. Just add the cheese a bit earlier since these alternatives take longer to melt.
• Hamburger buns: Regular buns can be swapped for brioche, pretzel buns, or even lettuce wraps for a low-carb option. Toast any bread choice for the best results.
• Seasoning blend: Simple salt and pepper work great, but feel free to try garlic powder, onion powder, or your favorite burger seasoning. Just go easy on the salt if your blend already contains it.

Watch Out for These Mistakes While Grilling

The biggest mistake when making Blackstone burgers is overworking the meat – handling the beef too much will result in dense, tough patties instead of juicy, tender ones, so gently form your patties and make a small dimple in the center to prevent them from puffing up. Another common error is constantly pressing down on the burgers while cooking, which squeezes out all those flavorful juices – just let them cook undisturbed for about 3-4 minutes per side for medium doneness. Temperature control is crucial on your Blackstone – too hot and you’ll end up with burnt exteriors and raw centers, so aim for medium-high heat (around 375-400°F) and make sure your griddle is properly preheated before the patties hit the surface. For the juiciest results, resist the urge to cut into your burgers right after cooking – let them rest for 3-5 minutes so the juices can redistribute throughout the meat.

What to Serve With Burgers?

When you’re cooking up juicy Blackstone burgers, there are so many tasty sides that can complete your meal! French fries are the classic choice – whether they’re regular, curly, or sweet potato fries, they’re always a crowd-pleaser. For a lighter option, a crisp coleslaw or a simple green salad adds a nice fresh crunch that balances out the richness of the burger. If you want to keep that griddle working, throw on some sliced onions and bell peppers to make amazing grilled veggies that complement your burger perfectly. And don’t forget about potato chips – they’re an easy, no-fuss option that everyone loves!

Storage Instructions

Keep Fresh: If you end up with leftover cooked Blackstone burgers, wrap them well in aluminum foil or place them in an airtight container. They’ll stay good in the fridge for up to 3 days. Just remember to store any fresh toppings like lettuce and tomatoes separately to keep them crisp.

Freeze: You can freeze cooked burgers for up to 3 months! Let them cool completely, then wrap each patty individually in foil and place them in a freezer bag. For raw patties, separate them with parchment paper before freezing – this makes it super easy to grab just what you need later.

Warm Up: To enjoy your leftover burgers, warm them up on the Blackstone for about 2-3 minutes per side, or pop them in the microwave for about 1 minute. If heating from frozen, thaw in the fridge overnight first. Add your cheese during the last minute of heating so it gets nice and melty again!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 80-90 g
• Fat: 80-90 g
• Carbohydrates: 90-100 g

Ingredients

• 12-14 ounces 80/20 ground beef chuck
• Seasoning blend of choice (or simply use salt and pepper)
• 4 slices of american cheese
• 2 hamburger buns
• Desired toppings (such as mayo, mustard, dill pickles, sliced tomatoes, etc.)

Step 1: Preheat the Griddle and Prepare Ingredients

Begin by preheating your griddle on low heat until it reaches a temperature of about 425 to 450 degrees F.

While the griddle is heating, unwrap American cheese slices (if you have the wrapped version), gather your burger seasoning, and prepare your condiments.

This ensures everything is ready when needed.

Step 2: Form the Burger Balls

Take your beef and divide it into 4 equal portions.

Roll each portion in the palms of your hands to shape into a ball.

This will be the base for your smash burgers.

Step 3: Cook and Smash the Burgers

Once the griddle is hot, place the beef balls on the hot zone of the griddle, ensuring there’s enough space between each for smashing and flipping.

Place a piece of parchment paper over the first ball, and use a burger press or stiff spatula to press down until the patty is evenly thin and flat.

Hold the pressure for about 10 seconds for each patty.

Continue this process with all 4 beef balls until all are smashed.

Season the top side of each patty with your favorite burger seasoning.

Step 4: Toast the Buns

Dab the cut sides of the hamburger buns in the residual grease on the griddle to soak up flavor, and toast them until golden brown while the burgers cook.

Remove the buns once they’re toasted and prepare them with condiments so they’re ready for assembly when the burgers are done.

Step 5: Flip and Top the Burgers

When the burgers are a bit more than halfway cooked through, with some pink spots still visible on top, use a spatula to flip them to the second side.

Be sure to scrape under the burger crust to keep it intact.

Immediately after flipping, top each burger patty with a slice of American cheese.

Step 6: Assemble and Serve the Double Smash Burgers

Once the cheese has melted, which should take less than a minute, stack two burger patties on top of each other to create two double smash burgers.

Quickly remove them from the griddle and place onto the prepared buns.

Serve warm and enjoy your delicious smash burgers!