These Blackstone smash burgers are some of the best griddle burgers that you’ll ever taste! Learn how to make the perfect griddle smash burgers with this easy, no-fail recipe!
If you’ve just recently bought a new Blackstone griddle, then I would venture to guess that one of the top questions you have, besides how to season your griddle, is how to make smash burgers on the Blackstone. Or maybe you’re wondering what all the hype is about because you couldn’t imagine smashing your burger meat down flat when so many people say that you never want to press down on your burgers when they’re on the grill.
Well, you’re in the right place!
First of all, YES smash burgers on the griddle ARE worth the hype! In fact, my wife refuses to eat a regular, thick grilled hamburger, but she will put away two smashburgers by herself.
And second, I’m going to teach you everything that I know about how to make Blackstone smash burgers, or how to cook smash burgers on any griddle or flat top grill or even in a cast iron skillet.
By the time you’re done reading this post, you’ll know what temp to cook smash burgers at, why your smash burgers aren’t developing a nice crust, what that magical crust is in the first place, and so much more. So grab an ice cold beverage, and let’s get to ALL of my secrets to the BEST smash burgers.
*This post contains affiliate links, which means if you click a link and make a purchase, I earn a commission at no additional cost to you. Read my full terms of use for more info.
What is a Smash Burger?
A smash burger is probably one of the most common griddle recipes that people make when they first get a new Blackstone or other flat top grill… and they’re probably hooked on these perfectly crusty yet still juicy and greasy burgers soon thereafter.
A smash burger is exactly what it sounds like, a ground beef burger that is smashed thin on a hot griddle to cook. The “smashing” typically involves a ball of 80/20 ground beef that is pressed down into an evenly thin patty using a burger press or a spatula.
The magic of this burger is the burger crust, which may appear burnt to some, but when done right is actually the result of a maillard reaction, or “small, simultaneous chemical reactions that occur when proteins and sugars in and on your food are transformed by heat, producing new flavors, aromas, and colors“.
In other non-science words, it’s that browning that you get when you cook certain meats, and it’s freaking delicious!
Ingredients for Blackstone Smash Burgers
What you add to your smash burger is completely up to you, but if you want to make a more traditional smash burger then you will need:
The Meat
The meat options for making smash burgers are endless… I’ve made Breakfast Smash Burgers with a blend of ground beef and ground sausage, Chicken Smash Burgers with ground chicken, and Taco Smashburgers with chorizo… But since you’re reading this post, I’m going to assume that you want to make the good ol’ fashioned traditional smash burger with ground beef.
In my experience, the best and most common griddle smashburgers are made with 80/20 ground chuck. We’ll get to how you should prep your ground beef before putting it on the griddle later.
The Cheese
The classic smash burger has American cheese, but you can add any type of sliced cheese that you like. The benefit of using American is that it melts really nicely on top of your griddle burgers.
The Seasonings
The seasonings that you add to your Blackstone smash burgers are up to you, but I love the combination of my favorite Cavendar’s All Purpose Greek seasoning and Sure Shot Sid’s Original Gunpowder seasoning. Though the Cavendar’s is technically a “Greek” seasoning, the flavor is light and I consider it to be more of an all-purpose seasoning. And the Sure Shot Sid’s gives a nice charcoal, smoky taste that you sometimes miss by cooking your burgers on the griddle versus the charcoal grill.
The Bold Burger Rub from Pit Boss is another personal favorite for smash burger seasoning.
If you don’t have those seasonings, then my next recommendation would be a simple salt, pepper, and garlic powder blend. Or of course, you can substitute your favorite burger seasoning.
The Bun
Use a regular hamburger bun for classic Blackstone smash burgers. And you’ll definitely want to toast or steam the buns on the griddle as your burgers cook.
The Extras
The smash burger toppings that you use are completely up to you, but these juicy burgers are so good that they don’t even need any toppings. As I’m writing this post, my youngest daughter just downed a whole smash burger herself without her must-have ketchup and pickle condiments.
They’re that good.
But if you want to add some good mayonnaise, yellow mustard, and dill pickles, go for it.
My Favorite Blackstone Griddle Accessories for Smash Burgers
You don’t need a lot of fancy gadgets to make the best Blackstone smash burgers. In fact, I’ve made TONS of amazing smash burgers using just two spatulas and the griddle. But there are a few things that make smashing the beef and flipping the burgers a bit easier.
After trying loads of different Blackstone griddle accessories, these are my absolute favorite tools for making smash burgers on the griddle:
Parchment Paper Rounds
For years I used a regular roll of parchment paper, but then I discovered these pre-cut parchment circles that are perfectly sized for my 1/3 cup burger balls! And they’re a great value too, because you can re-use one circle to make about 6-8 smash burgers at a time.
Meat Press
A good meat press like this one that I use really helps to smash the burgers so that they are evenly thin and flat. I personally prefer the presses that are flat across the bottom, but you can also get one with ridges similar to a panini press.
And your weighted press isn’t just for burgers… You can also place a press on top of your bacon as it’s cooking so that it lays flat, or use it to make these awesome barbecue smashed potato skins like I did in the picture above.
Third Cup Measuring Cup
You don’t need a food scale to measure out the perfect size burger ball… just use a 1/3 cup measuring cup. After lots of trial and error, I’ve determined that the ground beef that you pack into a third cup is the perfect amount for one smash burger patty.
Good Griddle Spatula
It’d be really difficult to make smash burgers without a great spatula. The spatula (and a little bit of elbow grease) is what you’ll use to scrape the burger crust off the griddle when you’re ready to flip it.
You can check out some of my favorite griddle spatulas here!
How to Make Smash Burgers on the Blackstone Griddle
Smash burgers cook super quickly on the griddle, so the biggest tip that I have is to make sure all of your prep work is done before you start cooking… After the burgers are smashed on the griddle top, you definitely won’t have time to fight with the wrappers on your American cheese slices or run to the kitchen for your condiments.
Here’s how to make these easy and fast smash burgers on the griddle:
Step 1: Preheat your Blackstone griddle.
If you’ve ever watched any of my YouTube videos, then you know that I always recommend preheating your griddle on low.
The Blackstone griddle, like most other flat top grills, can get very hot even on the low heat setting. In fact, all three of my outdoor griddles can reach temperatures above 425 degrees with the knobs turned on low. That’s because the flames underneath the griddle top are always on if the griddle is turned on, and the steel top is constantly building heat… That’s different than how your electric stovetop works, with the burners turning on and off automatically to maintain a more consistent temperature.
Just turn your griddle on and allow the heat to build up as you’re portioning out your beef into balls. The griddle temp should be right around 425 degrees when you start cooking your smash burgers.
Step 2: Make balls of ground beef for your griddle smash burgers.
The easiest way that I have found to portion out my ground beef is to use a 1/3 cup measuring cup. Simply add the 80/20 ground beef to the measuring cup so that it is fairly flat across the top. You want your burger balls to be loosely packed (but not too loosely packed), so don’t press down on the beef too much as you’re filling the cup.
It should look something like this:
Then, turn the 1/3 cup of beef out into your hands and roll it into a ball. I recommend that you make two burger balls for each smash burger, which results in a double burger that is roughly 1/3 pound. Your portioned burger balls should look something like this before they go on the griddle:
Step 3: Place the ground beef balls on the griddle and smash.
Next, place the burger balls on the griddle spaced out enough so that you have plenty of room to smash and flip the burgers.
Make sure to place the balls of meat on the hotter zone of your griddle as well. Most flat top grills have areas of the surface that are hotter or cooler, so use those to your advantage. On my 36″ Blackstone griddle, the center portion of the griddle stays the hottest and the top, bottom, and sides are a bit cooler. So I placed my burger balls right in the center of the griddle to get the best crust.
Once you set the burger balls on the griddle, place a piece of parchment paper on top of the first ball, and use your press to smash it down into the griddle (so the parchment paper is between the burger ball and the press to help prevent sticking).
You need to work pretty quickly. Smash each burger ball within about 5 seconds of it touching the griddle surface. But don’t just smash down the meat and move on to the next one…
There’s a bit of an art to getting the perfect smash burger.
You need to press down in an even motion to ensure that your griddle burger is evenly flat all the way across. Then, once the burger is properly smashed, continue to apply pressure with the burger press for about 10 seconds. This technique should give you a fantastic maillard reaction, or a really nice browning color.
But remember to work quickly so that your burgers don’t overcook and dry out, which can happen in a hurry. Don’t be so focused on getting the smashing technique right that it takes you 45 seconds to smash each patty. The entire smashing and holding process shouldn’t last longer than about 15-20 seconds for each burger.
CHEF’S TIP – Since these burgers cook so quickly, I recommend that you only put 2-4 burger balls down on the griddle at the same time. If you were to try and cook 8 or 10 smash burgers at once, by the time that you smash all of the burgers down and you’re ready to flip them, half of your burgers will probably be overcooked.
Immediately after you’ve smashed the patties, add your burger seasoning of choice to the top side. Since smash burgers are so thin, I prefer to only season one side of each patty.
Here’s what your smash burgers should look like at this point:
Notice how there’s still a good amount of pink color on the top side of the patty? This smash burger is almost ready to flip!
Step 4: Flip the smash burgers to the second side and top with cheese.
Once the smash burger is cooked about half way through (you should still see a decent amount of pink on the top), then it’s time to flip.
You’ll need to use your spatula to really work under the burger crust to release it from the griddle. And it will probably take a few slightly aggressive sliding motions with your spatula to get your burger “unstuck”. I find it easiest to hold my spatula at a slight angle to the griddle surface and use the long side to dig under the crust.
It’s kind of difficult to explain the exact technique, but it’s similar to how I used the spatula to flip the hash browns in the photo above. And you can always head over to my YouTube channel to watch me make a bunch of different smash burgers.
Here’s what your burgers should look like after flipping them to the second side:
*Notice the hamburger buns toasting on the griddle? Before your burgers are ready to flip, you can place the burger buns cut side down in some of the residual grease on the griddle surface and toast the buns. Greasy, toasted buns… HIGHLY recommended!
Once you’ve flipped your Blackstone smash burgers, immediately add one slice of American cheese to each patty. If you wait too long to add the cheese, then your burger will overcook before the cheese has a chance to melt.
When the cheese is melted, and your burgers look something like this, you’re ready to move on to the next step:
Step 5: Stack two smash burger patties and remove from the Blackstone griddle.
Since Blackstone smash burgers are, well, smashed thin, they’re typically served with two patties stacked together. So if your burger balls are roughly 3 ounces each, then you’ll end up with a burger that’s slightly less than 1/3 pound.
Just use your spatula to stack the first patty on top of the bottom toasted bun. Then, slide the second patty on top like this to make your smashburger:
Then, just top your griddle smash burgers with whatever toppings that you like, and serve them pretty quickly while they’re still warm. Trust me, nothing beats a smash burger that’s fresh off the griddle!
And here’s the finished griddle smash burger in all her glory:
FAQ’s about Making Blackstone Smash Burgers
Smash burgers really are an easy and delicious meal to make on the griddle. And I’ve found over the years that practice makes perfect when it comes to these griddle burgers. Here are some of the frequently asked questions that I get about making the best Blackstone smash burgers:
What griddle temp for smash burgers?
The griddle temp should be searing hot, or around 425 degrees F. If your griddle is not hot enough, you won’t get a nice evenly colored burger crust and the meat will take longer to cook, making your burger more dry.
What type of beef should I use for smash burgers?
In my experience, the best Blackstone smash burgers are made with 80/20 ground beef. Any leaner and your burgers won’t be near as juicy, any fattier and they’ll be too greasy. I always buy 80/20 ground chuck for my smash burgers.
How many ounces should my Blackstone smash burgers be?
The perfect smash burger is just large enough to fit perfectly on your hamburger buns after its smashed down. I find that 3 – 3.5 ounce burger balls are perfectly sized for making smash burgers.
If you don’t have a kitchen scale, no worries! Here are some tips for making sure that your smash burger balls are properly portioned:
- If you buy a 1 pound package of ground beef, portion it out into 5 equally sized balls. This would give you about 3.2 ounce balls which is perfect for smash burgers.
- Use a 1/3 cup measuring cup to portion out your beef. My preferred method that I mentioned above!
- Portion out your burger balls so that they are a bit larger than a golf ball.
I love cooked onions… What is the best way to add onions to my smash burger?
If you’re an onion lover, then you’ve got to try this amazing Oklahoma Onion Burger!
You smash the beef right in to the thinly sliced onions on the griddle, and the onions get nice and caramelized in the beef fat… a truly fantastic griddle burger!
Do I need a burger press to make smash burgers?
Nope! In fact, I didn’t even own a press for the first full year that I had my griddle. I just used this method of pressing the burger balls down with two spatulas in an “X” shape like this:
I’m more of a visual learner… Got any smash burger videos?
I’m glad you asked! I’ve got a TON of smash burger videos on my YouTube channel, and I HIGHLY recommend that you watch a few of them before attempting to make your own burgers. The process is very easy, but it can go wrong in a hurry (just ask my wife who can’t cook worth a lick but decided she wanted to attempt smash burgers on the Blackstone).
These videos will give you an idea of how long the meat needs to stay on the griddle before flipping to the second side, and you can get a view of the actual burger smashing technique that I use:
- The Biggest Smash Burger Mistakes Beginners Make (and how to fix them) – This video shows you 7 of the most common mistakes that people make when cooking smash burgers for the first time… and yes, I’ll actually makes those mistakes on purpose in the video!
- Easy Smash Burgers for Beginners (No Griddle Required) – I’ll take you through step-by-step how to make the perfect smash burger on a griddle, in a cast iron skillet, and on a stovetop cast iron griddle.
And of course, if you have any additional questions about making smash burgers, feel free to leave me a comment down below!
Blackstone Smash Burgers Recipe
You probably don’t need an actual recipe to make smash burgers, since there are so few ingredients and it’s pretty much just smashing a few burger balls on the griddle. But just in case you like to print out your Blackstone griddle recipes, here you go:
Smash Burgers on the Griddle
Equipment
- burger press
- parchment paper
- spatula
Ingredients
- 12-14 oz 80/20 ground beef chuck
- burger seasoning of your choice or substitute salt and pepper
- 4 slices American cheese
- 2 hamburger buns
- burger toppings of your choice such as mayonnaise, yellow mustard, dill pickles, tomato slices, etc.
Instructions
- Preheat griddle on low until it reaches a temperature of about 425 to 450 degrees F.
- While griddle is heating up, prep all of your other ingredients – unwrap American cheese slices (if using the wrapped version), make sure your seasoning is nearby, and prepare your condiments.
- To prep the burger balls, divide beef into 4 equal portions. Roll each portion in the palms of your hands to form a ball.
- When griddle is hot, place the balls of beef down on the hot zone of the griddle, making sure to leave enough space in between each to smash and flip.
- Place a piece of parchment paper over the first ball, and use your burger press or a stiff spatula to press down until the burger patty is evenly thin and flat. Once the burger is smashed, apply pressure using the press or spatula for about 10 seconds. Repeat the process until all 4 burgers are smashed.
- Season the top side of each patty with your favorite burger seasoning.
- Dab the cut sides of the hamburger buns in the residual grease on the griddle, and toast the buns while the burgers continue to cook. When buns are done toasting, remove them from the griddle. Prepare the buns with the prepped condiments so they are ready when the burgers are done.
- When burgers are a bit more than halfway cooked through (and there are still some pink spots on top), use a spatula or scraper to flip the burgers to the second side, making sure to scrape under the burger crust to remove it from the griddle with your burgers.
- Immediately after flipping the burger patties, top each with one slice of American cheese.
- When the cheese is melted (probably less than 1 minute), stack two burger patties on top of each other to make two double smash burgers. Immediately remove from the griddle and transfer the smash burgers to the prepared buns. Serve warm.
Notes
- A 1/3 cup measuring cup is a great tool to use to portion out your balls of beef. Pack the ground beef into the measuring cup – not too tightly or too loosely packed. Then turn the beef out into your hand and roll it into a ball shape. Each ball should be about 3 – 3.5 ounces in weight.
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Comments & Reviews
Ken says
Hey All! … I’m browsing a few budget propane griddles. What would be a bare minimum of BTUs that I should be looking for? Interested mostly in smash burgers,, which I believe Neal mentioned an optimal temp of 450F. Thanks in advance!
Steve says
Made 30 burgers on my Blackstone for family (20 folks). Followed the directions exactly and BOOM – home run! Everyone loved them. Five stars!
Jason says
Absolutely perfect. I used smash this and Greek freak seasoning from spiceology. These are incredible. Made them for my wife and parents this weekend. My wife said they were the best smash burger she’s ever had! Thanks for the recipe!
Nipitinthebud says
This recipe looks great! Can’t wait to try it on my indoor stove griddle!!!
Jess Fradette says
Thanks for teaching me how to make an absolutely great smash burger !
Keith says
this is the best burger i ever had
Stephen Gomes says
Hey Neil!
Congratulations on your 100k subscribers milestone!
I’m going to (surprise) and make these for the next family get together! A lot of thanks for putting this recipe together. I get a lot out of your YouTube videos and together with the written recipes, I can go back and read the incredible instructions and pick up on tips and tricks that I missed on the video.
These details ensured that I made the entree correctly and did not waste time and money on an unappetizing failure!
Keep up the great work and yummy content you and Amy provide to us, we are all very thankful for this.
Definitely my go to channel when I can’t decide on what to prepare, and right there you are, teaching us a permanent life skill!
All the best brother,
Stephen
Justin Quigg says
I haven’t bought my griddle yet, but this is definitely the first recipe I’m trying on it. Every time I see a smash burger video, my mouth waters. Can’t wait to try it!
Larry B. says
Hi Neal,
Fairly new follower and loving it.
I love a good smash burger and your recipe is great. I love the tips and direction you give. Keep doing what you do.
Jonathan Davies says
Classic and delicious!
Ralph Barnes says
Thanks for sharing your ideas and your experience with us. I watch a lot of your videos and have been trying out some of them. Thank you and your wife for sharing your ideas.
Michael Osterberger says
Taking my favorite food to the next level!!
Mike Brown says
I love a good burger, no matter how it’s fixed… I’ve had a Blackstone Grill since Christmas and Love it…
Dawn Adams says
love watching you cook
Griddle Grasshopper says
These are so good! The double stack just makes it cheesy everwhere!
Susan Nelson says
We are definitely going to try this! Looks great!
Brian McElyea says
Just got my first griddle and trying to learn. My first try was burgers, but not these smash burgers! These look like the pool room burgers we used to eat at a couple local joints/greasy spoons. Can’t wait to try these!
Thanks for all you do!
Andy says
will definitely try this one
Tracy says
I’m ready to try out this burger recipe.
Tim Little says
Great method to get juicy delicious smash burgers
Vignesh Deivaraj says
Congrats on 100K and thanks for the tips & tricks !
Brandon Thompson says
Took me 42 years of my life before I came across your videos and cooked my first smash burgers. Boy was I missing out on life. Smash burgers have quickly became my favorite way to cook a burger. They’re so juicy and so cheesy with the 2 slices of cheese, add bacon and its hard to beat that burger. Thanks Flat Top King for turning me onto smash burgers and griddle cooking.
Jesse says
Love all the tips and tricks….smash burgers are one of my fav things to make on the griddle. I won’t even get a burger at a restaurant anymore!
Don says
So good thanks for the recipe!
Lloyd says
When I do get a griddle the first thing I’m goin to try is a smash burger
Brian Siegel says
Congratulations to you both on the Success of 100,000. Love the smash it on my new favorite smash burgers.😋 I’m always looking forward to your next video to help improve my cooking choices and appreciate your down to earth style.
Rob Mcclellan says
Best burger I ever cooked. Thanks for the tips Neil.
James Loup says
Thank you for the beautiful smash burger. and explaining how to make a great burger
Jason says
These burgers are great! Love all your tips and tricks and videos! Keep it up!
Darryl Dalzin says
Never made smash burgers until I watched your channel….now smash burgers with fried onions and your Smash That seasoning is the bomb and my wifes favorite burger.
CHRISTIAN S OJEDA says
Congratulations 🎉 on reaching a huge milestone.we’re truly grateful for all the recipes ✌️
Jon says
Smash burgers are my families favorite
David Hunter says
Love watching your channel. Very good instructions, took me a few tries to get the smash burger perfect but I’m there now. If you want to learn watch the king! Ticks are always handy! 100k on the way to 1mill
Jerry Hedgepeth says
I watched your video, and cooked for my wife on my blackstone, she loved them
Thanks,
Congratulations on 100,000 Subscribers
Bill Fleming says
This is my favorite recipe! I get requests to make these burgers once a week.
Thanks and keep up the great videos!
RIck Adams says
This is the recipe that started my journey on my Blackstone with smash burgers. Absolutely EPIC!! Love the channel and the real camaraderie with Neal and Amy.
Michael Elliott says
This is high on my gotta do list!
Mike Giannini says
This recipe showed me how to make great smash burgers on my first attempt. I also figured out how to vacuum pack bulk ground beef from Costco so that I’m ready for smash burgers anytime. Four identical ground beef balls in a vacuum bag and my wife and I have a meal.
Thanks!
Deb says
Thank you both for all your videos. I have discovered that I like smash burgers a lot more than grilled burgers.
Dustin Jones says
great recipes and videos helping people master the flat top!
Thanks!
Jamie says
My family’s absolute favorite burgers to eat!! I love watching your videos for ideas of new things to cook on my griddle. My wife feels absolutely spoiled!
Cynthia says
The best burger out there and so easy to make. Thank you for the great instructions.
Michael says
Love your videos, especially smash burgers and your super quick and easy shrimp fried rice video. Did the shrimp fried rice last night and I thought was amazing, but wife and kids thought was too crispy… they couldn’t understand when I told them the Flat Top King says crispier is better ;)…. But I loved it. Going for your salmon cook tonight. Love all your stuff and how personable your videos are.
I have hard time finding a good one on long term griddle care. I scrape mine with a little water after letting it cool a little (and always turn off burners a few minutes prior to end of cook like you suggest) and then leave a thin layer of oil once totally cooled… but at any point should I try to totally clean it and reseason? Can’t believe I never knew the beauty of the griddle before a month ago and want to keep it at top performance
Also, I have the 36” Blackstone but I assume care is the same for all?
Thanks
Kendell Edwards says
Congratulations on reaching 100,000 subscribers on your YouTube channel. I made Smash Burgers on a recent camping trip. They turned out so good that I was told to make them 2 more times the week we got back. Followed your instructions and used Smash That Seasoning they were awesome. We enjoy all of you videos. Keep up the good work. Thanks for giving back to the Community.
Danny staley says
Liked this burger
Scott Brown says
This is when you need SmelloVision…can taste it now!
Christopher says
I watch as most videos as I possibly can on your YouTube channel. Congrats by the way on your 100,000 mark. This is my first time on your website. Amazing!! now I can just look up all recipes instead of rewinding the videos. I don’t have actual griddle yet. I just have a Weber kettle with a cast iron plate that I got from a thrift store. But one day I get one. Keep doing what your doing brother 👍.
Thomas Wallace says
Love, love, love the burger
Received my Seasoning can’t wait to use it!
Travis says
Making smash burgers on the flat top is a game changer. Thank you for the videos.
We made smash burgers when my dad was in town based on what we learned from your videos, and he went home and bought a flat top of his own.
Next thing I know I’m getting pics of what he’s making.
Keep up the great work, we LOVE the videos.
James says
best smash recipe out there thanks TFTK!
Jose M says
I have never made a smash burger. I’m so happy I had this recipe to help me out along with your videos I was able to tackle the smash burger. I nailed it my first time. Thank you for teaching me something new that I’ll enjoy with my family for years to come.
Trevor James says
Best burgers ever
matt Dickinson says
making smash burgers on my 22 inch Blackstone is my favorite thing to do or camping.
JP says
This man knows how to make a burger, pay attention.
ANDREW CONNELLY says
Perfect every time
Ronnie Nobles says
I’m learning how watching you and just wanted to let you know, my family loves the smash burgers and I just watched the video of the Tennessee cheese steak and will be making that this weekend for Father’s Day’s!!!
Kevin Kreutz says
Congratulations on 100K!!
Ken Teaney says
Loved this one.
Ha Nguyen says
Congrats on 100k! love this recipe
Cynthia Wagner says
We are so excited for you to reach 100,000 subscribers. We are loving your videos and recipes. My husband made smashburgers and our daughter said this is the best burger she ever had.
David Fincher says
Flat top king FTW! Best recipes out there for the flat top!
Kelly says
I recently made some smash burgers and they were great! Thanks for the videos and tips!
Chris says
so easy, so simple, perfect!
Angel Gavett says
This is the video that got me hooked on The Flat Top King! Hubs immediately got me a Blackstone and I’ve been cooking like crazy and even got my parents to buy one!!! Such great recipes and even better tips and tricks but I’m always craving a smashburger. Keep up the great work!
Darris Summers says
Of the numerous YouTube videos we watch about cooking on griddles yours is head and shoulders above them all. Most have one or two recipes we can make but yours are more griddle friendly for the average person. The smash burgers are phenomenal and so are your seasonings I purchased.
Brad says
Great videos
Clay says
Used this for smash burgers the first night I got the griddle top for my Weber Genesis, easy to follow and tasty recipe that the family loved!
Wade Mariage says
The two of you ROCK!!! I only have a little 17” Char Grill flat top, but have learned so much from you. My grandkids and their friends can’t get enough of the smash burgers you taught me to make!! Thank you so much. I look so forward to your videos & recipes every day! You are so down to earth & tell like it is.
Bryan Stoker says
will be trying smash burgers this weekend. thanks for the tips.
Troy Laytart says
This is the way. Congrats on the 100k
Colleen O says
Soooo good! Smash burgers are my favorite!
Rodney Robbins says
This recipe turned out awesome!
Andy G says
Congratulations on the 100k. Love your videos. There’s plenty of ways to make a Burger, but I always seem to drift towards those wonderful tasty Smash burgers!! keep up the good work!!
Luanne Scott says
Hope to try this soon! Thank you 🙂
James Elmore says
My family can’t get enough of these. I rarely get to make anything else on my griddle.
Ben Lehoski says
Just got the Traeger and made smashburgers for the family. Love the recipes and the youtube channel, keep it up!
Jason Benson says
Love watching you cook. Your food always looks amazing.
Stanley Sheftick says
Best way to make burgers!!
Liz Currier says
This was one of the first recipes I tried. You take the fear out of cooking on the flat top. I make candied jalapeño’s ( aka cowboy candy) and I gotta tell you it’s a match made in heaven. Thanks
cathy k says
Congratulations on your you tube milestone. I enjoy your tips on how to use my Blackstone. Thanks
Max Z says
Simple recipe but watching the videos is the key to dialing them in. A perfectly executed smash burger changes your outlook forever (and whoever your cooking for) on what a burger should be!
Chris Ivan says
This video weighs on me about what flat top to buy, good info
Josh VanPatten says
I’ve used your suggestions and tips for making smash burgers and it has drastically improved them. Thanks for all you do!
Mike says
Great recipe! Thanks for the tutorials!
Daniel Schneider says
Great recipe and technique!!
Karen Saunders says
Love love love smash burgers now thanks to you. My husband is tired of me asking for them so I make my own now (thank you Amy)
Chris Paredes says
Awesome tips to up the smash burger game
Tim Wild says
Made first smash burgers Memorial Day on my new Blackstone. Thanks for recipe.
Adam Eric Eubank says
my smash burgers are getting better all the time thanks to you!
Scott Smith says
Thanks for the wealth of knowledge for cooking on a griddle! I’m excited to try out “Smoke That”!! Smokin is my passion but you’ve got me hooked on the griddle now as well 😁
Gilbert Darr says
Congratulations guys on the 100k
Kelly Stoner says
Perfect recipe for a delicious juicy burger. Thanks bro ❤️
John Dufour says
Excellent Tips!
Joe Prebish says
Out of all the people whose smash bugger videos I’ve watched, yours has to be the most informative with the best looking results.
Scott Whigham says
Great recipe. Love the site.
cdub3d says
Different flat top, but this helped get me going for sure. Congrats on 100k!
Drew J Haney says
100,000 Awesome congrats
Greg Lauderdale says
Your content has helped my smash burger game out tremendously.
Congrats on 100k subs too!
Nicole says
Thank you for showing me how to make a perfect smashburger. I enjoyed this recipe and can’t wait to try the others!
Joe Purvis says
First cook on my new griddle.
Jason Chambers says
Great tips, can’t wait to try them out.
Ted Chatterton says
will never eat a regular burger again.
John Porter says
I can’t wait to try your recipe.
Stephen Passineau says
Thanks so much for all you guys do to help us new griddlers!!! We bought our blacstone this past winter thanks in large part to you and your channel!!! The very first thing we made was the smashburgers and there really is a proper way to do it and your video was extremely helpful.
congrats on your 100k youtube subscribers and I’m with you all the the way to 1 million!
Kevin Saucier says
Honestly can’t believe I waited so long to get a griddle and try a smashburger. I’m a total concert and smashburgers are the only burgers I make anymore (made one last night and about to go make another now!). Thanks so much for all the inspiration and great recipes and congrats again on making it to the big 100k!
Brody says
While I loosely understood the concepts behind this method (my son worked at Shake Shack!), I learned an awful lot from this method/recipe. The thing I was always doing wrong was moving the meat prematurely and not developing that epic crust. While I do love a grilled burger, the smash burger is a delight in a whole different category. And yes… never buy store ground beef, grind you own! $70 on Amazon for a real grinder will change your life! The last batch of beef I ground was chuck, tri-tip, and ribeye steaks and it arguably cheaper than going to a fast food joint and getting a burger when you divide the price per 1/4 ounce ball.
Allen Spencer says
I tried these according to your recipe and they turned out amazing
Greg Cain says
100% team smashburger. Perfect ratio of meat to bun.
Mike says
The best tutorial on smash burgers! Thank you.
Gregg Romey says
I’m 72 y/o man that loves to cook. Because I came across your You Tube channel and your food always looks so good. I decided to give them a try and the Smash Burgers episode put me over the top. I bought a 22” Blackstone griddle and started to flat top cook. I follow this every time I do burgers now which occurs often! That was over a year ago. My wife prefers that I cook and that I do it outside and so do I. I’ve been at it now for over a year and absolutely love the recipes.
Keep up the good work, Neal.
Don Stout says
Going to be trying this one soon!
Seth Wentzel says
Of all the recipes, this technique has helped me the most. I love smash burgers now that I understand how to cook them correctly. Thanks for helping me get started.
Jack Palma says
Thank you for this recipe,also CONGRATULATIONS !!!!!! ON YOUR MILESTONE OF REACHING 100,000.. you deserve this for sure. Also I will not do regular burgers again… Love smashburgers…….
Isai Jurado says
Truly the perfect smash burger!!!! You should try stuffed burgers next!!!!!
Scott says
Looks amazing
Scott says
Awesome smash burger recipe!
Kelly says
Smash burgers with the crispy edges are the best. I appreciate the detail you go through to teach people how to do it right. I notice watching your videos that sometimes the comments people leave get to you. Don’t let them pull you down. There’s more than one way to anything. Cook your cook and stay proud of what you do.
Richard Jewkes says
I love watching your techniques. your recipes look great.
Jacob says
Congrats on 100k This is the recipe i use for my smash burgers.
Felix Solis says
Congratulations on your 100K followers. You put out great content and people come back to watch. Thank you for your serice and keep on keeping on.
Scott says
Looking forward to trying smash burgers myself. Thanks for the recipe and technique
Jeffery Wilson says
Smash burgers on my small griddle is a weekly thing. Great recipe. Congrats on 100k again.
John Haurykiewicz says
Yours was the first smash burger on the griddle recipe I watched, and it convinced me to buy a griddle. Plus I’ve made smash tacos and lo mein, and now there’s no stopping me! Thanks for the great vids and recipes.
Tom harves says
Always have to comment on the recipe that made the griddle a backyard thing
Appreciate you guys congratulations on hundred thousand subscribers
John Hammersley says
You cant beat a smash burger, these are the gods of burgers without a doubt
Robert Cromwell says
Loved it
Andy Anderson says
Awesome video thank you!
David says
This recipe was the very first thing I cooked on the new Pit Boss. I used Gruyère & American for the cheese. Best burger ever… Cooking this yourself ruins the thoughts of eating a burger out ever again. Next up Best Ever Blackstone Fajitas w/ Homemade Marinade.
Neal says
Totally agree… My wife doesn’t ever order burgers at a restaurant, but smash burgers on the griddle at home are her absolute favorite!