Blackstone Smash Burgers

5 from 1 vote

These Blackstone smash burgers are thin, greasy (in a good way), and have crispy edges. They're packed with flavor and really easy to prepare with these detailed instructions!

Prep Time15

Cook Time30

Total Time45

Course: dinner, lunch, Main Course

Cuisine: American

Servings: Servings

Calories: 1.004kcal

Author: Hilda Sterner

Equipment

Ingredients

1 large yellow onion
¼ cup unsalted butter
1½ teaspoon kosher salt (divided)
8 slices thick bacon
4 hamburger buns
1¼ lbs ground beef (25% fat)
1 teaspoon freshly ground black pepper
8 slices American cheese

Optional Ingredients

¼ cup garlic aioli
2 medium serrano pepper (sliced into rings)

Instructions

Begin by taking two square sheets of parchment paper and folding them into quarters. Cut each into 4 equal squares to make 8 pieces. These will go between your raw burgers and smash burger press.
Divide ground beef into 2½ ounce portions. If you don't have a kitchen scale, divide 1¼ lbs ground beef into 8 equal portions, then roll into balls.
Heat Blackstone grill while dicing the onion. Add onion in a pile to a clean, hot griddle. Sprinkle with a pinch of salt and a splash of water to wilt the onions.
Mix in 1 to 2 tablespoons of butter as you cook the onions over medium-high heat. Cook for approximately 25 minutes, or until golden brown, flipping often. Add more water as needed.
Remove onions and set aside while you fry the bacon. Once the bacon is nice and crispy, remove from the grill.
Generously season meat balls on all sides with kosher salt and freshly ground black pepper. Next, butter both the top and bottom buns and place buttered-side down onto the grill. Cook until toasted and golden brown.
Turn up the heat to high, then place meatballs onto the hot grill. Leave plenty of room between them. Top meat balls with parchment paper, then smash with press until flat and count to ten while pressing.
Remove press and parchment paper, and repeat with the remaining burgers. Cook for approximately 3 minutes, or until crispy around the edges. Flip burgers with a spatula and top with onions and American cheese. Once cheese is melted, remove burger patties from grill.
Place two patties on bottom bun, then add two slices of bacon and sliced Serrano peppers, if using. Slather the top burger bun with garlic aioli and top the burger.

Notes

- - If you don't have a Blackstone grill, you can still make smash burgers. Just use a cast iron skillet instead!
- - Smash burgers taste best fresh, however, if you have leftovers, store in an air-tight container and eat within 4 days.
- - If you can't find ground burger with 25% fat, do what we did and grind 4 ounces of fat in with 1-¾ pounds of 15% fat ground chuck.
- - We added fat trimmed from our last smoked brisket but you should be able to get some beef fat from your local butcher.
  - This recipe calls for 2 burger patties per bun, if you make singles, it will serve 8!

Nutrition