Blackstone Classic Smash Burgers Recipe Kitchen

Blackstone Classic Smashed Burgers Recipe

Servings: 4 burgers
Nutrition Facts per Serving:
Serving Size: 1 of 4 burgers
Calories: 874
Fat: 61g
Saturated Fat: 23g
Carbs: 37g
Fiber: 3g
Sugar: 9g
Protein: 42g
Cholesterol: 165mg
Sodium: 1138mg
Total Time: 20 minutes
Active Time: 20 minutes

Fire up your Blackstone griddle for the ultimate smash burger experiencecrispy, lacy edges and lightning-fast cooking that delivers restaurant-quality flavor at home. We perfected this double-patty classic by pressing one patty into caramelized onions for juicy depth and the other plain for maximum browning and crunch. Get ready to sink your teeth into burgers bursting with texture and taste that'll have everyone begging for seconds!

Ingredients

• 1/4 cup ketchup
• 1/4 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 dill pickles (one chopped, one cut into slices)
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds ground beef, 80/20 blend
• Softened unsalted butter (for brushing)
• 4 large hamburger buns, split
• 1 small white onion, diced
• 4 slices American or Cheddar cheese
• 4 tomato slices
• 4 leaves of lettuce

Recommended Equipment

• 36-inch Blackstone Griddle Cooking Station
• Large metal spatula

Directions

1. Turn two burners to high and the other two to medium on your 36-inch Blackstone Griddle. Preheat for about 10 minutes so the surface is hot and ready.
2. In a small bowl, blend the ketchup, mayo, mustard, and chopped pickle. Set this burger sauce aside. In a separate bowl, combine the garlic powder, onion powder, 2 teaspoons salt, and 1/4 teaspoon black pepperthis will be your seasoning blend.
3. Gently shape the ground beef into 8 loose balls. Do not tightly pack. Prepare to work in batches. Lightly brush the medium-heat side of the griddle with softened butter. Place buns cut-side down and let them toast until golden, roughly 5 minutes. Flip buns and keep them warm off to the side while you make the patties.
4. Butter the hotter side of the griddle and add your diced onions. Saut the onions, stirring with your spatula now and then, until just starting to turn goldenabout 3 minutes. Slide the cooked onions into 4 small piles spaced a couple inches apart on the griddle. Set one beef ball atop each onion pile, then smash each ball firmly with your spatula or a burger press so they flatten to about 1/4 inch thick. Next, smash the other 4 beef balls directly on the griddle without onions. Season all with half your spice blend. Let them cook undisturbed until deep brown, 1 1/2 to 2 minutes. Flip each patty, season the flip side with the remaining spices, and quickly top each plain patty with a slice of cheese. Cook until the cheese starts melting and the bottom gets nicely browned, about 1 minute more.
5. To assemble, generously spread the prepared burger sauce on the top buns. Stack each burger with one onion-topped patty, one cheesy plain patty, a slice of tomato, a leaf of lettuce, and any browned onions left on the griddle. Top with the bun and serve immediately for that fresh-off-the-griddle bliss.