Smash Burgers on a Blackstone Griddle
Smash Burgers on a Blackstone Griddle cook quickly with a great crust on the outside. Stack them up on a bun with some onion and mushrooms cooked on the griddle alongside the burgers!
Servings 2
Cost $15
Equipment
- 1 large metal spatula
- 1 Wire Rack
- 1 burger smash
- 1 melting dome
- 1 squirt bottle of water
Ingredients
For the Burger Sauce:
- ½ cup mayonnaise
- ½ cup ketchup
- 2 teaspoons mustard
- 2 teaspoons sweet pickle relish
- 2 teaspoons sugar
- 2 teaspoons apple cider vinegar
- ½ teaspoon freshly ground black pepper
For the Burgers:
- 10 ounces 80/20 ground beef or ground chuck
- kosher salt or seasoned salt to taste
- 2 tablespoons wagyu beef tallow
- 2 tablespoons high-heat cooking oil vegetable, Canola, grapeseed
- 2 onions thinly sliced
- 2 hamburger buns
- 4 slices American cheese or any cheese you prefer
Instructions
Portion and Season the Meat
- Divide the ground beef into about 2½ ounce portions in weight, or about a quarter cup in size.
- Gently roll the meat into balls. Don't overwork the meat.
- Place the meat in the refrigerator while you prep the other ingredients.
Make the Burger Sauce
- Combine the ingredients in a small bowl until well mixed.½ cup mayonnaise, ½ cup ketchup, 2 teaspoons mustard, 2 teaspoons sweet pickle relish, 2 teaspoons sugar, 2 teaspoons apple cider vinegar, ½ teaspoon freshly ground black pepper
- Cover the bowl with plastic wrap and place it in the refrigerator until you're ready to build the burgers.
Make the Grilled Onions
- Set one side of your Blackstone to medium or medium low. Drizzle a little bit of oil across the surface of that side.
- Place the sliced onions in the hot oil with a little bit of salt and more oil as needed.
- Move the onions around frequently with metal tongs. They will start to burn if they stay in any one spot for too long.
- After about 10 minutes, or once they are caramelized to your liking, push them over to one corner using a metal spatula. Turn that side of the Blackstone down to low to keep them warm.
Toast the Hamburger Buns
- Add a very thin layer of cooking oil to the Blackstone, or spread some butter or mayonnaise directly on the buns.
- Crank up the heat to high to get the surface ready for the burgers. Place the buns a little off center, closer to the warm side of the grill so that the buns do not burn. They only need a minute or so. Check the buns frequently to check on whether they are done.
- Once the buns are toasted, move them over onto a rack on the warm side of the griddle next to the onions.
Cook and Smash the Burgers
- Add cooking oil or wagyu beef tallow to the grill. Allow it to get hot before adding the meat.
- Once the oil or tallow is hot, place the balls of meat on the surface of the griddle. Put on high-heat BBQ gloves.
- Cook the ball for a few seconds, then flip one over and press it down with a burger press or large spatula. This creates a small cooked area of meat in the center of the meatball that helps prevent the press from sticking. Repeat with the remaining balls of meat. Don't be afraid to really press on the burgers. If your burger press is sticking a little, pull it off sideways rather than straight up, and it should slide right off.
- Season the burgers with salt or seasoned salt before flipping them. After 15 or 20 seconds, flip the burgers over to cook the other side. Because they're so thin, they're not going to take long to finish cooking at this point.
- Add a slice of cheese to the top of each burger. Cover two burgers with a melting dome and squirt water underneath to create steam to melt the cheese. Repeat with the other two burgers until all the cheese is completely melted.
Build the Burgers
- Place the bottom buns on a plate, top with one or two burgers, then add the grilled onions.
- Spread the burger sauce on the top bun and place on top.
- Serve the burgers immediately while they're still hot.
