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HAM COOKING
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Blackstone Smash Burger

Thin, crispy-edged griddle burgers with melty cheese and a sauce that does most of the talking.

Ingredients

Ingredients for 4 servings

Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.

  • 1 lb ground chuck, 80/20, cold, rolled into 4 balls
  • 4 potato buns
  • 8 slices American cheese
  • 1/2 yellow onion, sliced paper thin
  • 2 tbsp butter, for the buns
  • salt and black pepper, to taste

Sauce

  • 1/2 cup mayo
  • 2 tbsp ketchup
  • 1 tbsp pickle juice

Gear

  • Blackstone griddle
  • Stiff metal spatula
  • Flat press or second spatula for smashing

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Steps

  1. Step 1: Stir the sauce together and stick it in the fridge. Do this first so you can't claim you forgot.

  2. Step 2: Fire up the Blackstone to medium-high and let it get properly hot. If the griddle isn't hot, you're not making smash burgers, you're making sad hockey pucks.

  3. Step 3: Butter the buns and toast them on the griddle until golden. Set them aside before they turn to charcoal.

  4. Step 4: Pile a handful of onions on the griddle, set a cold beef ball on top, and smash it flat with a stiff spatula. Press hard for about 10 seconds, then leave it alone.

  5. Step 5: Salt and pepper the top. Cook until the edges go dark and crispy, about 2 minutes.

  6. Step 6: Scrape under the patty to keep every bit of that crust, flip, and lay on two slices of cheese. Cook about 1 more minute.

  7. Step 7: Stack it on a bun with sauce. Eat it standing at the griddle like a civilized person.

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Keep the beef cold, keep the griddle hot, and don’t mess with the patty once you’ve smashed it. That’s the whole secret. The rest is cheese.

Tips

  • Cold meat smashes cleaner and sears better.
  • Don’t over-handle the beef. Roll it loosely into balls and leave it be.
  • Scrape hard when you flip. The crust is the whole point.

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