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These Blackstone smash burgers bring restaurant-quality flavor right to your backyard. After perfecting this technique through countless weekend cookouts, I've discovered that the secret lies in that perfect sear you get from smashing the patty onto a blazing hot griddle. The result is a burger with crispy, lacy edges and a juicy center that puts drive-through burgers to shame.
Last weekend, I made these for a family cookout, and my brother-in-law, a self-proclaimed burger expert, declared them better than his favorite burger joint. The secret? That golden-brown crust that only comes from properly smashing the patty.
Essential Ingredients
- Ground Chuck (80/20): Fat content is crucial
- Yellow Onion: Adds sweet caramelized flavor
- American Cheese: Melts perfectly
- Fresh Burger Buns: Worth splurging on quality
- Avocado Oil: High smoke point for perfect sear
- Salt and Pepper: Simple seasoning works best
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Let me guide you through creating these perfect smash burgers
- Prep Your Station:
- Preheat griddle to 425°F. Portion meat into 3-oz balls. Slice onions paper-thin. Have tools ready to work quickly.
- Initial Setup:
- Oil griddle lightly. Place onion piles strategically. Position meat balls on onions. Have parchment ready for smashing.
- The Perfect Smash:
- Press firmly with burger press. Hold pressure for several seconds. Use parchment to prevent sticking. Look for spreading to 1/4-inch thickness.
- Cook to Perfection:
- Wait for edges to brown. Scrape and flip carefully. Add cheese immediately. Stack patties for serving.
The first time I tried making smash burgers, I was too gentle with the smash and missed out on those crispy edges. Now I know that confident pressure creates those perfectly lacy, crispy borders that make these burgers special.
Temperature Matters
A properly heated griddle is non-negotiable. If the surface isn't hot enough, you'll steam rather than sear the meat. I learned to test with a water droplet - it should dance across the surface.
Cheese Strategy
Add cheese as soon as you flip the patty. The residual heat from the griddle will melt it perfectly while the second side cooks. American cheese creates that classic diner-style melt.
Make-Ahead Tips
While the burgers are best fresh, you can prep your toppings and portion your meat ahead of time. Just don't season the beef until right before cooking.
These smash burgers have become my signature cookout dish. Whether for a casual family dinner or backyard gathering, they never fail to impress. The combination of crispy edges and juicy centers creates burger perfection that keeps everyone coming back for more.
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Frequently Asked Questions
- → Why use 80/20 ground beef for smash burgers?
- The 80/20 beef ratio provides enough fat content to keep burgers juicy while creating the perfect caramelized crust.
- → How hot should the griddle be?
- The griddle should reach 425°F and be smoking before cooking the burgers.
- → Why do you smash the burger with onions?
- Smashing the burger with onions creates a flavorful caramelized crust and infuses the meat with onion flavor.
- → Can I make the burger sauce ahead?
- Yes, you can prepare the burger sauce up to several days in advance and store it in the fridge.
- → Why use a burger press?
- A burger press helps create an even, thin patty with maximum surface area for caramelization.