Nothing screams delicious hamburger like Blackstone griddle smash burgers. When it comes to making some of the best burgers, it is hard to beat an A-1 smash burger on the Blackstone griddle. The Blackstone makes it fast and easy...
Nothing screams delicious hamburger like Blackstone griddle smash burgers. When it comes to making some of the best burgers, it is hard to beat an A-1 smash burger on the Blackstone griddle. The Blackstone makes it fast and easy to grill the perfect smash burgers for the family or a crowd of friends. Smash burgers are incredibly flavorful burgers.
The one thing that attracts me to making homemade smash burgers is how easy the cooking process is. Smashing beef patties removes the time it takes to pat out burgers. I find mixing up the hamburger meat and rolling it into burger balls is faster and easier.
My favorite Blackstone griddle smash burgers are a simple yet flavorful burger recipe. It contains only two ingredients besides salt and pepper. Those ingredients are A-1 Steak Sauce and Kinder’s Buttery Steakhouse Rub. Or you can use your favorite steak rub in place of the Kinder’s.
The ease of this recipe makes it great for last-minute dinner ideas. It is also a great way of feeding a group of hungry kids after a day at the pool. The kids can attest that you can not buy a better burger from any local restaurant chain. These burgers are one of their favorite foods off of Blackstone griddle.
Let’s get into it! I’ll show you how easy these smash burgers are to make. You’ll need a flat top grill and a hamburger press. If you do not have a Blackstone griddle, you can make smash burgers in a cast-iron skillet. The benefit of the Blackstone is the large cooking surface. I have the 28? griddle and that gives me the ability to cook twelve or more burgers at once.
A-1 Steak Sauce Smash Burger Recipe
Take a large mixing bowl, and for this recipe, I was grilling for six people, so I used 2lbs of 80/20 ground chuck. If you aren’t familiar with the 80/20, all it means is that the beef is 80% lean beef and 20% fat content. This mixture provides enough fat for juicy flavors and tender burger patties.
Smash burger Ingredients
1 pound of 80/20 ground beef
1/4 cup of A-1 Steak Sauce
Favorite Steak seasoning
Kosher Salt
Pepper
In a large mixing bowl, mix your hamburger with a generous amount of Kinder’s Buttery Steakhouse Rub. You can also substitute with your favorite hamburger or steak rub. Be sure to flip the beef over in the bowl and cover all sides with the rub. Use a generous amount of kosher salt and fresh ground pepper for more seasoning.
Next, flatten out the beef in a bowl and pour the A-1 Steak Sauce over the top, covering the entire top of the meat. For 2lbs of beef, it is a half a cup of A-1 Steak Sauce. For one pound of beef, I would mix in a quarter cup of A-1 sauce.
Use your hands and mix in all the A-1 sauce and dry rub. Work the sauce into the hamburger until distributed throughout the beef.
Once mixed together, start rolling a handful of beef into a ball. I roll them into near baseball-sized balls. I made twelve good size burgers out of the 2lbs of ground beef.
Grilling Blackstone Griddle Smash Burgers
Preheat the Blackstone griddle to a surface temperature of 350 degrees Fahrenheit. If you do not have an infrared thermometer, I set my Blackstone burner knobs to the second marker above low. Once it is at temperature, give a nice thin coat of vegetable or olive oil, so your burgers do not stick.
Place the balls of hamburger meat onto the hot griddle. Using your smash burger press, smash the hamburger meat into a nice thin patty. I use a heavy-gauge burger press from Williams Sonoma that my sister gave me as a gift for my birthday.
I have not had an issue with the hamburger meat sticking to my burger press. If you do, you can use a piece of parchment paper to keep the meat from sticking.
Continue smashing through your hamburger meat until your burgers cooking on the griddle. Using the ThermoWorks ThermaPen MK4 thermometer, I keep a close check on the internal temperature of the burgers. You will want to cook patties to a 160-degree internal temperature.
I cook them on one side until the internal temperature reaches about 80 degrees. Flip them and let them finish cooking to the desired 160 degrees. If you plan to add a slice of American cheese, I add the cheese at about 155 degrees. This way you do not end up overcooking your perfect burgers.
Once the burgers cook to temperature, place them on a plate and cover them with aluminum foil. I use my griddle scraper any clean the flat-top griddle surface to prepare for toasting the buns.
Toasting the Perfect Hamburger Buns
For my hamburger buns, I prefer either a brioche bun or potato bun. I also find the best way to toast the buns is to use the flat surface of the Blackstone. Keep the griddle at the same high heat temperature after cooking the burgers.
You have the space to toast all twelve buns at once, which is nice and saves time. Using half of a stick of butter, coat the cooking surface with melted butter. Place the buns inside down and allow them to toast to your desired preference of done. Some people like a light toast, and others prefer more of a crunch or near burnt toasting. I prefer the crunch of a heavier toasted bun.
Once done remove and start assembling your burgers. I am a simple man when it comes to favorite toppings for my burger. I prefer the simple Duke’s mayonnaise, mustard, ketchup, and onions.
Many people enjoy caramelized onions or a little bit of crispy bacon. Some people like to smash their burgers thin and use two patties for a double smash burger.
I do not like to pile my burger so high with toppings that I can not take a bit. Worse yet, have to end up eating a burger with a fork and knife. They are by design meant to eat from your hands.
With your burger assembled, it is time to take that first bite. You will agree that taking the time to toast those hamburger buns adds to the flavor and texture of the burger. It makes your smash burger experience a delicious and memorable one every time.
The Best 3 Sides to Make with Smash burgers
For extra food to compliment the burgers, I often use my deep fryer and make the following:
French Fries
Onion Rings
Homemade Potato Chips
Homemade potato chips are by far my favorite. I use a food processor to slice up the potatoes. I then deep fry them until they are golden brown but not overcooked and extra crunchy. I sprinkle Old Bay seasoning, salt, and pepper on them and dip them in ranch. By far my favorite side to eat with a smash burger.
So until next time enjoy and let me know what you think in the comments below.
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Description
A-1 Steak Sauce Blackstone griddle smash burgers recipe that is quick, easy, and full of flavor. Grill up to 12 smash burgers at time on a 28? or larger Blackstone with 2 pounds of hamburger meat.
1 pound of 80/20 ground beef
1/4 cup of A-1 Steak Sauce
Favorite Steak seasoning
Kosher Salt
Pepper
Cook Mode
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Add 1 lb of 80/20 ground beef in a large mixing bowl
Add Kinder’s Organic Buttery Steakhouse Seasoning Rub (Or your favorite steak rub)
Add kosher salt – to your desired taste
Add fresh ground pepper – to your desired taste
Mix thoroughly
Roll hamburger into baseball size balls
Heat Blackstone to 350 degrees
Add a thin layer of vegetable or olive oil to Blackstone griddle
Place hamburger balls on griddle
Using your burger press – press hamburger balls to thin patties
Cook til 80 degrees Fahrenheit then flip
Cook until 160 degrees Fahrenheit
If you want to add cheese – add cheese at 155 degrees to keep from overcooking
Remove from griddle and let rest
Clean griddle
Cover griddle area with half stick of melted butter
Toast buns until desired
Notes
This recipe is for 1 pound of ground beef. I get 12 patties out of 2 pounds of beef.
Nutrition
Serving Size: 1/4 lbs
Calories: 224
Sugar: 2.1 g
Sodium: 1369.1 mg
Fat: 15.4 g
Saturated Fat: 5.8 g
Trans Fat: 0.9 g
Carbohydrates: 6.2 g
Protein: 12.9 g
Cholesterol: 53.6 mg
Keywords: Blackstone Griddle Smash Burgers, Smash Burgers, Grilling, Blackstone Griddle,
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