🍔 Backyard Smash Burgers on the Blackstone

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You’re not just cooking burgers — you’re entering the arena of high-heat burger mastery.
These Backyard Smash Burgers are all about flavor, texture, and attitude — crispy edges, melty cheese, and a smoky, caramelized crust that’ll make your neighbors jealous. And the secret sauce? Let’s just say once you make it, you’ll be putting it on everything.

The Story Behind the Recipe

Smash burgers are all about simplicity — good beef, high heat, and a sizzling surface. But the inspiration for this recipe came from my love for Blackstone-style cooking — fast, hot, and flavorful. The griddle locks in that rich, beefy crust while keeping the inside juicy. Add a creamy homemade sauce that hits all the right tangy, smoky notes, and suddenly, you’re not flipping burgers — you’re building legends.

When I first made these on my Blackstone Griddle with Air Fryer, I knew I’d found the sweet spot between diner-style nostalgia and backyard BBQ energy. It’s the perfect mashup: a crispy-edge burger with backyard soul.

Why You’ll Love This Recipe ❤️

🔥 Crispy Perfection: Smash technique = maximum crust and flavor.
🍔 Double Up: Twice the patty, twice the surface area, twice the flavor.
💥 Secret Sauce Magic: A smoky, tangy sauce that ties it all together.
🧀 Melty Cheese Heaven: White American cheese for that classic gooey pull.
👨‍🍳 Fast & Fun: 10 minutes on the griddle and you’re a hero.

Backyard Smash Burgers

🕒 Prep Time: 10 min 🔥 Cook Time: 10 min ⏳ Total Time: 20 min 🍽 Serves: 4

Ingredients

  • 2 tbsp Ketchup

  • 2 tbsp Mayo

  • 1 tbsp Dijon Mustard

  • 1 tbsp BBQ Sauce

  • 1 tsp Worcestershire Sauce

  • 1 Sweet Onion, sliced thin

  • 1 lb Grass-Fed 80/20 Ground Beef

  • 8 slices White American Cheese

  • 4 Burger Buns

Instructions

1️⃣ Prep the Ultimate Sauce
Blend ketchup, mayo, mustard, BBQ sauce, and Worcestershire sauce in a small blender until smooth (about 45 seconds). This is your game-changing burger sauce — tangy, smoky, and perfect.

2️⃣ Heat the Griddle
Preheat your Blackstone Griddle to 350°F (177°C). Once it’s hot, drizzle a little olive oil across the surface to create a slick cooking base.

3️⃣ Fry the Onions
Toss your sliced onions on the griddle and cook for 4–5 minutes, flipping occasionally. You want them translucent with just a hint of browning — sweet and caramelized.

4️⃣ Move the Onions Aside
Shift the onions to a cooler section of the griddle to keep them warm without overcooking.

5️⃣ Portion the Beef
Divide your ground beef into golf ball-sized portions (about 4 oz each). Avoid overhandling — we want tender, juicy patties.

6️⃣ Smash Time!
Place a beef ball on the griddle, cover with butcher paper, and press it down firmly using a burger press or frying pan. The thinner, the better — that’s how you get those crispy edges and deep flavor.

7️⃣ Season It Up
Sprinkle the patties with your favorite beef rub. I recommend Kosmos Q Texas Beef Rub — it hits hard with salt, pepper, and umami.

8️⃣ Flip and Sear
After 3 minutes, use your spatula at a 45° angle to scrape and flip each burger. Cook another 3 minutes on the other side until perfectly seared.

9️⃣ Cheese It Up
Top each patty with White American Cheese and let it melt for about 60 seconds. Gooey, melted perfection incoming.

🔟 Toast the Buns
Place your burger buns on the griddle, cut side down, for about 60 seconds until golden and slightly crisp.

🍔 Build the Burger
Here’s the lineup:
Bottom bun → secret sauce → cheesy patty → onions → another cheesy patty → more sauce → top bun.
Now step back and admire your masterpiece.

Additional Tips 💡

🧈 Sauce Upgrade: Blend a dill pickle into your sauce for an extra tangy punch.
🥩 Don’t Overwork Beef: Overmixing toughens the meat — keep it loose.
🧻 Butcher Paper Trick: Prevents the press from sticking to the burger.
🔥 Hot Surface: A screaming-hot griddle = perfect crust.
🍔 Double Patty Rule: Smash burgers are meant to be doubles — twice the flavor, twice the fun.

Why This Recipe Works

It’s all about the Maillard reaction — when you smash that beef onto a ripping-hot surface, the edges caramelize into crispy, smoky perfection. Combine that with a rich, tangy sauce and melted cheese, and you’ve got a burger that rivals any restaurant.

The Blackstone’s even heat distribution gives you that classic diner sear while keeping your burgers juicy inside — the true mark of smash burger greatness.

FAQ Section

Q: Can I use different ground beef?
A: Yes, but 80/20 gives the perfect fat-to-flavor ratio for juicy burgers.

Q: How do I prevent sticking?
A: Use a thin layer of oil and preheat the griddle fully. Butcher paper also keeps the press from sticking.

Q: Can I make the sauce ahead of time?
A: Definitely — it keeps up to 3 days in the fridge.

Q: How do I get crispy edges?
A: Smash thin and cook on a hot griddle (350–400°F). The more surface contact, the better the crust.

Q: What toppings go best?
A: Classic choices like lettuce, tomato, and pickles shine — but bacon, avocado, or a fried egg can take it to the next level.

🔧 Recommended Gear

  • Blackstone Griddle w/ Air Fryer – The perfect tool for high-heat smash burger cooking.

  • Meat Thermometer – For ensuring your burgers hit the perfect temp every time.

  • Burger Press – For consistent, crispy patties with perfect edges.