Burgers on the Blackstone

Burgers are one of the best things to cook on the Blackstone. The flat top gets ripping hot, gives the patties a deep crust, and has plenty of room to toast the buns right beside the meat.

This is my basic backyard burger method. Keep the beef loosely packed, season right before cooking, smash or press once, and let the griddle do the work.

Simple Burger Seasoning

You do not need a complicated rub for griddle burgers. A simple savory mix gives the outside flavor without covering up the beef.

• McCormick Montreal Steak Seasoning
• Lawry’s Garlic Salt
• Black pepper to taste

The Montreal Steak seasoning brings pepper, garlic, and savory flavor. Garlic salt adds that classic burger bite. Go light at first because both seasonings already contain salt.

Shape the Burger Balls

Use 80/20 ground beef if you can. Form the beef into loose balls, about 3 to 4 ounces each for smash burgers or 5 to 6 ounces each for thicker griddle burgers.

Do not pack the meat too tight. Loose burger balls press out better and make crispier edges. Season the outside right before the patties hit the griddle.

Preheat the Blackstone

Preheat the griddle over medium-high to high heat. Add a thin layer of oil once the surface is hot. You want the burger to sizzle hard as soon as it touches the flat top.

Smash and Sear

Place the beef balls on the griddle and smash them flat with a sturdy spatula or burger press. Hold the press for about 10 seconds so the meat makes full contact with the hot surface.

Let the patties cook without moving them until the edges are browned and the top starts to show juices. Scrape under each patty firmly, flip once, and cook the second side.

Add Cheese and Toast Buns

Add cheese right after the flip so it melts while the second side cooks. Move the patties to a cooler zone if the crust is done before the cheese melts.

Butter the buns and toast them cut-side down on the griddle. Pull them when they are golden and crisp around the edges.

Build and Serve

Stack the burgers on toasted buns with your favorite toppings. Pickles, onion, lettuce, tomato, ketchup, mustard, and burger sauce all work great here.

Serve right away while the edges are still crisp and the cheese is melted.