Making SmashBurgers on my Blackstone! Quick and easy tips and tricks for the perfect cheeseburgers!
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Published 2021-06-08
In this video I share my method of making this type of burger. There’s a lot of videos on YouTube about this topic but hopefully this one is unique and covers some things other videos miss. Also, its easy to make one or two burgers on a huge 36” Blackstone but in this video we’re making 6 huge 5 oz patties on a 22” Blackstone. It’s very possible, just need to be a little efficient in your preparation. In fact I’ve made up to 9 patties on the 22”. Don’t be afraid, it’s possible!!!
Also if you enjoyed this video don’t forget to like and comment below. If you really really enjoyed this video then please subscribe to our channel and we’ll create more Blackstone content for your enjoyment!!
And lastly, we welcome feedback! We’re always looking to learn New tips and tricks so if any of you have any pointers you’d like to share feel free!! I’m not an expert by any means and I’m always open to learning new ideas!!
Enjoy!!
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Recipe uses
5 Oz 80/20 ground Chuck
Salt, pepper, garlic powder, onion powder (2:2:1:1 ratio)
Brioche buns
Salted butter
Kraft American cheese slices
All Comments (21)
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Love the tip about waiting for the juices to bubble up before flipping the burger. Im a new Blackstone owner...its still in my car. Trying to learn before firing it up.
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Hello I’m a chef, I like your method of placing the top bun on the burger while it’s still on the flattop. I have a piece of advice for your bun toasting method, I have two bun toasting methods, one, I put 4x as much butter on the flattop as you did. Second method, I use zero butter or oil, make sure the flattop is clean as a whistle, and in one smooth motion, put the bun on the flattop and apply gentle pressure with your hand for 5 seconds, this ensures that the entire surface of the bun is toasted evenly.
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Thank you for the video. I loved how you pointed out what to look for in knowing when to flip, that will help me out quite a bit.
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Great job, finally a normal burger with easy seasoning/process. Can't wait to try it.
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I love the realist and simplistic vibe you have going on like these recipes are easy for dads to make which is perfect for me lol
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I like your bun toasting technique and the piercing the burger to allow those air pockets to cook properly. Great job and very easy to follow!
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Awesome! Thanks for showing. I'll make sure to copy this.
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first time watcher on this channel first video; and this is a great showcase of the basics. he demonstrates a mastery and comprehensive understanding here that might go over the head of someone who doesn't know what they are seeing. but THIS is good stuff, I can't wait to see what else is around this channel.
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Thanks for the tip on cooking burgers. I didn’t know about putting holes to see bubbles as an indicator to flip it. Thanks!
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Great job! I liked the poking holes idea. Releases air pockets and great indicator for flipping. My mouth was watering the entire video. Love my Blackstone!
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Terrific video... prep and speed is everything for sure.
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Nice video and you're good at teaching. I'm gonna try this one at some point. Thanks!
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Simple video, thanks! Because of the sugar content, brioche buns will toast twice as fast. I personally use bacon grease (or tallow) to sauté mushrooms/onions. One last note is to add seasoning to the meat prior to rolling into balls. If you like spicy, add some minced jalapeno!
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Ron, thank you for being so detailed! Fantastic presentation on your way of doing smash burgers.
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Excellent video, simple and to the point. Thank you.
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excellent, straightforward tutorial for a classic burger
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If you smash paper thin you need smaller balls of beef to avoid the pitfalls you mentioned around 2:30. 2-2.5oz is the sweet spot. Double stack 2oz smashburgers (4oz total) are my favorite.
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Just started making my smash burgers since we don't have back yards here and just got my iron pan, which is not very popular here also. I will definitely go with your gentle press technique because that's what I did the second time and those burgers were much better than the others. And I love the seasoning, I have all the spices except onion, will definitely try that too. Greetings from Turkey
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What a beautiful ingridients! Thank you for video!
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Awesome thanks, going to try this tomorrow
