Smash Burgers: A Better Way to Cook Hamburgers!
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Sean is a griller. I mean, a real griller. He thinks that all food should be cooked outside. He grills during rain, sleet, and snow, and for breakfast, lunch, and dinner. A little over a year ago, our family visited the local hardware store for a cooking demonstration. While there, we purchased a 17â Blackstone for camping. We have a little Weber grill that we use when we camp. However, the Blackstone differs in that itâs like having a Waffle House or Japanese steakhouse cooktop.
We took the Blackstone camping, and Sean was hooked. You can make French toast, eggs, veggies, meat, and really anything you can think of on the Blackstone, even chocolate chip cookies! Sean loved the grill so much that he purchased a larger one for the house.
One of the first things that Sean began cooking on the âat homeâ Blackstone (Click for the latest price on Amazon) was smash burgers. I am not the biggest hamburger fan, but I LOVE smash burgers.
They are rolled into balls, and then when smashed with a press or a pot, a crust develops all over the patty. This crusting of the patty is referred to as a Maillard reaction. The Maillard reaction is the browning/crusting that occurs in some protein-rich foods when they are heated.
It is this crusting that provides the great flavor found in a smash burger. Sometimes this referred to as a caramelization process. However, that is incorrect. Caramelization occurs when sugar is heated.
When making any kind of burger, be mindful of the fat content. Although less fat is all the rage, hamburgers need a certain amount of marbling (a mixture of fat and beef) so that the burgers retain their flavor and juiciness.
If you donât have a Blackstone, you can still make smash burgers. Just use a cast iron skillet and a heavy pot with a layer of parchment paper in between. We want to share our smash burger recipe with you today. They are delicious!!!
Smash Burgers
- Ground beef (we use 80%)
- Hamburger buns
- Canola oil
- Salt and Pepper (or your favorite hamburger seasoning)
- Cheese slices if desired
- Your favorite condiments and sides
We begin by preheating the Blackstone on high heat. If using a cast-iron skillet, preheat that is well. Give both a light coating of canola oil. Roll the beef into 1/3- 1/4-pound balls based on your desired size. Just a tip⌠a lot of people like to mix eggs and breadcrumbs into their meat. Due to the crusting when cooking, this is not necessary, but totally optional.
Before placing the meatballs onto the Blackstone, turn down the heat to medium-high. Place the meatballs onto the Blackstone, at least 3â apart. Let the meatballs sit on the grill top in the ball shape. This begins the Maillard reaction, adding flavor to the burger.
After 2 minutes, place a piece of parchment paper between the ball and the press (or heavy pot) and flatten the meat. Season with salt and pepper or your favorite burger seasoning.
Cook on the first side for approximately four minutes, then flip the burgers. After 3 minutes, add cheese if you would like a cheeseburger.
Cook until the internal temperature reaches 160 degrees. We use an instant-read thermometer (Click for the latest price on Amazon) to measure the temperature.
Take the burgers off the heat and wrap them with aluminum foil until you are ready to serve. Have the hamburger buns, condiments, and sides ready for the warm burgers.
Although Sean has been a griller for years, the Blackstone has revolutionized his âgrillingâ process. We love the food that comes off the Blackstone, and there are very few things that canât be cooked on the grill. We hope you enjoy your burgers. Bon Appetit!!!
Do you have a favorite grilled food? We would love to hear from you! Drop us a line in the comment section below!
Since Sean taught me how to cook a “Smashburger” I hardly ever cook them any other way. I am going to cook some that way today.
Glad you are enjoying them
I don’t understand why it caramelizes better this way than when just cooking it as a regular hamburger, but it does,
I do not know either but they are delicious!
How long do you leave them on the grill in a ball before you smash them?
one and a half to two minutes