Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Watch how to make this recipe.
Blackstone Classic Smash Burgers
Getting reviews...
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 874
- Total Fat
- 61 g
- Saturated Fat
- 23 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 42 g
- Cholesterol
- 165 mg
- Sodium
- 1138 mg
The appeal of a smash burger is the way the craggy edges crisp and how quickly it cooks. For our double-patty version made on a Blackstone ® flat-top style grill, we tried several different techniques. While we loved pressing the patties into onions on the griddle, it left less surface area for the meat to caramelize. Our fix was to split the difference by pressing one patty into golden onions and cook one patty plain for maximum browning and crispiness. The result is the best of both worlds: a burger loaded with flavor and texture. We would not want it any other way.
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 874
- Total Fat
- 61 g
- Saturated Fat
- 23 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 42 g
- Cholesterol
- 165 mg
- Sodium
- 1138 mg
Ingredients
Directions
Special equipment:
a 36-inch Blackstone® Griddle Cooking Station, a large metal spatula- Set 2 burners to high and 2 burners to medium on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
- Meanwhile, stir the ketchup, mayonnaise, mustard and chopped pickle in a small bowl and set aside. Stir the garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
- Loosely form the beef into 8 balls; set aside. Working in batches, lightly brush butter onto the medium-heat side of the griddle and toast the buns cut-side down until lightly browned, about 5 minutes. Flip and keep warm while you cook the burgers.
- Brush butter onto the high-heat side of the griddle and add the onions. Cook, tossing with a metal spatula occasionally, until starting to brown slightly, about 3 minutes. Divide the onions into 4 equal piles, spacing them a couple inches apart. Top each pile with 1 ball of beef. Smash each ball with the back of a spatula or a burger press until the patty is about 1/4 inch thick. Repeat with the remining 4 beef balls directly on the griddle. Season the patties with half the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2 to 2 minutes. Flip the patties, sprinkle with the remaining seasoning mixture and top each plain patty with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottoms of the patties are browned, about 1 more minute.
- Spread the ketchup mixture on the bun tops. Fill each bun with 1 onion patty, 1 plain patty, 1 tomato slice, 1 lettuce leaf and some of the onions, if any, that were left on the griddle.
Looking for Something Else?
Related Pages
- Perfect Pork Burgers Recipe
- Smashed Burgers Recipe
- Smashburger-Style Burgers Recipe
- Smashed Sausage and Pepper Burgers Recipe
- Northwest Indiana Style Smash Burger Recipe
- Rarebit Smash Burgers with Pub Potatoes and...
- Beef-Mushroom Smash Burgers Recipe
- Smash Burgers with the Works Recipe
- Duck Fat Smash Burgers on Brioche Recipe