How to Cook Burgers on a Blackstone Griddle (Smash and Thick)

To cook burgers on a Blackstone griddle, preheat it on medium-high for about 10 minutes, add a thin layer of oil, and cook patties until they reach 160°F inside: about 2 minutes on the first side and 1 minute on the second for smash burgers, or about 4-6 minutes per side for 1/2- to 3/4-inch patties. Toast the buns on a cooler zone of the griddle while the burgers finish.

A flat-top griddle gives you edge-to-edge crust, room to cook onions and buns at the same time, and an easy way to feed a group. Here's how to get great burgers from one.

What you need

• A preheated outdoor griddle, such as a Blackstone
• 80/20 ground beef, portioned into balls (for smash burgers) or patties
• A high smoke point oil, like canola or avocado oil
• Two sturdy spatulas, including a stiff, wide one for smashing, like this smash burger spatula
• A scraper for cleanup
• An instant-read thermometer
• Optional: a melting dome for cheese, and a squirt bottle of water for cleanup

Step 1: Preheat and set your heat zones

Turn the burners to medium-high and let the griddle heat for about 10 minutes. The steel needs time to heat evenly. Larger Blackstone griddles have several independently controlled burners (the 36-inch Omnivore model, for example, lists four independent heat zones), so you can set up a hot zone for searing and a lower zone for toasting buns and holding finished burgers.

A quick test: flick a few drops of water onto the surface. If they skitter and evaporate in a couple of seconds, you're ready.

Step 2: Oil the surface

Add about a teaspoon of oil where the burgers will go and spread it thin with a spatula or paper towel held in tongs. A well-seasoned griddle needs only a little. Our guide to the best oil for smash burgers compares options.

Step 3A: Cook smash burgers

Smash burgers are what griddles do best.

1. Portion beef into loose balls of 2-3 ounces each and keep them cold until you cook.
2. Place the balls on the hot zone with plenty of space between them.
3. Within the first 30 seconds, press each one flat with a stiff spatula or a burger press, about 1/4 inch thick. A square of parchment between the meat and spatula keeps it from sticking.
4. Season the tops with salt and pepper.
5. Cook undisturbed for about 2 minutes, until the edges are deep brown and lacy.
6. Scrape under the patty with the edge of your spatula to keep the crust intact, flip, add cheese, and cook about 1 more minute.

Our ultimate smash burger recipe has the full method, and the smash burger gear guide covers presses and spatulas.

Step 3B: Cook thicker patties

Thicker burgers work well on a griddle too, with a full crust across the whole surface.

• 1/2 inch thick: about 4-5 minutes per side on medium-high.
• 3/4 inch thick: about 5-6 minutes per side, moving to medium if the outside browns too fast.
• 1 inch thick: sear on medium-high, then finish on a medium zone under a dome or hood.

Don't press thick patties after they start cooking; it squeezes out juice. Flip once or twice, and check the center with a thermometer. Ground beef should reach 160°F, the USDA's safe minimum. Lower temperatures are a personal risk choice.

Step 4: Melt the cheese

Add cheese right after the flip. To melt it fast, squirt a teaspoon of water onto the griddle next to the burger and cover with a melting dome so the steam does the work. If your griddle has a hood, you can lower it for a minute. Our melting dome vs. pan lid guide explains the difference.

Step 5: Toast the buns and cook the extras

Spread a little butter or mayo on the cut sides of the buns and set them face down on a medium-low zone for about 30-60 seconds, until golden. While the burgers cook, you can also griddle sliced onions, mushrooms or bacon off to one side. Thin-sliced onions pressed into the patty as you smash make an Oklahoma fried onion burger.

Managing grease on a griddle

Burgers render a lot of fat. Many Blackstone models route grease to a cup at the back or side; the 36-inch Omnivore, for example, uses a rear grease management system. Push excess fat toward the drain with your scraper between batches so it doesn't pool and flare up. Empty the grease cup once it cools.

How to clean the griddle after burgers

1. While the griddle is still warm, scrape food bits and grease toward the drain.
2. Squirt a little water on stubborn spots and scrape again as it steams.
3. Wipe the surface with paper towels.
4. Apply a very thin coat of oil and heat for a few minutes to protect the seasoning.

Avoid soap and soaking, which can strip the seasoning. The same principles apply to cast iron; see how to clean cast iron after burgers.

Common mistakes

• Not preheating long enough: the meat sticks and won't crust.
• Crowding: too many cold patties drop the surface temperature. Leave space.
• Smashing late: pressing after the fat has started to render pushes out juice.
• Using a flimsy spatula: it can't press evenly or scrape up the crust.

For more on flat-top cooking in general, read how to cook burgers on a griddle.

FAQ

What temperature should a Blackstone be for burgers?

Medium-high heat works for most burgers. Many outdoor griddles don't show a temperature, so use the water-drop test and an infrared thermometer if you have one. Many cooks aim for roughly 400-450°F for smash burgers.

How long do you cook burgers on a Blackstone?

About 3 minutes total for thin smash burgers, and about 4-6 minutes per side for 1/2- to 3/4-inch patties. Always check that the center reaches 160°F.

Do you need oil to cook burgers on a griddle?

A thin layer helps prevent sticking and builds crust, especially for lean blends. Fatty 80/20 beef will release its own fat as it cooks.

Can you cook frozen burgers on a Blackstone?

Yes. Cook them over medium heat so the outside doesn't burn before the inside reaches 160°F. See how to cook frozen burgers.