How to Cook Burgers on a Griddle (Flat-Top or Blackstone)

As an Amazon Associate, PlanetBurger earns from qualifying purchases.

To cook burgers on a griddle, preheat it for 10 to 15 minutes, run one side very hot (around 450°F or more on the surface for smash burgers) and one side at medium. Smash burgers take about 2 minutes on the first side and under a minute after the flip, while ¾-inch patties take roughly 4 minutes per side over medium-high heat. Either way, they're done at 160°F (71°C) in the center.

A flat-top is the closest thing to a diner kitchen you can have at home. Whether it's an outdoor propane griddle or a carbon steel plate set across two burners, the entire surface touches the beef, so you get a deep, even crust that grill grates can't match.

What you need

• A griddle: an outdoor propane flat-top or a carbon steel griddle for the stove.
• A stiff, sharp-edged spatula: a wide griddle spatula scrapes under the crust instead of tearing it.
• A press or second spatula for smashing.
• An instant-read thermometer for thick patties.
• A squeeze bottle of water and a dome or lid for melting cheese.
• A scraper and paper towels for cleaning between batches.

Preheat and set up heat zones

The biggest griddle mistake is cooking too soon. A surface that isn't hot all the way across steams beef instead of searing it.

1. Preheat fully. Give it 10 to 15 minutes. Outdoor griddles often run hotter near the burners and cooler at the edges, so learn where your hot spots are.
2. Create zones. Set one side on high for searing and one side on medium-low for toasting buns, melting cheese and holding finished patties.
3. Check the surface. An infrared thermometer is the easiest way. Without one, a few drops of water should skitter and vanish within a second or two.
4. Oil lightly with a high smoke point fat right before the beef goes on. A thin film is enough. See the best oil for smash burgers.

How to cook smash burgers on a griddle

1. Portion cold 80/20 beef into loose 2 to 3 ounce balls. Don't pack them tight.
2. Place them on the hottest zone with plenty of space between them.
3. Smash within the first 30 seconds. Cover with a square of parchment and press hard to about ¼ inch using a smash press or a second spatula. Smash once; pressing again later only squeezes out juice.
4. Season the top with salt and pepper.
5. Leave it alone for about 2 minutes, until the edges are dark brown and lacy and the top looks mostly opaque.
6. Scrape and flip. Push the spatula flat against the griddle so the whole crust comes up with the patty.
7. Add cheese and cook 30 to 60 seconds more. Stack two patties for a double.

Thin patties cook through fast on a hot griddle, which is why the crust and the cheese melt are your main cues. For the full recipe with sauce and toppings, see The Ultimate Smash Burger.

How to cook thick burgers on a griddle

Thick burgers want a slightly gentler heat so the outside doesn't burn before the center is cooked.

1. Shape ¾-inch patties a little wider than your buns, with a shallow dimple in the center so they don't puff up. Our guide to forming burger patties covers the technique.
2. Cook over medium-high for about 4 minutes, until a crust forms and the patty releases easily.
3. Flip once and cook another 3 to 5 minutes. Don't press down.
4. Check the temperature. Insert the thermometer through the side into the center. Pull the burgers at 160°F (71°C), the USDA safe minimum for ground beef. Color isn't a reliable sign of doneness. See our burger temperature and doneness guide.

If the outside is browning too fast, slide the patties to the cooler zone and cover them for a minute or two to finish.

Melting cheese and toasting buns

• Steam the cheese. Lay the slice on right after the flip, squirt a tablespoon of water on the griddle next to the patty and cover with a melting dome for 20 to 30 seconds.
• Toast the buns cut-side down on the cooler zone, in a little butter or the beef fat on the griddle, for 30 to 60 seconds until golden.
• Steam soft buns. For a classic diner touch, set the top bun right on the patty while the cheese melts.

Soft potato rolls and classic sesame buns both work well on a flat-top. See the best buns for burgers for more options.

Cooking for a crowd

A big flat-top can handle a lot of burgers at once, but only if you keep it organized.

• Work in waves. Put down only as many patties as you can smash and flip in time. Overcrowding drops the surface temperature.
• Move left to right. Raw beef goes down on the hot side, flipped patties move toward the cooler side, finished burgers wait on the coolest edge.
• Scrape between batches. Push burnt bits and excess grease into the grease trap so the next batch sears cleanly.
• Keep raw and cooked separate. Use a clean plate and clean tools for cooked burgers.

Common griddle burger mistakes

• Not preheating long enough, which leads to gray, steamed patties.
• Using too much oil, which fries the edges rather than searing the whole surface.
• Smashing too late. Once the beef starts to firm up, smashing tears it and pushes juice out.
• Flipping too early. If the patty sticks, give it another 30 seconds for the crust to form.
• Using a flimsy spatula, which leaves the best part of the crust behind.

Cleaning up

Clean the griddle while it's still warm. Scrape off debris, wipe it down with paper towels, and rub in a very thin coat of oil to protect the seasoning. If you're working on a stovetop plate, compare care and cooking performance in Carbon Steel vs. Cast Iron for Burgers.

FAQ

What temperature should a griddle be for burgers?

For smash burgers, aim for a very hot surface, around 450°F or higher. For thick burgers, medium-high (roughly 375 to 400°F) gives a good crust without burning the outside before the center reaches 160°F.

How long do burgers take on a Blackstone-style griddle?

Smash burgers take about 2 to 3 minutes total. Thick ¾-inch patties take about 7 to 9 minutes total. Always confirm with a thermometer, since griddles and patties vary.

Do I need to oil the griddle for burgers?

Just a thin film. 80/20 beef releases plenty of fat as it cooks, so oil mainly helps the first batch release and brown evenly.

Can I use a griddle indoors?

Yes. A carbon steel or cast iron griddle on the stove works well. Turn on the range hood, because smash burgers throw off a lot of smoke.