Step 1

Divide the ground beef into 8 equal balls of ground beef. Handle the meat as little as possible. Place the burger balls onto a plate or cookie sheet and refrigerate for at least 15 minutes before cooking, the patties will stick together better if they go onto the hot griddle cold.

Step 2

Next, melt the butter and brush it onto each of the buns generously. Set these aside for later. (Traditionally, smash burgers are assembled with Brioche buns, which we prefer, but you can use any kind).

Step 3

Heat a the blackstone to medium high heat, make sure the flat top is well seasoned. Then place the balls of meat onto the griddle. Place a piece of parchment paper over each ball and use a spatula or meat press and smash down hard to create a thin patty. Once you remove the parchment paper, sprinkle on a little seasoning salt, pepper, garlic powder, and onion powder (to taste, I use a sprinkle of each).

Step 4

Cook the patties for 2-4 minutes or until charred and brown on bottom (patties can be flipped when the juices begin to pool on top.)

Step 5

Flip each patty over, making sure to scrape up the browned bits, and allow to them cook for another 2-4 minutes (or until your desired doneness).

Step 6

Add a slice of cheese to every patty and cover them with a metal bowl to get nice and melty (if you have one on hand).

Step 7

Lower your heat on one side of the griddle to low-medium and place the hamburger buns butter side down on the grill for 2-3 minutes to allow them to toast and get nice and crispy.

Step 8

Remove the buns and burger patties from the griddle and assemble your smash burgers!