How to Make Smash Burgers with Matt Hussey
Blackstone Griddles
35,674 views
Matt Hussey says great smash burgers come down to three things: hot heat, good beef, and firm pressure. On a hot Blackstone, he keeps it simple with potato buns, American cheese, pickles, and an easy burger sauce. Stack them double, add the sauce, and enjoy some seriously good burgers. 🍔🔥
Ingredients
1 lb (454 g) 80/20 ground chuck
8 potato rolls or burger buns
8 slices of American cheese
1 tsp kosher salt
½ tsp freshly ground black pepper
½ cup mayonnaise (divided)
8 dill pickle slices (from whole pickles recommended)
Smash Burger Sauce (Makes about ¾ cup)
½ cup mayonnaise
1 tbsp spicy brown mustard
2 tbsp ketchup
1 tsp Worcestershire sauce
½ tsp onion powder
½ tsp garlic powder
1–2 tbsp pickle juice or distilled vinegar (to thin)
½ tsp sugar
Hot sauce, to taste (optional)
Instructions
1. Divide the ground chuck into eight equal portions (about 2 oz / 57 g each). Gently roll into loose balls without compressing.
2. Preheat the Blackstone griddle on medium heat, then increase to high until the surface reaches approximately 450°F.
3. In a small bowl, whisk together all Smash Burger Sauce ingredients until smooth. Refrigerate until ready to use.
4. Spread a thin layer of mayonnaise on the cut sides of each bun. Toast cut-side down on the griddle until golden brown, about 30–60 seconds. Set aside.
6. Place the beef balls on the hot griddle, spacing them at least 3 inches apart. Season evenly with salt and pepper.
7. Cover each ball with parchment paper and press firmly with a burger smasher to form thin patties.
8. Cook for 45–60 seconds, until the edges are deeply browned and crisp.
9. Using a rigid spatula, scrape under each patty and flip. Lightly season and immediately place one slice of cheese on each patty.
10. Stack two patties together to form a double burger. Cook for an additional 30–45 seconds, until the cheese is fully melted.
11. Assemble the burgers with the bottom bun, double-patty stack, burger sauce, pickles, and top bun.
12. Serve immediately while hot.
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19 Comments
Now this isn't to be the end all and be all, however this is what I've found to be the best for me.
Can you warm the smasher and help, I've found that it helps, but only for the first 1 or 2 balls, then things start sticking. Using parchment has been the best for me especially cooking for a crowd.
Toppings are endless, however sometimes, the simplicity of not many toppings is good enough.
Main thing is to have fun and cook Good Groceries for your people and spending quality time with those you're around!
Have a blessed week!
How to Make Smash Burgers with Matt Hussey
Blackstone Griddles
35,674 views
Matt Hussey says great smash burgers come down to three things: hot heat, good beef, and firm pressure. On a hot Blackstone, he keeps it simple with potato buns, American cheese, pickles, and an easy burger sauce. Stack them double, add the sauce, and enjoy some seriously good burgers. 🍔🔥
Ingredients
1 lb (454 g) 80/20 ground chuck
8 potato rolls or burger buns
8 slices of American cheese
1 tsp kosher salt
½ tsp freshly ground black pepper
½ cup mayonnaise (divided)
8 dill pickle slices (from whole pickles recommended)
Smash Burger Sauce (Makes about ¾ cup)
½ cup mayonnaise
1 tbsp spicy brown mustard
2 tbsp ketchup
1 tsp Worcestershire sauce
½ tsp onion powder
½ tsp garlic powder
1–2 tbsp pickle juice or distilled vinegar (to thin)
½ tsp sugar
Hot sauce, to taste (optional)
Instructions
1. Divide the ground chuck into eight equal portions (about 2 oz / 57 g each). Gently roll into loose balls without compressing.
2. Preheat the Blackstone griddle on medium heat, then increase to high until the surface reaches approximately 450°F.
3. In a small bowl, whisk together all Smash Burger Sauce ingredients until smooth. Refrigerate until ready to use.
4. Spread a thin layer of mayonnaise on the cut sides of each bun. Toast cut-side down on the griddle until golden brown, about 30–60 seconds. Set aside.
6. Place the beef balls on the hot griddle, spacing them at least 3 inches apart. Season evenly with salt and pepper.
7. Cover each ball with parchment paper and press firmly with a burger smasher to form thin patties.
8. Cook for 45–60 seconds, until the edges are deeply browned and crisp.
9. Using a rigid spatula, scrape under each patty and flip. Lightly season and immediately place one slice of cheese on each patty.
10. Stack two patties together to form a double burger. Cook for an additional 30–45 seconds, until the cheese is fully melted.
11. Assemble the burgers with the bottom bun, double-patty stack, burger sauce, pickles, and top bun.
12. Serve immediately while hot.
Shop: https://blackstoneproducts.com/shop?u...
Blackstone recipes: https://blackstoneproducts.com/blogs/...
Merch: https://www.griddlenation.com/?utm_so...
For Blackstone Products Technical Support: @blackstoneproductssupport
Find us at WALMART: https://walmrt.us/3X7Q9eN
Shop Blackstone on AMAZON: https://amzn.to/4awpqNU
Stay connected with us:
YouTube: https://www.youtube.com/c/BlackstoneG...
Facebook: Facebook: blackstoneproducts
Instagram: Instagram: blackstoneproducts
TikTok: TikTok: blackstonegriddles
Twitter: Twitter: BlackstoneGrid
Cook Anything, Anytime, Anywhere.
#BlackstoneGriddle #BlackstoneGriddleRecipes #SmashBurger