There’s nothing quite like the sizzle of a smash burger hitting a hot Blackstone griddle. Thin, crispy edges, juicy centers, and that classic diner-style flavor — smash burgers are simple, but getting them just right takes a little know-how. Over the years, I’ve made hundreds of them, and I’ve learned a few tricks that always get rave reviews. Here are my 5 tips for making the perfect smash burger on your Blackstone:

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1. Season Only One Side with Garlic Salt

This is my number one secret. Right after you smash the burger, sprinkle garlic salt on just one side. Trust me — this is the best seasoning you can use for smash burgers. Everyone who tries mine says the same thing: the flavor is incredible. Seasoning only one side creates the perfect balance of salt, garlic, and beefy goodness without overpowering the meat.

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2. Avoid Sticking with a Quick Flip Before the Smash

A common problem when smashing is the meat sticking to the smasher. To avoid this, let the ball of meat sit on the griddle for a few seconds before smashing. Then flip the ball so the cooked side is up and smash it down. The seared side acts as a barrier, preventing sticking and making it easier to press the patty paper-thin.

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3. Get the Griddle Blazing Hot

Temperature is everything. Crank your Blackstone griddle as hot as it will go before smashing. The blazing heat gives you that crispy, caramelized crust (the Maillard reaction) while keeping the inside juicy. A quick cook also means the beef doesn’t have time to dry out, sealing in all that flavor.

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4. Use the Right Size Meat Balls

Consistency matters. I recommend rolling your ground beef into 2-ounce balls before smashing. This size is ideal for getting thin patties that crisp up beautifully without falling apart. Plus, they stack perfectly for a classic double smash burger.

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5. Toast Your Buns on the Griddle

Don’t forget the buns! While your patties cook, butter your buns and toast them directly on the griddle until golden brown. A warm, toasty bun adds crunch, holds up to the juicy burger, and ties everything together. Skipping this step is the fastest way to turn a perfect burger into an average one.

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Final Thoughts

Making the perfect smash burger is all about technique. Season smart, smash right, keep your griddle hot, portion evenly, and toast those buns. Follow these tips, and you’ll have burgers that rival the best diners — all from your own backyard Blackstone.

Now it’s your turn: what’s your secret smash burger tip? Share it in the comments below — I’d love to hear it!