How to Make Perfect Smash Burgers & Burger Sauce | Family Style | Blackstone Griddles

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often more affordable.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: store-brand buns

Whole grain buns offer more nutrients, while store-brand options are usually cheaper.

Prepare Betty's burger sauce by mixing 1 cup of Duke's mayo with ketchup, mustard, Worcestershire sauce, paprika, black pepper, and salt.

Grate in garlic cloves and white onion into the sauce.

Add Nathan's pickle juice to the sauce for flavor and to thin it out.

Optionally, add finely chopped pickles to the sauce for texture.

Refrigerate the sauce until ready to use.

Loosely roll 80/20 ground beef into balls of about 4-5 ounces for regular burgers or 2-3 ounces for sliders.

Slice white or yellow onions thinly for topping.

Use processed American cheese, preferably from the deli, not individually wrapped slices.

Prepare potato rolls, preferably Martin's, by pulling off the top and placing the heel on top for easy assembly.

Heat the Blackstone griddle to medium-high heat and add duck fat.

Place the beef balls onto the griddle and top with onions, seasoning with kosher salt.

Use a burger smasher with parchment paper to smash the burgers down firmly for 10 seconds to create a crust.

Cook for about 1.5 minutes until edges turn brown, then flip the burgers and top with cheese.

Cover the burgers with the prepared buns to melt the cheese and cook for another minute.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens