Simple Blackstone Camping Smash Burgers
The Smash Technique: Step by Step
Here's the method I rely on every time. Start with 4-ounce balls of beef — loosely shaped, not packed tight. Season generously with salt and pepper just before cooking. Preheat your Blackstone on medium-high for a full 5 minutes. You want the surface hot enough that a drop of water sizzles and evaporates in a second.
Place the balls on the griddle, spaced apart. Lay a square of parchment paper over each ball (this keeps the spatula from sticking). Using a thin metal spatula, press down hard and flat for a full 10 seconds — aim for a patty about 1/4-inch thick. Remove the parchment. Now leave them alone. Do not move, poke, or check. Let them cook for exactly 3 minutes. The edges will turn deep brown and the patty will release from the surface easily when it's ready to flip. If it sticks, give it 30 more seconds.
Flip each patty with a firm scrape of the spatula, lifting all those browned bits. Immediately add a slice of cheese. Cook for another 2 minutes for a medium doneness. For safety, the internal temperature should reach 160°F (71°C). While the patties finish, butter the buns and toast them on a cooler part of the griddle for about a minute, until golden.
Common Mistake: Overcrowding
Don't try to cook more than four patties at once on a standard 17-inch Blackstone. Overcrowding drops the surface temperature, and the meat steams instead of searing. Give each patty room to breathe. If you're cooking for a larger group, work in batches and keep the finished patties warm in a foil packet near the fire.
Adapting for a Campfire or Camp Stove
No Blackstone? No problem. A cast iron skillet or a flat griddle over a campfire grate works just as well. Build a hot bed of coals (not open flames) and let the pan heat for 5 minutes. The key is maintaining a consistent temperature — move the pan closer to the coals for more heat, farther away to cool down. On a camp stove, use medium-high heat and preheat the pan for 3 minutes before adding the meat.