Simple Blackstone Camping Smash Burgers
Toppings and Sides
Keep toppings simple at the campsite. Sliced onion, lettuce, tomato, pickles, ketchup, and mustard all hold up well without refrigeration. For a warm side, try campfire foil packet vegetables or easy skillet potatoes. The burgers themselves are the star — let them be.
Takeaway
A great smash burger at a campsite comes down to three things: hot surface, loose meat balls, and patience during the sear. Once you nail that crust, everything else falls into place. Whether you're on a Blackstone, a camp stove, or a grate over coals, this method delivers a burger that's crispy, juicy, and satisfying. No fuss, no fancy tools — just good technique and a little practice.
Frequently Asked Questions
Can I make smash burgers on a campfire instead of a Blackstone?
Yes. Use a cast iron skillet or a flat griddle over a campfire grate. Build a hot bed of coals (not flames) and let the pan heat for 5 minutes. The technique is the same: smash the ball flat, cook 3 minutes per side, and adjust heat by moving the pan closer to or farther from the coals.
What's the best ground beef ratio for smash burgers?
80/20 (80% lean, 20% fat) is ideal. The fat creates the crispy crust and keeps the patty juicy. Leaner blends like 90/10 will dry out and won't brown as well.
How do I keep the patties from sticking to the griddle?
Make sure the griddle is fully preheated (400°F). Use a thin metal spatula, not a plastic one. When smashing, use parchment paper between the spatula and meat to prevent sticking. After the first flip, scrape up all browned bits — they add flavor.
Can I prep smash burgers at home before camping?
Yes. Form the beef into balls and place them on a parchment-lined baking sheet in a single layer. Freeze for 1 hour until firm, then transfer to a freezer bag. Keep frozen in a cooler with ice packs. Cook from frozen — just add 1 extra minute per side.
Recipe: Blackstone Camping Smash Burgers
Equipment
- Blackstone griddle or flat-top grill
- propane burner
- metal spatula (thin
- rigid)
- parchment paper squares (optional)
- instant-read thermometer
- large bowl
- tongs
- heatproof gloves
Ingredients
- 1 lb 450g ground beef (80/20 blend)
- 1 tsp kosher salt
- 1/2 tsp black pepper (freshly ground)
- 4 slices American cheese or cheddar
- 4 soft burger buns (split)
- Butter (softened (for buns))
- Optional toppings: lettuce (tomato slices, pickles, ketchup, mustard, caramelized onions)
Instructions
- Divide ground beef into 4 equal portions (4 oz each). Shape each into a loose ball. Do not press or compact. Season all sides with salt and pepper.
- Preheat Blackstone griddle over medium-high heat (about 400°F / 200°C). Let surface heat for 5 minutes. A drop of water should sizzle and evaporate instantly.
- Place burger balls on the hot griddle, spaced at least 3 inches apart. Immediately place a square of parchment paper over each ball and smash flat using a sturdy spatula. Press down firmly for 10 seconds until the patty is about 1/4-inch thick. Remove parchment.
- Cook for 3 minutes without moving. The edges will turn brown and a dark crust will form. The patty should release easily from the griddle — if it sticks, it needs another 30 seconds.
- Flip each patty using a thin metal spatula, scraping up all the crispy bits. Place a slice of cheese on each patty immediately after flipping.
- Meanwhile, butter the cut sides of the buns and toast them on a cooler section of the griddle (or in a cast iron skillet nearby) for about 1 minute, until golden.
- Cook patties for another 2 minutes for medium, or until internal temperature reaches 160°F (71°C) for safety. Remove patties and assemble burgers on toasted buns with desired toppings. Serve immediately.