Around the Campfire
Smash burgers are one of the best reasons to bring a Blackstone camping. They cook fast, smell incredible, and turn a simple dinner into something everyone gathers around.
This recipe teaches the most important burger skill on a flat top: high heat, firm pressure, and then leaving the patty alone long enough to build crust.
Why This Recipe Works
Loose beef balls smash into the hot griddle, creating maximum contact. That contact makes the browned crust that gives a smash burger its flavor.
Quick Facts
- Serves: 4
- Heat zone: Medium-high
- Best for: First-night dinner, family burger bars, beginner griddle practice
- Teaches: Crust formation and heat recovery
Shopping List
- Ground beef
- Burger buns
- American cheese
- Lettuce, tomato, onion
- Burger sauce or condiments
- Salt and pepper
Home Prep
Form loosely packed 4-ounce beef balls before the trip. Slice toppings at home and pack them in separate containers.
Cooler Packing
Keep beef cold and below ready-to-eat toppings. Store buns outside the cooler unless the weather is very humid or hot.
Equipment
- Blackstone griddle
- Heavy spatula or burger press
- Scraper
- Tongs
- Instant-read thermometer
Heat Zones
Use medium-high heat for smashing and a cooler zone for toasted buns and finished patties.
Ingredients
- 2 pounds ground beef (ideally 80/20 or 85/15 for best flavor)
- 4 hamburger buns
- 4 slices American cheese or cheddar cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- Preheat the griddle to medium-high.
- Toast 4 buns on a cooler zone and set aside.
- Divide 2 pounds ground beef into four loose, 4-ounce balls.
- Place beef balls on the hot zone.
- Smash each one firmly once using a heavy spatula or burger press, then season each patty with a pinch of salt and pepper.
- Cook for 2-3 minutes, until the edges brown and a crust forms.
- Flip once, top each patty with 1 slice of cheese, and cook an additional 2-3 minutes, until the ground beef reaches 160°F.
- Assemble each burger on a toasted bun with your preferred toppings and condiments and serve immediately.
Doneness
Ground beef should reach 160°F.
Common Mistakes
- Smashing more than once.
- Flipping before crust forms.
- Crowding the griddle so it loses heat.
Serving Suggestions
Serve with fries, onion rings, camp salad, or griddle vegetables. Offer burger bar toppings such as lettuce, sliced tomato, sliced onion, pickles, ketchup, mustard, mayonnaise, burger sauce, or hot sauce at the table.
Variations
- Double-stack burgers.
- Add bacon.
- Use grilled onions.
- Make sliders for kids.
Dietary Adaptations
- Gluten-free: Use gluten-free buns.
- Dairy-free: Skip cheese.
- Low-carb: Serve lettuce-wrapped or bowl-style.
Scaling
For larger groups, cook in waves and set up a topping bar.
Weather Notes
Wind can steal heat fast. Give the griddle time to recover between batches.
Leftovers
Chop leftover patties into breakfast hash, quesadillas, tacos, or fried rice.
Kid Helper Tasks
Kids can build the topping bar, count buns, and assemble their own burgers away from the hot griddle.
Dragonfly Tip
The smash happens once. Press hard, then let the griddle do the work.
Dragonfly Challenge
Make one plain burger and one with grilled onions. Vote on the official camp burger.