Pre-heat the Blackstone so the surface temp is at about 375F when you start to cook. Prep is easy, I use a kitchen scale to weigh out portions of 3 or 4 ounces each then knead them into balls. No seasonings at this time and no filler or binder is required at all.

With the griddle up to temperature, lay out three portions at a time as they must be smashed while still cool. I use an iron burger press and a square of parchment paper to make the smash quick and clean.

Press them out thin, thinner than you think at first so they cook fast and crispy without drying out. The only seasoning required is salt and pepper which sounds at first pretty lame. This simple combination is absolutely amazing and won't disappoint as it pairs beautifully with the sear on the burger patty.

These burgers cook very fast because they are so thin, flip once and they are done in 6-7 minutes tops.

Buttered buns are easily toasted golden brown on the Blackstone.

Ready for assembly single stack or double stack, cheese or no cheese. There are no wrong answers here!