Pre-heat the Blackstone so surface temp is at about 375F when you go 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 at temperature, lay out 3 portions at a time as they must be smashed while still chilled. I use an iron burger press and a square of parchment paper to make the smash quick and clean.

Once smashed the only seasoning required is salt and pepper which sounds to good to be true. This simple combination is absolutely amazing and won't disappoint as it combines beautifully with the sear on the burger patty.

These burgers cook very fast as they are very 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!