Simple Smashburgers with Burger Sauce on the Blackstone Griddle

Blackstone Betty shows why smashburgers belong at every cookout, with crispy edges, juicy flavor, and her signature crust technique. Her homemade burger sauce, made with Duke's mayo, dill pickles, and a blend of spices, brings it all together. Once you try it her way, you won't make burgers any other way.

Simple Smashburgers with Burger Sauce: https://blackstoneproducts.com/blogs/recipes/simple-smashburgers-with-burger-sauce

Ingredients
For the Burgers
4 Martin’s Potato Rolls
1 lb ground beef (80/20 or 75/25)
1 small sweet onion, thinly sliced or shaved
4–8 slices Kraft Deluxe American Cheese
Salt and pepper, to taste

For Betty's Burger Sauce
1 cup Duke’s mayonnaise
½ cup ketchup
½ cup mustard
⅓ cup finely chopped pickles (plus a splash of pickle juice)
2 tbsp Worcestershire sauce
2–4 fresh garlic cloves, grated
½ cup white onion, grated
2 tsp paprika
1 tsp salt (or to taste)
1 tsp pepper (or to taste)

Directions
1. In a mixing bowl, combine all the burger sauce ingredients and stir well. Refrigerate until ready to use.

2. Divide the ground beef into four 4-ounce balls, keeping them loosely packed.

3. Heat your griddle to medium-high or high. Place the beef balls on the hot surface, then top each with a handful of shaved onions. Season with salt and pepper.

4. Use a large spatula or burger press (with a piece of parchment in between to prevent sticking) to smash each ball flat. Hold for 10 seconds to form a crispy crust.

5. Flip the burgers once they’ve developed a crust. Season the other side with salt, pepper, or your favorite Blackstone seasoning.

6. Top each patty with 1–2 slices of cheese. Place the top half of the bun on the cheese, then the bottom bun on top of that (bun-on-bun, inverted, to steam—see video for reference). Cook for another 60–90 seconds.

7. Remove the burger stack and place the bottom bun at the bottom of your burger. Serve with a generous spread of Betty’s Burger Sauce. Enjoy!

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