Blackstone Smash Burgers, Fried Rice, and Cheesesteaks
- Matthew Hussey
- 6 days ago
- 3 min read
Welcome to the ultimate Blackstone griddle guide — your one-stop breakdown of the three most essential recipes every griddle owner needs to conquer: Smash Burgers, Fried Rice, and Cheesesteaks. These three dishes show off everything the Blackstone is good at: high heat, fast cooking, and bold flavor. This post is the companion to my YouTube video, but with extra tips, breakdowns, and all the SEO Google needs to understand what’s going on.
What You’ll Learn From the Video:
- How to master the Maillard crust on Smash Burgers
- The secret to perfect hibachi-style fried rice
- How to build a cheesy, melty, restaurant-quality cheesesteak
- Optimal griddle temperatures for each stage
- Tools you need for Blackstone cooking
- The most common mistakes beginners make
SMASH BURGERS
Why Smash Burgers Work on the Blackstone:
Smash burgers get flavor from two things: fat content and heat. You need high heat to develop the lacy, crispy Maillard crust. And you need enough fat so the burger doesn’t dry out.
Recommended Tools:
- Blackstone Smasher
- Parchment paper
- Wide spatula
- Temperature magnet
Ingredients:
- 1 lb ground beef (80/20 or 75/25)
- Salt or Heifer Dust
- American cheese
- Potato rolls
- Butter or mayo
Step-by-Step Instructions:
1. Form loose 2–3 oz meat balls.
2. Preheat griddle to high — you want smoke.
3. Toast buns and set aside.
4. Drop the meat balls, season immediately.
5. Smash firmly with parchment, hold 8–10 seconds.
6. Cook until edges lace; flip once.
7. Add cheese, melt, and stack.
8. Add pickles and sauce.
Recipe:
Ingredients:
• 1 lb ground beef (80/20 or 75/25)
• Salt or Heifer Dust
• American cheese
• Potato rolls
• Butter or mayo
• Optional sauce: Duke’s mayo, ketchup, mustard, Worcestershire, pickle juice, Heifer Dust
Instructions:
1. Form loose 2–3 oz meat balls.
2. Preheat griddle to high heat.
3. Toast buns in butter or mayo.
4. Place meat balls down and season.
5. Smash with parchment 8–10 seconds.
6. Cook until lacy edges form; flip.
7. Melt cheese on top.
8. Assemble with pickles and sauce.
FRIED RICE
The Key to Perfect Fried Rice:
The secret? Dry rice. Day-old rice cooks cleaner, crisps faster, and doesn’t turn to mush.
Tools Needed:
- Spatulas
- Oil squeeze bottle
- Steam dome (optional)
Ingredients:
- Day-old jasmine rice
- Eggs
- Red pepper
- Green onions
- Soy sauce
- Dark soy sauce
- Oyster sauce
- Rice wine vinegar
- Sesame oil
Step-by-Step:
1. Prep veggies and sauce before starting.
2. Heat griddle to medium-high (400–450°F).
3. Sauté peppers and onions.
4. Add rice; break up clumps.
5. Add eggs in a well; scramble lightly.
6. Add sauce in a well; reduce.
7. Mix everything.
8. Finish with sesame oil.
Recipe
Ingredients:
• 2 cups day-old jasmine rice
• 3 eggs
• 1 red bell pepper, diced
• Green onions, sliced
• Soy sauce
• Dark soy sauce
• Oyster sauce
• Rice wine vinegar
• Sesame oil
• Avocado oil
• White pepper
• Optional: MSG
Instructions:
1. Prep all vegetables and sauce first.
2. Heat griddle to medium-high (400–450°F).
3. Sauté peppers and onions.
4. Add rice and break up clumps.
5. Make a well and add eggs; scramble lightly.
6. Add sauce into a well and reduce.
7. Mix everything together.
8. Finish with sesame oil
CHEESESTEAKS
What Makes a Great Cheesesteak:
Thin-sliced ribeye + onions + cheese. Simple, but easy to mess up if heat isn't right.
Tools Needed:
- Spatulas
- Butter roller (optional)
- Squeeze bottle
Ingredients:
- Thin sliced ribeye
- Onion
- Provolone + white American cheese
- Hoagie rolls
- Mayo or butter
Step-by-Step:
1. Caramelize onions on low-medium.
2. Toast hoagie rolls.
3. Raise heat; add ribeye and season.
4. Add onions back; mix.
5. Melt cheese over top.
6. Steam roll over meat.
7. Scoop and serve.
Recipe:
Ingredients:
• Thin sliced ribeye
• 1 onion, diced
• Provolone and white American cheese
• Hoagie rolls
• Butter or mayo
• Avocado oil
• Heifer Dust
Instructions:
1. Caramelize onions on low-medium heat.
2. Toast hoagie rolls with butter or mayo.
3. Increase heat and add ribeye.
4. Season and chop lightly.
5. Add onions back in.
6. Melt cheese over the meat.
7. Steam roll over meat.
8. Scoop, flip, and serve.
BLACKSTONE GRIDDLE TEMPERATURE CHEAT SHEET:
- Smash burgers: High heat
- Fried rice: Medium-high
- Cheesesteaks: Low to medium → high
FAQ:
Why are my smash burgers dry?
You’re using lean beef. 93/7 will never work.
Why does my fried rice get mushy?
Your rice isn’t dry enough, or your heat is too low.
Why won’t my cheesesteak melt right?
Use a dome or turn burners off to steam the roll properly.
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