Perfect Griddle Burgers- 93% of People Cook Burgers Wrong

Think your burgers are good? You might still be part of the 93% ?? In this video I’m breaking down the BIG mistakes folks make cooking burgers on the Blackstone griddle — from using the wrong meat and too much beef for smash burgers, to griddle temps that are way off. We’re making both smash burgers and regular burgers side-by-side, talking burger sauce, toppings, toasted buns, crust, cheese, and all the little tricks that make a HUGE difference. Whether you’re new to griddle cooking or been flipping burgers for years, this one’s loaded with practical burger tips to help you make juicy burgers with that perfect crust every single time. That’s some good groceries right there.

Ingredients (US / Metric)

• 2 lb 80/20 ground chuck (900 g)

• 8 slices American cheese

• 4 potato burger buns

• 2 medium tomatoes, sliced (300 g)

• 1 cup shredded lettuce (70 g)

• 16 pickle slices

• Heifer Dust or favorite burger seasoning, to taste

• Burger Sauce:

• 1/2 cup mayonnaise (120 mL)

• 2 tbsp honey Dijon mustard (30 mL)

• 1 tbsp ketchup (15 mL)

• 1 tsp Worcestershire sauce (5 mL)

• 1 tsp hot sauce (5 mL)

• 1 tbsp pickle juice (15 mL)

Hussey's Heifer Dust

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Instructions

1. Preheat the Blackstone or griddle. For smash burgers run the cooking zone around 450–500°F (232–260°C). For regular burgers use a slightly cooler zone around 400–425°F (204–218°C).

2. Make the burger sauce by combining mayonnaise, honey Dijon, ketchup, Worcestershire sauce, hot sauce, and pickle juice. Stir well and refrigerate until needed.

3. Prepare the meat. Use 80/20 ground chuck or slightly fattier beef. Avoid lean beef for burgers.

4. For smash burgers, make loosely packed meat balls around 2½ oz (70 g) each. A packed ¼ cup measuring cup works well.

5. For regular burgers, form patties around 5–6 oz (140–170 g) each. Keep them loose and avoid overworking the meat.

6. Toast the buns lightly on the griddle and set aside.

7. Place smash burger balls onto the hottest section of the griddle. Leave room between each one.

8. Smash each burger immediately and hold pressure for about 10 seconds.

9. Season burgers after smashing and cook until a dark crust develops, about 1–2 minutes.

10. Flip, add cheese, and cook another minute.

11. Cook regular burgers on the cooler side until internal temperature reaches desired doneness. Add cheese during the last minute.

12. Build burgers with burger sauce, pickles, lettuce, tomatoes, and cheese. Season tomatoes lightly with burger seasoning for extra flavor.

13. Serve hot and enjoy some good groceries.

Hungry Hussey Tips From the Video

• 80/20 beef minimum. Lean meat makes hockey pucks.

• Smash burgers need high heat for crust.

• Have toppings ready because smash burgers move fast.

• American cheese melts best for burgers.

• Potato rolls were the preferred bun in the video.

Feeds: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes