Cooking burgers on a Blackstone griddle feels like unlocking a secret level in the burger world. The sizzle, the crust, the smell. It is hard to beat. But here is the big question everyone asks: how long should you cook burgers on a Blackstone?
Let’s break it down step by step so you never overcook or undercook another burger again.
Why Cooking Burgers on a Blackstone Is Different
What Makes a Blackstone Griddle Unique
Unlike traditional grills with open flames, a Blackstone griddle uses a flat top surface. That means your burger sits directly on hot steel. No flames licking the bottom. No juices dripping through the grates.
Instead, all that flavor stays right there. It is like cooking on a giant cast iron skillet.
Benefits of Flat Top Cooking
You get even heat distribution. Better crust. More control. And guess what? That crust is where the magic lives. It locks in juices while creating that deep, savory flavor.
Ideal Temperature for Cooking Burgers
Recommended Griddle Temperature
For perfect burgers, preheat your Blackstone to 375 to 400 degrees Fahrenheit. This is the sweet spot. Hot enough to sear. Not so hot that you burn the outside before the inside cooks.
Too low? No crust.
Too high? Burnt outside, raw inside.
How to Preheat Properly
Turn the burners on medium to medium high. Let the griddle heat for about 10 to 15 minutes. You want consistent heat across the surface.
A properly heated griddle is like a ready stage waiting for the star of the show.
How Long to Cook Burgers on Blackstone
Now to the main question.
Cooking Time for Thin Burgers
Thin patties, about quarter inch thick, cook fast.
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2 to 3 minutes per side
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Total: 4 to 6 minutes
They are perfect for smash burgers and cook quickly because of their size.
Cooking Time for Regular Patties
Standard burgers, about half inch thick:
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3 to 4 minutes per side
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Total: 6 to 8 minutes
This is the most common burger thickness.
Cooking Time for Thick Burgers
Thicker patties, around three quarters to one inch:
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4 to 5 minutes per side
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Total: 8 to 10 minutes
You may need to lower heat slightly to avoid burning.
Internal Temperature Guide for Doneness
Cooking time is helpful. But internal temperature is king.
Rare to Well-Done Explained
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Rare: 120 to 125°F
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Medium Rare: 130 to 135°F
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Medium: 140 to 145°F
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Medium Well: 150 to 155°F
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Well Done: 160°F
For ground beef, 160°F is recommended for safety.
Using a Meat Thermometer Correctly
Insert it into the center of the patty from the side. Not from the top. That gives you the most accurate reading.
Think of it as your insurance policy against dry burgers.
Step-by-Step Guide to Cooking Burgers on Blackstone
Preparing the Patties
Use 80/20 ground beef. That means 80 percent lean, 20 percent fat. The fat equals flavor.
Form patties gently. Do not pack them tight. Leave a small thumbprint in the center to prevent puffing.
Seasoning Tips
Salt and pepper right before placing them on the griddle. Not hours before.
Keep it simple. Beef shines when you let it.
When to Flip
Flip once. Just once.
Wait until you see juices pooling on top and the edges turning brown. That usually happens around the 3 minute mark for regular patties.
Smash Burgers on Blackstone
What Is a Smash Burger?
A smash burger is a ball of ground beef smashed flat directly onto the hot griddle. This creates maximum surface contact.
And more contact means more crust.
Cooking Time for Smash Burgers
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Smash immediately after placing on griddle
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Cook 2 to 3 minutes
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Flip and cook 1 to 2 more minutes
Total time: 4 to 5 minutes.
They cook quickly and pack intense flavor.
Frozen Burgers on Blackstone
Can You Cook Them Straight from Frozen?
Yes, you can. But it takes longer.
Adjusted Cooking Times
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5 to 6 minutes per side
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Total: 10 to 12 minutes
Lower the heat slightly to prevent burning.
Always check internal temperature.
Common Mistakes to Avoid
Overcrowding the Griddle
If you crowd the surface, you lower the temperature. That kills the sear.
Give each burger space to breathe.
Pressing Patties Too Much
Pressing after the initial smash squeezes out juices. That is flavor leaving your burger.
Resist the urge.
Best Oils to Use on Blackstone
High Smoke Point Oils
Use oils like:
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Avocado oil
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Canola oil
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Vegetable oil
They handle high heat without burning.
How Much Oil Is Needed
A light thin layer is enough. You are not deep frying.
Adding Cheese at the Right Time
Perfect Melting Technique
Add cheese during the last minute of cooking. After flipping to the second side.
Steaming Method for Melted Cheese
Splash a little water next to the burger and cover with a dome lid. Steam melts the cheese beautifully.
It is like wrapping your burger in a warm blanket.
Resting Burgers After Cooking
Why Resting Matters
Resting allows juices to redistribute. Cut too soon and they spill out.
How Long to Rest
Let burgers rest 3 to 5 minutes before serving.
Patience pays off.
Cleaning Your Blackstone After Cooking
Quick Cleaning Steps
Scrape debris while the griddle is still warm.
Add a bit of water to loosen stuck bits.
Wipe clean.
Maintaining Seasoning
Lightly oil the surface after cleaning to protect it.
Treat it like cast iron.
Tips for Juicy and Flavorful Burgers
Choosing the Right Beef
Fresh ground chuck works best.
Fat Content Matters
Lean beef dries out. Fat keeps burgers juicy.
It is the difference between cardboard and heaven.
Final Thoughts on Cooking Burgers on Blackstone
So how long should you cook burgers on a Blackstone?
For most regular patties, 6 to 8 minutes total at 375 to 400°F does the trick. Thin burgers cook faster. Thick ones need a little more time. Always confirm with internal temperature for perfect results.
Cooking burgers on a Blackstone is like painting on a hot steel canvas. Once you learn the timing, you will never go back to ordinary grilling again.
FAQs
1. What temperature should my Blackstone be for burgers?
Set it between 375 and 400°F for the best sear and even cooking.
2. How do I know when to flip my burger?
Flip when the edges brown and juices form on top, usually around 3 minutes for regular patties.
3. Can I cook turkey burgers on a Blackstone?
Yes. Cook them to an internal temperature of 165°F for safety.
4. Should I close a lid while cooking burgers?
Blackstone griddles are open, but you can use a dome lid to melt cheese faster.
5. Why are my burgers dry?
You may be overcooking them or using beef that is too lean. Stick with 80/20 ground beef.