Cooking hamburgers on a griddle brings out rich, juicy flavours you won’t get with a regular pan or grill. The key? Heat control. For classic burgers, Medium heat works best. For smash burgers, You need high heat to create a crispy crust. Too hot, And they burn. Too cool, and they turn rubbery. In this guide, I’ll cover the What temperature to cook hamburgers on griddle? and share pro tips for juicy, Flavorful patties. Whether using a Blackstone griddle or any flat-top, You’ll learn how to cook burgers like a pro. Let’s dive in!
Why Use a Griddle for Cooking Burgers?
A griddle is the go-to when you want your burger to have just enough crust on the outside with juiciness within. Unlike a grill, where the flames can fire up and give an unevenly cooked burger, a griddle cooks uniformly. This means every burger slips out with the golden-brown sear one would expect without burning or drying out.
Even-Heat for Better Cooking
A Blackstone griddle or any flat top keeps the heat steady across the surface. No hot spots. No raw centers. Whether you’re making smash burgers on a griddle or thick patties, even heat ensures perfect results.
Crispy Crust, Juicy Center
A griddle lets the entire burger patty touch the cooking surface. This creates a flavorful crust through the Maillard reaction—the same process that gives steaks their rich, browned surface. Griddle temp for burgers matters. The right heat locks in juices while creating a crispy, golden-brown exterior.
Locks in Juices, No Flare-Ups
On a grill, fat drips away, causing flare-ups and dry burgers. A griddle keeps all that flavour where it belongs—in the patty. You can even add butter or beef tallow for extra richness. The result? A juicier, more flavorful bite.
Regular Burgers vs. Smash Burgers
Regular burgers, being thicker, are best cooked on medium heat (350-375°F) to preserve their juicy nature. Smash burgers, on the other hand, should be cooked at high heat (400-450°F) to obtain their super-thin crispy crust. Both styles can be best cooked on a griddle and not a grill.
What Temperature to Cook Hamburgers on a Griddle?
Getting the griddle temp for burgers just right is the key to a perfect bite. Too low, and your burgers turn grey and lifeless. Too high, and the outside burns before the inside cooks. Whether you’re making regular burgers or smash burgers on a griddle, temperature control makes all the difference.
Griddle Temp for Regular Burgers (350-375°F)
For thick, juicy burgers, medium heat (350-375°F) will allow the burger to cook evenly, keeping the inside tender while giving you that nice crust. This also prevents burning on the outside while the inside doesn’t make it to the safe temperature yet.
Here’s why this range works best:
- It locks in moisture without overcooking.
- The heat is strong enough to create a good sear.
- It prevents excessive shrinkage, Keeping burgers thick and juicy.
To test your griddle’s heat, Drop a little water on the surface. If it sizzles and evaporates quickly, You’re in the right zone.
Griddle Temp for Smash Burgers (400-450°F)
Smash burgers on a griddle need high heat—400-450°F—to develop that crispy, golden-brown crust. Since smash burgers are thin, they cook fast, and a high temp ensures a quick sear while keeping the inside tender.
Why does high heat matter for smash burgers?
- It maximizes the Maillard reaction, giving the burger its signature crunch.
- It keeps the inside from overcooking while getting the perfect char.
- It prevents the meat from steaming, which can make it soggy instead of crisp.
For best results, press your smash burger onto the Blackstone griddle immediately after placing it down. The goal is full contact with the hot surface for the best sear.
Step-by-Step Guide: How to Cook Hamburgers on a Griddle
Cooking hamburgers on a griddle is relatively simple once you know what you are doing. Once you’ve got the knack of it, whether preparing classic patties on a griddle or smash burgers, it seems that juicy and flavorful results are guaranteed every time. Let’s get into all the steps from start to finish.
Preparing the Burger Patties
A great burger starts with great meat. The right ground beef blend and seasoning can make or break your burger.
Choosing the Right Ground Beef
For the best flavour and juiciness, Go for an 80/20 blend (80% lean meat, 20% fat). The fat keeps the burger moist while cooking. Anything leaner (like 90/10) can result in dry patties.
Seasoning for Maximum Taste
- Go simple with black and white-water for optimal taste.
- Add garlic powder, onion powder, or smoked paprika to amplify flavour.
- Season just before cooking, as seasoning before will draw moisture out of the meat.
Prepping the Patties: Regular vs. Smash Burgers
- For regular burgers: Form patties about ¾ inch thick and make a small dimple in the centre. This prevents them from puffing up.
- For smash burgers: Keep the meat as a loose 2-3 oz ball. Don’t pre-shape or overwork it—smashing happens on the griddle.
Preheating the Griddle
A properly heated Blackstone griddle ensures even cooking and the perfect sear.
How Long to Preheat and How to Test Temperature
- For regular burgers: Preheat the griddle to 350-375°F (medium heat).
- For smash burgers: Heat it to 400-450°F (high heat).
- Preheat for at least 5-10 minutes before cooking.
Testing the Heat
- Use an infrared thermometer for accuracy.
- If you don’t have one, try the water drop test—drop a little water on the surface. If it sizzles and evaporates quickly, it’s ready.
Cooking Process for Regular Burgers
For thick, juicy burgers, follow these steps:
1 Place burgers on the griddle once it’s preheated. Don’t overcrowd the surface.
2 Cook for about 3-4 minutes per side without pressing down. This helps retain juices.
3 Flip only once for the best texture and juiciness. Look for browning on the edges before flipping.
Check doneness with an instant-read thermometer:
- 145°F for medium
- 160°F for well-done
Cooking Process for Smash Burgers
- Smash burgers on a griddle need a different approach for that crispy crust.
- Place the meatballs on the hot griddle (400-450°F).
- Smash it down immediately using a spatula or burger press. Press firmly for 10-15 seconds to ensure full contact with the griddle.
- Cook for 1-2 minutes per side until a deep brown crust forms.
- Stack and serve immediately for the best flavour and texture.
Tips for Juicy, Flavorful Burgers
A great burger isn’t just about cooking—it’s about technique. Even if you nail the griddle temp for burgers, a few small mistakes can dry them out. These tips will help you make burgers on a Blackstone that are tender, juicy, and full of flavour.
Don’t Press Down on Regular Burgers
It’s tempting to smash a burger with your spatula, but don’t do it—unless you’re making smash burgers on a griddle. Pressing regular burgers forces out the juices, leaving them dry and bland. Let the heat do the work, and only flip once for the best results.
Let Burgers Rest After Cooking
After cooking, do not rush to dig into your food. Letting burgers rest 2-3 minutes after cooking allows the juice to redistribute, giving a juicer bite. Just like steaks rest for a while, so do the burgers! Those couple of minutes matter a lot in terms of taste and texture.
Use Butter or Beef Tallow for Extra Richness
For next-level flavor on the griddle, Cook burgers with a little butter or beef tallow. This lends a rich, Beefy flavour and lets the patties develop a perfect crust. If you love the taste of restaurant-style burgers, One of their secrets is to use this technique.
Choose the Right Cheese for Melting
Not all cheese melts the same. If you want gooey, melty goodness, American cheese is the gold standard. Cheddar, pepper jack, and Swiss are also great choices, depending on the flavour you’re going for. Place the cheese on the burger for 30 seconds before taking it off the griddle, and cover it with a lid for that perfect melt.
Toast Your Buns for Better Texture
A soft bun is great, but a lightly toasted bun? Game changer. Toasting your burger buns on a griddle gives them a crisp edge and prevents them from getting soggy. Just butter the inside and toast for 30-60 seconds until golden brown. It makes a huge difference in texture and taste.
Common Blunders to Avoid When Grilling Hamburgers on a Griddle
Even if you have the perfect griddle temp for burgers, Small mistakes can ruin your final result. Avoid these common pitfalls to make sure your burgers on a Blackstone turn out juicy, Flavorful, and cooked to perfection.
Cooking at Too Low or Too High a Temperature
Temperature is everything when cooking burgers on a griddle. Too low, and your burger will steam instead of sear, leaving it pale and dry. Too high, and the outside will burn before the inside cooks through.
The fix:
- For regular burgers: Cook at 350-375°F for even doneness.
- For smash burgers: Use 400-450°F to get that crispy, golden crust.
Flipping Too Frequently
Flipping too often prevents a burger from forming a flavorful crust. Every flip releases juices, making the patty drier. A good burger needs only one flip to develop a rich, seared surface.
The fix:
- Wait until the edges brown before flipping—usually around 3-4 minutes for regular burgers.
- For smash burgers, don’t flip too soon. Let the crust form before flipping (1-2 minutes).
Over-Seasoning or Under-Seasoning
Too much seasoning can overpower the beefy taste, While too little can make burgers bland. Unlike steaks, Burgers don’t need fancy marinades or spice rubs.
The fix:
- Keep it simple: Salt and pepper are enough.
- Season just before cooking. Adding salt too early can draw out moisture, making the patty dry.
Using Lean Meat (Avoid 90/10 Blends for Burgers)
Fat flavour. Burgers made with 90/10 ground beef (90% lean, 10% fat) often turn out dry and crumbly because there’s not enough fat to keep them juicy.
The fix:
- Use 80/20 ground beef for the perfect balance of juiciness and flavour.
- Mix in a little beef tallow or butter to add moisture if you only have lean meat.
Best Toppings & Burger Variations to Try
Toppings can take your burgers on a Blackstone to the next level. Whether you love a classic cheeseburger or something bold, the right toppings add flavour, crunch, and texture.
Classic Burger Toppings
Some toppings never go out of style. These favourites bring the perfect balance of freshness and richness:
- Lettuce & Tomato – Adds a crisp, juicy bite.
- Pickles & Onions – A little tang and crunch for contrast.
- Cheese – American cheese melts best, but cheddar, Swiss, and pepper jack add great flavour.
Creative Topping Ideas
feeling adventurous? Try out these toppings for a little bolder taste:
- Caramelized Onions-have sweet and savoury flavour for added depth.
- Fried Eggs-bold runny yolk for richness.
- Jalapeños-adds heat and a spicy kick.
- Avocado or Guacamole-refreshingly creamy, great with any patty. .
FAQs
What temperature should I cook burgers on a griddle?
Regular burgers need 350-375°F for even cooking. Smash burgers on a griddle need 400-450°F to get a crispy crust.
Can I cook frozen burgers on a griddle?
Yes! Set your griddle to 325-350°F and flip every 3-4 minutes. Cook until the burger reaches an internal temp of 160°F.
How do I know when my burger is done without a thermometer?
Check the juices. Clear juices mean it’s done; pink juices mean it needs more time. A well-done burger feels firm with little give.
What’s the best oil for cooking burgers on a griddle?
Use avocado oil, canola oil, or beef tallow. They have high smoke points and won’t burn like olive oil.
Conclusion
Great burgers come down to heat control, quality ingredients, and simple techniques. Use medium heat for regular burgers and high heat for smash burgers for the best texture and flavour. Flip once, use the right oil, and toast your buns for extra taste.
Burgers are all about creativity. Experiment with seasonings, toppings, and cheeses to find your perfect combo. Have a favourite tip? Share your burger experience! Happy cooking!
