Get ready — you’re about to taste one of the best burgers you’ll ever eat. Our Blackstone Griddle Quadruple Smash Burger stacks five thin, perfectly seared smash patties, each topped with its own slice of melty cheese, between a toasted bun. The result is an irresistible combination of crispy edges, gooey cheese, and pure beefy flavor.
Blackstone Quadruple Smash Burger
Cheeseburgers are an American classic for good reason: they’re simple, endlessly customizable, and easy to make spectacular. While we love many burger styles — from basic smash burgers to stuffed Juicy Lucy variations and bacon-forward builds — this griddle-cooked, multi-patty smash burger stands out. It’s designed to satisfy even the hungriest appetite while delivering the classic smash texture and flavor we all crave.
When building a towering burger, it’s easy to think presentation outshines taste. In this case, the flavor matches the spectacle. The thin, smashed patties develop a deeply flavored crust while staying tender in the center, and stacking multiple patties with cheese between each layer gives every bite the perfect balance of meat, cheese, and toasted bread.
We like to serve these burgers with crispy fries or a simple side salad. Classic griddle fries, oven fries, air-fryer fries, or potato wedges all pair beautifully.
Note: In a moment of headline math confusion, the original title called this a “quadruple” burger even though it contains five patties. The recipe remains unchanged and delicious no matter how many layers you assemble.
More Blackstone recipes available
Recipe Shopping List
Here are the ingredients you’ll need to prepare this burger. For exact measurements, refer to the recipe card below.
- Ground beef (preferably 80/20 for flavor)
- Salt and black pepper
- American cheese or Colby Jack slices
- Hamburger buns
- Dill pickle chips
- Onion
- Tomato
- Leaf lettuce
- Ketchup
- Mustard
Find more of our favorite burger recipes
How To Make This Recipe
This overview covers the main steps. Use the complete recipe below when you’re cooking.
- Preheat — Heat your flat top griddle or a heavy cast-iron surface over medium-high heat until very hot.
- Portion — Divide the ground beef into 20 equal balls (about 3 ounces each) while the griddle heats.
- Smash — Season the tops of the balls with salt and pepper, place them seasoned-side down on the griddle, then immediately press them thin with a spatula or burger press. Leave enough space between patties so you can smash each one flat.
- Cook — Let the patties cook until a deep brown crust forms at the edges, then season the top sides and flip. Add a slice of cheese to each patty after flipping. If needed, cover briefly with a domed lid to help the cheese melt. Toast the buns on the griddle when there’s room.
- Assemble & Serve — Stack the patties (four or five per bun depending on your preference), add pickles, onion, tomato, lettuce, ketchup, and mustard, and serve immediately while hot.
Try a simple potato salad with this burger
Recipe FAQ
Smash burgers are best served immediately because the thin patties lose texture as they cool. If you must prep a little early for a crowd, aim for no more than 20 minutes before serving and reheat briefly on the griddle just before plating.
If you have leftovers, store patties separately from buns in the refrigerator. Reheat in short bursts in the microwave or briefly on a hot griddle. If a stack is thick, separate into smaller stacks to reheat evenly.
Swap cheeses to change the flavor profile — Pepper Jack adds heat, while Swiss gives a nuttier note. Bacon, caramelized onions, or a tangy special sauce are all excellent additions. Lettuce and Thousand Island-style dressing make a great “Big Mac” style build.
Smoked baked beans pair nicely with this meal
More Recipes Like This
- Poor Man’s Burnt Ends — a crowd-pleasing BBQ appetizer that disappears fast.
- 3-2-1 Ribs — slow smoked and finished on the grill for tender, saucy ribs.
- Smoked Ham — versatile for sandwiches, breakfasts, or a hearty summer meal.
- Penne Pomodoro — a simple, saucy pasta that complements grilled mains.
- Classic creamy coleslaw — a favorite side that works with almost any barbecue.
Quadruple Smash Burgers
These griddle-cooked stacked smash burgers deliver crisped edges, melty cheese between each patty, and massive flavor in every bite.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes (additional time may apply for optional sides)
Ingredients
- 4 pounds ground beef (80/20 recommended)
- Salt and black pepper
- 20 slices American cheese
- 4 hamburger buns
- Pickle chips, onion (diced), tomato slices, leaf lettuce
- Ketchup and mustard for serving
Instructions
- Form 20 evenly sized balls of beef (about 3 ounces each). Lightly season the tops with salt and pepper.
- Preheat a griddle or heavy cast-iron surface over medium-high heat until very hot.
- Place the beef balls on the griddle and immediately smash them thin with a heavy spatula or burger press. Leave space between patties for smashing.
- Cook until a deep brown crust forms at the edges, season the uncooked side, then flip. Add a slice of cheese to each patty after flipping and cover briefly if needed to melt the cheese.
- Toast buns on the griddle when space allows. Stack 4–5 patties per bun, add pickles and other fixings, and serve immediately.
Nutrition (per serving, estimate)
Calories: 1483 • Total Fat: 79g • Saturated Fat: 35g • Cholesterol: 482mg • Sodium: 2008mg • Carbohydrates: 32g • Protein: 151g
Nutrition data is an estimate.