Unleash your inner grill master with these 20 juicy Blackstone burger recipes! Whether you’re craving quick weeknight dinners, classic comfort food, or something new to wow your guests, this roundup has a sizzling patty for every occasion. Get ready to fire up your griddle and discover mouthwatering creations that will make you the hero of any backyard barbecue. Let’s dive in!
Classic Blackstone Cheeseburger with Caramelized Onions
Venture beyond basic backyard burgers with this griddle masterpiece. Sizzle juicy patties on a Blackstone, then melt sharp cheddar over top. Crown each with sweet, slow-cooked onions for a flavor explosion that’ll make your grill jealous.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs ground beef (80/20 blend)
– 4 hamburger buns
– 4 slices sharp cheddar cheese
– 2 large yellow onions
– 2 tbsp unsalted butter
– 1 tbsp vegetable oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Thinly slice 2 large yellow onions.
2. Heat a Blackstone griddle to medium-low (300°F).
3. Add 2 tbsp unsalted butter and 1 tbsp vegetable oil to the griddle.
4. Place sliced onions on the griddle, spreading them evenly.
5. Cook onions for 20–25 minutes, stirring every 5 minutes, until deeply golden brown and caramelized. Tip: Don’t rush this—low heat develops rich sweetness.
6. Transfer caramelized onions to a bowl and set aside.
7. Increase griddle heat to medium-high (375°F).
8. Divide 1.5 lbs ground beef into 4 equal portions and shape into 1/2-inch-thick patties.
9. Season both sides of each patty evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
10. Place patties on the hot griddle, leaving space between them.
11. Cook for 4–5 minutes without moving, until a dark crust forms on the bottom. Tip: Pressing patties flattens them—let them sear undisturbed for maximum juiciness.
12. Flip patties using a spatula.
13. Immediately place 1 slice sharp cheddar cheese on each patty.
14. Cook for another 4–5 minutes, until cheese melts and patties reach an internal temperature of 160°F. Tip: Use a meat thermometer to ensure perfect doneness without guesswork.
15. Lightly toast 4 hamburger buns on the griddle for 1–2 minutes, cut-side down.
16. Assemble burgers: place a cheesy patty on each bun bottom, top with a generous scoop of caramelized onions, and cover with bun top.
Outrageously juicy patties meet gooey cheddar and sweet, sticky onions in every bite. The griddle delivers a crisp, smoky crust that contrasts beautifully with the soft bun. Serve these stacked high with crispy fries or tuck them into lettuce wraps for a low-carb twist.
Blackstone Bacon Jalapeño Smash Burger
You’re about to make the most crave-worthy smash burger of your life. Crispy edges, melty cheese, spicy jalapeños, and smoky bacon—all smashed together in one epic handheld feast. Get ready to level up your burger game.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs ground beef (80/20 blend)
– 4 slices thick-cut bacon
– 2 jalapeños
– 4 slices American cheese
– 4 burger buns
– 2 tbsp mayonnaise
– 1 tbsp vegetable oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Preheat your Blackstone griddle to 400°F over medium-high heat.
2. Slice the jalapeños into thin rounds, removing seeds if you prefer less heat.
3. Place bacon slices on the griddle and cook for 4–5 minutes per side until crispy and browned.
4. Remove bacon and set aside on a paper towel-lined plate. Leave the bacon fat on the griddle.
5. Divide ground beef into 4 equal portions and gently form into loose balls—do not overpack.
6. Drizzle vegetable oil over the griddle and place each beef ball on it, spacing them apart.
7. Immediately use a heavy spatula or burger press to firmly smash each ball into a thin patty, holding for 10 seconds to create a sear.
8. Season the tops of the patties evenly with kosher salt and black pepper.
9. Cook for 3 minutes without moving until the edges are deeply browned and crispy.
10. Flip the patties and top each with a slice of American cheese.
11. Add jalapeño slices to the griddle next to the patties and cook for 2 minutes until slightly charred.
12. Toast the burger buns on the griddle for 1–2 minutes until golden.
13. Spread mayonnaise on the toasted buns.
14. Place a cheeseburger patty on each bun bottom, then top with crispy bacon and charred jalapeños.
15. Close with the bun tops and serve immediately.
Heavenly crispy edges give way to a juicy, beefy center, while the smoky bacon and spicy jalapeños add layers of flavor that pop in every bite. Serve these burgers with extra jalapeños on the side or pile them high with crispy onion strings for an extra crunch.
Blackstone Mushroom Swiss Burger
A juicy, umami-packed burger that’s about to become your new griddle obsession. We’re talking a thick patty, caramelized mushrooms, and melted Swiss cheese—all smashed together on a toasted bun. Get ready to level up your burger game in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs ground beef (80/20 blend)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp vegetable oil
– 8 oz cremini mushrooms, sliced
– 1 tbsp unsalted butter
– 4 slices Swiss cheese
– 4 hamburger buns
– 2 tbsp mayonnaise
Instructions
1. Preheat a Blackstone griddle or large skillet to 400°F over medium-high heat.
2. Divide the ground beef into 4 equal portions and gently form into 1-inch-thick patties.
3. Season both sides of each patty evenly with kosher salt and black pepper.
4. Drizzle vegetable oil onto the hot griddle and immediately place the patties on it.
5. Cook the patties for 4 minutes without moving them to develop a crust.
6. Flip the patties and cook for another 3 minutes for medium doneness.
7. While the patties cook, add sliced cremini mushrooms to a clean section of the griddle.
8. Cook the mushrooms for 5 minutes, stirring occasionally, until they release their liquid and brown.
9. Add unsalted butter to the mushrooms and stir for 1 minute until glossy.
10. Place a slice of Swiss cheese on each patty and cover with a metal bowl to melt for 1 minute.
11. Toast the hamburger buns on the griddle for 30 seconds per side until golden.
12. Spread 1/2 tablespoon of mayonnaise on the bottom half of each toasted bun.
13. Place a cheeseburger patty on each bun, then top with a generous spoonful of mushrooms.
14. Cap with the top bun and serve immediately.
Melted Swiss cheese oozes into the savory mushrooms, while the crispy-edged patty adds a satisfying crunch. For a fun twist, serve these burgers with a side of garlic aioli for dipping or pile on extra mushrooms for an umami boost.
Blackstone BBQ Bourbon Burger with Crispy Onions
Kick your burger game into high gear with this smoky, sweet, and savory masterpiece. We’re talking juicy beef patties kissed with bourbon BBQ sauce, all piled high with crispy fried onions for that perfect crunch. Get ready to fire up the griddle and make your next cookout legendary.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs ground beef (80/20 blend)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 4 brioche burger buns
– 1 large yellow onion
– 1 cup all-purpose flour
– 1 cup buttermilk
– 4 cups vegetable oil (for frying)
– 1/2 cup bourbon BBQ sauce
– 4 slices cheddar cheese
– 2 tbsp unsalted butter
Instructions
1. Preheat your Blackstone griddle to 400°F over medium-high heat.
2. Slice the yellow onion into 1/4-inch thick rings.
3. Place the onion rings in a bowl with the buttermilk and let soak for 10 minutes to tenderize.
4. In a separate bowl, season the ground beef with kosher salt and black pepper, then divide into four equal portions and form into 1-inch thick patties.
5. Dredge each soaked onion ring in the all-purpose flour, shaking off excess.
6. In a deep skillet, heat the vegetable oil to 375°F.
7. Carefully fry the floured onion rings in batches for 2-3 minutes until golden brown and crispy, then drain on paper towels.
8. Place the burger patties on the hot griddle and cook for 4 minutes without moving to develop a crust.
9. Flip the patties and cook for another 3 minutes.
10. Brush each patty with 1 tbsp of bourbon BBQ sauce during the last minute of cooking.
11. Top each patty with a slice of cheddar cheese and cover with a metal bowl for 1 minute to melt.
12. While the cheese melts, butter the cut sides of the brioche buns and toast on the griddle for 1-2 minutes until golden.
13. Assemble burgers by placing each patty on a toasted bun bottom, topping with crispy onion rings and the bun top.
Here’s the magic: that bourbon BBQ sauce caramelizes into a sticky-sweet glaze, while the crispy onions add a shattering contrast to the juicy beef. Serve these stacked beauties with extra sauce for dipping, or crumble some of the onions over a side of fries for maximum crunch.
Blackstone Double Patty Melt with Secret Sauce
Let’s level up your burger game with this Blackstone masterpiece. Load up two juicy patties, melty cheese, and a secret sauce that’ll make you forget every other melt you’ve tried. This is the ultimate griddle hack for your next cookout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs 80/20 ground beef
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 8 slices rye bread
– 8 slices American cheese
– 4 tbsp unsalted butter, softened
– 1/2 cup mayonnaise
– 2 tbsp ketchup
– 1 tbsp sweet pickle relish
– 1 tsp yellow mustard
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp smoked paprika
Instructions
1. Divide the 2 lbs ground beef into 8 equal portions and shape each into a 1/2-inch thick patty.
2. Season both sides of each patty evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Preheat your Blackstone griddle to 400°F over medium-high heat.
4. Place all 8 patties on the hot griddle and cook for 3 minutes without moving them to develop a crust.
5. Flip the patties and cook for another 3 minutes for medium doneness.
6. Place 1 slice American cheese on each patty during the last 30 seconds of cooking to melt.
7. Spread 1/2 tbsp softened butter on one side of each of the 8 rye bread slices.
8. In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp sweet pickle relish, 1 tsp yellow mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp smoked paprika to make the secret sauce.
9. Place 4 bread slices butter-side down on the cooler edge of the griddle.
10. Spread 1 tbsp secret sauce on each bread slice on the griddle.
11. Stack 2 cheese-topped patties on each sauced bread slice.
12. Top each stack with another bread slice, butter-side up.
13. Press each sandwich gently with a spatula and cook for 2 minutes until the bottom bread is golden brown.
14. Flip each sandwich carefully and cook for another 2 minutes until the second side is golden brown and the cheese is fully melted.
15. Remove sandwiches from the griddle and let rest for 2 minutes before slicing diagonally.
Unlock that perfect crispy-soft texture where buttery rye meets juicy double patties. The secret sauce adds a tangy-sweet kick that cuts through the richness. Serve these sliced with extra sauce for dipping or pile on crispy onion strings for crunch.
Blackstone Garlic Butter Smashed Burger
Ready to ditch the boring burger? This Blackstone smash burger packs a garlic-butter punch that’ll make your taste buds dance. Grab your griddle and let’s get smashing.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs 80/20 ground beef
– 4 hamburger buns
– 4 tbsp unsalted butter
– 4 garlic cloves, minced
– 4 slices American cheese
– 1 tbsp vegetable oil
– Salt to season
– Black pepper to season
Instructions
1. Preheat your Blackstone griddle to 400°F over high heat.
2. Divide the 1.5 lbs ground beef into 8 equal balls.
3. In a small saucepan, melt 4 tbsp unsalted butter over low heat.
4. Add 4 minced garlic cloves to the melted butter and cook for 1 minute until fragrant, then remove from heat.
5. Drizzle 1 tbsp vegetable oil onto the hot griddle and spread it evenly.
6. Place 4 beef balls on the griddle, spacing them apart.
7. Immediately smash each ball flat with a sturdy spatula or burger press to about ¼-inch thickness.
8. Season the smashed patties generously with salt and black pepper.
9. Cook for 2 minutes without moving until a dark crust forms on the bottom.
10. Flip the patties using a thin metal spatula.
11. Brush the cooked tops with the garlic butter mixture using a pastry brush.
12. Place 1 slice American cheese on each patty.
13. Cook for 1 more minute until the cheese melts and the patties reach 160°F internally.
14. Toast the 4 hamburger buns on the griddle for 30 seconds until lightly golden.
15. Assemble burgers by placing two patties on each bottom bun, then topping with the bun lid.
Vibrantly crispy edges give way to a juicy, garlic-infused center in every bite. Serve these immediately with extra garlic butter for dipping, or stack them with crispy onion strings for an epic crunch.
Blackstone Hawaiian Teriyaki Burger
Whip up your next backyard barbecue star with this sweet-savory smash burger that’s begging for a spot on your Blackstone griddle. We’re talking juicy patties glazed in sticky teriyaki, topped with grilled pineapple and melty cheese—a total flavor explosion in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs ground beef (80/20 blend)
– 4 hamburger buns
– 4 pineapple rings (1/2 inch thick)
– 4 slices provolone cheese
– 1/2 cup teriyaki sauce
– 2 tbsp vegetable oil
– 1/2 cup mayonnaise
– 1 tbsp butter
Instructions
1. Preheat your Blackstone griddle to medium-high heat (400°F).
2. Brush the griddle surface with 1 tbsp vegetable oil.
3. Place pineapple rings on the griddle and cook for 3-4 minutes per side until caramelized with grill marks.
4. Remove pineapple and set aside.
5. Divide ground beef into 4 equal portions and form into loose balls.
6. Add remaining 1 tbsp vegetable oil to the griddle.
7. Place beef balls on the griddle and immediately smash each flat with a spatula to about 1/2 inch thickness.
8. Cook patties for 2 minutes without moving to develop a crust.
9. Flip patties and immediately brush each with 1 tbsp teriyaki sauce.
10. Cook for 1 minute, then flip again and brush second side with 1 tbsp teriyaki sauce.
11. Place a slice of provolone cheese on each patty.
12. Cover patties with a metal bowl or dome to melt cheese, about 30 seconds.
13. While cheese melts, spread 2 tbsp mayonnaise on cut sides of each bun.
14. Place buns mayo-side down on the griddle and toast for 1-2 minutes until golden brown.
15. Remove buns and assemble burgers: bottom bun, patty with melted cheese, grilled pineapple ring, top bun.
16. Brush the assembled burgers with remaining teriyaki sauce using a pastry brush.
17. Serve immediately.
Zesty pineapple cuts through the rich teriyaki glaze, while the smashed patty delivers that crave-worthy crispy edge against the soft bun. For a fun twist, chop any extra pineapple into the mayo for a quick tropical spread, or stack two patties for an ultra-indulgent double burger experience.
Blackstone Philly Cheesesteak Burger
OBSESSED with smash burgers but crave Philly cheesesteak vibes? This Blackstone mashup delivers both. Think juicy beef patties, melty cheese, and savory peppers—all griddled to perfection on a flat top.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs ground beef (80/20 blend)
– 4 brioche burger buns
– 1 large yellow onion
– 1 large green bell pepper
– 8 slices provolone cheese
– 2 tbsp vegetable oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Preheat your Blackstone griddle to 400°F over medium-high heat.
2. Thinly slice the onion and green bell pepper into strips.
3. Divide the ground beef into 8 equal portions and gently shape into loose balls.
4. Drizzle 1 tbsp vegetable oil on the griddle and spread the onion and pepper strips in an even layer.
5. Cook the vegetables for 8-10 minutes, stirring occasionally, until softened and lightly charred.
6. Push the cooked vegetables to a cooler side of the griddle to keep warm.
7. Increase the griddle heat to high and add the remaining 1 tbsp vegetable oil.
8. Place the beef balls on the hot griddle, spacing them apart.
9. Immediately press each ball firmly with a heavy spatula to form thin patties, about 1/4-inch thick.
10. Season the patties evenly with kosher salt and black pepper.
11. Cook the patties for 2-3 minutes without moving until a deep brown crust forms on the bottom.
12. Flip each patty and cook for an additional 1-2 minutes on the other side.
13. Place 2 slices of provolone cheese on top of each patty during the last 30 seconds of cooking to melt.
14. Lightly toast the brioche buns on the griddle for 30-60 seconds until golden.
15. Assemble each burger by stacking two cheesy patties on a bun bottom.
16. Top the patties with a generous portion of the cooked onion and pepper mixture.
17. Cap each burger with the toasted bun top.
VIBRANT from the charred peppers and sweet onions, each bite offers a crispy-edged patty that gives way to gooey provolone. Serve these immediately with extra napkins—the juicy drippings are part of the fun, or chop one up for a next-day cheesesteak salad twist.
Blackstone Spicy Sriracha Mayo Burger
Elevate your burger game with a fiery kick! This Blackstone Spicy Sriracha Mayo Burger delivers bold flavor in every bite. Get ready to transform your backyard cookout into a flavor explosion.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs ground beef (80/20 blend)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 4 burger buns
– 1/2 cup mayonnaise
– 2 tbsp sriracha sauce
– 4 slices cheddar cheese
– 4 leaves green leaf lettuce
– 1 large tomato, sliced into 4 rounds
– 1/2 red onion, thinly sliced
Instructions
1. Preheat your Blackstone griddle to 400°F over medium-high heat.
2. Divide the ground beef into 4 equal portions and gently form into 1-inch thick patties.
3. Season both sides of each patty evenly with kosher salt and black pepper.
4. Place the patties on the hot griddle and cook for 4 minutes without moving them to develop a crust.
5. Flip the patties using a spatula and cook for another 3 minutes.
6. Place one slice of cheddar cheese on each patty during the last minute of cooking to melt.
7. While the patties cook, mix the mayonnaise and sriracha sauce in a small bowl until fully combined.
8. Lightly toast the burger buns on the griddle for 30-60 seconds until golden brown.
9. Remove the patties from the griddle and let them rest for 2 minutes before assembling.
10. Spread the spicy sriracha mayo generously on both cut sides of each toasted bun.
11. Layer the bottom bun with one green leaf lettuce leaf, one tomato slice, and several red onion slices.
12. Place one cheese-topped patty on each prepared bottom bun assembly.
13. Top with the remaining bun halves and serve immediately.
Juicy beef patties meet creamy, spicy mayo in this irresistible combination. The melted cheddar cheese adds a smooth contrast to the crisp vegetables and toasted bun. Try serving these burgers with sweet potato fries to balance the heat, or add crispy bacon for extra texture.
Blackstone Blue Cheese Stuffed Burger
Savor a burger that’s anything but basic—this Blackstone masterpiece packs a molten blue cheese core inside a juicy, seared patty. Fire up your griddle for a flavor explosion that’ll have everyone begging for seconds. It’s the ultimate upgrade to your backyard cookout, ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs ground beef (80/20 blend)
– 4 oz blue cheese crumbles
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp vegetable oil
– 4 hamburger buns
– 4 lettuce leaves
– 1 tomato, sliced 1/4-inch thick
– 1/4 cup mayonnaise
Instructions
1. Divide the ground beef into 8 equal portions and shape each into a thin, 4-inch patty.
2. Place 1 oz of blue cheese crumbles in the center of 4 patties, leaving a 1/2-inch border.
3. Top each with another patty, pinching the edges firmly to seal completely—this prevents cheese leakage.
4. Season both sides of each stuffed patty evenly with kosher salt and black pepper.
5. Preheat a Blackstone griddle to 400°F over medium-high heat for 5 minutes until it sizzles when water is flicked on.
6. Add vegetable oil to the griddle and spread it evenly with a spatula.
7. Place the stuffed patties on the griddle and cook for 5 minutes without moving them to develop a dark crust.
8. Flip the patties using a sturdy spatula and cook for another 5 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
9. Toast the hamburger buns on the griddle for 1 minute until golden brown.
10. Spread 1 tbsp mayonnaise on the bottom half of each toasted bun.
11. Layer 1 lettuce leaf and 2 tomato slices on each bun bottom.
12. Place a cooked patty on each assembly and top with the bun.
Achieve a crispy, caramelized exterior that gives way to a rich, tangy blue cheese center. The cool crunch of lettuce and tomato balances the savory beef perfectly. Serve these with crispy sweet potato fries or a simple arugula salad for a complete meal that’s sure to impress at any gathering.
Blackstone Avocado Ranch Turkey Burger
Ready to level up your burger game? This Blackstone Avocado Ranch Turkey Burger brings juicy, smoky flavor with a creamy kick. Skip the beef—this lean turkey patty gets crispy edges on the griddle while avocado ranch adds cool, tangy freshness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.25 lb ground turkey (93% lean)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
– 4 brioche burger buns
– 1 large avocado
– 1/4 cup ranch dressing
– 1 tbsp lime juice
– 4 slices pepper jack cheese
– 4 leaves green leaf lettuce
– 4 slices tomato
Instructions
1. Preheat your Blackstone griddle to 400°F over medium-high heat.
2. In a medium bowl, combine ground turkey, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
3. Gently mix the turkey and spices with your hands until just combined—overmixing can make the patties tough.
4. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, slightly wider than your buns.
5. Drizzle olive oil onto the hot griddle and spread it evenly with a spatula.
6. Place the turkey patties on the griddle and cook for 4–5 minutes without moving them, until the bottoms are deeply browned and release easily.
7. Flip the patties and immediately top each with a slice of pepper jack cheese.
8. Cook for another 4–5 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
9. While the patties cook, split the brioche buns and toast them cut-side down on the griddle for 1–2 minutes until golden.
10. In a small bowl, mash the avocado with ranch dressing and lime juice until mostly smooth but with some chunks.
11. Remove the patties and buns from the griddle and let the patties rest for 2 minutes to keep them juicy.
12. Assemble the burgers: place a lettuce leaf and tomato slice on each bun bottom, add a turkey patty, then spread 2 tablespoons of avocado ranch on each bun top before closing.
Buttery brioche buns hold up to the juicy, smoky turkey patty, while the cool avocado ranch cuts through the richness. Serve these with crispy sweet potato fries or pile on extra pickled jalapeños for a spicy twist.
Blackstone Chili Cheese Burger with Fritos
You’ve been scrolling for a burger that actually delivers. This Blackstone smash burger gets a wild upgrade with smoky chili and the ultimate crunchy surprise.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs 80/20 ground beef
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp vegetable oil
– 4 slices American cheese
– 4 hamburger buns
– 2 cups canned chili with beans
– 1 cup Fritos corn chips
– 1/2 cup diced white onion
Instructions
1. Preheat your Blackstone griddle or large skillet to 400°F over medium-high heat.
2. Divide the ground beef into 8 equal portions and gently form them into loose balls.
3. Drizzle the vegetable oil onto the hot griddle and spread it evenly with a spatula.
4. Place the beef balls on the griddle, leaving space between them.
5. Immediately use a heavy spatula or burger press to firmly smash each ball into a thin patty. Tip: Place a piece of parchment paper between the patty and press to prevent sticking.
6. Season the tops of the patties evenly with the kosher salt and black pepper.
7. Cook the patties without moving them for 2-3 minutes, until the edges are browned and crispy.
8. Flip each patty carefully using a thin-edged spatula.
9. Place one slice of American cheese on each of 4 patties and cook for 1 more minute until the cheese melts.
10. While the patties cook, toast the hamburger buns face-down on the griddle for 45-60 seconds until golden.
11. In a small saucepan, heat the 2 cups of canned chili over medium heat until bubbling, about 5 minutes. Tip: Stir the chili occasionally to prevent scorching on the bottom.
12. Transfer the toasted buns to a plate. Place a plain patty on each bottom bun.
13. Top each plain patty with a cheesy patty to create a double stack.
14. Spoon approximately 1/2 cup of the hot chili over each double burger stack.
15. Generously sprinkle the diced white onion over the chili.
16. Crown each burger with a handful of Fritos corn chips, pressing them gently into the chili. Tip: Add the Fritos just before serving to maintain their signature crunch.
17. Place the top bun on each burger and serve immediately.
Vibrant, messy, and utterly craveable. The Fritos add a salty, corny crunch that cuts through the rich, smoky chili and gooey cheese, while the double smash patties ensure a juicy bite in every layer. Try serving them with extra Fritos on the side for maximum snackability.
Blackstone Breakfast Burger with Fried Egg
A breakfast burger that smashes expectations—crispy, cheesy, and topped with a runny fried egg. Grab your Blackstone griddle and get ready to level up your morning game with this all-in-one feast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground beef (80/20 blend)
– 4 hamburger buns
– 4 large eggs
– 4 slices cheddar cheese
– 4 tbsp unsalted butter
– 1 tbsp vegetable oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Preheat your Blackstone griddle to 400°F over medium-high heat.
2. Divide the ground beef into 4 equal portions and shape each into a 1/2-inch thick patty.
3. Season both sides of each patty evenly with kosher salt and black pepper.
4. Place the patties on the hot griddle and cook for 4 minutes without moving them to develop a crust.
5. Flip the patties and immediately top each with 1 slice of cheddar cheese.
6. Cook for another 4 minutes until the cheese melts and the internal temperature reaches 160°F.
7. While the patties cook, spread 1/2 tbsp butter on the cut sides of each hamburger bun.
8. Toast the buns on the griddle for 1-2 minutes until golden brown, then set aside.
9. Add 1 tbsp vegetable oil to a clean section of the griddle and crack 4 eggs directly onto it.
10. Cook the eggs for 2-3 minutes until the whites are fully set but the yolks remain runny.
11. Assemble each burger by placing a patty on the bottom bun, topping it with a fried egg, and adding the top bun.
Buttery buns cradle that juicy patty, while the oozy egg yolk adds a rich, saucy finish. Serve it with a side of crispy hash browns right on the griddle for the ultimate weekend spread.
Blackstone Pimento Cheese Burger
Ready to level up your burger game? This Blackstone Pimento Cheese Burger is a flavor explosion. Think juicy patties, smoky griddle char, and creamy, tangy pimento cheese all smashed together for the ultimate backyard feast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs ground beef (80/20 blend)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp vegetable oil
– 4 hamburger buns
– 1 cup pimento cheese spread
– 4 leaves iceberg lettuce
– 4 slices tomato
Instructions
1. Preheat your Blackstone griddle or large flat-top grill to medium-high heat (approximately 400°F).
2. Divide the 1.5 lbs ground beef into four equal portions and gently form them into 1-inch thick patties.
3. Season both sides of each patty evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
4. Drizzle 1 tbsp vegetable oil onto the hot griddle and spread it evenly with a spatula.
5. Place the seasoned patties onto the oiled griddle. Tip: Do not press down on the patties while cooking to retain their juices.
6. Cook the patties for 4-5 minutes on the first side, until a deep brown crust forms and they release easily from the griddle.
7. Flip the patties and cook for an additional 3-4 minutes on the second side for medium doneness (internal temperature of 160°F).
8. While the patties cook, lightly toast the cut sides of the 4 hamburger buns on the griddle for 1-2 minutes until golden.
9. Remove the cooked patties from the griddle and let them rest for 2 minutes. Tip: This resting period allows the juices to redistribute throughout the meat.
10. Spread approximately 1/4 cup of pimento cheese spread onto the bottom half of each toasted bun.
11. Place one rested burger patty on top of the cheese on each bun.
12. Top each patty with 1 leaf of iceberg lettuce and 1 slice of tomato.
13. Place the top bun on each burger to complete the assembly. Tip: For extra melty cheese, add the pimento cheese spread to the patty during the last minute of cooking and cover the griddle briefly.
14. Serve immediately.
Dig into a burger where the creamy, sharp pimento cheese melts into the juicy, char-kissed beef. The cool crunch of lettuce and tomato cuts through the richness perfectly. Try serving it with crispy potato wedges or pickled onions for a next-level backyard spread.
Blackstone Buffalo Chicken Burger
Zap your taste buds awake with this fiery, juicy burger that’s built for backyard glory. We’re smashing spicy buffalo chicken on a Blackstone griddle for maximum char and flavor. Get ready for a messy, delicious masterpiece that’s pure game-day magic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs ground chicken
– 1/2 cup buffalo sauce
– 4 burger buns
– 4 slices cheddar cheese
– 1/4 cup mayonnaise
– 1 tbsp vegetable oil
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat your Blackstone griddle to 400°F over medium-high heat.
2. In a large bowl, combine 1.5 lbs ground chicken, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt.
3. Divide the mixture into 4 equal portions and form them into patties, each about 1/2-inch thick.
4. Drizzle 1 tbsp vegetable oil onto the hot griddle and spread it evenly with a spatula.
5. Place the chicken patties on the griddle and cook for 4-5 minutes without moving them to develop a golden-brown crust.
6. Flip the patties using a spatula and cook for another 4 minutes on the second side.
7. Brush 1/2 cup buffalo sauce generously over the top of each patty during the last minute of cooking.
8. Place 1 slice cheddar cheese on each patty and cover with a metal bowl or dome to melt the cheese for 1 minute.
9. Toast the 4 burger buns on the griddle for 1-2 minutes until lightly golden.
10. Spread 1/4 cup mayonnaise evenly on the cut sides of the toasted buns.
11. Assemble the burgers by placing a cheesy buffalo chicken patty on each bottom bun and topping with the bun lid.
12. Serve immediately while hot and juicy.
Grab this burger and experience the perfect crunch from the griddle-seared exterior giving way to tender, spicy chicken inside. The melted cheddar and cool mayo balance the buffalo heat brilliantly—try stacking it with crispy onion rings or pickles for an extra texture punch.
Blackstone Guacamole Bacon Burger
Whip up the ultimate backyard burger mashup that’s about to break the internet. This Blackstone Guacamole Bacon Burger layers smoky griddle-seared beef, crispy bacon, and creamy homemade guacamole for a handheld fiesta. Get ready to smash that like button and fire up your flat-top.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 1/2 lbs ground beef (80/20 blend)
– 4 hamburger buns
– 8 slices thick-cut bacon
– 2 ripe avocados
– 1/4 cup finely diced red onion
– 1 lime, juiced (about 2 tbsp)
– 1/4 cup chopped fresh cilantro
– 1 jalapeño, seeded and minced
– 1/2 tsp kosher salt
– 1/4 tsp ground black pepper
– 4 slices pepper jack cheese
– 2 tbsp vegetable oil
Instructions
1. Preheat your Blackstone griddle to 400°F over medium-high heat.
2. Place bacon slices on the griddle and cook for 4-5 minutes per side until crispy and browned.
3. Transfer bacon to a paper towel-lined plate to drain, leaving the bacon grease on the griddle.
4. While bacon cooks, halve and pit the avocados, scoop flesh into a medium bowl, and mash with a fork until slightly chunky.
5. Fold in red onion, lime juice, cilantro, jalapeño, and salt until combined; set guacamole aside.
6. Divide ground beef into 4 equal portions and gently form into 1-inch thick patties; season both sides with black pepper.
7. Drizzle vegetable oil onto the hot griddle and place patties on the surface, pressing down lightly with a spatula.
8. Cook patties for 4 minutes without moving to develop a dark brown crust.
9. Flip patties and immediately top each with a slice of pepper jack cheese; cook for 3-4 more minutes until cheese melts and internal temperature reaches 160°F.
10. Lightly toast hamburger buns on the griddle for 30-60 seconds until golden.
11. Assemble burgers: place a patty on each bun bottom, layer with 2 bacon slices, a generous scoop of guacamole, and the bun top.
Zesty lime and jalapeño cut through the rich beef and bacon, while the creamy avocado adds a cool contrast to the crispy griddle-seared crust. Serve these immediately with extra guacamole for dipping, or pile on pickled onions for an extra tangy crunch that takes it to the next level.
Blackstone Whiskey Glazed Burger
Hear that sizzle? That’s the sound of your new favorite burger hitting the griddle. This Blackstone Whiskey Glazed Burger packs a smoky-sweet punch that’ll have everyone begging for your recipe. Get ready to level up your backyard cookout game in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs ground beef (80/20 blend)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 4 brioche burger buns
– 4 slices sharp cheddar cheese
– 1/2 cup whiskey
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 1 tbsp Dijon mustard
– 1 tbsp unsalted butter
– 1/2 cup mayonnaise
– 1 tbsp pickle juice
– 4 leaves butter lettuce
– 1 large tomato, sliced
– 1/2 red onion, thinly sliced
Instructions
1. Preheat your Blackstone griddle to 400°F over medium-high heat.
2. Divide the ground beef into four equal portions and gently form into 1-inch thick patties.
3. Season both sides of each patty evenly with kosher salt and black pepper.
4. Place the patties on the hot griddle and cook for 4 minutes without moving them to develop a crust.
5. Flip the patties and immediately place one slice of cheddar cheese on each patty.
6. Cover the patties loosely with a metal bowl or dome and cook for another 4 minutes until the cheese melts and the internal temperature reaches 160°F.
7. While the patties cook, combine whiskey, brown sugar, soy sauce, and Dijon mustard in a small saucepan over medium heat.
8. Bring the glaze to a simmer, stirring constantly, and cook for 5 minutes until it thickens slightly.
9. Remove the glaze from heat and whisk in unsalted butter until fully incorporated.
10. Toast the brioche buns on the griddle for 1-2 minutes until golden brown.
11. Mix mayonnaise and pickle juice in a small bowl to create a quick burger sauce.
12. Spread the burger sauce on the bottom half of each toasted bun.
13. Layer one butter lettuce leaf, one tomato slice, and several red onion slices on each sauced bun bottom.
14. Place a cooked patty on each assembled bottom bun.
15. Brush each patty generously with the warm whiskey glaze using a pastry brush.
16. Cap each burger with the top bun and serve immediately.
The whiskey glaze caramelizes into a sticky, glossy shell that crackles with each bite. Pair these burgers with crispy sweet potato fries or serve them slider-style on mini brioche buns for game day.
Blackstone Mediterranean Lamb Burger
Melt away those basic burger blues with this flavor-packed Blackstone Mediterranean lamb burger. Imagine juicy lamb patties kissed by smoky griddle char, piled high with tangy feta, crisp veggies, and a creamy yogurt sauce—it’s a handheld vacation to the Greek isles. Ready in under 30 minutes, this recipe turns your flat-top into a flavor powerhouse.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs ground lamb
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp dried oregano
– 2 cloves garlic, minced
– 4 burger buns
– 1/2 cup crumbled feta cheese
– 1 cup plain Greek yogurt
– 1 tbsp lemon juice
– 1/2 cup sliced red onion
– 1 cup sliced cucumber
– 1 cup cherry tomatoes, halved
Instructions
1. Preheat your Blackstone griddle to 400°F over medium-high heat.
2. In a large bowl, combine 1.5 lbs ground lamb, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 2 cloves minced garlic. Mix gently with your hands until just combined—overmixing can make the patties tough.
3. Divide the lamb mixture into 4 equal portions and shape into 1-inch-thick patties, pressing a slight indentation in the center of each to prevent puffing during cooking.
4. Drizzle 2 tbsp olive oil onto the hot griddle and spread it evenly with a spatula.
5. Place the lamb patties on the griddle and cook for 4-5 minutes without moving them, until a deep brown crust forms on the bottom.
6. Flip the patties and cook for another 4-5 minutes, until the internal temperature reaches 160°F for medium doneness.
7. While the patties cook, toast the 4 burger buns on the griddle for 1-2 minutes until lightly golden.
8. In a small bowl, whisk together 1 cup plain Greek yogurt and 1 tbsp lemon juice to make a quick tzatziki-style sauce.
9. Remove the patties from the griddle and let them rest for 3 minutes on a plate to allow juices to redistribute.
10. Assemble the burgers: spread the yogurt sauce on the bottom buns, add a lamb patty, top with 1/2 cup crumbled feta, 1/2 cup sliced red onion, 1 cup sliced cucumber, and 1 cup halved cherry tomatoes, then cover with the top buns.
Enjoy the juicy, herb-infused lamb paired with the cool crunch of veggies and salty feta. For a fun twist, serve these open-faced on pita rounds or with a side of crispy sweet potato fries—the creamy yogurt sauce doubles as a perfect dip.
Blackstone Mac & Cheese Stuffed Burger
Okay, foodies, listen up. We’re taking two comfort-food legends and smashing them together. Out comes the Blackstone Mac & Cheese Stuffed Burger—a juicy, cheesy, flavor-bomb that’s pure weekend fuel. Get your griddle ready; this is next-level.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground beef (80/20 blend)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp vegetable oil
– 4 hamburger buns
– 2 cups cooked elbow macaroni
– 1 cup shredded sharp cheddar cheese
– 1/4 cup heavy cream
– 2 tbsp unsalted butter
– 1/4 tsp garlic powder
Instructions
1. Preheat your Blackstone griddle or large skillet to 400°F over medium-high heat.
2. In a medium bowl, combine the cooked elbow macaroni, shredded sharp cheddar cheese, heavy cream, unsalted butter, and garlic powder.
3. Stir the macaroni mixture over low heat on a stovetop burner for 3–4 minutes until the cheese is fully melted and creamy. Tip: For extra creaminess, let the mac and cheese cool slightly before stuffing to prevent burger breakage.
4. Divide the ground beef into 8 equal portions and shape each into a thin, 4-inch patty.
5. Season one side of each patty evenly with the kosher salt and black pepper.
6. Place a 1/4-cup scoop of the mac and cheese filling in the center of 4 unseasoned patties.
7. Top each with a seasoned patty, pressing the edges firmly to seal completely, creating 4 stuffed burgers.
8. Drizzle the vegetable oil onto the hot griddle and immediately place the stuffed burgers on it.
9. Cook for 5–6 minutes without moving until a deep brown crust forms. Tip: Avoid pressing down on the burgers, which squeezes out precious juices.
10. Flip the burgers carefully using a spatula and cook for another 5–6 minutes until the internal temperature reaches 160°F.
11. Toast the hamburger buns on the griddle for 1–2 minutes until lightly golden.
12. Remove the burgers from the griddle and let them rest for 3 minutes. Tip: Resting allows the cheese filling to set slightly, making the burger easier to handle.
13. Assemble each burger on a toasted bun.
You’ve just created a masterpiece. The first bite delivers a crispy, savory beef exterior that gives way to a molten, velvety mac and cheese core. Yeah, it’s messy—embrace it. Serve these with extra napkins and a cold pickle spear on the side for the perfect salty crunch contrast.
Blackstone Sweet Heat Pineapple Burger
Ready to level up your burger game? This Blackstone Sweet Heat Pineapple Burger brings the heat and the sweet. Fire up that griddle and get ready for a flavor explosion.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground beef (80/20 blend)
– 4 hamburger buns
– 4 slices pepper jack cheese
– 1/2 fresh pineapple, cored and sliced into 1/2-inch rings
– 1/4 cup mayonnaise
– 2 tbsp sriracha sauce
– 1 tbsp honey
– 1 tbsp vegetable oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Preheat your Blackstone griddle to medium-high heat (approximately 400°F).
2. In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp sriracha, and 1 tbsp honey to create the sweet heat sauce.
3. Season 1 lb of ground beef with 1 tsp kosher salt and 1/2 tsp black pepper, then form into four equal patties, slightly larger than your buns.
4. Drizzle 1 tbsp vegetable oil onto the hot griddle.
5. Place the four burger patties on the griddle and cook for 4-5 minutes without moving them to develop a crust.
6. Flip the burger patties and immediately top each with one slice of pepper jack cheese.
7. Cook for an additional 4-5 minutes until the cheese melts and the internal temperature reaches 160°F.
8. While the burgers cook, place the four pineapple rings on a clean section of the griddle.
9. Sear the pineapple for 2-3 minutes per side until caramelized with visible grill marks.
10. Lightly toast the cut sides of the four hamburger buns on the griddle for 30-60 seconds.
11. Spread a generous amount of the sweet heat sauce on the bottom bun of each burger.
12. Place one cooked burger patty with melted cheese on each sauced bun.
13. Top each burger with one caramelized pineapple ring.
14. Cap each burger with the top bun.
Zesty grilled pineapple melts into the spicy, creamy sauce, while the juicy beef patty provides the perfect savory base. Serve these immediately with extra sauce for dipping, or chop the leftover pineapple for a quick side salsa.
Summary
Lavish your grill with these 20 juicy Blackstone burger recipes, perfect for any backyard feast! We hope this roundup inspires your next cookout. Give a recipe a try, then drop a comment below with your favorite. Don’t forget to share the burger love by pinning this article on Pinterest. Happy grilling!
