Nothing beats the sizzle of a juicy burger on the Blackstone griddle! If you’re a grill master looking to level up your backyard game, you’ve come to the right place. We’ve gathered 18 mouthwatering recipes that turn simple patties into gourmet comfort food. From classic cheeseburgers to creative twists, get ready to fire up that griddle and make every meal a celebration. Let’s dive in!
Classic Cheeseburger on the Blackstone
You know that feeling when you just crave a juicy, perfectly cooked cheeseburger? Yeah, me too, especially after a long day. That’s why I’m sharing my go-to method for a Classic Cheeseburger on the Blackstone—it’s a game-changer for quick, flavorful weeknight dinners that never disappoint.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb ground beef (80/20 blend for the best juiciness—I always grab this from my local butcher)
– 4 hamburger buns (I like brioche for a touch of sweetness, but potato buns work great too)
– 4 slices American cheese (the classic melt is unbeatable here)
– 1 tbsp vegetable oil (for greasing the griddle—it helps prevent sticking)
– Salt and black pepper (I use kosher salt and freshly ground pepper for maximum flavor)
– Optional toppings: lettuce, tomato, onion, pickles, ketchup, mustard (I keep these simple based on what’s in my fridge)
Instructions
1. Preheat your Blackstone griddle to medium-high heat, around 400°F, for about 5 minutes until it’s hot and sizzling when you sprinkle water on it.
2. Divide the 1 lb ground beef into 4 equal portions and gently shape them into patties about ¾-inch thick, being careful not to overwork the meat to keep it tender.
3. Lightly brush the griddle surface with 1 tbsp vegetable oil to create a non-stick layer.
4. Place the patties on the griddle and season the tops generously with salt and black pepper.
5. Cook the patties for 4 minutes without moving them, until you see juices pooling on top and the edges start to brown—this ensures a good sear.
6. Flip the patties using a spatula and cook for another 3 minutes for medium doneness, or adjust time based on your preference.
7. Immediately place 1 slice of American cheese on each patty and let it melt for about 30 seconds, covering with a metal bowl if needed to speed it up.
8. While the cheese melts, toast the 4 hamburger buns on the griddle for 1-2 minutes until lightly golden and warm.
9. Remove the patties and buns from the griddle and assemble the burgers with your preferred toppings.
Unexpectedly, this method yields a burger with a crispy, caramelized crust and a juicy, tender interior that’s bursting with savory flavor. Serve it with a side of crispy fries or a fresh salad for a complete meal that’s sure to satisfy any craving.
Bacon and Blue Cheese Blackstone Burger
Whenever I’m craving a burger that feels indulgent yet approachable, I turn to my Blackstone griddle—it’s the secret to that perfect, crispy-edged patty. This Bacon and Blue Cheese Blackstone Burger is my go-to for weekend cookouts, inspired by a memorable trip to a diner in Wisconsin where I first fell for the bold pairing of smoky bacon and tangy blue cheese. Trust me, it’s a crowd-pleaser that’s surprisingly simple to whip up at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds ground beef (80/20 blend for juiciness—I always grab this from my local butcher)
– 4 brioche burger buns (toasted lightly for that buttery crunch)
– 8 slices thick-cut bacon (applewood-smoked is my favorite for extra flavor)
– 4 ounces crumbled blue cheese (I use a mild variety like Maytag to balance the sharpness)
– 1 tablespoon vegetable oil (for greasing the griddle—it prevents sticking without overpowering)
– Salt and black pepper (freshly ground pepper makes all the difference here)
Instructions
1. Preheat your Blackstone griddle to medium-high heat, around 400°F, for about 5 minutes until it’s sizzling hot.
2. While heating, divide the 1.5 pounds ground beef into 4 equal portions and gently shape them into patties, about ¾-inch thick—avoid overworking the meat to keep it tender.
3. Season both sides of each patty generously with salt and freshly ground black pepper.
4. Drizzle 1 tablespoon vegetable oil onto the griddle and spread it evenly with a spatula to coat the surface.
5. Place the 8 slices thick-cut bacon on the griddle and cook for 4–5 minutes per side until crispy and browned, then transfer to a paper towel-lined plate to drain.
6. In the same bacon grease, add the beef patties and cook for 4 minutes without moving them to develop a nice sear.
7. Flip the patties and top each with 1 ounce crumbled blue cheese, then cover loosely with a metal bowl or lid to melt the cheese for 2–3 minutes until gooey.
8. Meanwhile, toast the 4 brioche burger buns on the griddle for 1–2 minutes until golden and warm.
9. Assemble the burgers by placing a patty on each bun bottom, adding 2 slices cooked bacon, and finishing with the bun top.
My favorite part is that first bite—the juicy beef melds with the creamy, pungent blue cheese and crispy bacon for a rich, savory explosion. Serve these with a side of sweet potato fries or a crisp salad to cut through the richness, and don’t be surprised if they disappear fast!
Mushroom Swiss Blackstone Burger
Wondering what to make for a cozy weekend dinner that feels indulgent but comes together quickly? I recently whipped up these Mushroom Swiss Blackstone Burgers on a chilly evening when my family was craving something hearty, and they were an instant hit—the kind of meal that makes everyone linger at the table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs ground beef (80/20 blend for juiciness—I always grab this from my local butcher)
– 1 tbsp olive oil (extra virgin is my go-to for a light, fruity note)
– 8 oz cremini mushrooms, sliced (I love their earthy flavor over button mushrooms)
– 1 medium yellow onion, thinly sliced (sweet onions work great here too)
– 4 slices Swiss cheese (I prefer thick slices that melt beautifully)
– 4 burger buns, split (brioche buns add a nice touch of sweetness)
– 2 tbsp unsalted butter, softened (room temp spreads easier on the buns)
– Salt and black pepper (I use kosher salt for even seasoning)
Instructions
1. Preheat your Blackstone griddle or large skillet to medium-high heat (about 375°F).
2. Divide the ground beef into 4 equal portions and gently shape them into patties, about 1/2-inch thick—avoid overworking the meat to keep it tender.
3. Season both sides of the patties generously with salt and black pepper.
4. Place the patties on the hot griddle and cook for 4-5 minutes without moving them, until a crust forms on the bottom.
5. Flip the patties and cook for another 4-5 minutes for medium doneness (160°F internal temperature).
6. While the patties cook, heat the olive oil in a separate skillet over medium heat.
7. Add the sliced mushrooms and onions to the skillet, cooking for 8-10 minutes until softened and golden brown, stirring occasionally.
8. Spread the softened butter on the cut sides of the burger buns.
9. Toast the buns on the griddle for 1-2 minutes until lightly golden—this prevents sogginess from the toppings.
10. Place a slice of Swiss cheese on each patty during the last minute of cooking to melt it slightly.
11. Assemble the burgers: place a patty on each bun bottom, top with a generous spoonful of the mushroom-onion mixture, and cover with the bun top.
Unexpectedly, this burger delivers a perfect harmony of textures—the juicy beef patty contrasts with the creamy melted Swiss and savory mushrooms, all hugged by a buttery toasted bun. Serve it with crispy sweet potato fries or a simple side salad for a complete meal that’s sure to become a weekend favorite.
Avocado Ranch Blackstone Smash Burger
My husband and I discovered this burger on a camping trip when we forgot our usual condiments—now it’s our go-to summer grill recipe. The creamy avocado ranch and crispy smashed patty create a perfect balance of textures and flavors that always disappears fast at our backyard gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb ground beef (80/20 blend for juiciness—I always grab this from our local butcher)
– 4 brioche burger buns (toasted lightly, they hold up better against the juicy patty)
– 1 ripe avocado (I let mine sit on the counter until it yields gently to pressure)
– 1/2 cup ranch dressing (I use a bottled creamy ranch to save time, but homemade works too)
– 4 slices cheddar cheese (sharp cheddar melts beautifully here)
– 1 tbsp vegetable oil (for the Blackstone griddle—it prevents sticking without smoking)
– Salt and black pepper (I keep a coarse sea salt and pepper mill handy for seasoning)
Instructions
1. Preheat your Blackstone griddle to 400°F over medium-high heat—this ensures a good sear without burning.
2. Divide the 1 lb ground beef into 4 equal balls, about 4 oz each, and set them aside on a plate.
3. Lightly toast the 4 brioche burger buns on the griddle for 1–2 minutes until golden brown, then remove to a serving platter.
4. Add 1 tbsp vegetable oil to the griddle and spread it evenly with a spatula.
5. Place the beef balls on the griddle, spacing them apart, and immediately smash each one flat with a heavy spatula or burger press to about 1/4-inch thickness.
6. Season the smashed patties generously with salt and black pepper on the top side.
7. Cook the patties for 3–4 minutes without moving them until the edges are crispy and browned.
8. Flip the patties using a spatula and immediately top each with 1 slice cheddar cheese.
9. Cook for another 2–3 minutes until the cheese is melted and the patties reach an internal temperature of 160°F.
10. While the patties cook, mash the 1 ripe avocado in a small bowl and mix it with 1/2 cup ranch dressing until smooth.
11. Spread the avocado ranch mixture evenly on the bottom halves of the toasted brioche buns.
12. Place the cooked patties with melted cheese on top of the avocado ranch on the buns.
13. Cover with the top halves of the brioche buns and serve immediately.
So, this burger delivers a satisfying crunch from the smashed patty against the cool, creamy avocado ranch—it’s messy in the best way. I love serving it with sweet potato fries or a simple side salad for a complete meal that always gets rave reviews from friends.
Blackstone BBQ Bourbon Burger
Just when I thought I’d tried every burger variation, my husband surprised me with a Blackstone griddle last summer, and this Blackstone BBQ Bourbon Burger was born from our first cookout—it’s become our go-to for weekend gatherings, blending smoky, sweet, and savory in every juicy bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs ground beef (80/20 blend for that perfect fat ratio—trust me, it makes all the difference)
– 1/4 cup bourbon (I use a mid-shelf brand like Bulleit; it adds a warm, caramel note without overpowering)
– 1/4 cup BBQ sauce (my favorite is a smoky Kansas City style, but use whatever you have on hand)
– 4 burger buns (I opt for brioche buns—they toast up beautifully and hold up to the juiciness)
– 4 slices cheddar cheese (sharp cheddar melts like a dream and adds a tangy kick)
– 2 tbsp vegetable oil (this helps prevent sticking on the griddle, a lesson I learned the hard way!)
– 1 tsp salt (I always use kosher salt for even seasoning)
– 1/2 tsp black pepper (freshly ground pepper brings out the beef’s flavor)
Instructions
1. Preheat your Blackstone griddle to medium-high heat, around 400°F, for about 5 minutes until it’s hot and ready—this ensures a good sear.
2. In a medium bowl, combine the ground beef, bourbon, BBQ sauce, salt, and black pepper, mixing gently with your hands just until incorporated; overmixing can make the burgers tough, so stop as soon as it’s blended.
3. Divide the mixture into 4 equal portions and shape them into patties about 1/2-inch thick, pressing a slight indentation in the center of each to prevent puffing up during cooking.
4. Drizzle the vegetable oil onto the hot griddle and spread it evenly with a spatula to coat the surface.
5. Place the patties on the griddle and cook for 4-5 minutes without moving them, until a dark crust forms on the bottom and juices start to bubble on top.
6. Flip the patties using a spatula and cook for another 3-4 minutes on the second side, until they reach an internal temperature of 160°F for medium doneness—I always use a meat thermometer to avoid guesswork.
7. During the last minute of cooking, place a slice of cheddar cheese on each patty and cover loosely with a metal bowl or lid to help it melt evenly and quickly.
8. While the cheese melts, toast the brioche buns on the griddle for about 30 seconds per side, just until golden brown and slightly crispy.
9. Remove the patties from the griddle and let them rest for 2 minutes on a plate to allow the juices to redistribute, keeping them moist and tender.
10. Assemble the burgers by placing each patty on a toasted bun bottom, then top with the bun top and serve immediately.
Finally, the texture is pure bliss—crispy edges give way to a juicy, bourbon-infused center, while the melted cheddar and smoky BBQ sauce create a rich, layered flavor. For a fun twist, I sometimes add crispy onion strings or a dollop of garlic aioli, making it a showstopper at any backyard bash.
Spicy Sriracha Blackstone Turkey Burger
Kicking off the new year with a bold, fiery twist on a classic, I’m sharing my go-to Spicy Sriracha Blackstone Turkey Burger—a recipe born from a fridge-clearing experiment that became a weeknight staple. It’s juicy, packed with heat, and cooks up in minutes on the griddle, perfect for shaking off the winter chill. I love how the sriracha adds a tangy kick without overpowering the turkey’s savory notes, making it a crowd-pleaser even for spice-wary friends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb ground turkey (I use 93% lean for juiciness, but any works)
– 2 tbsp sriracha sauce (my favorite brand is Huy Fong for that perfect garlicky heat)
– 1/4 cup panko breadcrumbs (these keep the burgers tender without drying out)
– 1 large egg, lightly beaten (room temp helps it blend smoothly)
– 2 cloves garlic, minced (fresh is key—I avoid jarred here)
– 1 tsp kosher salt (I prefer Diamond Crystal for its finer texture)
– 1/2 tsp black pepper
– 1 tbsp extra virgin olive oil (my go-to for a light sear)
– 4 burger buns, split (brioche adds a nice sweetness to balance the spice)
Instructions
1. In a large mixing bowl, combine the ground turkey, sriracha, panko breadcrumbs, beaten egg, minced garlic, kosher salt, and black pepper.
2. Use your hands to gently mix the ingredients until just combined—overmixing can make the burgers tough, so stop as soon as it’s uniform.
3. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing a slight indentation in the center with your thumb to prevent puffing during cooking.
4. Preheat a Blackstone griddle or large skillet over medium-high heat until it reaches 375°F, which you can test by sprinkling a few water droplets—they should sizzle and evaporate quickly.
5. Drizzle the extra virgin 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 golden brown and release easily when lifted.
7. Flip the patties using a spatula and cook for another 4–5 minutes, until the internal temperature reaches 165°F on an instant-read thermometer—this ensures they’re safe to eat while staying juicy.
8. While the patties cook, toast the split burger buns on the griddle for 1–2 minutes until lightly golden, watching closely to avoid burning.
9. Remove the patties and buns from the heat and let the patties rest for 2 minutes on a plate to allow the juices to redistribute.
10. Assemble the burgers by placing a patty on each toasted bun bottom, then top with the bun tops.
Zesty and satisfying, these burgers boast a crispy exterior that gives way to a moist, flavorful interior, with the sriracha’s heat mellowed by the turkey’s richness. Serve them with a side of sweet potato fries or a crisp salad to cut through the spice, or get creative by adding avocado slices and a drizzle of lime crema for extra zing.
Teriyaki Pineapple Blackstone Burger
Let me tell you about the burger that’s become my go-to for summer cookouts—it’s sweet, savory, and always disappears fast. I first tried this combo after a friend brought over a fresh pineapple, and now it’s a staple on my Blackstone griddle.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 pound ground beef (80/20 blend works best for juiciness)
- 4 burger buns (I like brioche for a buttery touch)
- 1 cup teriyaki sauce (store-bought is fine, but I often use my homemade version)
- 1 fresh pineapple, cored and sliced into 1/2-inch rings (trust me, fresh beats canned here)
- 4 slices cheddar cheese (sharp cheddar adds a nice tang)
- 2 tablespoons vegetable oil (for greasing the griddle—I keep a bottle handy)
- Salt and pepper (I always season generously right before cooking)
Instructions
- Preheat your Blackstone griddle to 400°F over medium-high heat, brushing it lightly with 1 tablespoon of vegetable oil to prevent sticking.
- Divide the 1 pound of ground beef into 4 equal portions and gently form them into patties, about 1/2-inch thick, being careful not to overwork the meat to keep it tender.
- Season both sides of each patty generously with salt and pepper just before placing them on the hot griddle.
- Place the patties on the griddle and cook for 4-5 minutes per side, flipping only once, until they reach an internal temperature of 160°F for medium doneness.
- While the patties cook, add the pineapple rings to the griddle and brush them with 1/2 cup of teriyaki sauce, cooking for 3-4 minutes per side until caramelized and slightly charred.
- During the last minute of cooking, place 1 slice of cheddar cheese on each patty to melt, covering briefly with a lid if needed to help it along.
- Toast the burger buns on the griddle for 1-2 minutes until lightly golden, using the remaining 1 tablespoon of vegetable oil if they start to stick.
- Remove everything from the griddle and assemble the burgers: start with the bottom bun, add a patty, top with a pineapple ring, and drizzle with the remaining 1/2 cup of teriyaki sauce before adding the top bun.
Right off the griddle, this burger is a juicy masterpiece with the pineapple adding a sweet crunch against the savory beef. Serve it with extra teriyaki sauce for dipping, or pile on some crispy onion rings for a fun twist—it’s always a hit at my backyard gatherings.
Blackstone Jalapeño Popper Burger
Cranking up my Blackstone griddle has become my favorite weekend ritual, and this burger is the ultimate reward. I first tried a version at a backyard barbecue last summer and have been tweaking it ever since to get that perfect balance of spicy, creamy, and smoky. Trust me, once you’ve had a jalapeño popper in burger form, there’s no going back.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs ground beef (80/20 blend for juiciness—I find leaner meat dries out on the griddle)
– 4 burger buns, lightly toasted (brioche is my go-to for that buttery softness)
– 4 oz cream cheese, softened (I leave it on the counter while prepping—room temp blends easier)
– 4 slices thick-cut bacon, cooked until crisp (I bake mine at 400°F for 18 minutes for even crispiness)
– 2 fresh jalapeños, sliced into thin rings (remove seeds if you prefer less heat, but I keep ’em for a kick)
– 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
– 2 tbsp mayonnaise (for toasting the buns—it gives a golden crust)
– 1 tbsp olive oil (extra virgin is my staple for greasing the griddle)
– Salt and black pepper to taste (I use coarse sea salt for better seasoning control)
Instructions
1. Preheat your Blackstone griddle to medium-high heat, around 375°F, and lightly coat it with 1 tbsp olive oil to prevent sticking.
2. Divide the 1.5 lbs ground beef into 4 equal portions and gently form them into patties, about 1/2-inch thick—avoid overworking the meat to keep it tender.
3. Season both sides of each patty generously with salt and black pepper, pressing the seasoning in lightly.
4. Place the patties on the hot griddle and cook for 4-5 minutes without moving them, until a crust forms and juices pool on top.
5. Flip the patties and immediately top each with 1 oz cream cheese, 2 tbsp shredded cheddar cheese, and a few jalapeño slices.
6. Cover the griddle with a lid or aluminum foil and cook for another 4-5 minutes, until the cheese is melted and the patties reach an internal temperature of 160°F.
7. While the patties cook, spread 1/2 tbsp mayonnaise on the cut sides of each bun and toast them on the griddle for 1-2 minutes until golden brown.
8. Assemble the burgers: place a patty on the bottom bun, top with a slice of crisp bacon, and add the top bun.
9. Serve immediately while hot and melty.
Every bite delivers a creamy, spicy punch from the jalapeños and cheese, with the smoky bacon adding a satisfying crunch. I love pairing it with sweet potato fries to balance the heat, or for a fun twist, serve it open-faced with extra jalapeño slices on the side for those who dare.
Mediterranean Blackstone Lamb Burger
Savoring a juicy, flavorful burger doesn’t have to mean sacrificing those bright, fresh Mediterranean vibes I love so much. After a particularly successful backyard gathering last summer where my trusty Blackstone griddle was the star, I became obsessed with creating a lamb burger that captures those sunny flavors. This version, with its herby yogurt sauce and quick-pickled onions, has become my go-to for impressing guests without spending all day in the kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs ground lamb (I look for an 80/20 fat ratio for the best juiciness)
– 1 large yellow onion, half finely diced for the patties, half thinly sliced for quick-pickling
– 3 cloves garlic, minced (fresh is non-negotiable for me here)
– 1 tbsp extra virgin olive oil, plus more for the griddle (my everyday pantry hero)
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 cup plain whole-milk Greek yogurt (the full-fat version creates a creamier sauce)
– 2 tbsp fresh lemon juice, divided
– 1 tsp honey
– 4 brioche burger buns (their slight sweetness is perfect with the savory lamb)
– Salt and freshly ground black pepper
Instructions
1. In a small bowl, combine the thinly sliced half of the onion with 1 tablespoon of the lemon juice and a big pinch of salt; set aside to quick-pickle for at least 15 minutes.
2. In a large mixing bowl, gently combine the ground lamb, the finely diced onion, minced garlic, dried oregano, ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Tip: Mix just until combined—overworking the meat makes for tough burgers.
3. Divide the lamb mixture into 4 equal portions and form them into 3/4-inch thick patties, slightly wider than your buns, as they will shrink.
4. Preheat your Blackstone griddle or a large cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates instantly, about 5 minutes.
5. Drizzle about 1 tablespoon of extra virgin olive oil onto the hot cooking surface and spread it with a spatula.
6. Place the lamb patties on the griddle and cook, undisturbed, for 4 minutes to form a good crust.
7. Carefully flip each burger and cook for an additional 3 to 4 minutes for medium doneness (an internal temperature of 145°F). Tip: Resist pressing down on the patties—you’ll squeeze out all those precious juices!
8. While the burgers cook, in a small bowl, whisk together the Greek yogurt, remaining 1 tablespoon of lemon juice, honey, and a pinch of salt to make the sauce.
9. Lightly toast the cut sides of the brioche buns on the griddle for about 30 seconds until golden.
10. To assemble, spread a generous tablespoon of the yogurt sauce on the bottom bun, place a cooked lamb patty on top, and finish with a heap of the quick-pickled onions. Tip: Let the burgers rest for 2-3 minutes after cooking for the juices to redistribute.
Beyond simply delicious, these burgers offer a fantastic contrast: the rich, savory lamb patty against the cool, tangy yogurt sauce and the sharp bite of the quick-pickled onions. I love serving them with a simple side of crispy rosemary fries or a big, lemony Greek salad to round out the meal. The leftovers (if you’re lucky enough to have any) make an incredible chopped salad topping the next day.
Cajun Blackstone Shrimp Burger
Gather around, burger lovers! I’m thrilled to share my latest Blackstone griddle obsession—a Cajun shrimp burger that’s bursting with bold, spicy flavor and comes together in a flash. I whipped this up last weekend when friends dropped by unexpectedly, and it was such a hit that I knew I had to get it on the blog ASAP.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb raw shrimp, peeled and deveined (I like using medium-sized for a good bite)
– 1 large egg, at room temperature for better binding
– 1/2 cup panko breadcrumbs (these keep the burgers light and crispy)
– 2 tbsp mayonnaise (Duke’s is my Southern favorite here)
– 1 tbsp Cajun seasoning (I use a homemade blend, but store-bought works great)
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 4 burger buns, lightly toasted
– 2 tbsp vegetable oil for the griddle
– Lettuce and sliced tomato for serving (optional, but fresh veggies add a nice crunch)
Instructions
1. Pat the shrimp completely dry with paper towels to remove excess moisture.
2. Chop the shrimp finely with a sharp knife until it forms a coarse paste.
3. In a medium bowl, combine the chopped shrimp, egg, panko, mayonnaise, Cajun seasoning, garlic powder, and black pepper.
4. Mix everything together with your hands until well combined, about 1 minute.
5. Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick.
6. Preheat your Blackstone griddle or a large skillet over medium-high heat to 375°F.
7. Add the vegetable oil to the hot griddle and spread it evenly with a spatula.
8. Place the shrimp patties on the griddle and cook for 4 minutes without moving them.
9. Flip the patties carefully using a spatula and cook for another 4 minutes until golden brown and firm to the touch.
10. While the patties cook, toast the burger buns on the griddle for 1-2 minutes until lightly browned.
11. Remove the patties from the griddle and let them rest for 2 minutes on a plate.
12. Assemble the burgers by placing a patty on each bun bottom, then adding lettuce and tomato if desired, and topping with the bun top.
Oh, these burgers are a total flavor bomb! The shrimp stays juicy inside with a crispy, seasoned crust, and that Cajun kick pairs perfectly with the cool, fresh toppings. I love serving them with a side of sweet potato fries or a simple slaw for a complete meal that’s sure to impress.
Buffalo Chicken Blackstone Burger
Gosh, after a long week of testing recipes, nothing hits the spot quite like a burger with a kick—especially when it’s a Buffalo Chicken Blackstone Burger. I whipped this up last game day when my friends were over, and let’s just say the platter was empty in minutes. It’s the perfect mash-up of spicy, tangy, and hearty that’ll make you forget all about ordinary burgers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs ground chicken (I like 93% lean for juiciness, but any works)
– 1/2 cup Frank’s RedHot Buffalo Sauce (the classic—don’t skip it!)
– 1/4 cup crumbled blue cheese (extra for topping if you’re a fan like me)
– 1/4 cup finely chopped celery (for that fresh crunch)
– 1/4 cup panko breadcrumbs (they keep the patties from falling apart)
– 1 tbsp olive oil (extra virgin is my go-to for a light sear)
– 4 burger buns, toasted (brioche buns add a sweet touch)
– Ranch dressing for drizzling (I always have a bottle in the fridge)
Instructions
1. In a large bowl, combine 1.5 lbs ground chicken, 1/2 cup Frank’s RedHot Buffalo Sauce, 1/4 cup crumbled blue cheese, 1/4 cup finely chopped celery, and 1/4 cup panko breadcrumbs. Tip: Mix gently with your hands to avoid overworking the meat, which can make the patties tough.
2. Divide the mixture into 4 equal portions and shape them into patties about 1/2-inch thick. Tip: Press a slight indentation into the center of each patty to prevent bulging during cooking.
3. Preheat a Blackstone griddle or large skillet over medium-high heat to 375°F, then add 1 tbsp olive oil and swirl to coat.
4. Place the patties on the griddle and cook for 5–6 minutes per side, flipping once, until the internal temperature reaches 165°F and the exterior is golden brown. Tip: Avoid pressing down on the patties while cooking to retain those flavorful juices.
5. While the patties cook, toast 4 burger buns on the griddle for 1–2 minutes until lightly crisp.
6. Assemble the burgers by placing a cooked patty on each toasted bun bottom, then drizzle generously with ranch dressing and top with extra blue cheese if desired.
7. Serve immediately with the bun tops on. The texture is wonderfully juicy with a crispy edge, and the flavor packs a spicy punch balanced by the cool ranch and tangy blue cheese. Try stacking it with extra celery sticks on the side for a refreshing crunch, or serve it open-faced with a fried egg on top for a brunch twist—trust me, it’s a game-changer.
Garlic Parmesan Blackstone Burger Sliders
Recently, I found myself craving something indulgent yet easy to share at a casual get-together—enter these Garlic Parmesan Blackstone Burger Sliders. They’re the perfect handheld treat that combines juicy beef with a savory, cheesy topping, and they come together in no time on the griddle. Trust me, once you try them, they’ll become your go-to for game days or backyard barbecues!
Serving: 8 sliders | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb ground beef (I like 80/20 for juiciness, but leaner works too)
– 8 slider buns (I grab potato rolls for their soft texture)
– 1/2 cup grated Parmesan cheese (freshly grated melts better, in my experience)
– 4 tbsp unsalted butter (room temp for easier mixing)
– 3 cloves garlic, minced (I always use fresh—it makes a huge difference!)
– 1 tsp dried parsley (or fresh if I have it on hand)
– Salt and black pepper (I season generously for flavor)
– Optional: lettuce or pickles for serving
Instructions
1. Preheat your Blackstone griddle or large skillet to medium-high heat, around 375°F, for about 5 minutes until it’s hot and ready.
2. In a small bowl, combine the butter, minced garlic, grated Parmesan cheese, and dried parsley, mixing until smooth—this creates the flavorful topping.
3. Divide the ground beef into 8 equal portions and shape them into thin patties, about 1/4-inch thick, seasoning both sides with salt and black pepper.
4. Place the patties on the hot griddle and cook for 3-4 minutes per side, flipping once, until they reach an internal temperature of 160°F and are nicely browned.
5. Tip: Avoid pressing down on the patties while cooking to keep them juicy and tender.
6. While the patties cook, lightly toast the slider buns on the griddle for 1-2 minutes until golden and warm.
7. Once the patties are done, remove them from the heat and immediately spoon the garlic Parmesan butter mixture over each one, letting it melt from the residual heat.
8. Tip: Work quickly here so the butter doesn’t solidify before it coats the burgers evenly.
9. Assemble the sliders by placing a patty on the bottom half of each bun, adding lettuce or pickles if desired, and topping with the other bun half.
10. Tip: Serve them right away while hot for the best texture and flavor.
Now, these sliders boast a juicy, tender bite with a rich, garlicky Parmesan crust that’s utterly addictive. Next time, try drizzling a bit of hot sauce over them or pairing with sweet potato fries for a fun twist—they’re sure to disappear fast!
Caramelized Onion Blackstone Burger
Zesty, savory, and utterly satisfying—this Caramelized Onion Blackstone Burger is my go-to for a quick yet impressive weeknight dinner. I first whipped it up during a busy evening when I craved something gourmet without the fuss, and now it’s a staple in my kitchen. Trust me, the caramelized onions make all the difference, adding a sweet depth that pairs perfectly with the juicy patty.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds ground beef (80/20 blend for juiciness—I find it holds up best on the griddle)
– 4 burger buns (I like brioche for a buttery touch)
– 2 large yellow onions, thinly sliced (sweet varieties work wonders here)
– 2 tablespoons unsalted butter (my secret for rich caramelization)
– 1 tablespoon olive oil (extra virgin is my go-to for a fruity note)
– 4 slices cheddar cheese (sharp cheddar melts beautifully)
– Salt and black pepper (I always season generously)
– 1 tablespoon Worcestershire sauce (adds a savory umami kick)
Instructions
1. Heat a Blackstone griddle or large skillet to medium-high heat (about 400°F) and lightly grease it with 1 tablespoon olive oil.
2. In a bowl, combine 1.5 pounds ground beef, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon black pepper; mix gently to avoid overworking the meat.
3. Form the mixture into 4 equal patties, about ¾-inch thick, and press a slight indentation in the center of each to prevent puffing during cooking.
4. Place the patties on the hot griddle and cook for 4-5 minutes per side, until a crust forms and internal temperature reaches 160°F for medium doneness.
5. While the patties cook, melt 2 tablespoons unsalted butter on another section of the griddle over medium heat (around 350°F).
6. Add 2 thinly sliced onions to the butter and cook, stirring occasionally, for 15-20 minutes until golden brown and soft—this low-and-slow method ensures deep caramelization without burning.
7. Top each patty with a slice of cheddar cheese during the last minute of cooking, covering briefly to melt it evenly.
8. Toast the 4 burger buns on the griddle for 1-2 minutes until lightly golden and warm.
9. Assemble the burgers by placing a patty on each bun bottom, piling caramelized onions on top, and adding the bun top.
The result is a burger with a crispy, savory exterior and tender interior, balanced by the sweet, buttery onions. Serve it with a side of crispy fries or a fresh salad for a complete meal that’s sure to impress any crowd.
Pretzel Bun Blackstone Bacon Burger
A sizzling griddle, the irresistible aroma of bacon, and the soft chew of a pretzel bun—this burger is my ultimate weekend indulgence. I first made it for a backyard gathering last summer, and now it’s a staple whenever I fire up the Blackstone. Trust me, once you try that pretzel bun soaking up the juices, you’ll be hooked too.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs ground beef (80/20 blend for juiciness—I always grab this from my local butcher)
– 4 pretzel buns (toasted slightly for extra crunch)
– 8 slices thick-cut bacon (applewood-smoked is my favorite for that sweet, smoky hint)
– 4 slices sharp cheddar cheese (I like it extra melty)
– 1/4 cup mayonnaise (Duke’s is my go-to for its tang)
– 2 tbsp yellow mustard (just a classic touch)
– 1 cup shredded iceberg lettuce (crisp and cold)
– 1 large tomato, sliced 1/4-inch thick (ripe and juicy)
– 1/2 red onion, thinly sliced (soak in ice water for 10 minutes to mellow the bite—a little trick I swear by)
– 2 tbsp unsalted butter (for toasting the buns)
– Salt and black pepper (freshly ground pepper makes all the difference)
Instructions
1. Preheat your Blackstone griddle to 400°F over medium-high heat—this ensures even cooking without burning.
2. Lay the 8 bacon slices flat on the griddle and cook for 5-7 minutes, flipping halfway, until crispy and browned. Transfer to a paper towel-lined plate to drain.
3. While the bacon cooks, divide the 1.5 lbs ground beef into 4 equal portions and gently shape into 1-inch thick patties. Season both sides generously with salt and black pepper.
4. Place the patties on the griddle and cook for 4-5 minutes per side, avoiding pressing down to keep the juices locked in (tip: use a spatula only to flip once).
5. After flipping, top each patty with a slice of sharp cheddar cheese and cover loosely with a metal bowl for 1-2 minutes to melt the cheese completely.
6. In a small bowl, mix 1/4 cup mayonnaise and 2 tbsp yellow mustard until smooth for a quick sauce.
7. Spread the butter on the cut sides of the 4 pretzel buns and toast on the griddle for 1-2 minutes until golden brown (tip: watch closely to prevent burning).
8. Assemble the burgers: spread the sauce on the bottom buns, then layer with shredded iceberg lettuce, a tomato slice, a cheeseburger patty, 2 bacon slices, red onion slices, and the top bun.
9. Serve immediately while hot and juicy. That first bite delivers a perfect crunch from the bacon, a creamy melt from the cheese, and a soft, savory chew from the pretzel bun. Try pairing it with crispy sweet potato fries or a cold craft beer for a full feast—it’s messy, hearty, and absolutely worth every napkin.
Pesto Mozzarella Blackstone Burger
Whenever I’m craving a burger that feels a little fancy but still totally doable on a weeknight, this Pesto Mozzarella Blackstone Burger is my go-to. I first tried it after a friend brought over some homemade pesto, and now it’s a regular in our rotation—it’s juicy, herby, and so satisfying without being overly heavy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ lbs ground beef (80/20 blend for the best juiciness, I always grab this from my local butcher)
– 4 brioche burger buns (toasted, they add a nice buttery crunch)
– ½ cup basil pesto (homemade if you have time, but a good store-bought jar works in a pinch—I love the bright green color)
– 4 slices fresh mozzarella cheese (about ¼-inch thick, room temp so it melts evenly)
– 2 tbsp olive oil (extra virgin is my go-to for a fruity note)
– 1 tsp kosher salt (I prefer this over table salt for better seasoning control)
– ½ tsp black pepper (freshly ground if possible)
– 4 large lettuce leaves (I use crisp iceberg for that refreshing crunch)
– 1 large tomato, sliced into 4 rounds (ripe and room temp for the best flavor)
Instructions
1. Preheat your Blackstone griddle or a large skillet over medium-high heat until it reaches 375°F, which usually takes about 5 minutes—a hot surface ensures a good sear.
2. Divide the 1 ½ lbs ground beef into 4 equal portions and gently shape them into patties about ¾-inch thick, being careful not to overwork the meat to keep it tender.
3. Season both sides of each patty evenly with 1 tsp kosher salt and ½ tsp black pepper.
4. Drizzle 2 tbsp olive oil onto the hot griddle, then place the patties on it, cooking for 4 minutes without moving them to develop a crust.
5. Flip the patties using a spatula and cook for another 3 minutes on the second side.
6. Top each patty with 1 slice of fresh mozzarella cheese and cover the griddle loosely with a lid or aluminum foil for 1 minute to melt the cheese completely.
7. While the cheese melts, toast the 4 brioche burger buns on the griddle for about 1 minute per side until golden brown—this prevents sogginess.
8. Spread 2 tbsp basil pesto onto the bottom half of each toasted bun.
9. Place 1 large lettuce leaf and 1 slice of tomato on top of the pesto on each bun.
10. Transfer the cooked patties with melted mozzarella onto the assembled buns using a spatula, then top with the other bun half.
My favorite part is how the creamy mozzarella melds with the vibrant pesto, creating a rich yet fresh bite that’s balanced by the crisp lettuce and juicy tomato. Serve these immediately with a side of sweet potato fries or a simple salad to round out the meal—they’re perfect for a casual dinner or even a weekend cookout with friends.
Hawaiian Blackstone Chicken Burger
Kicking off the new year with a taste of the tropics, I’m sharing my go-to Hawaiian Blackstone Chicken Burger—a recipe born from a craving for something sweet, savory, and grilled to perfection after a long holiday season. It’s the kind of dish that brings a bit of sunshine to your plate, no matter the weather outside, and it’s become a staple in my weekly meal rotation because it’s just that good.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound ground chicken (I like using a mix of dark and white meat for extra juiciness)
– 1/2 cup panko breadcrumbs (these keep the burgers from falling apart on the grill)
– 1/4 cup pineapple juice (freshly squeezed if you have it, but bottled works in a pinch)
– 2 tablespoons soy sauce (I prefer low-sodium to control the saltiness)
– 1 tablespoon sesame oil (toasted sesame oil adds a nutty depth)
– 1 teaspoon garlic powder (a quick substitute when I’m out of fresh garlic)
– 1/2 teaspoon black pepper (freshly ground for the best flavor)
– 4 hamburger buns (brioche buns are my favorite for a buttery touch)
– 4 slices provolone cheese (melts beautifully without overpowering)
– 1 cup shredded lettuce (iceberg gives a nice crunch)
– 1/2 cup teriyaki sauce (store-bought or homemade—I often use a bottled brand I trust)
– 4 pineapple rings (canned are convenient, but grilled fresh pineapple is a game-changer)
Instructions
1. In a large mixing bowl, combine 1 pound ground chicken, 1/2 cup panko breadcrumbs, 1/4 cup pineapple juice, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper.
2. Mix the ingredients gently with your hands until just combined—overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions and shape each into a patty about 1/2-inch thick.
4. Preheat a Blackstone griddle or large skillet to medium-high heat, around 375°F.
5. Place the patties on the hot 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 4-5 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
7. While the patties cook, toast 4 hamburger buns on the griddle for 1-2 minutes until lightly browned.
8. Top each patty with 1 slice provolone cheese during the last minute of cooking to allow it to melt.
9. Remove the patties from the griddle and let them rest for 2 minutes to retain juices.
10. Assemble the burgers by placing each patty on a toasted bun, then adding 1/4 cup shredded lettuce, 1 pineapple ring, and drizzling with 2 tablespoons teriyaki sauce.
Loving the juicy texture from the pineapple-infused chicken paired with the sweet and savory teriyaki glaze, these burgers are a hit at backyard barbecues. Serve them with a side of grilled veggies or sweet potato fries for a complete meal that’s sure to impress.
Caprese Blackstone Veggie Burger
Remember those summer days at the farmers market, when the smell of fresh basil and ripe tomatoes made you crave something simple yet spectacular? That’s exactly the vibe I wanted to capture with this Caprese Blackstone Veggie Burger—a juicy, cheesy, herb-packed patty that brings a taste of Italy to your backyard grill. I love making these for casual weekend gatherings because they’re a crowd-pleaser that feels a bit fancy without any fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup canned black beans, rinsed and drained (I always give them a good rinse to remove excess sodium)
– 1/2 cup breadcrumbs (I use panko for a lighter texture)
– 1 large egg, at room temperature (it blends better with the other ingredients)
– 1/4 cup grated Parmesan cheese (freshly grated melts beautifully)
– 1/4 cup chopped fresh basil (don’t skimp—this is where the flavor shines)
– 1/2 cup diced fresh mozzarella cheese (I prefer the soft, creamy kind in water)
– 1/4 cup sun-dried tomatoes, chopped (they add a sweet, tangy punch)
– 2 tbsp extra virgin olive oil (my go-to for a rich, fruity note)
– 4 burger buns, split (I like brioche for a buttery touch)
– Salt and black pepper to taste (I use sea salt for a cleaner flavor)
Instructions
1. In a large mixing bowl, mash the black beans with a fork until mostly smooth, leaving a few chunks for texture.
2. Add the breadcrumbs, egg, Parmesan cheese, chopped basil, diced mozzarella, and sun-dried tomatoes to the bowl.
3. Season the mixture with salt and black pepper, then mix everything together with your hands until well combined.
4. Divide the mixture into 4 equal portions and shape each into a patty about 1/2-inch thick.
5. Preheat your Blackstone griddle or a large skillet to medium-high heat, around 375°F.
6. Drizzle the extra virgin olive oil onto the hot surface, spreading it evenly with a spatula.
7. Place the patties on the griddle and cook for 4-5 minutes, until the bottoms are golden brown and crisp.
8. Carefully flip the patties using a spatula and cook for another 4-5 minutes, until the other side is browned and the cheese inside is melted.
9. While the patties cook, lightly toast the burger buns on the griddle for about 1 minute per side, until warm and slightly crisp.
10. Remove the patties from the heat and let them rest for 2 minutes to set.
11. Assemble the burgers by placing each patty on a toasted bun bottom, then top with the bun top.
What makes this burger special is the gooey mozzarella that oozes out with every bite, paired with the herbaceous basil and sweet sun-dried tomatoes. Serve it with a side of balsamic-dressed arugula for a fresh contrast, or stack it high with extra basil leaves for an Instagram-worthy meal that’s as delicious as it looks.
Chili Cheese Blackstone Burger
Whew, after a long day of chasing my toddler around the backyard, nothing hits the spot like a juicy, messy burger cooked on my trusty Blackstone griddle. It’s my go-to for a quick, satisfying meal that feels like a treat, and this Chili Cheese version is a family favorite that combines classic comfort with a little kick. I love how the griddle gives it that perfect, crispy-edged sear you just can’t get from a regular grill.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs 80/20 ground beef (the higher fat content is key for juicy burgers on the griddle)
– 1 tsp kosher salt (I always use Diamond Crystal for its lighter texture)
– 1/2 tsp freshly ground black pepper
– 1 tbsp vegetable oil (for greasing the griddle—avocado oil works great too)
– 4 slices sharp cheddar cheese (I prefer Tillamook for its meltability)
– 1 cup canned chili with beans (I use a basic store brand, but homemade is even better if you have it)
– 4 brioche burger buns (toasted on the griddle for extra flavor)
– 1/4 cup diced white onion (for a fresh crunch)
Instructions
1. Preheat your Blackstone griddle to medium-high heat, about 375°F, for 5 minutes until it’s evenly hot.
2. While the griddle heats, divide the 1.5 lbs ground beef into 4 equal portions and gently form them into 1-inch thick patties, being careful not to overwork the meat to keep it tender.
3. Season both sides of each patty evenly with the 1 tsp kosher salt and 1/2 tsp black pepper.
4. Drizzle the 1 tbsp vegetable oil onto the hot griddle and spread it with a spatula to coat the surface lightly.
5. Place the patties on the griddle and cook for 4 minutes without moving them to develop a deep brown crust.
6. Flip the patties and cook for another 3 minutes for medium doneness, or until they reach an internal temperature of 160°F on an instant-read thermometer.
7. Top each patty with 1 slice of sharp cheddar cheese and let it melt for 1 minute, covering loosely with a metal bowl if needed to trap heat.
8. While the cheese melts, spoon 1/4 cup of the canned chili with beans onto each patty and heat for 1 minute until warmed through.
9. In the last minute, place the 4 brioche burger buns cut-side down on the griddle to toast for 30-60 seconds until golden brown.
10. Assemble the burgers by placing each patty on a toasted bun bottom, topping with 1 tbsp of the diced white onion, and finishing with the bun top.
Perfectly messy and packed with flavor, this burger boasts a crispy, seared exterior from the griddle that gives way to a juicy, cheesy interior. The chili adds a hearty, slightly spicy warmth that pairs beautifully with the cool crunch of the onion. For a fun twist, serve it open-faced with a side of crispy tater tots or pile on some pickled jalapeños for an extra kick.
Conclusion
Excitingly, this roundup proves your Blackstone griddle is a burger-making powerhouse! From classic cheeseburgers to creative twists, there’s a recipe here to thrill every grill master. Fire up that griddle, try one (or several!), and let us know your favorite in the comments. Loved this list? Share the burger love by pinning this article on Pinterest!
