24 Delicious Blackstone Ground Beef Recipes for Every Occasion

Whether you’re whipping up a quick weeknight dinner or planning a weekend BBQ feast, ground beef is your trusty ally in the kitchen. Our roundup of 24 Delicious Blackstone Ground Beef Recipes promises to inspire your next meal with comfort, flavor, and simplicity. From hearty classics to creative twists, there’s something here for every occasion. Let’s dive into these mouthwatering dishes that’ll have everyone asking for seconds!

Blackstone Ground Beef Tacos

Now, let’s dive into making these mouthwatering Blackstone Ground Beef Tacos that are sure to become a weeknight favorite. Perfect for beginners, this recipe breaks down each step to ensure delicious results every time.

Ingredients

• 1 lb ground beef (I find 80/20 works best for flavor and juiciness)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 packet taco seasoning (or homemade blend for those who like to control the salt)
• 1/2 cup water (to help the seasoning cling to the beef)
• 8 small flour tortillas (warmed slightly for the best texture)
• 1 cup shredded lettuce (crisp and cold for contrast)
• 1/2 cup diced tomatoes (I love the juiciness of Roma tomatoes here)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/4 cup sour cream (full-fat for creaminess)

Instructions

1. Heat your Blackstone griddle or large skillet over medium-high heat until a drop of water sizzles, about 375°F.
2. Drizzle the olive oil onto the griddle, spreading it evenly with a spatula.
3. Add the ground beef, breaking it apart with your spatula into small crumbles as it cooks, about 5 minutes.
4. Sprinkle the taco seasoning over the beef, followed by the water, stirring to combine thoroughly.
5. Continue cooking until the beef is fully browned and the liquid has reduced, about 3 more minutes. Tip: Don’t rush this step; letting the liquid reduce concentrates the flavors.
6. While the beef finishes, warm the tortillas on a cooler part of the griddle for about 30 seconds per side. Tip: Cover them with a towel to keep warm and pliable.
7. Assemble the tacos by spooning the beef onto each tortilla, then topping with lettuce, tomatoes, cheese, and a dollop of sour cream. Tip: Layering the cheese directly on the hot beef helps it melt slightly.

Vibrant and flavorful, these tacos offer a delightful crunch from the lettuce and a creamy finish from the sour cream. Try serving them with a side of charred corn or a spicy mango salsa for an extra pop of color and taste.

Blackstone Ground Beef Burgers

Alright, let’s dive into making some mouthwatering Blackstone Ground Beef Burgers that are sure to be a hit at any gathering. A key to perfect burgers is starting with quality ingredients and paying attention to the details during cooking.

Ingredients

• 1 lb ground beef (80/20 blend for the juiciest burgers)
• 1 tbsp Worcestershire sauce (my secret for adding depth)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp onion powder (for that subtle sweetness)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 4 hamburger buns (toasted, if you’re like me and love the crunch)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, aiming for about 375°F. A properly heated surface ensures a good sear.
2. In a large bowl, gently mix the ground beef with Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Overmixing can lead to tough burgers, so stop as soon as it’s combined.
3. Divide the mixture into 4 equal portions and shape into patties, about 1/2 inch thick. Press a slight dimple in the center of each to prevent bulging during cooking.
4. Place the patties on the griddle and cook for 4 minutes on the first side. Resist the urge to press down; it squeezes out the juices.
5. Flip the burgers and cook for another 3-4 minutes for medium doneness. For well-done, go an extra minute or two.
6. During the last minute of cooking, place the buns on the griddle to lightly toast, about 30 seconds per side.
7. Remove everything from the griddle and let the burgers rest for a couple of minutes. This allows the juices to redistribute.

Great job! These burgers are juicy, flavorful, and have that perfect char from the griddle. Serve them up with your favorite toppings and a side of crispy fries for a classic American meal that never disappoints.

Blackstone Ground Beef Stir Fry

Getting dinner on the table doesn’t have to be a chore, especially when you’ve got a recipe as straightforward and flavorful as this Blackstone Ground Beef Stir Fry. Let’s walk through the process together, ensuring you end up with a dish that’s both satisfying and simple to make.

Ingredients

• 1 lb ground beef (I find 80/20 works best for flavor and juiciness)
• 2 tbsp extra virgin olive oil (my go-to for its rich taste)
• 1 cup diced bell peppers (a mix of colors adds vibrancy)
• 1/2 cup diced onions (yellow onions for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/4 cup soy sauce (low sodium to control the saltiness)
• 1 tsp ground ginger (for that warm, spicy kick)
• 1/2 tsp black pepper (freshly ground, if possible)

Instructions

1. Heat your Blackstone griddle to medium-high heat, about 375°F, and drizzle the olive oil evenly across the surface.
2. Add the ground beef to the griddle, breaking it apart with a spatula. Cook for 5 minutes, or until no pink remains, stirring occasionally.
3. Tip: For even cooking, let the beef sit for a minute before stirring. This allows a nice sear to develop.
4. Push the beef to one side of the griddle. On the other side, add the bell peppers and onions. Cook for 3 minutes, stirring occasionally.
5. Add the minced garlic to the vegetables, stirring to combine. Cook for 1 minute, being careful not to burn the garlic.
6. Tip: Garlic burns quickly, so keep an eye on it and stir frequently.
7. Combine the beef with the vegetables. Pour the soy sauce over the mixture, then sprinkle with ground ginger and black pepper. Stir well to coat everything evenly.
8. Cook for another 2 minutes, allowing the flavors to meld together.
9. Tip: Taste a small piece of beef to check if it’s seasoned to your liking. Adjust with a bit more soy sauce or pepper if needed.

Kindly note how the beef retains its juiciness while the vegetables stay crisp, offering a delightful contrast in every bite. Serve it over a bed of steamed rice or wrap it in lettuce leaves for a low-carb option.

Blackstone Ground Beef Nachos

Building the perfect plate of nachos starts with quality ingredients and a bit of patience. Today, we’re diving into a crowd-pleasing favorite that’s as fun to make as it is to eat.

Ingredients

• 1 lb ground beef (I like 80/20 for that perfect fat ratio)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 packet taco seasoning (or homemade if you’re feeling adventurous)
• 1/2 cup water (to help the seasoning cling to the beef)
• 1 bag tortilla chips (go for the sturdy ones to hold up all the toppings)
• 2 cups shredded cheddar cheese (freshly grated melts smoother)
• 1/2 cup diced tomatoes (I prefer Roma for their firmness)
• 1/4 cup sliced jalapeños (adjust based on your heat preference)
• 1/4 cup sour cream (for that cool, creamy finish)
• 1/4 cup chopped cilantro (adds a fresh pop of color and flavor)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground beef, breaking it apart with a spatula. Cook until no pink remains, about 5-7 minutes.
3. Drain excess fat, then stir in the taco seasoning and water. Simmer for 3 minutes until thickened. Tip: Letting the beef sit for a minute after cooking enhances the flavors.
4. Preheat your Blackstone griddle to medium heat (around 350°F) for even cooking.
5. Spread the tortilla chips in a single layer on the griddle. Sprinkle half the cheese evenly over the chips.
6. Distribute the beef mixture over the cheese, then top with the remaining cheese. Tip: Layering cheese both under and over the beef ensures every chip is cheesy.
7. Close the griddle lid or cover with aluminum foil for 2 minutes to melt the cheese.
8. Remove the cover and quickly add tomatoes, jalapeños, and cilantro. Tip: Adding toppings after melting the cheese keeps them fresh and crisp.
9. Drizzle with sour cream and serve immediately. Use a spatula to lift sections for easy serving.

Unbelievably satisfying, these nachos boast a perfect harmony of crunchy, cheesy, and spicy elements. Try serving them straight off the griddle for an interactive dining experience that’s sure to impress.

Blackstone Ground Beef Pizza

Discover how to create a mouthwatering Blackstone Ground Beef Pizza with this easy-to-follow guide. Perfect for beginners, this recipe combines savory ground beef with crispy crust and melted cheese for a delicious meal that’s sure to impress.

Ingredients

• 1 lb ground beef (I like using 80/20 for the perfect fat ratio)
• 1 pre-made pizza dough (homemade or store-bought, your choice!)
• 1 cup pizza sauce (extra virgin olive oil based sauces add a nice richness)
• 2 cups shredded mozzarella cheese (freshly shredded melts better)
• 1 tbsp olive oil (for greasing the Blackstone)
• 1/2 tsp garlic powder (a little goes a long way for flavor)
• 1/2 tsp dried oregano (my secret ingredient for that authentic pizza taste)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, and lightly grease it with olive oil.
2. While the griddle heats, roll out your pizza dough on a floured surface to your desired thickness.
3. Place the rolled-out dough onto the preheated griddle and cook for 2-3 minutes until the bottom starts to golden.
4. Flip the dough and immediately spread the pizza sauce evenly over the top.
5. Sprinkle the cooked ground beef, garlic powder, and dried oregano over the sauce.
6. Top with shredded mozzarella cheese, covering all the ingredients evenly.
7. Cover the griddle with a lid or aluminum foil to help the cheese melt, cooking for an additional 3-4 minutes.
8. Once the cheese is fully melted and the crust is crispy, remove the pizza from the griddle.
9. Let it cool for a minute before slicing to allow the cheese to set slightly.

With its crispy crust, savory beef, and gooey cheese, this Blackstone Ground Beef Pizza is a crowd-pleaser. Try serving it with a side of garlic butter for dipping to take it to the next level.

Blackstone Ground Beef Chili

Mastering the art of making Blackstone Ground Beef Chili is easier than you think, especially when you follow these straightforward steps. This hearty dish is perfect for those chilly evenings when you crave something warm and satisfying.

Ingredients

• 1 lb ground beef (I like to use 80/20 for that perfect fat ratio)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 large onion, diced (yellow onions work best for sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 can (15 oz) kidney beans, drained and rinsed (for that classic chili texture)
• 1 can (15 oz) diced tomatoes (I prefer fire-roasted for extra flavor)
• 2 tbsp chili powder (adjust based on your heat preference)
• 1 tsp ground cumin (for that earthy depth)
• 1/2 tsp salt (I always start with this and adjust later)
• 1/4 tsp black pepper (freshly ground is my preference)
• 1 cup beef broth (low sodium to control the saltiness)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
2. Add the diced onion and sauté for about 5 minutes, until translucent. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic and cook for 1 minute, until fragrant. Be careful not to let it brown.
4. Increase the heat to medium-high and add the ground beef. Break it apart with a spatula and cook until no longer pink, about 5 minutes. Tip: Draining excess fat is optional based on your preference.
5. Stir in the chili powder, ground cumin, salt, and black pepper, coating the beef evenly.
6. Add the kidney beans, diced tomatoes, and beef broth. Bring to a simmer.
7. Reduce the heat to low and let the chili simmer uncovered for 20 minutes, stirring occasionally. Tip: The chili will thicken as it cooks, so keep an eye on the consistency.

Now, your Blackstone Ground Beef Chili is ready to enjoy. Notice how the flavors have melded together beautifully, offering a rich and hearty taste. Serve it with a dollop of sour cream or over a bed of rice for an extra comforting meal.

Blackstone Ground Beef Meatballs

Now, let’s dive into making these savory Blackstone Ground Beef Meatballs, a dish that’s as fun to prepare as it is to eat. Perfect for beginners, this recipe will guide you through each step with precision.

Ingredients

• 1 lb ground beef (I find 80/20 works best for juicy meatballs)
• 1/2 cup breadcrumbs (I like to use panko for a lighter texture)
• 1/4 cup grated Parmesan cheese (the real deal, not the powdered kind)
• 1 large egg (room temperature eggs blend more smoothly)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground adds a nice kick)
• 1/2 tsp dried oregano (for that classic Italian flavor)

Instructions

1. Preheat your Blackstone griddle to medium heat, around 375°F, ensuring it’s evenly heated for consistent cooking.
2. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, black pepper, and dried oregano. Mix gently with your hands until just combined; overmixing can make the meatballs tough.
3. Form the mixture into 1.5-inch balls, rolling them gently between your palms. This size ensures they cook evenly without drying out.
4. Drizzle the extra virgin olive oil onto the griddle, spreading it evenly with a spatula. Place the meatballs on the griddle, leaving space between each for easy flipping.
5. Cook the meatballs for about 4 minutes on the first side, then flip them carefully. Cook for another 4 minutes, or until they’re golden brown and reach an internal temperature of 160°F.
6. Remove the meatballs from the griddle and let them rest for 2 minutes. This allows the juices to redistribute, ensuring they’re moist and flavorful.

These meatballs come out wonderfully juicy with a crispy exterior, packed with flavors from the garlic and Parmesan. Try serving them over a bed of spaghetti or as a hearty appetizer with marinara sauce for dipping.

Blackstone Ground Beef Sliders

Here’s how to make the most irresistible Blackstone Ground Beef Sliders that are perfect for any gathering. These sliders are not just delicious but also incredibly easy to make, ensuring you spend less time in the kitchen and more time enjoying the meal with your loved ones.

Ingredients

• 1 lb ground beef (I find 80/20 works best for juicy sliders)
• 1 tbsp olive oil (extra virgin is my favorite for its flavor)
• 1 tsp garlic powder (for that essential kick)
• 1 tsp onion powder (adds a subtle sweetness)
• 1/2 tsp salt (I like to use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 12 slider buns (I prefer brioche for its buttery texture)
• 6 slices cheddar cheese (sharp cheddar gives a nice tang)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, and lightly coat it with olive oil to prevent sticking.
2. In a bowl, mix the ground beef with garlic powder, onion powder, salt, and black pepper until just combined. Overmixing can make the beef tough.
3. Divide the beef mixture into 12 equal portions and shape each into a small patty, slightly larger than the buns as they will shrink.
4. Place the patties on the griddle and cook for 3 minutes on the first side, then flip and cook for another 2 minutes. Tip: Press down lightly with a spatula to ensure even cooking.
5. Add a half slice of cheddar cheese to each patty during the last minute of cooking, allowing it to melt slightly.
6. Toast the slider buns on the griddle for about 30 seconds until they’re lightly golden and warm.
7. Assemble the sliders by placing a cheesy patty between each bun. Tip: For extra flavor, spread a thin layer of your favorite sauce on the buns before assembling.

Serve these sliders warm and watch them disappear. The combination of juicy beef, melted cheese, and soft brioche buns creates a texture and flavor that’s hard to resist. For a fun twist, serve with a side of pickles or a spicy mayo dipping sauce.

Blackstone Ground Beef Quesadillas

Ready to dive into making some irresistibly cheesy and flavorful Blackstone Ground Beef Quesadillas? Perfect for any meal of the day, this recipe is straightforward and guarantees delicious results every time.

Ingredients

• 1 lb ground beef (I like using 80/20 for the perfect balance of juiciness and flavor)
• 1 tbsp extra virgin olive oil (my go-to for its rich taste)
• 1/2 cup diced onions (white onions add a nice sharpness)
• 1/2 cup diced bell peppers (I prefer a mix of red and green for color and sweetness)
• 1 tsp garlic powder (for that essential garlicky depth)
• 1 tsp cumin (adds a warm, earthy note)
• 1/2 tsp salt (fine sea salt distributes evenly)
• 1/4 tsp black pepper (freshly ground for the best flavor)
• 4 large flour tortillas (the burrito size works great for folding)
• 2 cups shredded Mexican cheese blend (the meltiness is key)
• 1/4 cup chopped cilantro (adds a fresh, herby finish)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground beef, breaking it apart with a spatula, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the diced onions and bell peppers, cooking until softened, about 3 minutes. Tip: Sautéing the veggies with the beef infuses the meat with their flavors.
4. Season the mixture with garlic powder, cumin, salt, and black pepper, stirring to combine evenly, about 1 minute.
5. Remove the skillet from heat and transfer the beef mixture to a bowl, leaving any excess grease behind.
6. Wipe the skillet clean with a paper towel and return it to medium heat.
7. Place one flour tortilla in the skillet, sprinkle 1/2 cup of shredded cheese evenly over half of the tortilla, then top with 1/4 of the beef mixture and a sprinkle of cilantro.
8. Fold the tortilla over the filling, pressing down gently with the spatula, and cook until the bottom is golden brown, about 2 minutes. Tip: Pressing down helps the quesadilla hold together.
9. Flip the quesadilla and cook the other side until golden and the cheese is fully melted, about 2 more minutes.
10. Repeat with the remaining tortillas and filling.

Zesty and satisfying, these quesadillas boast a crispy exterior with a molten, cheesy center. Serve them with a side of sour cream and salsa for dipping, or slice them into wedges for a party-friendly appetizer.

Blackstone Ground Beef Pasta

Unlock the secrets to a hearty and satisfying meal with this Blackstone Ground Beef Pasta recipe, perfect for those evenings when you crave something comforting yet straightforward to prepare.

Ingredients

• 1 lb ground beef (I find 80/20 works best for flavor and juiciness)
• 8 oz pasta (penne or fusilli holds the sauce wonderfully)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup marinara sauce (homemade or your favorite store-bought brand)
• 1/2 cup heavy cream (for that luxurious texture)
• 1 tsp salt (I like to use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, if possible)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp chopped fresh basil (for a bright finish)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground beef, breaking it apart with a spatula. Cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
4. Meanwhile, cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
5. Pour the marinara sauce into the skillet with the beef, stirring to combine. Simmer for 3 minutes to meld the flavors.
6. Reduce the heat to low and stir in the heavy cream, salt, and pepper. Simmer for another 2 minutes. Tip: The cream will thicken the sauce slightly.
7. Add the drained pasta to the skillet, tossing to coat evenly in the sauce.
8. Sprinkle with Parmesan cheese and fresh basil before serving. The cheese melts into the sauce, adding a salty depth, while the basil offers a fresh contrast.

The pasta emerges creamy and rich, with the beef adding a hearty backbone. Serve it with a side of garlic bread to soak up every last bit of sauce, or top with extra Parmesan for those who love a cheesy bite.

Blackstone Ground Beef Enchiladas

Now, let’s dive into making these mouthwatering Blackstone Ground Beef Enchiladas, a dish that combines the richness of ground beef with the vibrant flavors of enchilada sauce, all wrapped in soft tortillas. Perfect for a cozy dinner, this recipe is straightforward and rewarding.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 1 cup enchilada sauce (homemade or store-bought, but I swear by the depth of flavor in homemade)
• 8 flour tortillas (warmed to room temp for easier rolling)
• 2 cups shredded cheese (a mix of cheddar and Monterey Jack melts beautifully)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 cup diced onions (for a slight crunch and sweetness)
• 1 tsp garlic powder (because garlic makes everything better)
• Salt to taste (though I’m generous here to season the beef well)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s evenly heated for optimal cooking.
2. Drizzle olive oil on the griddle, then add the diced onions, sautéing until translucent, about 2 minutes.
3. Add the ground beef, breaking it apart with a spatula, and cook until no pink remains, roughly 5 minutes. Tip: Season the beef with garlic powder and salt during cooking for infused flavor.
4. Pour 1/2 cup of enchilada sauce over the cooked beef, stirring to combine, and let it simmer for 2 minutes to meld the flavors.
5. Warm the tortillas on the griddle for about 30 seconds each side to make them pliable. Tip: Keep them covered with a towel to retain warmth.
6. Divide the beef mixture among the tortillas, sprinkle with cheese, then roll them tightly and place seam side down on the griddle.
7. Drizzle the remaining enchilada sauce over the rolled tortillas and top with the rest of the cheese. Cover with a lid or aluminum foil and let it cook for 3 minutes, or until the cheese is melted. Tip: For a golden top, broil for an additional 2 minutes.

Perfectly melted cheese envelops the savory beef, while the enchilada sauce adds a tangy kick. Serve these enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of flavor.

Blackstone Ground Beef Stuffed Peppers

First, let’s dive into making these hearty Blackstone Ground Beef Stuffed Peppers, a dish that combines the savory richness of ground beef with the sweet, crisp texture of bell peppers, all brought together on the Blackstone griddle for that perfect char.

Ingredients

• 4 large bell peppers, any color (I love using a mix for a vibrant plate)
• 1 lb ground beef (80/20 blend for the best flavor and juiciness)
• 1 cup cooked white rice (day-old rice works wonderfully here)
• 1/2 cup diced onion (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, if possible)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
• 1/2 cup beef broth (low-sodium to control the saltiness)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s evenly heated.
2. Cut the tops off the bell peppers and remove the seeds and membranes, keeping the peppers whole.
3. In a mixing bowl, combine the ground beef, cooked rice, diced onion, minced garlic, salt, and black pepper. Mix gently to avoid overworking the meat.
4. Heat the olive oil on the griddle, then sauté the onion and garlic until translucent, about 2 minutes, to build flavor.
5. Add the ground beef mixture to the griddle, breaking it apart with a spatula, and cook until browned, about 5 minutes. Tip: Don’t stir too often to get a nice sear.
6. Stuff each bell pepper with the beef mixture, then place them on the griddle. Pour the beef broth around the peppers to keep them moist.
7. Cover the peppers with a lid or aluminum foil and cook for 15 minutes, or until the peppers are tender.
8. Sprinkle the shredded cheddar cheese over the top of each pepper during the last 2 minutes of cooking, allowing it to melt beautifully.

When these peppers come off the griddle, the cheese is gloriously melted, the peppers have a slight char, and the filling is juicy and flavorful. Serve them with a side of sour cream or a fresh salad for a complete meal that’s as pleasing to the eye as it is to the palate.

Blackstone Ground Beef Shepherd’s Pie

Sometimes, the most comforting dishes come from combining simple ingredients with a bit of creativity. Today, we’re tackling a hearty Blackstone Ground Beef Shepherd’s Pie, a twist on the classic that’s sure to warm your soul.

Ingredients

• 1 lb ground beef (I like 80/20 for that perfect fat ratio)
• 2 cups mashed potatoes (homemade or store-bought, but warm them up for easier spreading)
• 1 cup frozen mixed vegetables (peas and carrots are my go-to for color and sweetness)
• 1/2 cup beef broth (low sodium lets you control the seasoning)
• 1 tbsp Worcestershire sauce (a splash adds depth)
• 1 tbsp olive oil (extra virgin for its fruity notes)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Preheat your Blackstone griddle to medium heat, about 350°F, and drizzle the olive oil to coat the surface.
2. Add the ground beef, breaking it apart with a spatula. Cook until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the griddle to ensure even cooking.
3. Sprinkle the garlic powder, salt, and pepper over the beef, stirring to combine. Tip: Seasoning the meat directly on the griddle enhances the flavor.
4. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits. Let simmer for 2 minutes to reduce slightly.
5. Stir in the frozen vegetables, cooking for another 3 minutes until they’re just tender. Tip: Frozen veggies are a time-saver and retain nutrients well.
6. Spread the beef and vegetable mixture evenly on the griddle, then top with the mashed potatoes, smoothing them out with the back of a spoon.
7. Cover with a lid or aluminum foil and let cook for 5 minutes, allowing the flavors to meld and the potatoes to heat through.

Once assembled, this Shepherd’s Pie offers a delightful contrast between the creamy potatoes and the savory beef filling. For a fun twist, serve it directly from the griddle at your next outdoor gathering, letting everyone scoop their portion.

Blackstone Ground Beef Kebabs

Getting dinner on the table doesn’t have to be complicated, especially when you’ve got a recipe as straightforward and flavorful as these Blackstone Ground Beef Kebabs. Perfect for a weeknight meal or a weekend barbecue, these kebabs are a hit with both kids and adults alike.

Ingredients

• 1 lb ground beef (I find 80/20 works best for juicy kebabs)
• 1/4 cup breadcrumbs (plain or Italian-seasoned, depending on your preference)
• 1 large egg (room temperature eggs blend more smoothly into the mixture)
• 2 tbsp Worcestershire sauce (for that umami kick)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for greasing the grill)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, and lightly grease it with extra virgin olive oil.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently but thoroughly to ensure even distribution of ingredients.
3. Divide the mixture into 8 equal portions and shape each into a log around a skewer, pressing firmly to adhere.
4. Place the kebabs on the preheated griddle and cook for 4-5 minutes on each side, or until they reach an internal temperature of 160°F for well-done.
5. Tip: Avoid overcrowding the griddle to ensure each kebab cooks evenly and gets a nice sear.
6. Tip: Let the kebabs rest for a couple of minutes off the heat before serving to allow the juices to redistribute.
7. Tip: For an extra flavor boost, brush the kebabs with a little more Worcestershire sauce during the last minute of cooking.

Enjoying these kebabs straight off the griddle is a treat, with their juicy interior and slightly crispy exterior. They’re fantastic served over a bed of rice or with a side of grilled vegetables for a complete meal.

Blackstone Ground Beef Lasagna

Getting dinner on the table doesn’t have to be complicated, especially when you’ve got a recipe as straightforward and satisfying as this Blackstone Ground Beef Lasagna. Perfect for beginners and seasoned cooks alike, this dish layers rich flavors and textures in a way that’s sure to impress.

Ingredients

• 1 lb ground beef (I like to use 85% lean for the best flavor and texture)
• 9 lasagna noodles (no-boil noodles save time and work perfectly here)
• 24 oz marinara sauce (homemade or your favorite store-bought brand)
• 15 oz ricotta cheese (full-fat ricotta makes the lasagna extra creamy)
• 2 cups shredded mozzarella cheese (I always shred my own for better melt)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered kind)
• 1 large egg (room temperature helps it blend smoothly into the ricotta)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tsp dried basil (or 1 tbsp fresh if you have it)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Preheat your Blackstone griddle to medium heat, about 350°F, and lightly coat it with olive oil to prevent sticking.
2. Add the ground beef to the griddle, breaking it apart with a spatula. Cook until no pink remains, about 5-7 minutes, then stir in the minced garlic, basil, salt, and pepper for the last minute of cooking.
3. Remove the beef from the griddle and drain any excess fat. Spread a thin layer of marinara sauce over the griddle to prevent the noodles from sticking.
4. Lay three lasagna noodles side by side on the griddle. Spread half of the ricotta mixture (ricotta mixed with the egg) over the noodles, followed by half of the ground beef, a third of the mozzarella, and a sprinkle of Parmesan.
5. Repeat the layers once more, starting with noodles and ending with cheeses. Top with the remaining three noodles, sauce, and cheeses.
6. Cover with a lid or aluminum foil and cook for 20 minutes, then uncover and cook for an additional 5 minutes until the cheese is bubbly and slightly golden.
7. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set and makes serving easier.

Finished with a golden, cheesy top, this lasagna boasts layers of tender noodles, savory beef, and creamy ricotta that meld together beautifully. Serve it with a crisp green salad and garlic bread for a meal that feels like a hug in a dish.

Blackstone Ground Beef Empanadas

Creating these Blackstone Ground Beef Empanadas is a delightful way to bring a taste of tradition into your kitchen with a modern twist. Let’s dive into the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 lb ground beef (I find 85% lean works best for flavor and juiciness)
• 1 cup diced onions (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp ground cumin (toast it lightly for an aromatic boost)
• 1/2 tsp smoked paprika (adds a lovely depth)
• Salt to taste (I start with 1/2 tsp and adjust)
• 1 package pre-made empanada dough (thawed if frozen, for convenience)
• 1 egg, beaten (room temperature eggs mix more evenly)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onions and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 6 minutes.
5. Sprinkle the ground cumin, smoked paprika, and salt over the beef, stirring to combine, and cook for another 2 minutes to meld the flavors.
6. Remove the skillet from heat and let the filling cool slightly, about 10 minutes.
7. Preheat your oven to 375°F and line a baking sheet with parchment paper.
8. Roll out the empanada dough on a lightly floured surface and cut into 6-inch circles.
9. Place a generous tablespoon of the beef filling onto each dough circle, fold over, and seal the edges with a fork.
10. Brush the tops of the empanadas with the beaten egg for a golden finish.
11. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.

You’ll love the crispy exterior giving way to the savory, spiced beef filling inside. These empanadas are perfect served with a side of chimichurri sauce for an extra burst of flavor.

Blackstone Ground Beef Sloppy Joes

Every now and then, we all crave a hearty, messy sandwich that’s bursting with flavor and easy to make. That’s where this Blackstone Ground Beef Sloppy Joes recipe comes in, perfect for a quick dinner or a casual gathering.

Ingredients

• 1 lb ground beef (80/20 blend for the best flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup diced onion (yellow onions are my preference for their sweetness)
• 1/2 cup diced green bell pepper (for a slight crunch)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup ketchup (I like Heinz for its balanced sweetness)
• 1 tbsp yellow mustard (adds a nice tang)
• 1 tbsp brown sugar (for a hint of caramel sweetness)
• 1 tsp Worcestershire sauce (a little goes a long way)
• Salt and pepper to taste (I start with 1/2 tsp salt and 1/4 tsp pepper)
• 4 hamburger buns (toasted for extra texture)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and green bell pepper, sautéing until softened, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another 30 seconds until fragrant. Tip: Garlic burns easily, so keep an eye on it.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a spatula. Cook until no pink remains, about 6-8 minutes. Tip: Draining excess fat is optional but recommended for a less greasy result.
5. Stir in the ketchup, yellow mustard, brown sugar, and Worcestershire sauce. Reduce heat to low and simmer for 10 minutes, stirring occasionally. The mixture should thicken slightly.
6. Season with salt and pepper, then remove from heat.
7. Toast the hamburger buns lightly for about 1-2 minutes on a dry skillet or under the broiler until golden.
8. Spoon the beef mixture onto the bottom halves of the buns, then cover with the top halves.

Serve these Sloppy Joes with a side of crispy fries or a simple salad for a complete meal. The combination of sweet, tangy, and savory flavors with the soft yet slightly crunchy bun is utterly satisfying.

Blackstone Ground Beef Meatloaf

Let’s dive into making a comforting Blackstone Ground Beef Meatloaf that’s perfect for any family dinner. This recipe is straightforward, ensuring even beginners can achieve a delicious result with minimal fuss.

Ingredients

• 2 lbs ground beef (I find 80/20 fat ratio works best for juicy meatloaf)
• 1 cup breadcrumbs (I like using panko for a lighter texture)
• 2 large eggs (room temperature helps them mix more evenly)
• 1/2 cup ketchup (plus extra for glazing)
• 1/4 cup whole milk (2% works in a pinch, but whole adds richness)
• 1 tbsp Worcestershire sauce (a must for that deep umami flavor)
• 1 tsp garlic powder (fresh minced garlic is great too, but powder distributes more evenly)
• 1 tsp onion powder (for a subtle sweetness)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your Blackstone griddle to medium heat, around 350°F, ensuring it’s evenly heated for consistent cooking.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, ketchup, milk, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix gently with your hands until just combined; overmixing can make the meatloaf tough.
3. Shape the mixture into a loaf shape directly on the griddle. A tip: make a slight indentation down the center to help it cook evenly.
4. Cook for about 25 minutes, then brush the top with additional ketchup for a glaze. Continue cooking for another 20-25 minutes, or until the internal temperature reaches 160°F.
5. Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist.

The Blackstone Ground Beef Meatloaf comes out wonderfully juicy with a slightly crispy exterior from the griddle. Serve it with mashed potatoes and green beans for a classic comfort meal, or slice it thick for hearty sandwiches the next day.

Blackstone Ground Beef Gyros

Let’s dive into making Blackstone Ground Beef Gyros, a dish that combines the savory flavors of seasoned beef with the fresh, crisp textures of traditional gyro toppings. This recipe is perfect for a quick weeknight dinner or a fun weekend cookout, offering a delicious twist on a classic favorite.

Ingredients

• 1 lb ground beef (I find 80/20 works best for flavor and juiciness)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp garlic powder (fresh minced garlic can be used for a sharper taste)
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 pita breads (I like to warm them slightly for extra softness)
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/2 cup tzatziki sauce (homemade or store-bought, both work great)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, for even cooking.
2. In a bowl, mix the ground beef with garlic powder, onion powder, dried oregano, salt, and black pepper until well combined.
3. Drizzle the olive oil on the griddle, then spread the seasoned ground beef evenly across the surface. Tip: Use a spatula to press the beef down slightly for better browning.
4. Cook the beef for 4-5 minutes without stirring to allow a crust to form, then break it apart and continue cooking until no pink remains, about 3-4 more minutes.
5. While the beef cooks, warm the pita breads on the griddle for about 30 seconds per side. Tip: Cover them with a towel to keep warm.
6. Assemble the gyros by spreading tzatziki sauce on each pita, then topping with the cooked beef, shredded lettuce, diced tomatoes, and red onion. Tip: Roll the pitas tightly in parchment paper for easy handling.

Unwrap the flavors of these Blackstone Ground Beef Gyros to discover a perfect balance of savory meat and fresh toppings. The crispy edges of the beef contrast beautifully with the soft pita, while the tzatziki adds a cool, creamy finish. Serve them with a side of crispy fries or a simple Greek salad for a complete meal.

Blackstone Ground Beef Hash

Starting your day with a hearty breakfast is essential, and this Blackstone Ground Beef Hash is the perfect way to fuel your morning. Simple to make and packed with flavor, it’s a dish that will keep you satisfied until lunch.

Ingredients

• 1 lb ground beef (I like using 80/20 for the perfect fat ratio)
• 2 cups diced potatoes (Yukon golds are my favorite for their buttery texture)
• 1/2 cup diced onions (white onions add a nice sharpness)
• 1/4 cup diced green bell peppers (for a slight crunch and sweetness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its mineral quality)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 2 large eggs (room temperature eggs blend better)

Instructions

1. Heat your Blackstone griddle to medium-high heat, about 375°F, and drizzle the olive oil evenly across the surface.
2. Add the diced potatoes to the griddle, spreading them out in a single layer. Let them cook undisturbed for 5 minutes to get a nice golden crust.
3. Flip the potatoes and add the ground beef, breaking it apart with a spatula. Cook for another 5 minutes until the beef is no longer pink.
4. Mix in the diced onions and green bell peppers, stirring occasionally, for about 3 minutes until they start to soften.
5. Season the hash with salt and black pepper, adjusting the amounts to your liking but remember, the potatoes need a good amount of salt to shine.
6. Create two small wells in the hash and crack an egg into each. Cover the griddle with a lid or aluminum foil to trap the heat and cook the eggs to your desired doneness, about 3 minutes for runny yolks.
7. Serve immediately, ensuring each plate gets a portion of the crispy hash and a perfectly cooked egg on top.

Vibrant and satisfying, this Blackstone Ground Beef Hash boasts a delightful contrast of textures—crispy potatoes against the tender beef and creamy eggs. For an extra kick, top with a dash of hot sauce or a sprinkle of fresh herbs before serving.

Blackstone Ground Beef Curry

Every home cook needs a hearty, flavorful curry in their repertoire, and this Blackstone Ground Beef Curry is a perfect start. Easy to follow and packed with spices, it’s a dish that promises comfort in every bite.

Ingredients

• 1 lb ground beef (I find 80/20 works best for flavor and juiciness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow onions are my preference for their sweetness)
• 3 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1 tbsp ginger, grated (keep your ginger in the freezer for easy grating)
• 2 tbsp curry powder (I like a bit more for extra warmth)
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 1 cup beef broth (homemade if you have it)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Sprinkle the curry powder over the beef and stir well to coat, cooking for 1 minute to toast the spices.
6. Pour in the coconut milk and beef broth, stirring to combine, then bring to a simmer.
7. Reduce the heat to low and let the curry simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens.
8. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.

The curry should be richly aromatic with a velvety sauce clinging to the tender beef. Serve it over a bed of fluffy rice or with warm naan for scooping up every last bit of sauce.

Blackstone Ground Beef Bibimbap

Always looking for a way to bring a twist to classic dishes, today we’re tackling a Blackstone Griddle version of the beloved Korean Bibimbap, using ground beef for a quick and satisfying meal.

Ingredients

• 1 lb ground beef (I find 80/20 works best for flavor and juiciness)
• 2 cups cooked white rice (day-old rice is my secret for perfect texture)
• 2 tbsp sesame oil (extra virgin for that deep, nutty aroma)
• 1 tbsp soy sauce (low sodium to control the saltiness)
• 1 tbsp gochujang (adjust based on your heat preference)
• 1 cup spinach (fresh, for that crisp bite)
• 1 carrot, julienned (adds a sweet crunch)
• 2 eggs (room temperature eggs blend better)
• 1 tbsp vegetable oil (for that perfect sear)

Instructions

1. Preheat your Blackstone Griddle to medium-high heat, about 375°F, and lightly coat with vegetable oil.
2. Add the ground beef to the griddle, breaking it apart with a spatula. Cook for 5-6 minutes until no pink remains, stirring occasionally.
3. Push the beef to one side. On the other side, add the spinach and carrots, sautéing for 2-3 minutes until just wilted.
4. In a small bowl, mix sesame oil, soy sauce, and gochujang. Drizzle over the beef and vegetables, stirring to combine.
5. Make two wells in the mixture and crack an egg into each. Cover the griddle for 2-3 minutes for sunny-side-up eggs.
6. Divide the cooked rice between two bowls. Top with the beef, vegetable mixture, and eggs.

Ready to dig in? The contrast of the crispy beef, tender vegetables, and runny egg yolk creates a symphony of textures. For an extra kick, serve with a side of kimchi or a drizzle of sriracha.

Blackstone Ground Beef Pot Pie

Now, let’s dive into creating a comforting Blackstone Ground Beef Pot Pie, a dish that combines hearty flavors with a flaky crust, perfect for any season. This recipe is designed to guide you through each step, ensuring a delicious outcome every time.

Ingredients

• 1 lb ground beef (I find 80/20 works best for flavor and juiciness)
• 1 cup diced onions (yellow onions are my preference for their sweetness)
• 1 cup diced carrots (for a pop of color and crunch)
• 1 cup frozen peas (no need to thaw, they cook perfectly in the pie)
• 2 cloves garlic, minced (freshly minced garlic elevates the dish)
• 2 cups beef broth (low sodium allows you to control the saltiness)
• 1/2 cup all-purpose flour (for thickening the filling)
• 1/2 tsp dried thyme (adds a subtle earthy flavor)
• 1/2 tsp black pepper (freshly ground for the best taste)
• 1 pre-made pie crust (I always keep a spare in the freezer for convenience)
• 1 egg, beaten (for that golden crust finish)

Instructions

1. Preheat your Blackstone griddle to medium heat, about 350°F, to ensure even cooking.
2. Add the ground beef to the griddle, breaking it apart with a spatula. Cook until no pink remains, about 5-7 minutes. Tip: Avoid overcrowding to get a nice sear.
3. Stir in the onions, carrots, and garlic. Cook until the vegetables soften, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Sprinkle the flour over the mixture, stirring well to coat. This will thicken your filling.
5. Gradually add the beef broth, stirring constantly to avoid lumps. Bring to a simmer.
6. Add the peas, thyme, and black pepper. Simmer for another 5 minutes until the filling thickens. Tip: The filling should coat the back of a spoon when ready.
7. Transfer the filling to a pie dish. Cover with the pie crust, sealing the edges. Cut a few slits on top for steam to escape.
8. Brush the crust with the beaten egg for a golden finish. Bake at 375°F for 25-30 minutes until the crust is golden brown.

The result is a savory, hearty pot pie with a flaky crust that’s perfect for a cozy dinner. Try serving it with a side of crisp green salad to balance the richness.

Blackstone Ground Beef Ragu

Begin by gathering your ingredients and prepping your Blackstone griddle for a hearty, flavorful dish that’s perfect for any weeknight dinner. This Blackstone Ground Beef Ragu is a simple yet satisfying meal that brings the comfort of Italian cuisine right to your backyard.

Ingredients

• 1 lb ground beef (I like to use 80/20 for the perfect balance of lean and fat)
• 1 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 medium onion, finely diced (yellow onions work best here for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 cup marinara sauce (homemade or your favorite store-bought brand)
• 1/2 cup beef broth (low sodium to control the saltiness)
• 1 tsp dried oregano (crush it between your fingers to release the oils)
• Salt and pepper to taste (I start with 1/2 tsp salt and 1/4 tsp pepper, then adjust)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, and drizzle the olive oil over the surface.
2. Add the diced onion to the griddle, stirring occasionally, until translucent, about 3-4 minutes.
3. Push the onions to one side and add the ground beef, breaking it apart with a spatula as it cooks, about 5-6 minutes until no pink remains.
4. Mix the onions and beef together, then add the minced garlic, cooking for another 1-2 minutes until fragrant.
5. Pour in the marinara sauce and beef broth, stirring to combine all ingredients evenly.
6. Sprinkle the dried oregano, salt, and pepper over the mixture, stirring well to incorporate.
7. Reduce the heat to low, about 250°F, and let the ragu simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

Just before serving, give the ragu a final taste and adjust the seasoning if necessary. The texture should be rich and hearty, with the beef perfectly tender and the sauce clinging to every bite. Serve it over a bed of al dente pasta or spoon it onto crusty bread for a rustic sandwich that’s bursting with flavor.

Conclusion

Every recipe in this roundup brings something special to the table, offering endless possibilities for delicious meals with ground beef on your Blackstone griddle. Whether you’re cooking for a weeknight dinner or a weekend gathering, there’s something here for every occasion. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share this article on Pinterest to spread the joy of griddling.