Blackstone burgers cooked on a hot griddle get a deeply browned crust that a regular grill rarely delivers. The flat steel surface keeps every bit of beef fat in contact with the patty, so each burger sears in its own juices and comes off the griddle juicy, with crisp, lacy edges and a melted layer of cheddar on top.
This version uses half pound patties of 80/20 ground beef, simple seasoning, crispy bacon and classic toppings. It is a backyard cookout favorite, but the method works on any large flat top griddle, and the whole meal comes together in about 35 minutes.
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Why This Works
Ground beef with some fat is essential for a juicy burger, and an 80/20 or 85/15 blend gives you flavor without being greasy. Seasoning the patties as they hit the griddle keeps the salt from drawing out moisture before cooking and builds a better crust.
Chilling the formed patties while you prep the toppings helps them hold their shape on the hot surface. And because a griddle is flat, you can toast the buns and cook the bacon in the same fat, so every layer of the burger shares the same savory flavor.
Ingredients
- 2 pounds ground beef (80/20 or 85/15 blend)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons butter (or avocado oil)
- 4 hamburger buns
- 4 slices cheddar cheese
- 8 slices bacon, cooked
- 1 cup shredded lettuce
- 2 tablespoons ketchup
- 2 tablespoons barbecue sauce
- 1/2 cup pickles
How to Make Blackstone Burgers
1. Form the patties
Divide the ground beef into four half pound portions. Roll each into a ball and press it into a disc a little wider than your bun, since the patties shrink as they cook. Press a shallow dimple into the center of each so they stay flat.
2. Chill and prep
Place the patties in the refrigerator while you prepare the toppings. Slice the cheese, shred the lettuce and have the pickles, ketchup and barbecue sauce ready. Cook the bacon on the griddle until crisp and set it aside.
3. Heat the griddle
Preheat the griddle to medium heat and melt half of the butter or oil on the surface. You want the griddle hot enough to sizzle when the beef lands on it.
4. Sear the first side
Place the patties on the griddle and sprinkle the salt, pepper and garlic powder over the tops. Cook without moving them for about 4 to 5 minutes, until a brown crust forms.
5. Flip and finish
Flip the burgers and cook the other side for another 4 to 5 minutes. Use tongs to quickly sear the edges of each patty. Cook until the center reaches 160 degrees F on an instant read thermometer.
6. Melt the cheese and toast the buns
Lay a slice of cheddar on each burger just before removing it, so it melts. Melt the remaining butter on the griddle and toast the cut sides of the buns until golden.
7. Assemble
Build each burger with lettuce, pickles, two slices of bacon, ketchup and barbecue sauce, and serve while hot.
How to Serve
Burgers pair with cool, creamy sides, and creamy coleslaw adds crunch and tang. Crispy potatoes are a natural match, so bake a tray of garlic Parmesan potato wedges while you work at the griddle.
For a classic cookout spread, add a pot of cowboy baked beans, and bring a bowl of dill pickle bacon pasta salad that echoes the toppings on the burger.
How to Store and Reheat
Cool any leftover patties quickly and refrigerate them in an airtight container within two hours. Cooked burgers keep for up to three days.
Reheat patties on the griddle or in a skillet until they are steaming hot, to 165 degrees F. Keep the buns and toppings separate so they stay fresh, and toast the buns again right before serving.
Tips and Variations
Always use a thermometer for ground beef, because color is not a reliable sign of doneness. The University of Minnesota Extension lists the 160 degree F target for hamburgers in its safe grilling guidelines.
Do not press down on the patties after they land on the griddle, since that squeezes out the juices. For smaller patties or sliders, shape the beef into quarter pound portions and shorten the cooking time. Swap in American cheese, gouda or pepper jack, use avocado oil instead of butter, and add grilled onions or peppers if you like them.
FAQ
What temperature should I cook burgers to?
Ground beef should reach 160 degrees F in the center. Use a thin instant read thermometer inserted from the side of the patty for an accurate reading.
What heat setting works best on a griddle?
Medium to medium-high heat gives a good crust without burning the outside before the middle is cooked. If the surface smokes heavily, lower the heat slightly.
Can I make the patties ahead of time?
Yes. Form the patties, stack them between squares of parchment and refrigerate them until you are ready to cook. Season them only when they go on the griddle.
Why do my burgers shrink so much?
Beef loses moisture and fat as it cooks. Making the raw patties wider than the bun and pressing a dimple in the center helps them end up the right size and shape.
Can I cook these on a regular skillet?
Yes. A heavy cast iron skillet over medium heat gives a similar crust. Work in batches so the pan is not crowded.
Blackstone Griddle Burgers with Bacon and Cheddar
Ingredients
Main Ingredients
- 2 lb ground beef 80/20 or 85/15 blend
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
- 2 tbsp butter or avocado oil
- 4 hamburger buns
- 4 slices cheddar cheese
- 8 slices bacon cooked
- 1 cup shredded lettuce
- 2 tbsp ketchup
- 2 tbsp barbecue sauce
- ½ cup pickles
Instructions
Cooking
- Divide the beef into four half pound portions, roll into balls and press into discs a little wider than the buns.
- Chill the patties while you prepare the toppings and cook the bacon on the griddle until crisp.
- Preheat the griddle to medium and melt half of the butter or oil on the surface.
- Place the patties on the griddle, sprinkle with the salt, pepper and garlic powder and cook for about 4 to 5 minutes without moving them.
- Flip, cook another 4 to 5 minutes and sear the edges with tongs, until the center reaches 160 degrees F.
- Add the cheddar just before removing the burgers so it melts, and toast the buns in the remaining butter.
- Assemble with lettuce, pickles, bacon, ketchup and barbecue sauce and serve hot.
