Description
Juicy, crispy-crust burgers cooked on a Blackstone griddle, designed to feed a crowd efficiently with a perfect balance of texture and flavor.
Ingredients
Scale
- 2 pounds (900g) Ground Beef (80/20 blend, chuck roast)
- 1 teaspoon Kosher Salt (per pound of meat)
- 1/2 teaspoon Black Pepper (freshly cracked, per pound of meat)
- 8–10 Burger Buns (Brioche or Potato)
- 8–10 slices Cheese (American, Cheddar, or Pepper Jack)
- 2 tablespoons Butter (for brushing buns)
- 2 large Onions (sliced into rings)
- 2 tablespoons Cooking Oil (Avocado or Canola)
- Optional Toppings: Pickles, lettuce, tomato, bacon, special sauce
Instructions
- Portion ground beef into 8-10 equal balls (4-5 oz each) and form into patties about half an inch thick. Press a dimple in the center of each.
- Mix salt and pepper into the meat (1 tsp salt and 1/2 tsp pepper per pound) or season generously on both sides.
- Refrigerate patties while heating the Blackstone griddle to medium-high heat for 10 minutes.
- Grease the hot griddle with a thin layer of oil using a paper towel held with tongs.
- Place patties on the griddle, leaving space between them. Do not touch for 2-3 minutes to develop a crust.
- Flip patties after 3 minutes. Cook for another 2-3 minutes on the second side.
- Place a slice of cheese on each patty after the second flip. Cover with a metal dome or foil for 1 minute to melt cheese.
- Check internal temperature: 160°F (71°C) for medium, 135°F (57°C) for medium-rare.
- Move cooked burgers to a foil-lined plate. Brush cut sides of buns with melted butter and toast butter-side down for 30-60 seconds.
- Cook sliced onions on the griddle until soft and caramelized (3-4 minutes).
- Assemble burgers with buns, lettuce, patty, cheese, onions, and other toppings. Serve immediately.
Notes
Do not press the patties while cooking to retain juices. Keep the griddle clean by scraping burnt bits. Toast buns to prevent sogginess. For gluten-free options, use gluten-free buns or lettuce wraps. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet, not a microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 burger with bun, c
- Calories: 650
- Sodium: 800
- Fat: 35
- Carbohydrates: 40
- Protein: 35
Keywords: Blackstone grill, burgers, Labor Day, summer party, griddle cooking, beef burgers, outdoor cooking