Blackstone Teriyaki Burger Recipe (2024)

FAQs

What is the best setting on the Blackstone for burgers? ›

Level 5-6: This is your "Searing Zone" you want to sear your burgers, steaks and fish filets on this setting. If you are cooking larger cuts, sear them on the 5-6 zone and then slide them over to a 3-4 zone to finish cooking. The high heat setting is for quick cooking.

The cooking time for burgers on a Blackstone grill will vary depending on the thickness of the patty and your desired level of doneness. As a general guide, cook the burgers for approximately 4-5 minutes per side for medium-rare, 5-6 minutes per side for medium, and 6-7 minutes per side for well done.

Preparation Method

Place on the griddle. Cook until browned on the bottom, about 4 minutes. Flip patties, cover the griddle, and cook until browned on the outside and medium inside, about 4 minutes more. Place buns on grill, cut sides down, and cook untilgolden brown, about 4 minutes.

According to the brand, there's enough space on the 22-inch cooking surface to put as many as 12 burgers or 16 eggs. That's plenty enough room to cook larger meals for families or to have a get-together with friends.

Quick Tips for Preventing a Sticky Griddle

Use a high-smoke oil or an appropriate griddle seasoning oil. Bacon fat and meat drippings are not suitable seasoning agents. Always let the griddle get hot before cooking. Don't use harsh chemical cleaners to clean a steel or cast iron griddle top.

Smash Burgers On The Blackstone Recipe:

Preheat your Blackstone Griddle to medium-high heat, pour a little avocado oil on the griddle surface and smear around the flat top to get a fresh coat of oil while it heats up.

Seasonings – I like to use a combination of salt, pepper, paprika, Worcestershire, and Tabasco sauce. In addition, finely minced bacon makes it into my best smash burger recipe. Cheese – American cheese is used for the smash burger. Buns – Classically, potato buns are used, but I prefer brioche buns.

Heat griddle to medium high heat setting because you want that instant sear. I like to use my Thermometer Gun to make sure the griddle temp is about 375º. Add a light squirt of oil to the griddle. Add ground beef balls to the hot griddle and space them as far apart as you can.

For beef and lamb burgers, choose mince that has at least an 80% meat to 20% fat ratio. The fat is essential for juiciness and flavour. If you can't find mince with the right ratio, add finely chopped streaky bacon to your patty mixture.

The heat doesn't build up and intensify the way it would if the lid was down. Thin pork chops, shrimp, and burgers tend to cook quickly. Leaving the grill lid up will slow the cooking process by reducing the temperature around the meat. For thicker cuts, you want to close the lid to keep the temperature high and even.

What to season burgers with? ›

Herbs: Parsley, basil, thyme, rosemary and oregano are favorites with beef, while mint, dill and cilantro are also popular with other proteins. Fresh herbs are excellent mixed into ground meat while dried herbs are the best choice for sprinkling on top.

To see if your burger is ready, just plunge the thermometer into the center of the burger. We suggest putting the thermometer into the side of the burger—that way it's less likely to go all the way through the meat and give you a false reading. At 120°F, the burger will be rare. At 130°F, it'll be medium-rare.

Typically I will use a little oil or bacon grease to cook my burgers in just so they don't get stuck to the surface of the Blackstone.

Heat griddle to medium high heat setting because you want that instant sear. I like to use my Thermometer Gun to make sure the griddle temp is about 375º. Add a light squirt of oil to the griddle. Add ground beef balls to the hot griddle and space them as far apart as you can.

(Smash burgers cook fast, so toppings need to be ready ahead of time!) 3. Pre-heat skillet on medium-high to desired temperature of 400°F to 500°F. No oil necessary.