Blackstone Griddle Recipes For Beginners Food

120+ BLACKSTONE GRIDDLE RECIPES

120+ Blackstone Griddle Recipes image

Are you looking for Blackstone Griddle Recipes to go with your griddle? You have come to the right place with over 120 of the BEST griddle recipes for you to try!!!

Provided by Sherry Ronning

Time 9m

Number Of Ingredients 2

Ingredients

Egg, large 1 each
Parmesan Cheese 1/2 teaspoon

Steps:

Preheat Flat Top griddle to the lowest setting. Do not use any wind guards.
Gather all of your ingredients to make this recipe.
Separate the egg whites from the yolks and place into different containers.
With a hand mixer, whip the egg white until a stiff peak forms for about 1 1/2 minute. Do not over mix!!
On a preheated griddle, place a sheet of parchment paper to the flat top.
Add all the fluffy egg white onto the parchment paper in a mound.
Then, make a slight hole in the center of the whites to make a nest shape.
Sprinkle the parmesan cheese and seasoning of your choice to the top of the egg white.
Cover with a dome lid and cook for 2 minutes.
Uncover and place the egg yolk into the center of the fluffy egg white.
Replace the dome lid cover and cook for 2 more minutes or until the whites are starting to turn golden brown and the yolk is set.
With a spatula, remove the cloud egg to a serving platter.
Serve right away.

Nutrition Facts : Calories 75 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 187 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 88 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

BLACKSTONE CLASSIC SMASH BURGERS

Blackstone Classic Smash Burgers image

The appeal of a smash burger is the way the craggy edges crisp and how quickly it cooks. For our double-patty version made on a Blackstone ® flat-top style grill, we tried several different techniques. While we loved pressing the patties into onions on the griddle, it left less surface area for the meat to caramelize. Our fix was to split the difference by pressing one patty into golden onions and cook one patty plain for maximum browning and crispiness. The result is the best of both worlds: a burger loaded with flavor and texture. We would not want it any other way.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup ketchup
1/4 cup mayonnaise
2 tablespoons yellow mustard
2 dill pickles, 1 chopped and 1 sliced into rounds
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Kosher salt and freshly ground pepper
1 1/2 pounds ground beef, 80/20
Unsalted butter, softened, for brushing
4 large hamburger buns, split
1 small white onion, diced
4 slices American or Cheddar cheese
4 slices tomato
4 lettuce leaves

Steps:

Set 2 burners to high and 2 burners to medium on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
Meanwhile, stir the ketchup, mayonnaise, mustard and chopped pickle in a small bowl and set aside. Stir the garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
Loosely form the beef into 8 balls; set aside. Working in batches, lightly brush butter onto the medium-heat side of the griddle and toast the buns cut-side down until lightly browned, about 5 minutes. Flip and keep warm while you cook the burgers.
Brush butter onto the high-heat side of the griddle and add the onions. Cook, tossing with a metal spatula occasionally, until starting to brown slightly, about 3 minutes. Divide the onions into 4 equal piles, spacing them a couple inches apart. Top each pile with 1 ball of beef. Smash each ball with the back of a spatula or a burger press until the patty is about 1/4 inch thick. Repeat with the remining 4 beef balls directly on the griddle. Season the patties with half the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2 to 2 minutes. Flip the patties, sprinkle with the remaining seasoning mixture and top each plain patty with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottoms of the patties are browned, about 1 more minute.
Spread the ketchup mixture on the bun tops. Fill each bun with 1 onion patty, 1 plain patty, 1 tomato slice, 1 lettuce leaf and some of the onions, if any, that were left on the griddle.

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