8 Easy Blackstone Griddle Recipes

Studies show that 68% of home cooks struggle to create restaurant-quality meals with basic equipment. Your Blackstone griddle can change that statistic. You'll discover how this versatile cooking surface lets you master everything from perfectly smashed burgers to restaurant-style stir-fried rice without specialized tools or training. Whether you're cooking breakfast for two or dinner for eight, these eight foolproof recipes will transform your outdoor cooking game and help you create memorable meals that'll have everyone asking for seconds.

Classic Smashed Burgers

Classic Smashed Burgers on a Blackstone griddle represent the perfect blend of crispy exterior and juicy interior that burger enthusiasts crave. The flat top cooking surface creates an ideal environment for achieving that sought-after crust through the Maillard reaction, while the even heat distribution ensures consistent cooking throughout.

The key to perfect smashed burgers lies in using the right technique and timing. These burgers are intentionally pressed thin against the hot cooking surface, creating maximum contact for a crispy, lacy edge while maintaining a tender center. Unlike traditional thick patties, smashed burgers cook quickly and develop an intense beefy flavor that's amplified by the caramelization process.

Ingredients:

• 80/20 ground beef
• Salt
• Black pepper
• American cheese slices
• Potato buns
• Butter for the buns
• Metal spatula
• Burger press or large flat spatula

Heat your Blackstone griddle to high heat (approximately 400-425°F). Form loose 2-ounce beef balls, being careful not to overwork the meat. Place each ball on the hot griddle and immediately smash down firmly with your burger press or spatula until very thin (about 1/4 inch). Season generously with salt and pepper. Cook for about 1-2 minutes until the edges are crispy and browned. Flip once, add cheese if desired, and cook for an additional 30-45 seconds. Meanwhile, butter the buns and toast them on a cooler section of the griddle.

For optimal results, use a flat, clean griddle surface and ensure it's properly preheated before cooking. Always work in small batches to maintain proper heat levels, and avoid pressing the burgers multiple times after the initial smash. The first press should be done immediately after placing the meat on the griddle while it's still cold, which helps create the signature crust. Clean your griddle surface between batches for the best results.

The most common mistake when making smashed burgers isn't pressing them thin enough or waiting too long to smash them. The meat must be pressed immediately while cold, and the griddle must be extremely hot. Using a heavy-duty scraper helps release all the flavorful crispy bits that may stick to the cooking surface. For extra flavor, consider adding grilled onions by cooking them alongside the burgers and placing them on top of the cheese during the final moments of cooking.

Breakfast Pancakes and Bacon

Breakfast on a Blackstone griddle brings out the best flavors in classic morning dishes like pancakes and bacon. The large cooking surface allows you to prepare multiple servings simultaneously, making it perfect for family breakfasts or weekend gatherings.

The key to perfect pancakes and bacon on a Blackstone griddle lies in temperature control and proper surface preparation. The dual-zone cooking capability enables you to cook bacon at a higher temperature while maintaining a medium heat for fluffy, golden-brown pancakes.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups milk
• 4 tablespoons melted butter
• 1 pound thick-cut bacon
• Cooking oil or butter for griddle
• Maple syrup (for serving)

Preheat the Blackstone griddle to medium-high heat (375°F) on one side and medium heat (350°F) on the other. Place bacon strips on the hotter side of the griddle, leaving space between each piece. While the bacon cooks, whisk together the dry ingredients in a large bowl. In a separate bowl, combine eggs, milk, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined, leaving some small lumps.

Once the bacon is halfway done, flip the strips and begin cooking pancakes on the medium-heat side. Pour 1/4 cup portions of batter onto the oiled surface, allowing space for spreading. When bubbles form on top and edges start to dry (about 2-3 minutes), flip pancakes and cook for another 1-2 minutes until golden brown. Remove bacon when it reaches desired crispiness.

For best results, avoid pressing down on the bacon while cooking, as this can make it tough. Never overmix the pancake batter, as this develops gluten and creates tough pancakes. Keep finished pancakes warm in a low-temperature oven while completing the batch, and clean the griddle surface between batches if excess oil or debris accumulates.

Stir-Fried Rice With Vegetables

Stir-fried rice is a versatile dish that transforms leftover rice into a flavorful meal packed with vegetables and savory seasonings. The flat top surface of the Blackstone griddle provides the perfect cooking environment, allowing for even heat distribution and the development of those coveted crispy rice bits.

The key to successful stir-fried rice lies in using day-old rice, as freshly cooked rice contains too much moisture and can become mushy. This recipe combines the classic Asian flavors of soy sauce and sesame oil with a medley of colorful vegetables, creating a balanced and satisfying dish that can be served as a main course or side dish.

• 4 cups cooked white rice (day-old)
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 2 green onions, chopped
• 1/2 teaspoon white pepper
• Salt to taste

Preheat your Blackstone griddle to medium-high heat (approximately 375°F). Add vegetable oil to the cooking surface and spread it evenly. Start by sautéing the diced onions and garlic until translucent, then push them to one side of the griddle. Pour the beaten eggs onto the empty space and scramble them until just set.

Add the day-old rice to the griddle, breaking up any clumps with your spatula. Mix in the frozen peas and carrots, allowing them to cook through as you combine all ingredients. Pour the soy sauce and sesame oil over the rice mixture, continuing to stir and flip until the rice is evenly coated and begins to crisp slightly. Season with white pepper and salt to taste, then finish by mixing in the chopped green onions.

For best results, break up any large clumps of rice before cooking and ensure your griddle is properly preheated. Avoid overcrowding the cooking surface, as this can lead to steaming rather than frying. If making a larger batch, cook in portions to maintain proper heat distribution and achieve the desired texture. The rice should be hot throughout and slightly crispy on the bottom when done.

Philly Cheesesteak Sandwiches

Philly Cheesesteak Sandwiches are a legendary street food that originated in Philadelphia, combining thinly sliced beef with melted cheese and caramelized onions on a hoagie roll. When prepared on a Blackstone griddle, the flat cooking surface provides the perfect amount of heat distribution to achieve that authentic restaurant-quality taste and texture.

The key to an exceptional Philly Cheesesteak lies in the quality of the beef and the proper technique for slicing it paper-thin. While traditional recipes call for ribeye steak, you can also use sirloin or other tender cuts. The large cooking surface of the Blackstone griddle allows you to simultaneously cook the meat while caramelizing the vegetables, ensuring everything stays hot when assembled.

• 1 pound ribeye steak, thinly sliced
• 2 large onions, sliced
• 1 green bell pepper, sliced
• 8 slices provolone cheese
• 4 hoagie rolls
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• Salt and black pepper to taste
• Optional: mushrooms, hot peppers, or Cheez Whiz

Preheat your Blackstone griddle to medium-high heat and add vegetable oil to the cooking surface. Add the sliced onions and bell peppers, cooking them until they become soft and caramelized, about 8-10 minutes. Push the vegetables to one side of the griddle and add the sliced beef to the other side. Season the meat with salt and pepper, and cook for 2-3 minutes, chopping and flipping with spatulas as it cooks. Once the meat is nearly done, combine it with the vegetables and form into four portions.

Layer provolone cheese slices over each portion of the meat mixture and allow it to melt. While the cheese melts, butter the inside of the hoagie rolls and toast them face-down on a clean section of the griddle. Once the rolls are toasted and the cheese has melted, use your spatulas to lift each portion of the meat mixture and place it into a roll.

For the best results, slice the meat while it's partially frozen to achieve paper-thin slices. Keep the griddle temperature consistent throughout cooking, and avoid pressing down too hard on the meat to prevent it from becoming tough. If using mushrooms, cook them alongside the onions and peppers. Some authentic Philly shops also offer the option of "wit" (with onions) or "witout" (without onions), so feel free to customize based on preference.

Grilled Chicken Fajitas

Chicken fajitas on a Blackstone griddle bring the sizzling excitement of Mexican restaurants right to your backyard. The flat-top cooking surface provides the perfect environment for achieving that coveted caramelization on both the meat and vegetables while maintaining their juicy tenderness.

The key to exceptional fajitas lies in proper marination and temperature control. A well-seasoned griddle creates those signature char marks and intense flavors, while the spacious cooking surface allows you to prepare large batches at once – perfect for family dinners or entertaining guests.

Slice chicken breasts into thin strips and marinate with lime juice, olive oil, and spices for at least 30 minutes. Preheat your Blackstone griddle to medium-high heat (around 375-400°F), creating distinct cooking zones. Cut the peppers and onions into thin strips.

Add oil to the griddle and spread the marinated chicken across one zone, allowing space between pieces for proper browning. In a separate zone, add the peppers and onions. Cook the chicken for 6-8 minutes, flipping halfway through, until internal temperature reaches 165°F. Meanwhile, stir the vegetables occasionally until they're tender-crisp with slight char marks. Combine the chicken and vegetables, and serve immediately with warm tortillas and desired toppings.

For best results, avoid overcrowding the griddle as this can lead to steaming rather than proper searing. Let the griddle heat thoroughly before adding ingredients, and keep prepared ingredients in separate containers for easy access during cooking. Consider warming tortillas on a clean section of the griddle for 15-20 seconds per side just before serving.

• 2 lbs boneless, skinless chicken breasts
• 3 bell peppers (mixed colors)
• 2 large onions
• 4 garlic cloves, minced
• 2 limes
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper to taste
• 12 flour tortillas
• Optional toppings: sour cream, guacamole, shredded cheese, fresh cilantro

Teriyaki Shrimp and Vegetables

Teriyaki shrimp and vegetables on a Blackstone griddle combines the sweet and savory flavors of traditional Japanese teriyaki sauce with perfectly seared shrimp and crisp-tender vegetables. The high heat and flat cooking surface of the Blackstone create ideal conditions for achieving that sought-after caramelization while maintaining the succulence of the seafood.

The beauty of this dish lies in its versatility and quick cooking time. The entire meal comes together in under 20 minutes, making it perfect for busy weeknight dinners or casual weekend lunches. The key is preparing all ingredients before heating the griddle, as the cooking process moves quickly once started.

• 1 pound large shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 2 carrots, julienned
• 2 cups snap peas
• 1/2 cup teriyaki sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• Sesame seeds for garnish
• Green onions, chopped for garnish

Preheat the Blackstone griddle to medium-high heat (around 375°F). While the surface heats, pat the shrimp dry with paper towels to ensure proper searing. Once the griddle is hot, add vegetable oil and spread it across the cooking surface. Add the vegetables in order of cooking time: carrots and onions first, followed by broccoli and bell peppers, then snap peas. Cook for 4-5 minutes, stirring occasionally.

Create a space in the center of the griddle and add the shrimp, garlic, and ginger. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Pour the teriyaki sauce over the entire mixture and stir to combine all ingredients. Continue cooking for an additional 2-3 minutes until the sauce thickens and coats everything evenly. Garnish with sesame seeds and green onions before serving.

For best results, maintain distinct heat zones on your griddle – one slightly hotter for searing shrimp and another slightly cooler for vegetables. Avoid overcrowding the cooking surface, as this can lead to steaming rather than searing. If needed, cook in batches to maintain proper temperature and achieve the best texture in both the shrimp and vegetables.

Loaded Hash Browns

Loaded hash browns on a Blackstone griddle transform the humble potato into a spectacular breakfast feast. The flat-top cooking surface creates the perfect crispy exterior while maintaining a tender interior, all while allowing you to cook a large batch at once.

This recipe elevates traditional hash browns by adding classic loaded potato toppings like cheese, bacon, and green onions. The beauty of cooking this dish on a Blackstone is the even heat distribution and the ability to monitor different cooking zones, ensuring everything comes together at the perfect moment.

• 4 medium russet potatoes, shredded
• 1/2 cup diced onion
• 8 slices bacon, chopped
• 1 cup shredded cheddar cheese
• 4 green onions, sliced
• 2 tablespoons vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Sour cream (optional, for serving)

Start by preheating your Blackstone griddle to medium-high heat (around 375°F). Place the chopped bacon on one side of the griddle and cook until crispy, then set aside. While the bacon cooks, squeeze excess moisture from the shredded potatoes using a clean kitchen towel – this is crucial for achieving crispy results.

Add oil to the griddle and spread the potato mixture evenly, creating a thin layer. Season with salt, pepper, and garlic powder. Let the potatoes cook undisturbed for 5-7 minutes until golden brown on the bottom. Flip the hash browns in sections and top with the cooked bacon, cheese, and diced onions. Continue cooking for another 5-7 minutes until the bottom is crispy and the cheese has melted. Top with sliced green onions before serving.

For the best results, ensure your shredded potatoes are as dry as possible before cooking, as excess moisture will prevent proper crisping. You can prepare the potatoes ahead of time and store them in cold water to prevent browning, but remember to dry them thoroughly before cooking. Additionally, don't overcrowd the griddle – leave enough space between portions to make flipping easier.

Grilled Cheese and Tomato Soup

Grilled cheese and tomato soup is the ultimate comfort food combination that brings warmth and satisfaction to any meal. The crispy, buttery exterior of the sandwich paired with melted cheese creates the perfect companion for a rich, creamy tomato soup.

This classic duo can be elevated by using artisanal breads, premium cheeses, and homemade soup made from fresh tomatoes. While the traditional American cheese version holds nostalgic appeal, experimenting with different cheese combinations can transform this simple meal into a gourmet experience.

For the Grilled Cheese:

• 8 slices sourdough bread
• 8 slices cheddar cheese
• 8 slices American cheese
• 4 tablespoons butter, softened

For the Tomato Soup:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 (28 oz) cans whole peeled tomatoes
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon dried basil
• Salt and pepper to taste

Start by preparing the tomato soup. Heat olive oil in a large pot over medium heat, sauté onions until translucent, then add garlic and cook for another minute. Add tomatoes, broth, and basil. Bring to a boil, reduce heat, and simmer for 20 minutes. Use an immersion blender to puree the soup until smooth, then stir in cream and season with salt and pepper.

For the grilled cheese, butter one side of each bread slice. Place cheese between two slices of bread, butter side out. Heat your Blackstone griddle to medium-high (around 375°F). Cook sandwiches for 3-4 minutes per side until golden brown and cheese is melted. Cut diagonally and serve immediately with hot tomato soup.

For best results, ensure your Blackstone griddle is properly preheated and clean before cooking. Using a combination of cheeses provides better melting and flavor, while allowing the soup to simmer adequately helps develop deeper flavors. Keep the griddle temperature moderate to achieve even browning without burning the bread before the cheese melts completely.