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4
15 minutes
10 minutes
800 g chuck mince (20–25% fat)
8 slices American cheese
4 sesame seed buns
Lettuce, shredded
Pickles, sliced
1 onion, sliced
Jar of jalapeños
1 green pepper, sliced
Salt, to taste
Oil, for cooking
Preheat your Blackstone griddle to medium–high heat.
Prepare all toppings: shred the lettuce and slice the pickles, onion, green pepper, and jalapeños if needed.
Divide the chuck mince into 8 portions of 100 g each. Gently roll into loose balls—do not overwork the meat.
Lightly oil the Blackstone (chef’s choice on the oil).
Place the mince balls onto the hot griddle and let them sit untouched for 10–15 seconds.
Season the tops with salt. Using tongs, give each ball a slight wiggle, then flip so the seared side faces up.
Gently press down to form thick patties. Avoid smashing them too thin.
Cook for about 2 minutes, then flip the patties. Take your time—these are thicker burgers.
Season the second side with salt and place a slice of cheese on each patty. Allow the cheese to melt.
Lightly toast the buns on the griddle, then move them to your prep area.
Assemble the burgers with your preferred toppings.
Enjoy!
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