Description
Juicy, budget-friendly burgers cooked on a Blackstone griddle with a homemade smoky BBQ sauce. Perfect for feeding a crowd quickly and easily.
Ingredients
Scale
- 2 pounds (900g) 80/20 ground chuck
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt (divided)
- Avocado oil spray or cooking oil
- 8–10 burger buns (Brioche recommended)
- 1 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 2 tablespoons brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Cheddar cheese slices (optional)
- Caramelized onions (optional)
- Pickles (optional)
Instructions
- In a large bowl, gently combine ground beef, 1 tablespoon garlic powder, 1 tablespoon onion powder, Worcestershire sauce, and half of the salt. Do not overwork the meat.
- Divide meat into 8-10 equal portions and form into patties. Make a small indentation in the center of each patty with your thumb.
- Heat Blackstone griddle to medium-high heat for 5-10 minutes. Test readiness by sprinkling water; it should sizzle and evaporate instantly.
- Lightly spray the hot surface with cooking oil.
- Place patties on the griddle. Season tops with remaining salt and black pepper.
- Cook for 4-5 minutes without moving to allow a crust to form.
- Flip burgers. Add cheese slices if using. Cook for another 3-4 minutes until internal temperature reaches 155°F (68°C) for medium or 160°F (71°C) for well-done.
- While burgers cook, whisk together ketchup, apple cider vinegar, smoked paprika, brown sugar, 1/2 teaspoon garlic powder, and black pepper. Warm in a saucepan or microwave until smooth.
- Brush burgers generously with BBQ sauce. Cook for 1-2 more minutes until sauce is sticky and caramelized.
- Toast burger buns cut-side down on the griddle for 30-60 seconds until golden brown.
- Let burgers rest for 2-3 minutes before assembling with toppings and serving.
Notes
Do not press down on the burgers while cooking to retain juices. Toasting the buns is crucial to prevent sogginess. If the sauce burns, lower the heat before glazing. Store leftover sauce in the fridge for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 burger with bun an
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 1
- Protein: 28
Keywords: Blackstone grill, burgers, BBQ sauce, Labor Day recipes, family dinner, griddle cooking, smoky BBQ sauce, budget meals