Blackstone Griddle Frozen Hamburgers
Description
Juicy frozen hamburgers cooked straight from the freezer on a Blackstone griddle in 15 minutes — no thawing required. The basting-dome technique locks in moisture for a crisp sear and a tender center every time.
Ingredients
For the burgers
- 4 hamburger patties, ¼ to ⅓ lb each, frozen
- 1 tablespoon avocado oil, or canola oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Montreal steak seasoning, optional
- 4 slices American cheese, or cheddar cheese, optional
For serving
- 4 brioche buns, or potato hamburger buns
- Lettuce, tomato slices, red onion, pickles
- Ketchup, mustard, mayonnaise
Instructions
- Preheat the griddle. Turn all burners to medium-high and heat the Blackstone for a full 10 minutes until the surface reaches 375–400°F.
- Oil the surface. Drizzle 1 tablespoon of oil onto the griddle and spread it with a spatula. Do not oil the patties.
- Place the patties. Set the frozen patties directly on the oiled surface, spacing them at least 1 inch apart. Do not press or move them.
- Dome for 5 minutes. Cover the patties with a basting dome and cook undisturbed for 5 minutes. The trapped steam thaws the centers while the bottoms sear.
- Season and flip. Remove the dome. Season the seared side with salt, pepper, and Montreal seasoning. Flip once.
- Finish cooking. Cook uncovered for another 4–5 minutes, until the patties reach an internal temperature of 160°F for beef (165°F for turkey or chicken).
- Add cheese (optional). During the last minute, top each patty with a slice of cheese and re-cover with the dome to melt.
- Toast the buns. Slide the buns cut-side down onto the griddle for the final 30–60 seconds.
- Build and serve. Stack each burger with your toppings and serve immediately.
Equipment
- Blackstone griddle (28" or larger)
- Basting dome / melting cover
- Sturdy metal spatula
- Instant-read meat thermometer
Notes
Notes
- Don't skip the dome. It's the single best technique for juicy frozen burgers — it steams the centers while the bottoms sear.
- Don't press the patties with a spatula. Smash technique is for fresh ground beef, not frozen pre-formed patties.
- Internal temperatures: 160°F for ground beef, 165°F for ground turkey or chicken (USDA minimums).
- Add seasoning after the first flip, not before — frost on the patty makes seasoning slide off and burn on the steel.
- Patty thickness changes timing: thin ¼-lb patties take 8–10 min; thicker ½-lb patties need 14–16 min.
Nutrition
Serving: 1ServingCalories: 702kcalCarbohydrates: 40gProtein: 30gFat: 47gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 225mgSodium: 1400mgPotassium: 339mgFiber: 0.1gSugar: 0.5gVitamin A: 933IUVitamin C: 0.1mgCalcium: 282mgIron: 3mg