Welcome to the

Griddle Nation
2022 Cookbook

28
Easy Griddle
Recipes
TABLE OF CONTENTS
PANCAKES & FRENCH TOAST
Buttermilk Pancakes . . . . . . . . . . . . . . . . . . . . . . . 01
Stuffed French Toast . . . . . . . . . . . . . . . . . . . . . . . 02
Lemon Blueberry Pancakes . . . . . . . . . . . . . . . . . . . 03
QUESADILLAS & TACOS
New Mexico Breakfast Quesadillas . . . . . . . . . . . . 04
Thai Chicken Quesadillas . . . . . . . . . . . . . . . . . . . . 05
Fajitas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 06
Salmon Tacos  Avocado & Corn Salsa . . . . . . . . . 07
Banzai Pipeline Tacos . . . . . . . . . . . . . . . . . . . . . . . 08
GYROS & WRAPS
Greek Gyros . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 09
Tzatziki Sauce & Pita Bread . . . . . . . . . . . . . . . . . . 10
Mongolian Chicken Lettuce Wraps . . . . . . . . . . . . . 11
SANDWICHES & HOT DOGS
Country Western Burger . . . . . . . . . . . . . . . . . . . . 12
Patty Melt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Margherita Grilled Cheese . . . . . . . . . . . . . . . . . . . 14
Philly Cheesesteak . . . . . . . . . . . . . . . . . . . . . . . . . 15
Mango Tango Turkey Burger. . . . . . . . . . . . . . . . . . 16
Sweet & Sassy Island Burger . . . . . . . . . . . . . . . . . 17
Bacon Jalapeño Popper Burger. . . . . . . . . . . . . . . . 18
Pretzel Sliders . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Mustard Dog  Sweet Ketchup Sauce. . . . . . . . . . . 20
NOODLES & RICE
Chicken Piccata Pasta . . . . . . . . . . . . . . . . . . . . . . 21
Chicken Stir Fry Noodles . . . . . . . . . . . . . . . . . . . . 22
Garlic Shrimp  Ponzu Rice. . . . . . . . . . . . . . . . . . 23
Ham Fried Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
General Tso’s Chicken . . . . . . . . . . . . . . . . . . . . . . 25
STEAKS
Blackstone Steakhouse Classic . . . . . . . . . . . . . . . 26
Flank Steak  Chimichurri Sauce. . . . . . . . . . . . . . 27
Salmon  Honey Soy Glaze . . . . . . . . . . . . . . . . . . 28
Buttermilk
Pancakes

UTENSILS 6-8

INGREDIENTS
DRY INGREDIENTS WET INGREDIENTS
× 3 cups all-purpose flour × 3 eggs
× 3 tbsp sugar × 1/3 cup melted butter
× 3 tsp baking powder × 3 cups buttermilk
× 1 1/2 tsp baking soda × 1/2 cup milk
× 3/4 tsp salt

INSTRUCTIONS
01. In a large bowl, combine dry ingredients.
02. In a separate bowl, whisk the eggs and melted butter together. Add
the buttermilk and milk. Keep the two mixtures separate until you are
ready to cook.
03. Pour the wet mixture into the dry mixture using a wooden spoon
or rubber spatula to blend. Stir until it’s just blended together. Do
not over mix.
04. Let the batter rest for 5 minutes. This will give the batter time to activate
and create the bubbles necessary for fluffier pancakes.
05. While the batter is resting, turn on the griddle to medium-high heat.
When you flick water on the griddle it should sizzle and dance across it.
06. Spray the griddle with cooking spray (or use butter). Pour about 1/2 cup
of batter onto the griddle per pancake. Periodically check the bottom of
the pancakes and adjust the heat as needed.

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Stuffed
French Toast

UTENSILS 6-8

INGREDIENTS
× 8 oz cream cheese (softened) × 1/4 cup slivered almonds
× 2/3 cup powdered sugar × 12-16 slices of stale French bread
× 2 tsp almond extract × 4 eggs
× 2 tbsp milk × 1 cup half-and-half
× 2 cups raspberries

INSTRUCTIONS
01. In a large bowl, mix the cream cheese, powdered sugar, almond extract,
and milk.
02. Add milk a tablespoon at a time to reach desired consistency.
03. Lay slices of bread out in pairs and spread mixture evenly on all of them.
On one side of each pair put raspberries and almonds.
04. Fold the pieces of bread together to form a sandwich.
05. In another bowl whisk together eggs, half and half, and a pinch of salt.
06. Preheat the griddle to medium heat.
07. Soak both sides of each sandwich in the egg mixture and set
aside to rest.
08. Melt butter on the griddle and place each stuffed French toast on the
griddle and cook until each side is browned and cooked through.
09. Remove from heat, dust with powdered sugar, top with any remaining
raspberries and almonds, and maple syrup.

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Lemon Blueberry
Pancakes

UTENSILS 2-4

INGREDIENTS
× 1 cup all-purpose flour × 1 tsp vanilla
× 1 tsp salt × Juice of 1 whole lemon
× 1 tbsp baking powder (heaping) (can substitute
× 3 tbsp sugar 3-4 tbsp lemon juice)
× 1 cup evaporated milk × 2 tbsp melted butter
× 1 large egg × 1 cup blueberries
× Optional: Zest from one lemon

INSTRUCTIONS
01. Preheat Blackstone Griddle to medium low.
02. In a large bowl, whisk together flour, salt, baking powder, and sugar.
03. Meanwhile, squeeze lemon juice into another bowl. Add lemon zest and
evaporated milk. Let mixture sit for 2 minutes. Then add egg, vanilla,
and melted butter. Whisk gently until batter is moist with small to
medium lumps.
04. Combine wet mixture and dry mixture.
05. Slowly stir in blueberries.
06. Test the griddle by sprinkling a few drops of water on the surface. Water
droplets should scatter and sizzle.
07. Brush griddle top with a little melted butter.
08. Pour 1/4 cup of batter onto the griddle.
09. Cook until the surface of the pancake fills with small bubbles. Flip
pancake and continue cooking until the other size has browned.
10. Serve warm and enjoy with your favorite toppings.

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New Mexico Breakfast
Quesadillas
UTENSILS 8

INGREDIENTS
× 6 eggs, lightly beaten × Salt & pepper to taste
× 2 cups diced russet potatoes × Freshly chopped cilantro
× 1 lb thick cut bacon × Salsa verde or roasted green chile
× 6 cups shredded Fiesta Blend sauce (505 Southwestern Hatch
cheese Valley flame roasted green chili
× 1 tbsp fresh minced garlic sauce)
× 1/2 cup diced red onion × 8 large 10"-12" flour tortillas

INSTRUCTIONS
01. Preheat the Blackstone griddle to medium-high heat.
02. Cook bacon on griddle and set aside.
03. Peel and dice enough Russet Potatoes to make 2 full cups. By now there
should be enough bacon grease on the griddle top to cook your potatoes.
Add 1 Tbsp Fresh minced garlic and 1/2 cup diced red onion into bacon
grease. Use spatula to flip onions and garlic. Add potatoes into onions
and garlic.
04. Continue to flip and mix potatoes, onions, and garlic, allowing their
flavors to incorporate as they cook.
05. Beat eggs. Drop egg mix onto oiled griddle. Season to taste with salt and
pepper. When they are finished cooking, move them to the end of the
griddle alongside cooked bacon. If using smaller griddle, set eggs aside
with cooked bacon until potatoes are finished cooking
06. Cook potatoes until they have a slight crust on them.
07. Dice bacon and combine with potatoes, and eggs.
08. Lay four tortillas on the griddle. Cover each tortilla with 3/4 cup of
shredded cheese, 1/4 cup potatoes, 1/4 of the available bacon, 2 Tbsp
green chili sauce, and 1 Tbsp cilantro. Top with 3/4 cup cheese. Add
top tortilla.
09. Cook quesadillas until both sides are golden brown and cheese is
completely melted.
10. Slice quesadillas in the same manner as a pizza using a chef’s knife.
Each quesadilla makes 4 or 8 individual pieces, depending on the
desired size of servings.
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Thai Chicken
Quesadillas

UTENSILS 8

INGREDIENTS
× 1 lb boneless skinless chicken × 1/2 cup sliced green onions
breast × 1/4 cup fresh chopped cilantro
× 4 cups shredded Monterey Jack × Granulated garlic to taste
cheese × Sea salt to taste
× 2 cups sweet chili sauce × 4 large 10"-12" flour tortillas
(Mae Ploy sweet chili sauce)

INSTRUCTIONS
01. Preheat the Blackstone griddle to high heat & coat the griddle
top with oil.
02. Dice chicken breast into very small cubes. Cook chicken on griddle,
seasoning to taste with granulated garlic and sea salt.
03. Turn burners down half way to the medium-low heat.
04. Make sure griddle top is well oiled. Lay two tortillas on griddle top. Cover
one tortilla with 1 cup of shredded Monterrey Jack Cheese, making sure
cheese is evenly distributed and tortilla is covered.
05. Spoon or pour 1/4 cup of Sweet Chili Sauce over cheese. Immediately
cover with 1/4 cup sliced green onions and 2 TBSP of Cilantro. Then cover
all ingredients with a another cup of cheese. Place tortilla on top. Repeat
process on second tortilla.
06. If necessary, use the Blackstone Bacon Press (available in the Blackstone
Breakfast Kit) or a spatula to flatten quesadilla as the cheese melts and
ingredients combine within tortillas.
07. Cook until both sides are golden brown and cheese is completely melted
in tortillas.
08. Slice quesadillas in 4 or 8 individual pieces, depending on the desired
size of servings.

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Fajitas

UTENSILS 8

INGREDIENTS
RICE MEAT
× 4 cups cooked rice × 1 lb flank steak, thinly sliced
× 2 (4 oz) cans diced × 1/4 cup lime juice
green chilies × 1/2 tsp cumin
× 2 (4 oz) cans tomato × Salt & pepper to taste
sauce × 1 pinch garlic powder
× Salt & pepper to taste × 1/3 cup oil
× 1/2 tsp garlic powder × 1 red pepper, thinly sliced
× 1 green pepper, thinly sliced
× 1 medium onion, thinly sliced

INSTRUCTIONS
RICE
01. Preheat Blackstone griddle to medium high. Apply thin layer of oil to the
griddle top.
02. Combine all rice ingredients on the griddle top and cook approximately
7-8 minutes, turning regularly. Sprinkle with salt, pepper, and garlic
powder to taste.
MEAT
01. Marinade: In a large re-sealable bag, mix the canola oil, lime juice, pinch
of cumin, dash of salt, pepper, and garlic powder.
02. Place the sliced flank steak in the marinade and refrigerate for 1-2 hours.
03. Preheat Blackstone griddle to medium high. Apply a thin layer of oil to
the griddle top.
04. Remove meat from marinade and place on the griddle, flipping
occasionally until cooked.
05. Stir peppers and onion into the meat and sauté for 3-5 minutes until
desired tenderness.
06. Serve immediately with warm flour tortillas, rice, and your
favorite toppings.

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Salmon Tacos 
Avocado & Corn Salsa
UTENSILS 5

INGREDIENTS
× 2 lbs salmon, (skinned and pin × 3 large avocados, peeled, cored
bones removed) (tilapia or cod and diced
would work as well) × 1 can whole kernel corn
× 4 tbsp olive oil (drained)
× 2 limes × 1/3 cup diced red onion
× 1 tsp ground cumin × 1 bunch cilantro, chopped
× 1 tsp chipotle chili powder × 1 jalapeño (diced)
× 1 tsp onion powder × 2 garlic cloves, minced
× 1 tsp paprika × 2 tbsp apple cider vinegar
× 1 tsp ground coriander × 10 corn tortillas, warmed
× 1/2 tsp salt × 2 cups red cabbage, thinly sliced
× 1/2 tsp black pepper × 1/2 cup crumbled cotija cheese

INSTRUCTIONS
FOR THE AVOCADO & CORN SALSA:
01. In a bowl add diced avocado, corn, red onion, cilantro, jalapeño, garlic,
juice from 1 lime, 2 tablespoons of olive oil, and apple cider vinegar.
Season with salt and pepper to taste. Gently mix everything together.
FOR THE SALMON:
01. In a bowl whisk together olive oil, juice from 1 lime, chipotle chili powder,
cumin, onion powder, paprika, coriander, salt and freshly ground black
pepper. Rub mixture over both sides of salmon.
02. Preheat the griddle to medium heat. Place salmon on griddle and cook
about 3 minutes per side. Remove salmon from griddle and break
into chunks.
03. Put the corn tortillas on griddle to warm them up, about 30 seconds to 1
minute per side.
TO ASSEMBLE TACOS:
01. Layer salmon in tortilla. Add sliced cabbage and avocado salsa. Top with
cotija cheese and squeeze fresh lime juice over the top.

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Banzai Pipeline
Tacos

UTENSILS 6

INGREDIENTS
× 1 lb diced boneless, skinless, × Salt & pepper to taste
chicken breast × 2 diced jalapeños with seeds
× 1 can (20 oz) crushed pineapple in removed
juice × 1 diced red onion
× 1 cup Mr. Yoshida’s Marinade & × 1 green pepper, sliced
Cooking Sauce: × 12 flour street taco-sized tortillas
Original Gourmet - sweet & savory
× 1 bunch fresh chopped cilantro
× 1/2 tsp granulated garlic (to taste)

INSTRUCTIONS
01. Preheat the Blackstone griddle to high heat. When heated, coat the
griddle top with light olive oil.
02. Drop diced chicken on one zone of the hot griddle top. Lightly season
with granulated garlic, salt, and black pepper.
03. Drop jalapeño, onions, and green pepper onto another zone of the hot
griddle top. Season with salt.
04. Drop crushed pineapple onto separate zone of the hot griddle top.
05. Mix & flip all ingredients on griddle top with spatula as they cook.
06. Cook peppers until slightly blackened and onions until mostly
translucent. Cook pineapple until slightly blackened. Cook chicken until
done and outside is slightly blackened.
07. Turn griddle to low heat.
08. Add Mr. Yoshida’s Marinade and mix all ingredients on griddle top
together with spatulas.
09. Warm tortillas on griddle top until brown. Do not let them burn.
10. Fill each Tortilla with an equal amount of hot mixed ingredients, garnish
with fresh chopped cilantro to taste.

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Greek Gyros

UTENSILS 4-6
INGREDIENTS
× 2 pork tenderloins × 2 tsp kosher salt
× 1 onion × 3 tbsp extra virgin olive oil
(1/2 shredded, 1/2 diced for serving) × 1/2 tsp ground black pepper
× 4 garlic cloves, finely minced × 1/4 cup white wine
× 1 tbsp dried marjoram × 2 tbsp butter
× 1 tbsp dried ground rosemary

INSTRUCTIONS
01. Cut the onion in half. In a large bowl, shred 1/2 of the onion. Dice the
other half of the onion and set aside for later.
02. In the same large bowl combine the shredded onion, garlic, marjoram,
rosemary, salt, olive oil, black pepper, and white wine.
03. Trim any of the white membrane from the tenderloins. Cut the tenderloins
lengthwise and then slice into 1/4 inch pieces.
04. Put the pork in the marinade, cover, and set in the fridge for 30 min
to 24 hours.
05. Preheat griddle to medium high heat.
06. Add all of the pork to the griddle and cook until half done.
07. Add the 2 TBSP of butter, and a few more Tablespoons of wine to the
pork. Toss to melt butter and combine until finished cooking. Be careful
not to overcook the pork.
08. Remove from the heat and serve on Greek Pita Bread with sliced
tomatoes, diced onions, and Tzatziki Sauce (see next page).

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Tzatziki Sauce & Pita Bread
INGREDIENTS
GREEK TZATZIKI SAUCE GREEK PITA BREAD
× 2 cups greek yogurt × 2 tsp instant dry yeast
× 2 cucumbers, peeled and seeded × 1 tsp sugar
× 1 garlic clove, finely minced × 1 tsp salt
× 2 tbsp white wine vinegar × 1/2 cup warm milk
× 1 bunch fresh dill, finely chopped × 1/2 cup warm water
(or 3 tsp dry dill) × 1 tbsp extra virgin olive oil
× 3 tbsp olive oil × 2 1/2 cups bread flour
× Salt & pepper to taste

INSTRUCTIONS
GREEK TZATZIKI SAUCE
01. Peel the cucumbers, cut them in half, and spoon out the seeds from the
middle. Grate with a cheese grater.
02. Combine the cucumber, yogurt, garlic (minced), 2 tablespoons white
wine vinegar and 3 tablespoons of olive oil.
03. Mix until well combined.
04. Add pepper and salt to taste. Add the finely chopped fresh dill.
05. Refrigerate for at least an hour to let the flavors combine. (Make bread
while waiting)
FLAT / PITA BREAD
01. In a large bowl, combine yeast, sugar, milk, water, salt, and olive oil.
02. Add 2 1/2 cups of flour to the liquid mixture. Mix with a large spoon or
your hands until the flour is incorporated.
03. Transfer the dough to a lightly floured working surface and knead for 5
minutes until the dough becomes smooth.
04. Brush the bowl with some olive oil and put the dough back in it. Cover
the bowl with a towel, place in a warm place and let it rise for about
40 minutes.
05. Transfer the dough to your working surface. Divide dough into 8 pieces
and roll into balls. Drizzle a little olive oil on them and cover them
with plastic.
06. Let the dough balls rest for 10 more minutes.
07. Preheat your griddle to medium-high heat.
08. Lightly oil your working surface. Flatten the dough ball with the palm of
your hand. Then use a rolling pin and roll them out to 6" to 8" in diameter.
09. Lay the pitas on the griddle and cook for 1-2 minutes on each side.
10. Remove them from the griddle and wrap them in a towel to keep
them warm.
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Mongolian Chicken
Lettuce Wraps

UTENSILS 2-4

INGREDIENTS
× 2 1/2 pounds boneless skinless × 1/2 cup brown sugar
chicken thighs × 1 tbsp minced fresh ginger
× 1/2 cup corn starch × 2-4 cloves minced garlic
(more if needed to coat × 1/2 cup water
all of the chicken)
× 4 green onions sliced
× 1/4 cup - vegetable oil
× 2 heads of butter lettuce
× 3/4 cup soy sauce

INSTRUCTIONS
01. Trim the chicken and cut into 2" pieces. In a large bowl, combine the
chicken and corn starch. Toss until all the chicken is coated. Add extra
corn starch if needed to make sure all chicken is coated.
02. In a saucepan or microwave safe bowl combine the soy sauce, water,
brown sugar, garlic, and ginger. Heat until all of the sugar is dissolved.
03. Preheat griddle to medium high heat.
04. Add the oil to the griddle.
05. Add the chicken to the griddle and cook until it’s crispy on the outside.
06. Add the sauce and half of the sliced green onions to the chicken and let
the sauce thicken for about 1 minute.
07. Remove the chicken from the heat. Serve in individual lettuce leaves and
garnish with sliced green onions.
08. Optional: You can also serve with cooked white rice in the lettuce wraps.
Just add the rice and then the chicken and sauce on top.

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Country
Western Burger
UTENSILS 10-12

INGREDIENTS
× 4 lbs ground beef × 1 bag breaded onion rings
× 1/4 cup liquid smoke × 10-12 slices Monterey Jack cheese
× Garlic powder to taste slices
× Salt & pepper to taste × Country Bob’s All Purpose Sauce
× 1 package thick sliced black (or your favorite bbq sauce)
pepper bacon × Texas toast bread

INSTRUCTIONS
01. Preheat the Blackstone griddle to high heat. When heated, lightly coat
the griddle top with oil.
02. Mix 4 lbs ground beef with 1/4 cup Liquid smoke.
03. Place frozen battered Onion rings on griddle top. Flip onion rings when
first side is crispy and slightly blackened.
04. Place bacon on the griddle. Use Blackstone Bacon Press (available in our
Breakfast Kit) to keep bacon flat.
05. Drop burger patties onto hot griddle top. Season with garlic powder,
salt, and pepper to taste. Or, use your favorite burger or western-style
seasoning.
06. When onion rings are ready, move them to one end of the griddle.
Turn heat zone off and allow onion rings to stay warm while patties
continue cooking.
07. Flip patties when first side is seared and slightly blackened. Season
second side of burger patty.
08. Add a slice of Monterey Jack cheese to burger patty as it nears
completion.
09. Add two strips of cooked bacon to burger patty and top it with one or two
onion rings. Use the Blackstone 12" Round Basting Cover to quickly melt
the cheese.
10. Lay slices of Texas Toast on griddle top. Toast until golden brown, flip, and
toast the other side.
11. Top the burger with Country Bob’s all Purpose Sauce.

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Patty Melt

UTENSILS 4-6

INGREDIENTS
× 1 1/2 lbs ground beef × 2 tbsp dijon mustard
× 2 large yellow onions × 1 tbsp Worcestershire sauce
× 12 slices rye bread × Butter
× 12 slices swiss cheese × Olive oil
(or use half cheddar cheese) × Salt & pepper to taste

INSTRUCTIONS
01. Divide meat into 1/4 lb. patties. Use the Blackstone Press & Sear Burger
Tool to smash the patties between parchment paper to about 1/4” thick.
02. Turn the griddle on to medium low heat.
03. Slice onions. Put a tablespoon of butter on the griddle with a tablespoon
of olive oil. Add all of the onion slices to the griddle and season with salt
and pepper.
04. Sauté the onions until they get soft then add the Dijon mustard and
Worcestershire Sauce to the onion and let cook a few more minutes
until combined.
05. Transfer the onions to a bowl.
06. Turn the griddle up to medium high and add the burger patties. Season
liberally with salt and pepper. Cook until done then set aside while you
assemble the sandwiches.
07. Layout all of the bread slices. Add a slice of cheese, the burger patty,
some caramelized onions and top with another slice of cheese. Butter
the top and bottom of each sandwich.
08. Turn the griddle down to medium low again and add the sandwiches to
the griddle. Cook until both sides are browned and serve.

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Margherita
Grilled Cheese

UTENSILS 4

INGREDIENTS
× 8 slices sourdough bread × Fresh basil leaves
× Mozzarella cheese × Garlic pepper seasoning
× 8-12 tomato slices × Olive oil

INSTRUCTIONS
01. Put two pieces of bread on your work surface.
02. On one slice of bread layer cheese, tomato slices, basil, then
more cheese.
03. Sprinkle with garlic pepper and top with other slice of bread.
04. Brush the outside of the bread with olive oil or butter, and put a little
olive oil on the griddle as well. The olive oil will give you an even crispier
crust on the outside of the bread.
05. Turn your griddle on medium low heat and toast each side of your
sandwich until golden brown.

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Philly Cheesesteak

UTENSILS 6
INGREDIENTS
× 2 lbs thinly sliced beef × Salt & fresh ground black pepper
(rib-eye roast, sirloin, tri-tip roast, to taste
rump roast, or flank steak) × 3 tbsp red wine vinegar
× 1 onion, sliced (or apple cider vinegar)
× 1 green pepper, sliced × 12-18 slices of provolone cheese
× 1 red pepper, sliced × Jar of cheese whiz
× 1 tsp garlic powder × 6 hoagie rolls
× 2 tbsp butter

INSTRUCTIONS
01. Preheat the griddle to medium high heat.
02. Add 1 tablespoon of butter and some oil to the griddle.
03. Add the onions, green peppers, and red peppers to the hot griddle.
04. Season with salt, pepper, vinegar, and 1/2 tsp of garlic powder. Toss to
combine and coat evenly.
05. Add another tablespoon of butter and some oil to the other side of
the griddle.
06. Add the thinly sliced beef to the griddle. Chop it up with your metal
spatulas to help it all cook evenly. Season the meat with salt, pepper, and
another 1/2 tsp of garlic powder.
07. When the meat is cooked, divide it evenly on the griddle into 6 piles.
08. Turn the heat down to medium.
09. Add a few tablespoons of Cheese Whiz to each pile of meat then add the
veggies to each pile.
10. Add 2-3 slices of provolone cheese to each pile of meat and veggies.
11. Split your hoagie rolls and toast them on the griddle.
12. When the provolone cheese is melted, place each pile of meat into a
toasted hoagie roll and serve hot.

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Mango Tango
Turkey Burger

UTENSILS 6-8

INGREDIENTS
× 2 lbs ground turkey or chicken × 2 tbsp chili garlic sauce
× 2 tbsp minced garlic × 1/2 red onion, sliced
× 1 1/2 tbsp organic mango habanero × 6 fresh jalapeño peppers
seasoning or Jamaican Jerk × Monterey Jack cheese slices
seasoning × 1 bunch fresh cilantro
× Fresh mango salsa × 6-8 torta rolls
× 1 cup mayonnaise

INSTRUCTIONS
01. Preheat the Blackstone griddle to high heat. When heated, coat the
griddle top with light olive oil.
02. Mix 2 lbs. ground turkey with 1 1/2 Tbsp Organic Great Value Mango
Habanero Seasoning and 2 Tbsp minced Garlic. Make medium
sized patties.
03. Wash, remove seeds from, and slice Jalapeños.
04. Peel and slice red onion into large burger-sized slices.
05. Mix 1 Cup Mayo with 2 Tbsp Chili Garlic Sauce.
06. Wash and chop cilantro.
07. Drop the turkey patties on the hot griddle. Flip the patties when the
bottom side is seared.
08. Add your Jalapeños to the griddle. Drizzle oil and sprinkle with salt.
09. Add a slice of Monterrey Jack cheese to each burger patty as it nears
completion. Top the cheese with the sautéed Jalapeños. Use Blackstone
12” Round Basting Cover to melt the cheese into the Jalapeños.
10. Toast torta rolls on the griddle until golden brown.
11. Put the Chili Garlic Mayo on the bottom roll. Place two onion slices on top
of the mayo. Set your patty on top of the onion. Cover in Mango Salsa and
sprinkle with chopped cilantro.

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Sweet & Sassy
Island Burger

UTENSILS 8

INGREDIENTS
× 2 lbs ground beef × Cracked black pepper (to taste)
× 1 cup Mr. Yoshida’s Marinade & × 8 pineapple rings
Cooking Sauce: Original Gourmet × Mayonnaise
- sweet & savory × 1/2 red onion, sliced
× Granulated garlic (to taste) × Green leaf lettuce
× Sea salt or pink himalayan salt × 8 sesame seed rolls
(to taste)

INSTRUCTIONS
01. Preheat the Blackstone griddle to high heat. When heated, lightly coat
the griddle top with oil.
02. Mix 2 lbs. ground beef with 1 cup of Mr. Yoshida’s and
form 8 burger patties.
03. Drop patties onto hot griddle top. Season to taste with granulated garlic,
salt, and black pepper.
04. Place pineapple slices on hot griddle top.
05. Peel and slice red onion into large burger-sized slices.
06. Wash and dry bun-sized pieces of green leaf lettuce.
07. Flip patties after first side is seared and slightly blackened.
08. Flip pineapple rings after first side is seared and
slightly blackened.
09. Place sesame rolls inside down on oiled griddle top and allow rolls to
toast until golden brown.
10. Serve with red onion slices, green leaf lettuce, and mayo with a finishing
touch of Mr. Yoshida’s for extra bold flavor.

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Bacon Jalapeño Popper
Burger

UTENSILS 6-8

INGREDIENTS
× 2 lbs 80 / 20 ground beef × 1 tbsp Tapatío Hot Sauce plus
× 1 lb bacon extra for bacon
× 8 oz cream cheese × 2 tsp horseradish
× 8 oz shredded cheddar cheese × 1 red onion, sliced
× 2 fresh jalapeños, diced × 2 large tomatoes, sliced
× 6-8 hamburger buns

INSTRUCTIONS
01. Preheat your griddle to medium high.
02. Form your hamburger into 6-8 patties.
03. Put all of the bacon on the griddle. Lightly season bacon with pepper and
drizzle with Tapatío Hot Sauce.
04. When the bacon is done pull from griddle and chop into small pieces.
05. Dice the jalapeños and sauté on griddle (use some of the bacon grease).
06. In a large bowl mix cream cheese, shredded cheddar, cooked jalapeños,
diced bacon, 1 tablespoon Tapatío Hot Sauce, and 2 tsp horseradish.
07. Put your burgers on the griddle and season with salt and pepper.
08. Flip your burger when one side is browned. Then top each burger with
the cheese mixture.
09. Cover burgers with a basting cover until the cheese mixture is melted.
10. Toast your hamburger buns on the griddle.
11. Serve your burgers with tomato and onion slices
(lettuce optional).

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Pretzel Sliders

UTENSILS 6

INGREDIENTS
× 1 package bacon × Cracked black pepper
× 12 slices cheddar cheese × Sea salt
× 6 slices sliced provolone cheese × Classic yellow mustard
× 6 slices sliced baby swiss cheese × 6 pretzel slider rolls
× Granulated garlic

INSTRUCTIONS
01. Preheat the Blackstone griddle to medium or high heat. Cook enough
strips of bacon on the griddle to garnish all of the sliders. When the
bacon is cooked, turn one of the end burners off and slide bacon to that
side of the griddle to keep it warm.
02. Mix 1 lb. ground beef with 1 envelope of onion soup mix. Make small
slider-sized patties the same circumference as the pretzel slider rolls.
03. Place slider patties on the griddle. Season to taste with granulated garlic,
cracked black pepper, and sea salt. Flip the patties once there is a good
sear on one side. Season the second side of the patty.
04. To each patty, add one slice of cheddar, one slice of provolone, one slice
of baby Swiss, and top with one final slice of cheddar.
05. Add two crossed strips of bacon. Use the Blackstone 12" Round Basting
Cover to quickly melt the cheese.
06. Slice pretzel slider rolls in half and toast them on the griddle until they
are golden brown.
07. Top with classic yellow mustard, and serve.

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Mustard Dog 
Sweet Ketchup Sauce

UTENSILS 6-8

INGREDIENTS
× All beef hot dogs or polish dogs × 2 tbsp bbq sauce
× Hot dog buns × 1/4 cup honey
× Butter (to toast hot dog buns) × 1 tsp apple cider vinegar
× 1 white onion (diced) × 1 1/2 tsps worcestershire sauce
× Yellow or spicy brown mustard × 1/2 tsp onion powder
× 3/4 cup ketchup × Dash of black pepper
× 3/4 cup brown sugar

INSTRUCTIONS
01. To make the sauce add ketchup, brown sugar, BBQ sauce, honey, cider
vinegar, Worcestershire sauce, onion powder, and black pepper together
in a microwave safe bowl. Microwave in 1 minute increments until the
sugar is dissolved. Let it cool and pour into a plastic squeeze bottle.
02. Set your griddle to medium heat.
03. Use a sharp knife to make crisscross cuts in the hotdogs, about a quarter
of the way through. Do this on two sides of the hot dogs. This increases
the surface area of the hot dogs and will let them get more covered in
the mustard.
04. Cook the hot dogs for about 3 minutes per side. While they are still on the
griddle, squeeze about two tablespoons of mustard onto each hot dog.
Let them cook on the griddle for another minute or two.
05. Butter the hot dog buns and toast them on the griddle until they are
golden brown.
06. Place the hot dog in the bun, top with the ketchup sauce and diced
white onions.

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Chicken Piccata Pasta

UTENSILS 4-6

INGREDIENTS
× 2 large boneless skinless chicken × 1/2 cup white wine
breasts × 1/2 cup chicken broth
(or 1 lb of chicken × 1 or 2 lemons (juice and zest)
tenderloins)
× 1/4 cup capers
× 1/2 cup flour (drained and rinsed)
× 2 tbsp extra virgin olive oil × 1 lb spaghetti (cooked al dente)
× 2 tbsp butter × 2 tbsp chopped flat-leaf parsley
× 2 garlic cloves, minced × Salt & pepper to taste

INSTRUCTIONS
01. Butterfly each chicken breast all the way so you have 4 equal pieces.
02. Season chicken with salt and pepper, then dredge each piece in flour.
Shake off excess flour.
03. Turn griddle to medium heat. Add 2 tablespoons of butter and 2
tablespoons of olive oil to griddle.
04. In a bowl mix the wine, chicken stock, lemon juice, lemon zest, and
capers together.
05. Add chicken to the butter and olive oil. Cook chicken until browned on
both sides.
06. While the chicken is still cooking, add 2 tablespoons of butter next to
it on the griddle. Add the minced garlic and cook 30 seconds. Add the
cooked pasta to the butter and garlic. Toss to coat.
07. Start adding the lemon wine sauce to the pasta and toss to coat and
reduce the sauce. Add about 1/4 Cup of the sauce to the chicken to
deglaze the griddle and coat the chicken.
08. Add any remaining sauce to the pasta and continue to toss and reduce
the sauce. Take it off the griddle when all the pasta is coated with sauce
and thickened enough. Garnish with chopped parsley.

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Chicken Stir Fry Noodles

UTENSILS 2-4

INGREDIENTS
CHICKEN MARINADE × 2 (6 oz) packs chow mein noodles
× 1 tsp soy sauce (could substitute spaghetti
× 1 tsp sugar noodles)
× 1 tbsp corn starch × 4 tbsp vegetable oil
× 1/2 tsp baking soda × 1 tbsp fresh ginger
× 1/2 tsp salt
(finely diced or grated)
× 2 cloves garlic (finely diced)
× 4 tbsp water
× 1 head broccoli
× 2 cloves garlic (finely diced)
(stems and florets chopped)
STIR FRY × 2 tbsp soy sauce
× 2 lbs boneless skinless chicken (more or less to taste)
thighs (trimmed and cut
× 1 pinch fresh ground black pepper
into 1" pieces)

INSTRUCTIONS
01. In a bowl, combine chicken and marinade ingredients. Cover and let chill
for at least 20 minutes.
02. Prepare the noodles per the packet instructions. Drain noodles and rinse
under cold water.
03. Preheat your griddle to medium high heat. Add some oil to the hot
griddle. Add the marinated chicken and cook until it starts to brown.
04. Add oil to the other side of the griddle and cook the ginger and garlic
until fragrant (30-45 seconds). Add the broccoli and toss with the ginger
and garlic.
05. Pour a couple tablespoons of water around the broccoli and cover with
the basting dome for about 1 minute.
06. Turn the heat on the griddle down to medium low. Combine the chicken,
noodles, and vegetables.
07. Add soy sauce and black pepper to taste.
08. Toss to combine and serve.

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Garlic Shrimp 
Ponzu Rice

UTENSILS 2

INGREDIENTS
× 1 tbsp olive oil × 3 dashes cayenne pepper
× 2 tbsp butter × Chopped parsley
× 4 cloves garlic × 2 cups cooked rice
× 12 oz shrimp × 1 tsp sesame oil
× 1 pinch of salt × 2 tsp soy sauce
× 1 tbsp freshly squeezed lemon × 1 tbsp Ponzu sauce
juice

INSTRUCTIONS
01. Turn griddle to medium heat.
02. Add the olive oil and butter.
03. Add the garlic and sauté until aromatic.
04. Add the shrimp and stir to combine well.
05. Add the salt and lemon juice, then toss the shrimp to coat evenly.
06. Top the shrimp with the cayenne pepper and parsley.
07. Move the shrimp over and add the rice to the griddle.
08. Add the sesame oil, soy sauce, and ponzu to the rice. Toss the rice to coat
in the sauce. Add chopped parsley and toss some more.
09. Plate the rice first, then top with the shrimp. Sprinkle a little more fresh
chopped parsley on top and serve immediately.

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Ham Fried Rice

UTENSILS 4

INGREDIENTS
× 4 cups cooked rice × 1 bag (12 oz) of frozen peas and
× 1 lb diced ham carrots
× 1 onion × 1 tbsp butter
× 4-6 garlic cloves, minced × 3 eggs
× 1 tbsp minced fresh ginger × 4 green onions, diced
(or 1 tsp ground ginger) × 3 tbsp soy sauce
× 1/4 tsp ground black pepper × Juice from 1 lemon

INSTRUCTIONS
01. Preheat your griddle to medium high heat.
02. Put some oil on the griddle.
03. Start sautéing the onion and cook until onions start to get soft. Add
garlic, ginger, and black pepper. Cook until fragrant.
04. Next to the onions add a little more oil and the frozen peas, carrots, and
the diced ham to the griddle.
05. Add the cooked rice on top of the onion, garlic, and ginger mix. Toss
to combine.
06. When the peas, carrots, and diced ham are heated through, combine
with the rice. Mix everything thoroughly.
07. Melt the butter on the griddle and add the 3 eggs. Scramble until fully
cooked then incorporate into the rice.
08. Add soy sauce, green onions, and lemon juice to the rice. Toss to
combine. Add more soy sauce to taste.
09. Remove from griddle and serve warm.

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General Tso’s Chicken

UTENSILS 6

INGREDIENTS
× 3 lbs boneless skinless chicken × 1/2 cup soy sauce
breasts (cut into 1" chunks) × 1/4 cup white vinegar
× 1 cup green onions × 1/4 cup Shaoxing wine
× 1/2 cup corn starch (or sherry cooking wine)
SAUCE × 1 can (14 1/2 oz) chicken broth
× 1 1/2 tsp minced garlic × 2-3 tsp red pepper flakes
× 1 tsp minced ginger (adjust to taste)
× 3/4 cup sugar

INSTRUCTIONS
01. Mix all of the sauce ingredients together and set aside.
02. In a large bowl, toss the chicken and corn starch together until all of the
pieces are coated.
03. Heat your griddle to medium high.
04. Add a couple tablespoons of oil to the griddle, then add your chicken.
Cook the chicken until the outside turns golden brown.
05. When the chicken is about 90% done, pour half of your sauce mixture
over it and toss the chicken around with a metal spatula to coat all of
the chicken with sauce. Pour the rest of your sauce on the chicken and
continue to move the chicken around.
06. When your sauce is thickened (1-2 minutes), remove all the chicken
from the heat.
07. Serve over white rice.

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Blackstone Steakhouse
Classic

UTENSILS 2-4

INGREDIENTS
× 2 ribeye or New York strip steaks × Kosher salt
× 1 white or yellow onion × Fresh ground black pepper
× 2 garlic cloves, minced × Canola oil
× 2 cups mushrooms
× Butter RARE 135°F / 57°C
MEDIUM RARE 145°F / 63°C
× 2 tbsp balsamic vinegar MEDIUM 155°F / 69°C
× Chopped parsley MEDIUM WELL 165°F / 74°C

INSTRUCTIONS
01. Set steaks out and let them get to room temperature.
02. Pat the steaks dry with a paper towel.
03. Season each side of the steaks generously with Kosher salt and pepper,
then add a little canola oil to each side as well.
04. Preheat the griddle to medium-high heat.
05. Add some oil and a tablespoon of butter to the griddle.
06. Add the onion, garlic, and mushrooms to the griddle.
07. Cook until the onions and mushrooms start to soften, then add the
balsamic vinegar. Turn the far right burner to low and move the onions
and mushroom over to the low heat.
08. Add your steaks to the griddle. Cook for a few minutes until you get a
nice sear. Flip the steaks over and add a small pat of butter to the top of
each steak.
09. Continue to cook until you reach the desired temperature.
10. Remove from heat and let the steaks rest for 5 minutes covered by tin foil
(this step is very important).
11. Serve topped with the onions and mushrooms.

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Flank Steak 
Chimichurri Sauce
UTENSILS 4-6

INGREDIENTS
CHIMICHURRI SAUCE × 1 cup extra virgin olive oil
× 2 cups packed fresh italian FLANK STEAK
flat leaf parsley × 2 lbs flank steak
× 4 medium garlic cloves × Kosher salt
× 1/4 cup packed fresh oregano × Freshly ground pepper
leaves (or 4 tsp dried oregano) × Canola oil
× 1/4 cup red wine vinegar
× 1/2 tsp red pepper flakes RARE 135°F / 57°C
MEDIUM RARE 145°F / 63°C
× 1/2 tsp kosher salt MEDIUM 155°F / 69°C
× 1/4 tsp fresh ground black pepper MEDIUM WELL 165°F / 74°C

INSTRUCTIONS
CHIMICHURRI SAUCE
01. Combine parsley, garlic, oregano, vinegar, red pepper flakes, salt, and
pepper in a food processor. Pulse a few times until everything is roughly
chopped. Then turn the food processor on and slowly add the olive oil.
(If you don’t have a food processor just finely chop the parsley, oregano,
and garlic and combine with all the other ingredients.)
02. Put it in an air tight container and put it in the fridge for at least 2 hours
to let the flavors combine.
FLANK STEAK
01. Sprinkle steak generously with Kosher salt and freshly ground black
pepper. Coat with a little canola oil on each side (we’re using canola
oil here instead of olive oil because it can handle the high heat of the
griddle better).
02. Turn your griddle to high heat.
03. Cook the steak on each side for about 4-5 minutes. Take the steak off the
griddle when you’ve reached the desired internal temperature and let it
rest for 5 minutes.
04. Then slice it against the grain and top it with the Chimichurri sauce.

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Salmon 
Honey Soy Glaze

UTENSILS 4
INGREDIENTS
× 4 salmon fillets × 2 tbsp Dijon mustard
(6 oz each, skin on) × 2 tbsp water
× 1/4 cup honey × Salt & pepper to taste
× 1/4 cup soy sauce × Olive oil
× 2 limes

INSTRUCTIONS
01. In a bowl, whisk together honey, soy sauce, juice from 2 limes, mustard,
and water. Set aside.
02. Check the salmon fillets for pin bones and remove any you find.
03. Coat the fillets with a little oil and season with salt and pepper.
04. Preheat the griddle to medium heat.
05. Cook the salmon on each side for about 3 minutes (more or less
depending on how thick your fillets are).
06. When the fillets are about 90% done, pour the honey soy glaze over them
and let the sauce reduce for about a minute. Move the sauce around with
your spatula to evenly reduce it.
07. Remove the fillets and the sauce from the heat and serve with steamed
asparagus, or over rice.

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