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Recipes from: Sidoriak, Paul. The Flippin’ Awesome Backyard Griddle Cookbook (Kindle Location 755). Ulysses Press. Kindle Edition.


Smashed Burgers - serves 4



4 burger buns

1 pound ground chuck (80/ 20), divided into 4-ounce balls

4 slices American cheese

salt and pepper, to taste

 1. Bring the griddle grill to high heat. Cut 4 squares of parchment paper. Butter the grill surface and toast the insides of the burger buns for 1 to 2 minutes until a golden brown crust forms and the bun has warmed. Set aside.


2. Scrape your griddle surface clean with a scraper or spatula. Place the ground beef balls on the griddle surface, spacing them 6 to 8 inches apart. Place a parchment paper square down on one of the ground beef balls, and smash it to about ¼ inch thick with a bacon press. Remove parchment paper, and repeat with the remaining beef balls. Season the raw sides of the burgers liberally with salt and pepper.

 3. Allow the smashed beef to cook for about 2 minutes without disturbing. Hold a heavy-duty spatula and scrape under the burger to release it from the griddle and take all of the browned bits with it. Flip the burger, and quickly repeat with the others.


4. Cover the burgers with cheese slices and allow to cook for an additional 2 minutes, or until the cheese begins to melt. If you desire the cheese to be extra melty, cover the burgers after the cheese is added.

5. Using your heavy-duty spatula, scrape each burger again at an aggressive angle to release from the griddle and slide them onto your browned burger buns. 6. You can dress these burgers up with lettuce, tomato, onion, and a variety of condiments or sauces, but I prefer to just enjoy the rich, meaty flavor of the burger, and the smooth mouth-feel of the buttery toasted bun.



Ranch Style Turkey Burgers with Mozzarella - serves 4



1 pound ground turkey

1 egg ¼ cup powdered ranch seasoning ¼ cup mozzarella crumbles ¼ cup seasoned bread crumbs 4 burger buns butter, as needed cooking oil, as needed

1. Mix the turkey, egg, ranch seasoning, mozzarella crumbles, and bread crumbs together in a mixing bowl until well combined. Divide the mixture into four patties and set aside.


2. Bring the griddle grill to medium-high heat. Add enough butter to coat the grilling surface and cook the burger buns in the butter for 2 to 3 minutes or until golden brown and warmed. Set aside.


3. Coat the griddle with a thin layer of cooking oil. Cook the burgers, covered, for 4 to 6 minutes per side or until the internal temperature of the turkey reaches at least 165 ° F. Serve on warmed burger buns.


Behemoth Bacon Burgers - serves 2



2 large sesame-seed burger buns

6 strips bacon

1 tablespoon salt

1 tablespoon pepper

1 tablespoon onion powder

1 tablespoon garlic powder

2 (⅓-pound) burger patties

4 slices cheese (optional)

butter, as needed








1 medium, firm tomato, cut into thick slices

1 medium, sweet onion, cut into rings
dill pickle chips

1. Bring the griddle grill to medium-high heat. Add some butter to coat the grilling surface and cook the sesame seeded buns in the butter for 2 to 3 minutes, or until golden brown and warmed. Set aside.


2. Place the bacon on the griddle. Cook for 6 to 8 minutes, or until your desired doneness. Set aside the bacon and keep warm.


3. Combine the salt, pepper, onion powder, and garlic powder in a small bowl. Season both sides of the burger patties with the seasoning mix. Place the patties on the griddle grill where the bacon had cooked and cover. Cook for 4 to 5 minutes, or until the tops of the burgers begin to sweat red juices. Flip, add cheese if using, and cover, cooking for another 2 to 3 minutes or until they reach your desired doneness. I often cook to 135 ° F and check the temperature with an instant-read thermometer.


4. To build the burger, spread mayo on the bottom bun. Add the burger with melted cheese and bacon plus the toppings of your choice. Cover with the top bun and enjoy.



Chopped Cheese Burger - serves 3



1 pound ground beef

small onion, minced

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon pepper

1 teaspoon salt

9 slices American cheese

3 hero rolls, or other similar bread

butter or cooking oil, as needed










bell peppers

marinara sauce

Thousand Island dressing

breaded mozzarella sticks


1. Bring the griddle grill to medium heat. Coat the surface with butter or your preferred cooking oil. Place the meat on one side of the griddle. Place the onion on a different part of the griddle and allow the onions to sauté until they become translucent.


2. While the meat cooks, chop it into small pieces with a spatula or scraper. Season with the onion powder, garlic powder, pepper, and salt, and continue to chop and cook the meat until it turns from red to pink, and then brown.

3. When the pieces are small and barely cooked through, add the onions to the meat and divide into three equal portions and cover each portion with three slices of cheese spread evenly across the meat. Cover to allow the cheese to melt quicker.


4. Scoop up one of the meat portions and serve it on the bread. Adding any combination of some of the suggested toppings would make this sandwich even more delicious.

Turkey and Melted Brie Sandwich with Green Chiles - serves



3 tablespoons roasted, diced green chiles

6 ounces sliced deli turkey

2 slices thick-sliced bread

4 ounces Brie, thinly sliced

butter, as needed


1. Bring the griddle grill to medium heat.


2. Melt butter on the griddle and sauté the green chiles for about 3 minutes, to warm them and add a little caramelization.


3. Add more butter to the grilling surface and fan out the turkey slices on the griddle to warm them and get a slightly browned color. Cook for 2 to 3 minutes per side.


4. Butter the griddle again and place the two slices of bread on the griddle. Lay half of the sliced Brie on each of the slices of bread to allow the Brie to warm. Place half of the warmed turkey slices on top of the Brie on each slice of bread and allow the warm turkey to assist in melting the cheese. Add warmed chiles to one slice of bread and use the other slice to cover the chiles, making a sandwich.


5.  Cover and allow the sandwich to continue to cook for about 4 minutes, flipping once, until the cheese is fully melted. The sandwich will be very ht and gooey with melted cheese, so consider allowing it to rest for about 4 minutes before eating - if you can resist.



Cheese Steak Hoagie - serves 2



2 French bread sandwich buns

1 medium bell pepper, thinly sliced

1 medium onion, thinly sliced

2 cloves garlic, finely minced

12 ounces very thinly sliced ribeye roast

8 slices American cheese

cooking oil, as needed

butter, as needed

salt & pepper, to taste


1.  Bring the griddle grill to medium-high heat.  Melt butter on the griddle grill and toast the cut sides of the sandwich buns until they turn a light golden brown.  Set aside on a serving platter.


2.  Oil the griddle grill and turn the heat up to high. Begin to sauté' the peppers, onions, and garlic.


3.  Spread the ribeye roast out on the griddle grill, and as liquid begins to release from the meat, season with salt and pepper, and use two heavy duty spatulas to chop the meat into shreds.


4.  As the sautéed peppers and onions become wilted and translucent, after about 4 minutes, the shredded meat should be turning from raw to almost cooked.  Mix the meat with the peppers and onions and continue to cook until the meat is just cooked through.


5.  Divide the meat into two lose piles hat will fit under a grill lid.  Add 4 slices of the cheese to each pile of meat.  Add a squirt of water around the meat and cover.  Allow to cook for 2 to 3 minutes, until the cheese is melted and gooey.


6.  Using both spatulas, scoop up the cheese-steak filling and scrape it onto the buns.  Serve with plenty of napkins.



Ground Pork Banh Mi - makes 4 sandwiches



1/4 cup rice wine vinegar

3 tablespoons sugar

1 cup carrot matchsticks

1/4 cup mayonnaise

1/2 cup minced cilantro, divided

1 tablespoon sriracha sauce

1 pound ground pork shoulder

1/4 cup grated onion

1 clove garlic, minced

3 tablespoons soy sauce

2 table spoons fish sauce

1 teaspoon salt, divided

1 teaspoon pepper

4 French bread-style sandwich buns

cilantro sprigs, for garnish


1.  In a microwave, warm the rice wine vinegar with sugar and 1/2 teaspoon salt until dissolved, about 45 seconds.  Pour the warm vinegar mixture over the carrot matchsticks in a medium bowl, mix the mayonnaise with 1 tablespoon of the cilantro and the sriracha. set aside and keep refrigerated.


2.  In a large bowl, mix the ground pork with remaining minced cilantro, onion, garlic, soy sauce, fish sauce, the remaining salt, and pepper.  Allow the mixture to rest and develop flavors covered for 1 hour to overnight in the refrigerator.


3.  Bring the griddle grill to medium-high heat.  With a spatula, chop and sauté the pork for 5 minutes, then cover and cook an additional 4 to 6 minutes, adding water to the griddle to promote steaming.


4. Cut the sandwich buns in half and allow them to warm on the griddle grill until they are heated and take on a small amount of color.  Divide and spread the cilantro mayonnaise on one side of each bun.  Place 1/4 of the pork on each bun and garnish with pickled carrots and cilantro sprigs.



Cuban Sandwich - serves 2



2 Italian sandwich rolls

1/4 cup mayonnaise

1/4 cup yellow mustard

8 slices honey ham

8 slices roast deli pork

8 slices Swiss cheese

6 pickle chips

butter, as needed


1.  Bring griddle grill to medium heat.


2.  While the griddle is heating, build your sandwiches.  Cut the sandwich rolls lengthwise without cutting all the way through and place them on a cutting board with the cut side facing up.


3.  Slather one side of each roll with mayonnaise and mustard.


4.  Place 2 slices of Swiss cheese on one side of each roll.  Layer 4 slices of ham and 4 slices of pork on top of the cheese, and cover the meat with half of the pickles.  Cover the pickles with the remaining slices of cheese.


5.  Close the sandwich and prepare the griddle with a generous amount of butter.  Place a bacon press or cast-iron skillet on the griddle surface to heat up for about 5 minutes before cooking.


6.  Place the sandwiches on the melted butter and cover the sandwiches with foil.  Weigh the sandwiches down with the hot bacon press or cast-iron skillet.  Allow the sandwiches to cook for 5 to 7 minutes.


7.  Flip the sandwich and return the weight t the other side.  Cook for an additional 3 minutes, or until the cheese is very well melted and all of the ingredients are hot throughout.



Triple Decker Monte Cristo Sandwich - serves 1 or 2



3 ounces Black Forest deli ham

3 ounces smoked deli turkey

3 slices thick-sliced bread or Texas toast

2 slices Swiss cheese

2 slices American cheese

2 tablespoons mayonnaise, divided

1 cup Buttermilk Pancake batter (see breakfast section of this web site) plus 2 tablespoons water

powdered sugar for dusting

1/4 cup warm maple syrup, to serve

1/4 cup raspberry jam, to serve

cooking oil, as needed

butter, as needed


1.  Bring the griddle grill to medium-high heat.


2.  Melt a little butter on the griddle and cook the ham and turkey slices for 3 or 4 minutes, or until the meat is slightly caramelized and takes on some color.


3.  Remove the crusts from the bread.  Add half the mayonnaise to a slice of bread, then add the Swiss cheese, and then the ham.  Cover with a second slice of bread.  Add the turkey slices, then the American cheese.  Coat the third slice of bread with the remaining mayonnaise and put it face-down on top of the sandwich.


4.  Place a large piece of plastic wrap on a flat surface.  Put the sandwich in the middle of the plastic wrap.  Fold the plastic wrap over the sandwich and press down firmly on it to compress and push some air out of the bread.  Wrap the sandwich tightly by rolling it forward to the edge of the plastic wrap and tuck the ends over the top to secure.  Allow the sandwich to rest in the refrigerator for 2 to 6 hours.


5.  Bring the griddle to medium heat.  Oil the griddle well.


6.  Lightly dredge the sandwich in the pancake batter and place on the griddle.  Cook each side for 3 to 5 minutes, covered.  When each of the sides has lightly browned, use tongs and cook the edges of the sandwich for 45 to 60 seconds per edge.  The pancake batter should form a nice crust, but you should also see evidence of the cheese melting inside the sandwich.


7.  Traditionally, the Monte Cristo sandwich is cut into triangles and served with a dusting of powdered sugar.  Having warm maple syrup and raspberry jam on hand for dipping only sweetens the deal.


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