Never owned a griddle, but I've read some of the griddle threads here on BITOG and elsewhere. I like griddle for making cheese steak subs, but will I regret it for making burgers? A lot of reviews swear by burgers from the grill only.
Burgers: grill vs griddle
- Thread starter Quattro Pete
- Start date
I don't think it matters either way 
I bought a stainless griddle that goes on my grill. Haven't taken it off since it went on there.
While I'm no expert on burgers, as I don't eat many, some of the best burgers I've had are from diners that cook on griddles. The thickness of the patty and how well done they are matter. With a griddle, you don't deal with flare-ups from the grease like you do with a grill.
Now, chicken, I can grill you some delicious chicken.
Now, chicken, I can grill you some delicious chicken.
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I guess it depends on the grill and the griddle. Grills can be gas or charcoal. I remember a local place that had a grill with mesquite charcoal. And a massive range hood to evacuate all the smoke.
Most restaurants use flat top gas griddles, although I suppose there are electric ones, especially if new gas hookups aren't allowed. And those small tabletop griddles. Maybe even griddle plates that can be used on dual burner camp stoves. They're all different with stainless steel, cast iron, or even nonstick aluminum. Obviously you're not going to be using a scraper to scrape off grease from a nonstick flattop like I've seen on a commercial stainless steel griddle.
Most restaurants use flat top gas griddles, although I suppose there are electric ones, especially if new gas hookups aren't allowed. And those small tabletop griddles. Maybe even griddle plates that can be used on dual burner camp stoves. They're all different with stainless steel, cast iron, or even nonstick aluminum. Obviously you're not going to be using a scraper to scrape off grease from a nonstick flattop like I've seen on a commercial stainless steel griddle.
I can appreciate a burger with a good char from a flame. I used to take the family to an amusement park where they had high quality beef patties cooked on an outdoor charcoal grill.
But it depends on what you're looking for. A smashburger has to be cooked on a griddle, or at least a pan. At home I usually just cook up burgers on a nonstick pan.
Griddles are one trick ponies...single use deck space thieves. I bought the Weber Crafted frame kit and a cast iron griddle that is made to fit it. Cast iron wok fits in it perfectly too. It's a great option if you have a newer generation Weber Genesis.
Blackstone = Glorified Frying Pan
Depends. I usually do hand-formed burgers and throw them on the Weber (charcoal of course). Let the drippings flare a bit and give them some char. Pre-formed, store bought patties (oh the blasphemy!) like for parties and such, go on the griddle as I can cook 18 at a shot. I've recently done a few smashburgers, but on the griddle only. Putting my fist through a ball of meat on the grill can't turn out so good and probably catch my deck on fire 
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4WD
$50 site donor 2025
My burgers will see oak smoke !
I use a perforated pan (similar to a pizza pan) … and foil on bottom to make clean up easier …
I use a perforated pan (similar to a pizza pan) … and foil on bottom to make clean up easier …
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4WD
$50 site donor 2025
I like both.
Fav: Weber w/Kingsford competition charcoal (Costco) and a small stick of mesquite wood. Coals on the sides, burgers grilled in the middle. No flare ups, plenty of smoke ring goodness.
Second fav: griddle smash burger, with seasonings, and cheesy goodness.
Fav: Weber w/Kingsford competition charcoal (Costco) and a small stick of mesquite wood. Coals on the sides, burgers grilled in the middle. No flare ups, plenty of smoke ring goodness.
Second fav: griddle smash burger, with seasonings, and cheesy goodness.
This stuff on burgers no matter how you cook them.
I can make all the mess in the world outside with the Blackstone. Pan frying in the kitchen is gross.
Quality of meat and preparation > cooking method.
Depending on what you like to eat, and if you can only have one, a Blackstone griddle may be a good choice. You can cook hash browns, eggs, pancakes, sausage and bacon. And you can cook burgers, chicken, fish.
For me, I've got a Blackstone griddle for those things that are best suited to it. And I've got a Weber Q grill for cooking steaks, burgers, pork chops, chicken, kabobs and such. Next to the Weber is a smoker for ribs, brisket, smoked salmon, tri tip, Thanksgiving turkey, pork shoulder, occasionally smoke a steak before grilling it.
So for me, if I could only have one, it would be a pellet smoker that is rated good at also doing direct heat. Then get a griddle that fits on it. Then you can do it all. But if your not into smoked meats, then the Blackstone griddle would suit you fine.
For me, I've got a Blackstone griddle for those things that are best suited to it. And I've got a Weber Q grill for cooking steaks, burgers, pork chops, chicken, kabobs and such. Next to the Weber is a smoker for ribs, brisket, smoked salmon, tri tip, Thanksgiving turkey, pork shoulder, occasionally smoke a steak before grilling it.
So for me, if I could only have one, it would be a pellet smoker that is rated good at also doing direct heat. Then get a griddle that fits on it. Then you can do it all. But if your not into smoked meats, then the Blackstone griddle would suit you fine.
I do smash burgers on my range griddle in the kitchen. They are so good and cook in about 3 minutes. I grill them outside too but think I prefer the thinner smash type.
FYI Blackstone and Weber are currently in the process of a corporate merger of the two companies.
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