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Electric Griddle Recipes

Steak Burgers On The Electric Griddle

The ultimate meal for some is a juicy grilled hamburger.  This recipe goes a step further by mixing two blends of steak to become a steakburger deluxe.  You can use any blend of ground beef that you want but try these two grinds if you can find them.

Ingredients:

  • 1 lb. cube steak, minced
  • 1 lb. ground chuck
  • 2 tbsps. Montreal steak seasoning, divided
  • 1 pinch crushed red pepper flakes
  • ¼ cup steak sauce (A-1, Heinz 57)
  • 1 large sweet onion, sliced
  • 4 slices jarlsberg cheese (or any mild white cheese)
  • 4 pretzel hamburger buns (or any other sturdy bun)

Instructions:

  • Preheat griddle to 375 degrees.
  • Combine the minced cube steak, ground chuck, 1 tbsp. of steak seasoning, a pinch of red pepper flakes and a quarter cup of steak sauce in a large bowl. Mix with hand until thoroughly combined.
  • Divide the mixture into 4 portions and form large patties; sprinkle a little of the remaining steak seasoning.
  • Add in enough oil on the electric griddle once it is heated.
  • Scatter the onions and cook until slightly soften and golden brown. Remove and set off to the side.
  • Add little more oil to coat the griddle and place the patties with the seasoned-side-down. Cook for about 6-8 minutes and flip; add cheese on top and cover with dome lid to melt the cheese.
  • Cut the buns into half and place on the griddle for 2-3 minutes to toast.
  • Assemble the buns, steak patties with cheese and onions.
  • Serve with drizzle of steak sauce. Enjoy.

Don’t add too much liquid to your meat mix before grilling, it can cause the patty to get loose and fall apart.  If you want to add more steak sauce, try basting it on towards the end of the cooking cycle.  This will help to keep the patty moist and keep the steak sauce on the burger.  Same applies to barbecue sauce, don’t mix it into the meat.

Don’t put the cheese on the burger too soon.  You don’t want to end up with a runny cheese sauce, you want a melted pieces of cheese that still holds its shape.

Grilled Chicken Breasts

Nothing is easier than this recipe for grilled chicken breasts on the electric griddle.  Quick, simple and delicious.  You will have best results if you use a clear (pourable) honey instead of a thick spoonable honey.

Grilled Chicken Breasts Ingredients:

  • 4 chicken breasts
  • 1 tbsp. lemon juice
  • 1 clove garlic, crushed
  • 2 tbsps. soy sauce
  • 2 tbsps. honey
  • Freshly ground black pepper
  • 1 tbsp. olive oil
  • A little vegetable oil

grilled chicken

Instructions:

  • Cover the chicken breasts with grease proof paper and flatten slightly with a rolling pin or a mallet until about ½ inch thick.
  • Mix all ingredients (except for the vegetable oil) in a bowl for marinade; add chicken and marinate for at least one hour.
  • Remove the chicken and reserve the marinade.
  • Heat the griddle until really hot, brush with a little oil.
  • Place chicken breasts on the griddle and cook for 4-5 minutes on each side.
  • Strain the marinade, pour it into a small saucepan, bring to the boil and then simmer for one minute (add little water if necessary).
  • Serve the chicken with the sauce and any vegetable of your choice.

Flattening out the chicken breasts does a couple of things for this recipe.  First, it helps to tenderize the chicken.  The pounding stretches and breaks some of the tissue in the breast, allowing it to relax when cooking.

The other benefit is that the chicken will cook more thoroughly quickly.  If the breast is too dense it can take quite a while to get the internal temperature to a safe point, usually around 170 degrees.  By flattening out the breast you  keep the edges from drying out while the center is still cooking.

A large surface electric griddle will allow you to make the vegetables on the other half of the griddle.  A quick recipe is to chop some vegetables, such as onions and peppers.  Mix in a little salt and pepper, add a dash of soy sauce and then saute quickly on your griddle surface.  It will only take a few minutes for the veggies to get done, you can start them  about the same time you put the chicken on the griddle.

Crab Cakes On The Electric Griddle

Usually a treat at a restaurant, crab cakes are a breeze to make at home with your new electric griddle.  Sometimes you can substitute mock crab as a cost saver but it can be hard to shred. Substitute Italian breadcrumbs for a bit of zing.

The most expensive part of this recipe is going to be the crab meat.  There isn’t really a good way to avoid spending money on crab, it is a delicate food and it is very labor intensive to shell and pack.  If you are feeling adventurous you can buy and prepare crab legs, then use the crab meat for this recipe.

Mock crab is available in most stores.  While not really crab (it usually is cod that has been flavored and then formed into sticks), if you shred it finely it can be a decent substitution for real crab.  It also is about 1/5 the cost of crab.

Ingredients:

  • 1 lb. crab meat, fresh or pasteurized
  • 1 Egg
  • ¼ cup Mayonnaise
  • 1½ tsp. Dijon Mustard
  • 1½ tsp. Old Bay seasoning
  • 1 tsp. Fresh Lemon juice
  • ½ tsp. Worcestershire sauce
  • Kosher Salt
  • 1¼ cups fresh breadcrumbs
  • 1 tbsp. fresh flat-leaf parsley, chopped
  • 2 tbsps. unsalted butter
  • 1 tbsp. olive oil

crab cakes

Instructions:

  • Put the crab in mixing bowl and set aside.
  • In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce and salt.
  • Pour the egg mix over the crab and mix gently until well combined.
  • Add in the breadcrumbs and parsley and mix them thoroughly but gently.
  • Cover the mixture with plastic wrap and refrigerate for 1-3 hours.
  • Shape the crab mixture into cakes about 1-inch thick.
  • Brush the electric griddle with the butter and olive oil over medium heat.
  • When butter begins to froth, add the cakes to the griddle.
  • Cook both sides for 4-5 minutes, until golden brown.
  • Serve with lemon wedges and your favorite garnish.

Hashbrown Patties On An Electric Griddle

Hash Browns On An Electric Griddle

Now that you have purchased your electric griddle, it’s time to try out some new and exciting recipes!  These hash browns are wonderful, full of flavor, crispy and so easy to make on your griddle.

There are a couple of things to pay attention to when making hash browns.  Make sure that the potatoes that you use are dried properly, potatoes contain a lot of water.  Also, make sure your grill is hot before you put the oil on.  If the grill isn’t hot enough you may end up with pale, limp hash browns.

Ingredients:

  • 1½ lbs. Russet Potatoes, peeled, washed and dried
  • 1 tbsp. Fresh Parsley, minced
  • 1 tbsp. Fresh Chives, minced
  • ¼ tsp. Salt
  • 1/8 tsp. Black Pepper Powder
  • 1 tbsp. Vegetable Oil

hash brown patties

Instructions:

  • Grate potatoes; squeeze between paper towels to remove moisture.
  • Preheat griddle at 300º.
  • Toss grated potatoes, parsley, chives, salt and pepper in a bowl.
  • Drizzle oil on griddle.
  • Make patties of the potato mixture.
  • Cook each side for 5 minutes, until golden brown.
  • Serve hot.

If you purchased an electric griddle with an extra large surface you can make pancakes or sausages on the other half of the griddle.  Use oil instead of butter when you are putting the hash browns on the griddle.  Oil has a higher smoke point and won’t burn.  Butter may taste a bit better but you could end up with a smoky mess.

You can get creative with this recipe.  If you have some bacon, fry it up and add it to the potato mix.  Same thing with onions.  Both additions make for a nice compliment to the potato taste and both give a tang to the hash browns.

Many people will add some cheese, usually cheddar, to the potatoes.  It usually works out best if you add the cheese after you have flipped the hash browns, you want the cheese to melt a little but you don’t want it to run off of the patty.