Blackened Hamburger Recipe

[Panhead John]

I posted this burger cook last night at SUWYC, but I thought I’d share my simple recipe for anyone who wants to try it, I’ve been thinking about doing this for a few weeks now. As I mentioned, I really like blackened fish, ribeyes and pork chops. I started thinking, well, why not hamburgers? I started getting curious as to how they would turn out and decided to try it last night……dang they were good! It’s an easy cook but I thought I’d share what I did.

INGREDIENTS:
2-3 hamburger patties
Blackened Seasoning …..my favorite is Louisiana Fish Fry Products Blackened Seasoning
1/2 stick or so of butter, or the equivalent [no margarine, use real butter]
Your favorite burger toppings. I used bacon, sautéed mushrooms and onions for mine.
Hamburger buns

DIRECTIONS:
After forming your hamburger patties, melt all the butter in the microwave. Liberally brush each pattie, both sides, with melted butter. Heavily sprinkle your blackened seasoning on both sides of the burgers. Put the remaining butter in a cast iron skillet and get it screaming hot to where it starts smoking. Place your burger patties in the pan and fry for a few minutes until done. I’ve found mine are done in about 4-5 minutes. I use my spatula to press down on the burgers while cooking. These are best done with small thin patties like doing a smash burger. When done just assemble your burger with your favorite toppings.

NOTE: Do not do this indoors unless you’ve got a great stove vent! As with other blackened cooks, it produces a lot of smoke….but an incredible smell!

[WI Bubba]

Looks great PJ. Thanks for sharing!

[58limited]

Blackened - is that what you call'em to hide the fact that you burned them to a crisp?

Seriously though, those look great. I love blackened seasoning but I've never made a burger with it, I'll have to try this soon.

[Panhead John]

That’s my secret! If I burn something I just tell people it’s Blackened……😂

[Steve R.]

I know for a fact that those are as good as they look! Years ago (probably 20 years ago) at a local golf course they used to cook them like that on a grill beside the clubhouse. I haven't bought a hamburger any better since then.

[Panhead John]

Wow, that’s quite an endorsement Steve! I’d never heard of anyone doing burgers this way, so…..I’m disappointed to learn that I wasn’t the first. 😢 😂

[Smoker_Boy]

Bobby Flay calls that "Caramelized".

[Smoker_Boy]

My go-to blackening device:

...

[bbqLuv]

Burn Baby Burn

[texastweeter]

Genius!

[Panhead John]

Thanks bro!

[Jerod Broussard]

Most hamburgers growing up were blackened; the fish was fried or in a white gravy, never blackened. Go figure.

[Jerod Broussard]

Panhead John I would add that thicker burgers blackened before they reach proper internal temp can be wrapped in foil and completed in an oven.

[Panhead John]

Yes you can! When I was making the patties I decided I’d rather do 2 thinner patties instead of one thick one, I’d like to avoid an extra step if possible. A bonus doing 2 thinner ones is you get twice the crust! One thing I’ve found over the years is to not blacken something too thick. The flavor of the seasoning degrades a little if you leave it in the pan too long.

[Dewesq55]

I like to gamble with food. I WON'T overcook my burgers, no matter what. I do buy only store ground beef, but there's still a risk, I know.

[Jerod Broussard]

Panhead John the reason I mention is, if I don't smash I invariably make them too thick. Thanks for taking my burgers up a notch.....

[Oak Smoke]

I love blackened ribeyes and fish. These are on my list to try now. Way to go John!

[Panhead John]

Thanks Lynn, let us know when you do!

[DavidNorcross]

Man that looks fantastic.

[SheilaAnn]

I worked for a local chain restaurant (Islands, for those of you in this area) and there is a burger on the menu called the Kilauea. It’s a peppercorn crusted burger and the cheese is pepper jack. All the standard fixins of lettuce and tomato. I think there was also spicy mayo. Too spicy for this girl! But it is/was very popular.

i want to try this blackened burger for sure. I love blackening spice and I do not use it enough. TC doesn’t count.

[Henrik]

I'd eat that, in like 1 second. Looks good! Also, +1 on recommendation to use real butter. Ain't no substitute.

[CaptainMike]

Oh heck, back in his drinking days dad would make blackened burgers all of the time. Blackened hot dogs and chicken, too! After he quit drinking his cooking skills naturally improved, but we all kind of missed a little char on our food.

Those look really good, John. My favorite method of cooking steaks and burgers is to run them on the pellet pooper at 225 until desired IT, take them off and rub down with a little olive oil, S,P&GP, then finish them on grillgates in the gasser. Very similar results. I'm going to make a blackening rub and try that soon.