Blackstone Chopped Cheese
Seasoned ground beef and onions chopped together on the griddle, melted under American cheese and piled on a hero roll with lettuce and tomato.
- Blackstone
- Griddle
- Beef
- Lunch
- 20 min total
- Serves 4
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1 1/2 lb ground beef, 80/20
- 1 yellow onion, diced
- 1 tsp seasoned salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 8 slices American cheese
- 4 hoagie rolls, or hero rolls, split
- 1 tbsp vegetable oil
Toppings
- 2 cups shredded iceberg lettuce
- 2 Roma tomatoes, sliced
- mayo and ketchup
Steps
Step 1: Heat the Blackstone to medium-high (about 400°F).
Step 2: Oil a spot and cook the onion 3 to 4 minutes until softened.
Step 3: Put the beef in 4 portions next to the onions. Smash each flat and season with the seasoned salt, garlic powder, onion powder and pepper. Cook 3 minutes until browned on the bottom.
Step 4: Flip and start chopping each portion with the edges of two spatulas, mixing in the onions, until it's in small crumbles and cooked through, about 3 more minutes.
Step 5: Shape each pile into a roll-sized log. Lay 2 slices of cheese over each and let them melt, about 1 minute. Chop the cheese into the meat.
Step 6: Toast the rolls cut-side down on the griddle for 1 minute.
Step 7: Spread mayo and ketchup on the rolls. Lay a roll over each pile, slide your spatula under, and flip it into the bread. Top with lettuce and tomato.
Swaps
- Cheese: Provolone or pepper jack.
- Add-ins: Diced green peppers or pickled jalapeños with the onions.
- Bread: A soft sub roll or toasted hamburger buns.
Tips
- Brown, then chop. You want crispy bits mixed in, not just gray crumbles.
- Cold lettuce and tomato on hot beef is the whole point. Add them last.
The story
HAM Cooking. Let’s fire it up.
The chopped cheese is a corner-store sandwich from New York, and it’s the cheeseburger’s cooler cousin who moved to the city. Same flavors, different attitude.
What makes it work is that the burger gets chopped right on the griddle with the cheese, so every single bite has beef, onion and melted cheese in it. No more biting into a burger and getting a mouthful of bun. The key is letting the beef brown before you start chopping. That crust is flavor, and if you chop it into bits right away, it just steams.
It’s fast, it’s cheap, and you’ll eat it standing over the griddle like a man who’s got somewhere to be.
HAM out.
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