20 Bold Flattop Grill Recipes That’ll Impress Anyone

The flattop grill (or griddle) is a versatile powerhouse, perfect for everything from diner-style breakfasts to gourmet dinners. Its expansive, even-heating surface opens up a world of culinary possibilities beyond traditional grilling grates. Ready to move beyond basic burgers and unlock the full potential of your flattop? These 20 bold recipes are designed to showcase its strengths, delivering incredible flavor and textures that are sure to impress anyone lucky enough to get a taste.

1. Hibachi-Style Chicken & Veggies with Yum Yum Sauce

Recreate the teppanyaki experience at home! Tender chicken, crisp-tender vegetables, and a generous drizzle of addictive homemade yum yum sauce make this a surefire crowd-pleaser. The flattop is perfect for achieving that signature sear.

Ingredients:

• 1.5 lbs boneless, skinless chicken breast or thighs, thinly sliced or cubed
• 1 large zucchini, sliced
• 1 large onion, sliced
• 2 cups broccoli florets
• 1 cup sliced mushrooms
• 2-3 tbsp soy sauce (low sodium)
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• Salt and pepper to taste
• Cooked white rice, for serving
  For Yum Yum Sauce:
• 1 cup mayonnaise
• 2 tbsp tomato paste or ketchup
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Pinch of cayenne pepper (optional)
• Water to thin (1-2 tbsp)

Instructions:

1. Make Yum Yum Sauce: Whisk all sauce ingredients together until smooth. Adjust water for desired consistency. Chill until ready to serve.
2. Preheat flattop grill to medium-high.
3. In a bowl, toss chicken with 1 tbsp soy sauce, sesame oil, salt, and pepper.
4. Add vegetable oil to the flattop. Add chicken and cook, stirring frequently, for 5-7 minutes until browned and cooked through. Remove from flattop and set aside.
5. Add a bit more oil if needed. Add onions and zucchini to the flattop, cook for 3-4 minutes. Add broccoli and mushrooms, minced garlic, and ginger. Stir-fry for another 4-5 minutes until vegetables are tender-crisp.
6. Return chicken to the flattop with the vegetables. Add remaining soy sauce and toss everything together.
7. Serve immediately over rice, generously drizzled with yum yum sauce.

2. Smash Burgers with Caramelized Onions & Special Sauce

The flattop is the undisputed king of smash burgers. Achieve that incredible lacy crust and juicy interior, then top with sweet caramelized onions and a tangy special sauce.

Ingredients:

• 1.5 lbs ground beef (80/20 chuck recommended), divided into 4-6 loosely packed balls
• Salt and freshly ground black pepper
• 4-6 burger buns, toasted
• Cheese slices (American, cheddar)
  For Caramelized Onions:
• 2 large onions, thinly sliced
• 1 tbsp butter
• 1 tbsp olive oil
  For Special Sauce:
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp sweet pickle relish
• 1 tsp Dijon mustard
• Pinch of garlic powder

Instructions:

1. Caramelize Onions: Heat butter and olive oil on one side of the flattop over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, for 20-30 minutes until deeply golden and sweet.
2. Make Special Sauce: Whisk all sauce ingredients together.
3. Increase heat on the burger side of the flattop to medium-high.
4. Place beef balls onto the hot flattop, spaced apart. Immediately smash them flat with a sturdy spatula (use parchment paper between meat and spatula if needed to prevent sticking). Season generously with salt and pepper.
5. Cook for 2-3 minutes until a deep brown crust forms. Flip, season again, and top with cheese if desired. Cook for another 1-2 minutes until cheese is melted and burgers are cooked through.
6. Assemble burgers on toasted buns with special sauce and a generous pile of caramelized onions.

3. Philly Cheesesteaks (Authentic Style)

Thinly sliced steak, sautéed onions (and optional peppers/mushrooms), and melty cheese piled onto a hoagie roll – the flattop excels at cooking all components simultaneously for the perfect cheesesteak.

Ingredients:

• 1.5 lbs boneless ribeye steak, very thinly sliced (partially freezing helps)
• 1 large onion, thinly sliced
• Optional: 1 green bell pepper, thinly sliced; 8 oz mushrooms, sliced
• 4-6 hoagie rolls
• Provolone cheese slices or Cheez Whiz
• Vegetable oil
• Salt and pepper

Instructions:

1. Preheat flattop grill to medium-high.
2. Add a little oil to one section of the flattop. Add sliced onions (and peppers/mushrooms if using) and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
3. On another section of the flattop, add a little more oil. Add thinly sliced steak in a single layer (cook in batches if necessary). Season with salt and pepper. Cook for 2-4 minutes, chopping and turning with spatulas, until just browned. Do not overcook.
4. Combine cooked steak with the sautéed vegetables on the flattop. Divide into portions the size of your rolls.
5. Top each portion with provolone slices and let melt (or drizzle with warmed Cheez Whiz).
6. Split hoagie rolls and lightly toast them on a less hot part of the flattop if desired.
7. Using a long spatula, scoop each cheesesteak portion into a hoagie roll. Serve immediately.

4. Street-Style Shrimp Tacos with Chipotle Crema

The flattop quickly sears shrimp to perfection, keeping them plump and juicy. Serve in warm tortillas with a smoky chipotle crema and fresh toppings for an impressive taco night.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Corn or flour tortillas, warmed
• Toppings: Shredded cabbage or slaw, diced avocado, chopped cilantro, lime wedges
  For Chipotle Crema:
• 1/2 cup sour cream or Greek yogurt
• 1-2 canned chipotle peppers in adobo, minced, plus 1 tsp adobo sauce
• Juice of 1/2 lime

Instructions:

1. Make Chipotle Crema: Whisk sour cream/yogurt, minced chipotles, adobo sauce, and lime juice. Season with salt if needed. Chill.
2. Preheat flattop grill to medium-high.
3. In a bowl, toss shrimp with olive oil, chili powder, cumin, salt, and pepper.
4. Add shrimp to the hot flattop in a single layer. Cook for 2-3 minutes per side, until pink, opaque, and slightly charred.
5. Serve immediately in warm tortillas, topped with shredded cabbage, avocado, cilantro, a drizzle of chipotle crema, and a squeeze of fresh lime.

5. Loaded Breakfast Hash with Crispy Potatoes & Fried Eggs

A weekend brunch star! Crispy diced potatoes, savory sausage or beef bacon, sautéed veggies, all topped with perfectly fried eggs cooked right on the flattop.

Ingredients:

• 1 lb potatoes (russet or Yukon gold), diced into 1/2-inch pieces
• 1/2 lb ground breakfast sausage or chopped beef bacon
• 1 bell pepper (any color), chopped
• 1/2 onion, chopped
• 4-6 large eggs
• 2-3 tbsp olive oil or butter
• Salt, pepper, paprika to taste
• Optional: Shredded cheese, hot sauce, chopped parsley for serving

Instructions:

1. Preheat flattop grill to medium.
2. Add 1 tbsp oil/butter to the flattop. Cook ground sausage or beef bacon until browned and cooked through. Remove and set aside, leaving some rendered fat if desired.
3. Add remaining oil/butter. Add diced potatoes to the flattop. Season with salt, pepper, and paprika. Cook for 15-20 minutes, flipping occasionally, until golden brown and crispy.
4. Push potatoes to one side. Add bell pepper and onion to the other side and cook for 5-7 minutes until softened.
5. Return cooked sausage/bacon to the flattop with the vegetables and potatoes. Toss to combine.
6. Clear a few spots on the flattop. Crack eggs directly onto the griddle and cook to desired doneness (sunny-side up, over easy, etc.).
7. Serve hash topped with fried eggs, shredded cheese, hot sauce, and parsley if desired.

6. Mongolian Beef with Sizzling Scallions

Thinly sliced beef gets a quick, high-heat sear on the flattop, then is tossed in a savory-sweet Mongolian sauce. Sizzling scallions added at the end provide an aromatic finish.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 4-5 scallions (green onions), cut into 2-inch pieces
• Cooked rice, for serving
  For Mongolian Sauce:
• 1/4 cup soy sauce (low sodium)
• 1/4 cup water or beef broth
• 2 tbsp brown sugar
• 1 tbsp hoisin sauce (check ingredients)
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger

Instructions:

1. In a bowl, toss sliced beef with cornstarch until lightly coated.
2. Make Mongolian Sauce: Whisk all sauce ingredients together.
3. Preheat flattop grill to high.
4. Add 1 tbsp vegetable oil to the hot flattop. Add beef in a single layer (cook in batches to avoid overcrowding and ensure a good sear). Cook for 1-2 minutes per side until browned. Remove beef and set aside.
5. Add remaining 1 tbsp oil to the flattop. Add scallion pieces and cook for 1-2 minutes until lightly charred and wilted.
6. Pour the Mongolian sauce onto the flattop and bring to a quick simmer, scraping up any browned bits. Let it thicken slightly (about 1 minute).
7. Return cooked beef to the flattop with the sauce and scallions. Toss quickly to coat everything.
8. Serve immediately over rice.

7. Crispy Skin Salmon with Lemon-Dill Compound Butter

The flattop is excellent for achieving perfectly crispy salmon skin. A homemade lemon-dill compound butter melts over the hot fish for an elegant and flavorful finish.

Ingredients:

• 4 (6-oz) salmon fillets, skin on
• 1 tbsp olive oil
• Salt and freshly ground black pepper
  For Lemon-Dill Compound Butter:
• 1/4 cup unsalted butter, softened
• 1 tbsp chopped fresh dill
• Zest of 1/2 lemon
• Pinch of salt

Instructions:

1. Make Compound Butter: In a small bowl, combine softened butter, dill, lemon zest, and salt. Mix well. Shape into a log on parchment paper, wrap, and chill until firm (at least 30 minutes).
2. Pat salmon skin thoroughly dry with paper towels. Score the skin lightly if desired. Season flesh side with salt and pepper.
3. Preheat flattop grill to medium-high. Add olive oil.
4. Place salmon fillets skin-side down on the hot flattop. Press down gently with a spatula for 30 seconds to ensure even contact and prevent curling.
5. Cook skin-side down for 4-6 minutes, or until skin is very crispy and golden brown and releases easily.
6. Flip salmon and cook on the flesh side for another 2-4 minutes, or until cooked to desired doneness (internal temp 145°F/63°C for medium).
7. Immediately top each hot salmon fillet with a slice of the chilled lemon-dill compound butter, allowing it to melt over the fish. Serve.

8. Flattop Fried Rice (Chicken, Beef, or Shrimp)

Use leftover rice and your choice of protein to whip up a quick and satisfying fried rice. The large surface of the flattop allows you to cook all components efficiently.

Ingredients:

• 3 cups cooked and chilled white rice (day-old rice works best)
• 1 lb cooked protein, diced (chicken, beef, or shrimp)
• 1 cup frozen peas and carrots, thawed
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 large eggs, lightly beaten
• 3-4 tbsp soy sauce (low sodium), or to taste
• 1 tbsp sesame oil
• 2 tbsp vegetable oil, divided
• Optional: Chopped scallions for garnish

Instructions:

1. Preheat flattop grill to medium-high.
2. Add 1 tbsp vegetable oil to one side of the flattop. Pour beaten eggs onto the hot surface and cook, scrambling lightly, until just set. Remove eggs and set aside.
3. Add remaining 1 tbsp oil. Add chopped onion and cook for 2-3 minutes until softened. Add garlic and cook for another minute until fragrant.
4. Add peas and carrots to the flattop and cook for 2-3 minutes.
5. Add chilled rice to the flattop, breaking it up with spatulas. Stir-fry for 3-5 minutes, allowing some bits to get slightly crispy.
6. Add diced cooked protein and scrambled eggs. Stir to combine.
7. Drizzle with soy sauce and sesame oil. Toss everything together and cook for another 1-2 minutes until heated through.
8. Garnish with chopped scallions if desired and serve immediately.

9. Steak & Asparagus with Garlic Herb Butter

A restaurant-quality meal made easy on the flattop. Perfectly seared steaks and tender-crisp asparagus are elevated with a flavorful garlic herb compound butter.

Ingredients:

• 2 (8-10 oz) steaks (e.g., New York strip, ribeye, sirloin), about 1-inch thick
• 1 lb asparagus, tough ends trimmed
• 1 tbsp olive oil
• Salt and freshly ground black pepper
  For Garlic Herb Compound Butter:
• 1/4 cup unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp chopped fresh herbs (e.g., parsley, thyme, rosemary)
• Pinch of salt

Instructions:

1. Make Compound Butter: Combine softened butter, minced garlic, chopped herbs, and salt. Shape into a log on parchment, wrap, and chill.
2. Pat steaks dry and season generously with salt and pepper. Toss asparagus with olive oil, salt, and pepper.
3. Preheat flattop grill to high on one side (for steak) and medium on the other (for asparagus).
4. Place steaks on the high heat section. Sear for 3-5 minutes per side for medium-rare, or to desired doneness.
5. Simultaneously, place asparagus on the medium heat section. Cook for 5-8 minutes, turning occasionally, until tender-crisp and lightly charred.
6. Remove steaks and asparagus from the flattop. Top hot steaks with a slice of garlic herb compound butter.
7. Let steaks rest for 5-10 minutes before slicing and serving with the asparagus.

10. Blackened Fish Tacos with Avocado Crema

Use a firm white fish like cod or tilapia. A bold blackening spice rub creates a fantastic crust on the flattop, perfect for flaking into tacos.

Ingredients:

• 1 lb firm white fish fillets (cod, tilapia, mahi-mahi), patted dry
• 1 tbsp olive oil
• 2-3 tbsp blackening seasoning (store-bought or homemade)
• Corn or flour tortillas, warmed
• Toppings: Shredded lettuce or slaw, diced tomatoes, pickled red onions
  For Avocado Crema:
• 1 ripe avocado
• 1/4 cup sour cream or Greek yogurt
• Juice of 1/2 lime
• 1 tbsp chopped cilantro
• Salt to taste

Instructions:

1. Make Avocado Crema: Blend avocado, sour cream/yogurt, lime juice, cilantro, and salt until smooth.
2. Preheat flattop grill to medium-high.
3. Brush fish fillets lightly with olive oil. Generously coat all sides with blackening seasoning.
4. Add a thin layer of oil to the flattop. Carefully place seasoned fish on the hot surface.
5. Cook for 3-5 minutes per side, depending on thickness, until fish is cooked through, nicely blackened (but not burnt), and flakes easily.
6. Gently flake the fish into pieces. Serve immediately in warm tortillas with toppings and a drizzle of avocado crema.

11. Flattop Quesadillas with Chicken & Peppers

Crispy, cheesy, and packed with flavor. The flattop creates an incredibly even golden-brown crust on the tortillas.

Ingredients:

• 2 cups cooked, shredded or diced chicken
• 1 bell pepper (any color), thinly sliced
• 1/2 onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp taco seasoning or chili powder
• 8 large flour tortillas
• 2 cups shredded Monterey Jack or cheddar-style cheese blend
• Optional: Salsa, sour cream, guacamole for serving

Instructions:

1. Preheat flattop grill to medium.
2. Add olive oil to one section. Add sliced bell pepper and onion and cook for 5-7 minutes, until softened. Add cooked chicken and taco seasoning; stir to combine and heat through. Remove mixture from flattop.
3. Wipe flattop clean if necessary. Place one tortilla on the flattop. Sprinkle half of it with 1/4 of the cheese, then top with 1/4 of the chicken and pepper mixture, then another 1/4 of the cheese. Fold the other half of the tortilla over the filling.
4. Cook for 2-4 minutes per side, pressing down gently with a spatula, until tortilla is golden brown and crispy and cheese is melted.
5. Repeat with remaining tortillas and filling.
6. Cut quesadillas into wedges and serve with desired accompaniments.

12. Lemon-Herb Marinated Chicken Paillards

Thinly pounded chicken breasts (paillards) cook in minutes on the flattop, staying incredibly moist. A bright lemon-herb marinade infuses them with fresh flavor.

Ingredients:

• 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
• 1/4 cup olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp chopped fresh herbs (parsley, thyme, oregano)
• Salt and freshly ground black pepper

Instructions:

1. In a shallow dish, whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped herbs, salt, and pepper.
2. Add chicken paillards to the marinade, turning to coat. Marinate for 15-30 minutes (do not over-marinate thin chicken).
3. Preheat flattop grill to medium-high. Add a thin layer of oil.
4. Remove chicken from marinade, letting excess drip off.
5. Cook chicken paillards for 2-3 minutes per side, until golden brown and cooked through (165°F/74°C).
6. Serve immediately, perhaps topped with a fresh arugula salad.

13. Garlic Parmesan Potato Wedges

Potato wedges get wonderfully crispy on the outside and fluffy on the inside when cooked on a flattop, tossed with garlic and Parmesan for an irresistible side.

Ingredients:

• 2 lbs russet potatoes, scrubbed and cut into wedges
• 2-3 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan-style cheese
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Instructions:

1. Preheat flattop grill to medium.
2. In a large bowl, toss potato wedges with olive oil, salt, and pepper.
3. Spread potato wedges in a single layer on the flattop. Cook for 20-25 minutes, flipping occasionally, until golden brown, crispy, and tender.
4. During the last 2-3 minutes of cooking, add minced garlic to the potatoes on the flattop and toss to combine, cooking until fragrant.
5. Remove potatoes from flattop and immediately toss with grated Parmesan-style cheese and chopped fresh parsley. Serve hot.

14. Teriyaki Glazed Tofu & Broccoli Stir-fry

A fantastic vegetarian option. Firm tofu gets a nice sear on the flattop, then is tossed with crisp-tender broccoli and a sweet-savory teriyaki glaze.

Ingredients:

• 1 block (14-16 oz) extra-firm tofu, pressed and cut into 1-inch cubes
• 1 large head broccoli, cut into florets
• 1 tbsp vegetable oil
• 1/4 cup teriyaki sauce (store-bought or homemade; check for simple ingredients)
• Optional: Sesame seeds and sliced scallions for garnish
• Cooked rice or noodles, for serving

Instructions:

1. Preheat flattop grill to medium-high.
2. Add vegetable oil to the flattop. Add tofu cubes in a single layer and cook for 8-10 minutes, turning occasionally, until golden brown and slightly crispy on all sides.
3. Push tofu to one side. Add broccoli florets to the other side of the flattop with a splash of water if needed to help steam. Cook for 4-6 minutes, until tender-crisp.
4. Combine tofu and broccoli on the flattop. Pour teriyaki sauce over everything and toss to coat. Cook for another 1-2 minutes until sauce is heated through and slightly thickened.
5. Serve immediately over rice or noodles, garnished with sesame seeds and scallions if desired.

15. Sausage, Peppers & Onions Hoagies

A classic street fair food, perfectly executed on the flattop. Savory chicken or beef sausages are cooked alongside sweet bell peppers and onions, then piled into hoagie rolls.

Ingredients:

• 1.5 lbs chicken or beef Italian-style sausages (check for purity)
• 2 bell peppers (various colors), sliced
• 1 large onion, sliced
• 1-2 tbsp olive oil
• 4-6 hoagie rolls
• Optional: Marinara sauce or mustard for serving

Instructions:

1. Preheat flattop grill to medium.
2. Add olive oil to one section of the flattop. Add sliced bell peppers and onions. Cook for 10-15 minutes, stirring occasionally, until softened and lightly caramelized.
3. On another section of the flattop, place the sausages. Cook for 12-18 minutes, turning frequently, until browned on all sides and cooked through (internal temperature according to package, usually 165°F/74°C for chicken sausage). You can slice them open during the last few minutes to ensure they are cooked.
4. Lightly toast hoagie rolls on a less hot part of the flattop if desired.
5. Serve sausages in hoagie rolls, topped generously with the cooked peppers and onions. Add marinara or mustard if desired.

16. Flattop French Toast with Berry Compote

Don’t forget dessert or a special brunch! The large surface of the flattop is ideal for making multiple slices of perfectly golden French toast at once.

Ingredients:

• 8 slices thick-cut bread (brioche, challah, or Texas toast)
• 3 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Butter, for the flattop
• Maple syrup, for serving
  For Berry Compote:
• 2 cups mixed berries (fresh or frozen)
• 2 tbsp sugar (or to taste)
• 1 tbsp lemon juice

Instructions:

1. Make Berry Compote: Combine berries, sugar, and lemon juice in a small saucepan. Cook over medium heat on the stovetop (or in a small pan on the flattop if space allows) for 10-15 minutes, until berries have broken down and sauce has thickened. Keep warm.
2. Preheat flattop grill to medium-low.
3. In a shallow dish, whisk together eggs, milk, vanilla extract, and cinnamon.
4. Melt a pat of butter on the flattop.
5. Dip each slice of bread into the egg mixture, soaking briefly on each side.
6. Place soaked bread slices on the buttered flattop. Cook for 3-5 minutes per side, until golden brown and cooked through. Add more butter as needed for subsequent batches.
7. Serve French toast immediately, topped with warm berry compote and maple syrup.

17. Spiced Lamb Kofta with Mint Yogurt Sauce

Ground lamb (or beef as an alternative) seasoned with Middle Eastern spices is formed into patties or logs and cooked on the flattop until beautifully browned. Served with a refreshing mint yogurt sauce.

Ingredients:

• 1 lb ground lamb (or ground beef)
• 1/2 small onion, finely grated or minced
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper
• Olive oil for the flattop
• Pita bread and salad, for serving
  For Mint Yogurt Sauce:
• 1 cup plain Greek yogurt
• 1/4 cup chopped fresh mint
• Juice of 1/2 lemon
• Pinch of salt

Instructions:

1. Make Mint Yogurt Sauce: Combine Greek yogurt, chopped mint, lemon juice, and salt. Chill.
2. In a bowl, gently combine ground lamb/beef, grated onion, parsley, garlic, cumin, coriander, cayenne (if using), salt, and pepper. Do not overmix.
3. Form mixture into small oval patties (kofta) or log shapes.
4. Preheat flattop grill to medium-high. Add a thin layer of olive oil.
5. Place kofta on the hot flattop. Cook for 4-6 minutes per side, until nicely browned and cooked through (internal temperature of 160°F/71°C for ground lamb/beef).
6. Serve hot with pita bread, salad, and a generous dollop of mint yogurt sauce.

18. Black Bean Burgers with Chipotle Aioli

A hearty and flavorful vegetarian burger option that gets a great crust on the flattop. The smoky chipotle aioli adds a creamy, spicy kick

Ingredients:

• 1 can (15 oz) black beans, rinsed, drained, and patted dry
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1 egg, lightly beaten (or flax egg for vegan)
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Olive oil for the flattop
• Burger buns and your favorite toppings
  For Chipotle Aioli:
• 1/2 cup mayonnaise (or vegan mayo)
• 1-2 canned chipotle peppers in adobo, minced, plus 1 tsp adobo sauce
• Juice of 1/2 lime

Instructions:

1. Make Chipotle Aioli: Whisk mayonnaise, minced chipotles, adobo sauce, and lime juice.
2. In a bowl, roughly mash the black beans with a fork (leave some texture). Stir in breadcrumbs, chopped onion, egg, cumin, chili powder, salt, and pepper.
3. Form mixture into 4 patties. If mixture is too wet, add a bit more breadcrumbs.
4. Preheat flattop grill to medium. Add a thin layer of olive oil.
5. Cook black bean burgers for 5-7 minutes per side, until heated through and nicely browned and crisp on the outside.
6. Serve on burger buns with chipotle aioli and your favorite toppings.

19. Flattop Scallops with Brown Butter & Lemon

Quick-seared scallops are a true delicacy. The flattop provides the perfect surface for a beautiful golden-brown crust, finished with nutty brown butter and bright lemon.

Ingredients:

• 1 lb large sea scallops, patted very dry
• Salt and freshly ground black pepper
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• Juice of 1/2 lemon
• 1 tbsp chopped fresh parsley

Instructions:

1. Season scallops lightly with salt and pepper.
2. Preheat flattop grill to medium-high.
3. Add olive oil to the flattop. Once shimmering, add scallops in a single layer, ensuring they don’t touch.
4. Sear for 1.5 – 2 minutes per side, without moving them, until a golden-brown crust forms and scallops are opaque. Do not overcook. Remove scallops to a plate.
5. Reduce flattop heat to low or turn off. Add butter to the same area where scallops cooked. Let it melt and cook, swirling occasionally, until it turns a nutty brown color and smells fragrant (watch carefully to prevent burning).
6. Immediately remove brown butter from heat (or scrape to a cooler part of the flattop). Stir in lemon juice and fresh parsley.
7. Pour the brown butter lemon sauce over the seared scallops and serve immediately.

20. Sweet & Spicy Glazed Chicken Drumettes

Chicken drumettes (the meatier part of the wing) get wonderfully crispy on the flattop, tossed in a glaze that hits all the right sweet, savory, and spicy notes.

Ingredients:

• 2 lbs chicken drumettes, patted dry
• 1 tbsp vegetable oil
• Salt and pepper
  For the Glaze:
• 1/3 cup soy sauce (low sodium)
• 1/4 cup honey or maple syrup
• 2 tbsp Sriracha or your favorite chili garlic sauce
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger

Instructions:

1. Preheat flattop grill to medium-high.
2. In a large bowl, toss chicken drumettes with vegetable oil, salt, and pepper.
3. Make Glaze: Whisk together soy sauce, honey/maple syrup, Sriracha, rice vinegar, and ginger.
4. Place drumettes on the hot flattop in a single layer. Cook for 15-20 minutes, turning frequently, until golden brown and cooked through (internal temperature 170-175°F/77-79°C).
5. During the last 5 minutes of cooking, pour the glaze over the drumettes on the flattop. Toss and turn frequently with spatulas to coat evenly and allow the glaze to caramelize and get sticky.
6. Serve immediately, garnished with sesame seeds or chopped green onions if desired.

These 20 bold recipes should provide plenty of inspiration to make your flattop grill the star of your kitchen. The key is to embrace the large, even cooking surface and experiment with flavors and textures. Happy grilling!thumb_upthumb_down