Freddy’s Steakburger Recipe

My family loves Freddy’s, and once I figured out the seasoning blend, we stopped making the drive through run. The combination of paprika, turmeric, and sugar gives the burgers their distinctive flavor. My husband is a big burger fan and says this copycat tastes just like the real thing. At just $2.41 per serving, it also costs much less than eating at the restaurant.

This copycat burger is topped with your favorite toppings and loaded on a soft hamburger bun. If you love cooking burgers on your griddle as much as we do, make Blackstone Smash Burger for an easy burger recipe.

Why You’ll Love This Recipe!

• Ready in 13 minutes. From rolling the beef balls to plating, this comes together faster than a drive-thru run — no waiting in line required.
• Tastes like the real thing. The homemade seasoning blend uses the same salt, sugar, paprika, and turmeric combination that gives Freddy’s burgers their signature flavor and golden crust.
• Costs a fraction of the restaurant. At $2.41 per serving, this feeds the family for close to the price of one combo meal.
• No special equipment required. A Blackstone griddle gets you the closest to the real crispy edges, but a cast iron skillet works great too.
• Make-ahead friendly. Mix a double batch of seasoning and freeze uncooked patties so a weeknight burger night is ready to go.

What is Freddy’s Burger Seasoning?

The homemade Freddy’s seasoning blend is what makes this copycat genuinely taste like the restaurant. Mix the following together and store in an airtight jar — it makes enough for multiple batches and keeps in the pantry for up to 6 months:

• 2 tablespoons salt
• 2 teaspoons sugar
• 1½ teaspoons paprika
• 1 teaspoon black pepper
• ½ teaspoon turmeric
• ½ teaspoon onion powder
• ½ teaspoon garlic salt

How much to use: Season each ball of ground beef generously on both sides before smashing — approximately ¼ teaspoon per patty gives you the right amount of seasoning without overpowering the beef. Always season right before smashing while the beef is still a ball so the seasoning gets pressed into the crust when you smash it flat.

Make a big batch. Double or triple this recipe and keep a jar of Freddy’s seasoning on the counter — it is also incredible on homemade fries tater tots and even popcorn.

A Note on Salt: Several readers have found this blend on the salty side, especially if you’re sensitive to sodium. If that’s a concern for you, start with 1 tablespoon of salt instead of 2 and taste-test a cooked patty before making the rest — you can always add more salt to the remaining balls before you smash them.

Ingredients

For the Burgers:

• Ground beef — always use 80/20 ground beef for Freddy’s style steakburgers. The 20% fat content is what creates the crispy caramelized edges when smashed on a hot surface — leaner beef dries out and does not develop the same crust. Divide into 2-ounce balls — smaller than you think — for the authentic thin Freddy’s patty size
• American cheese — the classic Freddy’s cheese that melts perfectly over the thin hot patty. Place the cheese on the patty immediately after flipping and cover briefly with a dome or lid to trap heat and melt it completely. American cheese is non-negotiable for the authentic Freddy’s experience — it melts better than any other cheese on a thin smash patty
• Hamburger buns — soft white hamburger buns are the classic Freddy’s choice. Toast lightly in butter on the same pan after cooking the patties for the best result
• White onion, sliced — thinly sliced raw white onion is the classic Freddy’s topping. The sharp raw onion contrasts beautifully with the rich seasoned beef and melted cheese
• Pickle slices — always use dill pickle slices for the most authentic Freddy’s flavor profile. The brine and acidity of the pickle cut through the richness of the beef and cheese perfectly
• Mustard — yellow mustard is the classic Freddy’s condiment. Applied directly to the bottom bun before assembly

Seasoning:

• Salt — the primary seasoning and the largest component of the blend. Combined with the sugar it creates a savory-sweet base that makes this blend so distinctive
• Sugar — the unexpected ingredient that gives the Freddy’s seasoning its slightly sweet caramelized note when it hits the hot pan. Do not skip it — this is what makes this taste like Freddy’s
• Paprika — adds warm color and a subtle smoky sweetness throughout the seasoning blend
• Black pepper — adds heat and depth to balance the sweetness of the sugar and paprika
• Turmeric — the most distinctive ingredient in the Freddy’s seasoning blend. Adds a warm earthy note and a beautiful golden color to the crust when it hits the hot pan
• Onion powder — adds savory depth throughout the blend without the moisture of fresh onion
• Garlic salt — adds garlic flavor and extra saltiness throughout the seasoning. Note that the blend already contains kosher salt — the garlic salt adds layered seasoning rather than being redundant

Short on Time? If you haven’t pre-mixed the seasoning, a store-bought seasoned salt like Lawry’s makes a decent stand-in — season each patty generously, the same way you would with the homemade blend, though it won’t have quite the same turmeric color or depth.

How to Make Freddy’s Steakburger

Step 1 – Roll the beef into 8 even balls that are approximately 2 oz each. Mix together the seasoning ingredients together in a small bowl. Place balls on a piece of parchment paper or a platter.

Step 2 – Preheat the Blackstone grill over medium high heat about 400 degrees. If you don’t have a griddle, you can make on a cast iron skillet.

Step 3 – Place the beef on the grill and then press them down with either a large spatula or burger press until the patties are very flat. You’ll know the patties are ready to flip when the edges look deep brown and slightly lacy, and the patty releases easily from the griddle without sticking or tearing.

Don’t have a burger press? Use a large, sturdy spatula and press down firmly with a heavy mug or measuring cup on top for extra pressure — you want the patties pressed really thin for those signature crispy edges.

Step 4 – Mix up the seasonings. Season each patty with the seasoning mixture.  (check out our Freddy’s Steakburger Seasoning)

Step 5 – Cook the patties for 3-4 minutes until the burger patties are brown.  Flip the patties and cook for 1 more minute.  Place a piece of cheese on half of the patties and wait 20-30 seconds for the cheese to melt. 

Step 6 – Place a patty without cheese on top of each patty with a slice of cheese.  Remove and place them directly on the hamburger buns.  For the most authentic result, butter the cut sides of the buns and toast them on the griddle for 30-60 seconds before assembling — this is part of what makes real Freddy’s burgers so good.

Step 7 – Place the stacked patties on the bun, then top with sliced onions, pickles, and mustard. Serve warm and enjoy!

How to Assemble a Freddy’s Style Burger

The Freddy’s burger assembly order matters — here is exactly how to do it for the most authentic result:

Bottom bun — yellow mustard spread generously
First patty — cheesy side up
Second patty — for a double steakburger add a second patty directly on top of the first
White onion — thinly sliced raw onion over the top patty
Pickles — 4–5 dill pickle slices over the onion
Top bun — no sauce on the top bun for the classic Freddy’s order

Serving Suggestions

These burgers are perfect paired with Frozen French Fries on Blackstone or Blackstone Broccoli Recipe.

We like to serve them directly from griddle for the freshest taste.

Storage and Freezer Instructions

Refrigerator

• Store cooked patties in an airtight container for up to 3–4 days — reheat in a cast iron skillet over medium-high heat for 1–2 minutes per side to restore some of the original crust. Avoid the microwave which makes the crust soggy

Freezer

• Freeze uncooked beef balls on a parchment-lined baking sheet until solid then transfer to a freezer-safe bag for up to 3 months — cook from frozen adding 1–2 extra minutes of cook time before smashing

Seasoning Blend Storage

• Store the Freddy’s seasoning blend in an airtight jar at room temperature for up to 6 months — label with the date and keep away from heat and moisture for the longest shelf life

Frequently Asked Questions