Reverse Seared Burgers - Smoked Then Seared to Perfection
The trick to perfectly grilled burgers is found in slowly smoking the burgers first then searing them to perfection over really high heat.
Course Entree
Cuisine Hot Smoking
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 6
Author Jeff Phillips
Ingredients
Ground Chuck80/20 3 burgers per lb Jeff's Texas style rub Hamburger buns Mayonnaise Large red onion (or your favorite) Large tomato Lettuce Pickles Jalapeños Mustard
Instructions
Using ⅓ lb of beef, form balls in your hands. Smash them into patties that are about the same size as your buns.
Use your thumb to dimple the center of the burger patty.
Place the burgers in the fridge until ready to use them.
Once ready to use, sprinkle the top side of the burgers generously with Jeff's Texas style rub.
Preheat smoker to 225°F (107°C) using indirect heat. Place burgers on smoker grate and smoke for about 1 hour.
While the burgers are smoking, prepare all of the vegetables, grill the onions if desired and grill the buns.
Set up a very hot gas or charcoal grill and when the burgers reach 150°F (66°C), sear both sides for about 1 minute. They are done and safe to eat at 160°F (71°C).
Just before the burgers are done, lay a piece of cheese over the meat so it can melt. Build the burgers or let each person make their own.