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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 minutes
Cook Time 1 hour
Servings 6
Author Jeff Phillips


  • Ground Chuck (80/20 3 burgers per lb Jeff's Texas style rub recipe (purchase recipes here) Hamburger buns Mayonnaise Large red onion (or your favorite) Large tomato Lettuce Pickles Jalapeños Mustard)


  • 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 recipe. Preheat smoker to 225 using indirect heat. Place burgers on smoker grate and smoke for about 1 hour or until they reach 150°F in the center. 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, sear both sides for about 1 minute. 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.