Reverse searing is the method used in which meat is cooked at a lower temperature for a longer period of time then finished on high heat with a sear. The advantage of this cooking style is that you get to enjoy an even cook and color on the inside with a golden-brown, seared exterior.
When you reverse sear a burger, you can count on perfectly cooked meat with the classic sear you love on the outside. This method works wonders for thick 1/4-pound or 1/2-pound patties. Give it a try, and you’ll never want to cook burgers any other way.
- 1.5-2 lbs of ground beef (80% lean meat)
- Salt and pepper to taste
- Hamburger buns
- Toppings/condiments of your choice
- Preheat your pellet grill or smoker to 225° F.
- Form ground beef into 6-8 balls. Then flatten each ball to form a patty about 1/4-inch thick.
- Sprinkle each patty with salt and pepper according to your preference. You can also apply other seasonings at this stage.
- Place patties on preheated grill and smoke until their internal temperature is 10-15° under the desired finish temperature (about 115° F to finish at medium rare at 130-135° F).
- Turn on Sear Box or Sidekick attachment and preheat to high heat while burgers are cooking. Then sear patties on each side for about 45 seconds.
- Plate and enjoy!