Reverse Sear Burgers (Smoked + Grilled)

The reverse burning method is often used during cooking steaks. Try to prepare in reverse burning hamburgers for a large smoky flavor and crust.

What is the Sear Reverse Method?

Inverse burning is a two -phase method often used when cooking larger pieces of meat such as ribeye steaks from cowboy or Tomahawk steaks.

With the Sear Reverse Method, you start by setting the grill or smoker over lowest with an indirect area. This means that there is no direct flame under the meat. During this phase, the meat cooks slowly and absorbs the flavor of smoke.

Once the meat has almost finished cooking, it ended up at heat in step to form a tasty crust and a perfect burning.

This technique is generally reserved for thick cuts to help create uniform cuisine, but it is also excellent with hamburgers. It gives Burger a further punch of flavor.

I like to use Cowboy coal wood briquetti and 1-2 pieces of cherry wood from cowboy. Cherry wood produces a light sweet smoke and a rich mahogany color.

Get ingredients of the recipes

• Heat grill: Heat the grid at 225f degrees with an indirect heat area. (See the instructions below)

• Portion: Weigh the minced meat, creating six 5 -ounce portions. I use a kitchen scale to be precise.

• Form: Use your hands or cutter for 4 -inch biscuits to flatten and shape meatballs. Don’t work the meat too much. Place the meatballs on squares of oil paper and refrigerate.

• Season: Once the grill is preheated, season the meatballs on both sides with a chest rubbing.

• Smoke: Place the meatballs on the grill and smoke on indirect heat for 10-15 minutes or until the internal temperature reaches 110-115f degrees.

• Sear: Increases the grid temperature to 500f degrees. After Burger cooks for about 5 minutes, turn it up.

• Superior: Continue to cook for another two minutes. Then, add the cheese and cook for 1-2 minutes more.

• Toast buns: Remove the meatballs from the grill. Add the sandwiches cut down and toast for 30-60 seconds.

Hamburger sauce

• In the small bowl, mix mayonnaise, ketchup, barbecue sauce, worker sauce and chest matter.

Calories: 980KcalCarbohydrates: 43GProtein: 40GFat: 72GSaturated fat: 29GPolynsaturo fat: 10GMonolysatuine fat: 19GTrans fat: 2GCholesterol: 280mgSodium: 1017mgPotassium: 518mgFiber: 1GSugar: 3GVitamin A: 1227IuVitamin C: 3mgSoccer: 331mgIron: 5mg

Nutritional information is calculated automatically, so they should be used only as approximation.

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Ingredients

• Minced beef: I recommend choosing lean beef 80% and 20% fat.
• Girls can grill rubbing of chest: This is a kosher salt, black pepper and garlic mixture that creates a large crust on hamburger.
• Hamburger Buns: I like to use brioche sandwiches for this recipe.
• Cheese: Choose your favorite type. I like American cheese on hamburger.
• Hamburger condiments: I included a recipe for a hamburger sauce and a dressed rocket. I also like to add red onions to thin slices. But you can overcome this hamburger as you prefer.

See the complete recipe card above for portions and a complete list of ingredients.

Set your grill with indirect heat

You can cook this recipe on a gas grill, a coal grill, a pellet grill or a ninja grill. The key is to cook it over indirect heat. Set the grill with a temperature of 225f degrees with an indirect heat area.

Gas grill: If you are using a gas grid, leave a burner out and turn on at least one burner. Adjust the burner temperature, until the caliber of the grid temperature records between 225f degrees. You will cook the meatballs on the grill that the burner turned off.

To add a flavor of smoke, fill a box of smoke or a custody for sheets with wooden chips and add it to the hottest side of the grill.

Coal grill: If you are using a kettle -style coal grill, push hot coal on one side. Place the grill on the grill on the coal and cook the meatballs on the side where there are no coal. If you are using a battery smoker or a ceramic stove, use the diffuser to block direct heat.

Pellet grill: The pellet grids are automatically set with an indirect heat area because they have a metal diffuser plate that rests on the pot. Simply, turn the grid at 225f degrees and let it warm up. So, you can place the meatballs everywhere on the grill.

Ninja Grill: The setting of the smoker on the Ninja grid is designed to provide indirect heat that circulates from the convection fan from above. Just add wooden pellets and set the temperature and time.

Ninja Flexflame: Set the function on low and slow and the temperature on 225f.

During the burning part of the kitchen, you will increase the grid temperature to 500f.

How to smoke a hamburger

1. Step one: Weigh the minced meat creating 5 ounces of portions. I use a Kitchen scale To be precise.

2. Step two: Use your hands or a 4 -inch biscuits cutter flatten and shape meatballs. Don’t work the meat too much. Put the meatballs on squares of oil paper and refrigerate.

PRO TIP: For the juiciest burgers, make sure the patties are nice and cold. This keeps the fat from rendering too fast. 

3. Third step: Once the grill is preheated, season the meatballs on both sides with a chest rubbing.

4. Passage Quattro: Place the meatballs on the grill and smoke on indirect heat for 10-15 minutes or until the internal temperature reaches 110-115f degrees.

PRO TIP: I use a Thermapen ONE digital meat thermometer to measure an accurate internal temp. Insert it into the side of the patty toward the center. 

5. Step five: Increase the grid temperature with a high heat (500f degrees). After Burger cooks for about 5 minutes, turn it up.

PRO TIP: You can also sear the burgers in a cast iron skillet or on a griddle at this point. A hot skillet will really help to create a brown crust.

6. Step you are: Continue to cook for another two minutes. Then, add the cheese and cook for 1-2 minutes more.

7. SEVEN passage: Remove the meatballs from the grill. Transfer to a pan or plate. Add the sandwiches cut down and toast for 30-60 seconds.

How to build an reverse Hamburger Sear

Once the meatballs and sandwiches are cooked, it is time to stratify your ingredients.

I make a hamburger sauce by combining mayonnaise, ketchup, barbecue sauce, worker sauce and chest rubbing.

To make the dressed rocket, place 2-3 cups of rocket in a bowl and add a drizzle of olive oil and red wine vinegar and a sprinkling of breast rubbing. Mix to cover.

Distribute the bottom and upper part of each sandwich with the hamburger sauce. Add the rocket to the lower sandwich. Then, add the hamburger and top pie with red onions with thin slices and the upper sandwich.

Warehouse

The remaining burgers can be kept in an airtight container in the refrigerator for 1-2 days. If you know that you will have leftovers, refrigerate the meatballs separately, so the sandwiches do not become soft.