Reverse Sear Burgers (Smoked + Grilled)

The reverse sear method is often used when cooking steaks. Try making reverse sear burgers for great smoky flavor and crust.

What is the reverse sear method?

Reverse searing is a two-step method often used when cooking larger pieces of meat like cowboy ribeye steaks or tomahawk steaks.

With the reverse sear method, you start by setting up your grill or smoker to a lower heat with an indirect zone. This means there is no direct flame under the meat. During this phase, the meat cooks slowly and absorbs smoke flavor.

Once the meat is almost done cooking, it’s finished over hight heat to form a flavorful crust and perfect sear.

This technique is usually reserved for thick cuts to help create even cooking, but it’s also great with burgers. It gives the burger an added punch of flavor.

I like using Cowboy Charcoal hardwood briquets and 1-2 chunks of Cowboy cherry wood. The cherry wood produces a light sweet smoke and a rich mahogany color.

Get Recipe Ingredients

• Heat Grill: Heat your grill to 225F degrees with an indirect heat zone. (see instructions below)

• Portion: Weigh the ground beef, creating six 5 ounces portions. I use a kitchen scale for accuracy.

• Shape: Use your hands or a 4-inch circle cookie cutter to flatten and shape the patties. Don’t work the meat too much. Place the patties on wax paper squares and refrigerate.

• Season: Once your grill is preheated, season the patties liberally on both sides with brisket rub.

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

• Sear: Increase the grill temperature to 500F degrees. After the burger cooks for about 5 minutes, flip it over.

• Top: Continue cooking for another two minutes. Then, top with cheese and cook for 1-2 more minutes.

• Toast Buns: Remove the patties from the grill. Add the buns cut side down and toast for 30-60 seconds.

Burger Sauce

• In small bowl, mix together mayonnaise, ketchup, BBQ sauce, Worcestershire sauce and Brisket Rub.

Calories: 980kcalCarbohydrates: 43gProtein: 40gFat: 72gSaturated Fat: 29gPolyunsaturated Fat: 10gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 280mgSodium: 1017mgPotassium: 518mgFiber: 1gSugar: 3gVitamin A: 1227IUVitamin C: 3mgCalcium: 331mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

Ingredients

• Ground Beef: I recommend choosing beef that is 80% lean and 20% fat.
• Girls Can Grill Brisket Rub: This is a kosher salt, black pepper and garlic blend that creates a great crust on burgers.
• Hamburger Buns: I like using brioche buns for this recipe.
• Cheese: Choose your favorite type. I like American cheese on burgers.
• Burger Toppings: I’ve included a recipe for a burger sauce and dressed arugula. I also like adding thinly sliced red onions. But you can top this burger however you like.

See the full recipe card above for servings and a full list of ingredients.

Setup your grill with indirect heat

You can cook this recipe on a gas grill, charcoal grill, pellet grill or Ninja Grill. The key is to cook it over indirect heat. Set your grill up with a temperature of 225F degrees with an indirect heat zone.

Gas Grill: If you’re using a gas grill, leave one burner off and turn at least one burner on. Adjust the burner temperature, until the grill temperature gauge registers between 225F degrees. You’ll cook the patties over the grill grate that has the burner turned off.

To add smoke flavor, fill a smoke box or foil pouch with wood chips and add it to the hotter side of the grill.

Charcoal Grill: If you’re using a kettle-style charcoal grill, push the hot coals to one side. Place the grill grate over the coals and cook the patties over the side where there are no coals. If you’re using a drum smoker or ceramic cooker, use the diffuser to block the direct heat.

Pellet Grill: Pellet grills are automatically set up with an indirect heat zone because they have a metal diffuser plate that rests over the fire pot. Simply, turn the grill to 225F degrees and let it heat up. Then, you can place the patties anywhere on the grill.

Ninja Grill: The smoker setting on the Ninja Grill is engineered to provide indirect heat that circulates from the convection fan from the top. Simply add wood pellets and set the temperature and time.

Ninja FlexFlame: Set the function to low & slow and the temperature to 225F.

During the searing part of the cook, you’ll increase your grill temperature to 500F degrees.

How to smoke a burger

1. STEP ONE: Weigh the ground beef creating 5 ounces portions. I use a kitchen scale for accuracy.

2. STEP TWO: Use your hands or a 4-inch circle cookie cutter to flatten and shape the patties. Don’t work the meat too much. Place the patties on wax paper squares 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. STEP THREE: Once your grill is preheated, season the patties liberally on both sides with brisket rub.

4. STEP FOUR: Place the patties on the grill and smoke over 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 grill temperature to high heat (500F degrees). After the burger cooks for about 5 minutes, flip it over.

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 SIX: Continue cooking for another two minutes. Then, top with cheese and cook for 1-2 more minutes.

7. STEP SEVEN: Remove the patties from the grill. Transfer to a baking sheet or plate. Add the buns cut side down and toast for 30-60 seconds.

How to build a reverse sear burger

Once the patties are cooked and the buns are toasted, it’s time to layer on your ingredients.

I make a burger sauce by combining mayonnaise, ketchup, BBQ sauce, Worcestershire sauce and Brisket Rub.

To make dressed arugula, place 2-3 cups of arugula in a bowl and add a drizzle of olive oil and red wine vinegar and a sprinkle of Brisket Rub. Toss to coat.

Spread the bottom and top of each bun with the burger sauce. Add the arugula to the bottom bun. Then, add the burger patty and top with thinly sliced red onions and the top bun.

Storage

Leftover burgers can be stored in an airtight container in the fridge for 1-2 days. If you know you’re going to have leftovers, refrigerate the patties separately, so the buns don’t get soggy.