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Reverse Sear Cheeseburger
“My ride or die meal is a cheeseburger. And with America celebrating its 250th anniversary, I figured the food needed to match the moment. Have you ever reverse seared a cheeseburger? The burger is a mixture beef, lamb, pork, and buffalo. Cooked low and slow on the YS640S and then finished on GrillGrates with a crust that is a chef’s kiss. This burger is a labor of love, but it’s the single best burger you will ever put in your mouth.”
—
Recipe from The Curious Plate
@thecurious_plate on Instagram
Learn more about the YS640S Pellet Grill
INGREDIENTS
- 1 lb Ground beef (80/20)
- 1 lb Ground lamb
- 1 lb Ground pork
- 1 lb Ground buffalo
- 1 tsp Kosher salt
- 1 tsp Ground pepper
- 1/2 tbsp Smoked paprika
- 1/2 tbsp Garlic powder
- 1/2 tbsp Onion powder
- 1 tsp Tabasco or favorite hot sauce
- 6 slices American cheese
- 6 leaves butter lettuce
- 6 thick slices ripe tomato
- Thinly sliced white onion
- Ketchup, mustard, and pickles, for garnish
- 6 brioche burger buns
INSTRUCTIONS
- Form the Patties: In a large mixing bowl, combine the ground beef, lamb, pork, and buffalo. Add the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and Tabasco. Using your hands, gently mix until the meats are just combined, being careful not to overwork the mixture, which can result in dense, tough burgers. Divide into 6 equal portions (about 8 ounces each) and shape into patties about 1 inch thick, pressing a slight dimple into the center of each. Refrigerate uncovered for at least 20 minutes to firm the fat and dry the surface slightly for a better sear.
-
Smoke the Burgers: Load your Yoder 640S with pellets. Place the GrillGrates flat-side up on the left side of the grill and the standard cooking grates on the right. Preheat the grill to 225°F. Arrange the patties on the main cooking grate, leaving space between each one. Close the lid and smoke until the burgers reach an internal temperature of 115–120°F, about 1 to 1½ hours depending on thickness.
-
Sear: Remove the patties from the grill and let them rest while increasing the Yoder 640S to 450°F. Once the GrillGrates are fully heated, transfer the patties to the hot GrillGrates and sear for 60–90 seconds per side without pressing them. During the final minute of cooking, top each patty with a slice of American cheese and close the lid until melted. Cook until the burgers reach an internal temperature of 145°F for medium doneness.
PRO TIPS:
Keep your patties thick. I aimed for around 8 ounces. Thinner patties move through temperature zones too quickly for the reverse sear to work properly.
Don’t press them at any point during the cook.
Don’t skip the rest period between the smoke phase and the sear. Even five minutes helps the surface dry out slightly, which means a better crust when it hits the GrillGrates.
Reverse Sear Cheeseburger
“My ride or die meal is a cheeseburger. And with America celebrating its 250th anniversary, I figured the food needed to match the moment. Have you ever reverse seared a cheeseburger? The burger is a mixture beef, lamb, pork, and buffalo. Cooked low and slow on the YS640S and then finished on GrillGrates with a crust that is a chef’s kiss. This burger is a labor of love, but it’s the single best burger you will ever put in your mouth.”
—
Recipe from The Curious Plate
@thecurious_plate on Instagram
Learn more about the YS640S Pellet Grill
INGREDIENTS
- 1 lb Ground beef (80/20)
- 1 lb Ground lamb
- 1 lb Ground pork
- 1 lb Ground buffalo
- 1 tsp Kosher salt
- 1 tsp Ground pepper
- 1/2 tbsp Smoked paprika
- 1/2 tbsp Garlic powder
- 1/2 tbsp Onion powder
- 1 tsp Tabasco or favorite hot sauce
- 6 slices American cheese
- 6 leaves butter lettuce
- 6 thick slices ripe tomato
- Thinly sliced white onion
- Ketchup, mustard, and pickles, for garnish
- 6 brioche burger buns
INSTRUCTIONS
- Form the Patties: In a large mixing bowl, combine the ground beef, lamb, pork, and buffalo. Add the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and Tabasco. Using your hands, gently mix until the meats are just combined, being careful not to overwork the mixture, which can result in dense, tough burgers. Divide into 6 equal portions (about 8 ounces each) and shape into patties about 1 inch thick, pressing a slight dimple into the center of each. Refrigerate uncovered for at least 20 minutes to firm the fat and dry the surface slightly for a better sear.
-
Smoke the Burgers: Load your Yoder 640S with pellets. Place the GrillGrates flat-side up on the left side of the grill and the standard cooking grates on the right. Preheat the grill to 225°F. Arrange the patties on the main cooking grate, leaving space between each one. Close the lid and smoke until the burgers reach an internal temperature of 115–120°F, about 1 to 1½ hours depending on thickness.
-
Sear: Remove the patties from the grill and let them rest while increasing the Yoder 640S to 450°F. Once the GrillGrates are fully heated, transfer the patties to the hot GrillGrates and sear for 60–90 seconds per side without pressing them. During the final minute of cooking, top each patty with a slice of American cheese and close the lid until melted. Cook until the burgers reach an internal temperature of 145°F for medium doneness.
PRO TIPS:
Keep your patties thick. I aimed for around 8 ounces. Thinner patties move through temperature zones too quickly for the reverse sear to work properly.
Don’t press them at any point during the cook.
Don’t skip the rest period between the smoke phase and the sear. Even five minutes helps the surface dry out slightly, which means a better crust when it hits the GrillGrates.
