More Reverse Sear "Original Sinburgers" ---pRoN---

J

jeffreywp1

is one Smokin' Farker
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Original Sinburger = 8oz patty over grilled apples marinated in balsamic vinegar, toped with swiss and extra sharp cheddar cheese, bacon candy and balsamic reduction sautéed onions on a butter toasted bun. I still overcooked some of the burgers on my second attempt at reverse searing. I probed one with the thermopop and it read 170 so I took it off first. Must have been a hot spot because that one was medium all the way. What is the best temp to pull off the smoker? I pulled them at 140 and they rested while the apples cooked. The smoke flavor from reverse searing is awesome.

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They have a subtle smoky flavor with a big smoky smell. I also learned on this cook with the one burger that I pulled off early that was medium to medium rare, that with the longer slower cooking process the more rear burgers will not bleed on your plate.
 
Next time I make these I'm thinking of mixing the balsamic reduction onions with some mayonnaise for a little creaminess. I have made balsamic mayo before but not with the onions. I would try it on a bit first, don't want to ruin a near masterpiece.:mrgreen:
 
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