Quote:
Originally Posted by earthling30
Sounds interesting. Could y'all please specify how you're doing a reverse sear.
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Cook your patties indirect to about 10*F below desired interior doneness and then rapidly sear over direct heat.
I've been doing my burgers this way for several years and it is by far my preferred method for a 1/2lb (or bigger) patty.
1/4lb patties are normally too thin for this method to really work. For me, it's easier to just grill those over medium direct heat for 2-3 minutes per side.
