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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 11-05-2012, 06:42 PM   #1
ClintHTX
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Default Tried the reverse sear on burgers.

I must say I'm a true believer. My wife said they were the best yet. Just plain ole cheeseburger with grilled onions. Can't beat it!
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Old 11-05-2012, 06:47 PM   #2
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It's hard to beat a good burger. Never thought of reverse sear on one may have to try it.
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Old 11-06-2012, 11:56 AM   #3
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That's a good loking burger. I started doing reverse sears on my burgers about a year ago, works great.

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Old 11-06-2012, 11:58 AM   #4
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Ahh Yeah. Love them burgers.
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Old 11-06-2012, 12:11 PM   #5
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Sounds interesting. Could y'all please specify how you're doing a reverse sear.
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Old 11-06-2012, 02:49 PM   #6
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Quote:
Originally Posted by earthling30 View Post
Sounds interesting. Could y'all please specify how you're doing a reverse sear.
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.
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Old 11-06-2012, 02:57 PM   #7
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Quote:
Originally Posted by earthling30 View Post
Sounds interesting. Could y'all please specify how you're doing a reverse sear.
Here's a reverse sear cheeseburger cook I did a while back:

http://www.bbq-brethren.com/forum/sh...d.php?t=119945

I love how the surface of the burgers turn a deep reddish brown from the smoke, not to mention how juicy they are...

If you want to learn more about reverse searing in general, you can check out:

http://www.bbq-brethren.com/forum/sh...d.php?t=136959
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Old 11-06-2012, 05:25 PM   #8
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Done it several times with great results. Color of interior is awesome, pink throughout.
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Old 11-06-2012, 06:57 PM   #9
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Without reading this, I just did this same thing with pork chops tonight. They were awesome... this technique is not limited to burgers.
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Old 11-07-2012, 01:51 AM   #10
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Cool, thanks, will have to try it out.
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Old 11-07-2012, 04:44 AM   #11
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Super cheesy, me love!
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Old 11-07-2012, 08:57 AM   #12
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The absolutely best burgers I have ever had were made in a small diner next to my dads shop, she used ground beef, and a hot grill, smashed it on there, let it cook right to the grill(it sort of fried right TO the grill), peeled it off more or less, then did the second side the same way. Never had a burger as good.
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Old 11-07-2012, 09:05 AM   #13
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Quote:
Originally Posted by el_matt View Post
That's a good loking burger. I started doing reverse sears on my burgers about a year ago, works great.

Matt
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Makes it tasty!
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Old 11-07-2012, 11:09 AM   #14
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I also like to cook brats that way.
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Old 11-07-2012, 11:40 AM   #15
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I just reverse seared a London Broil last night and it was perfect. I've done the same thing with the my two Tri Tips as well. They've all turned out more evenly cooked, while still tender and juicy.
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