Cheeseburgers - Reverse seared a la SmokeyMcBBQ!

We attended a SmokeyMcBBQ cooking class and OMG this was the highlight: Amazing patties, the tastiest Burger sauce, and delicious quick-pickles made the day before, Everyone is going to love this one!

These are his recipes below, enjoy, and look him up for an experience you'll just love!

Can be done on a regular BBQ or on the stove.

Scroll down for how-to photos

QUICK PICKLES (the day before)

• Fill a glass jar with sliced cucumber and brown onion ~3mm
• Bring 1 cup water, 1 cup white vinegar, 1tbsp honey and 2.5 tsp salt to the boil
• Fill the jar, seal and turn upside down to cool

BURGER SAUCE

• Mix 2 parts mayonnaise, 1 part American yellow mustard, and 1 part Smoke Haus tomato sauce  
• Prepare to blow everyone's minds!

INGREDIENTS

• Burger mince @150g per burger (a coarse grind delivers better texture, ask your butcher for burger mince)
• Our delicious Darling Downs Dark Rub
• Bread buns
• Burger sauce
• Cheese slices
• Quick pickles and onion 

PROCESS ~45min

• Fire up your kettle or BBQ to preheat, setup zones for both for indirect and direct heat 
• Weigh out 150g mince portions, then work your mince together to remove air pockets and form into large flat pattys. Make them larger than you think, they will pull back while cooking.
• Season both sides of your pattys with Darling Downs Dark
• Smoke/grill patty's over indirect heat until internal temp ~45-50degC, we used peach wood chunks from my mate Bob's backyard
• Slice buns in half ready for heating 
• Move your pattys to sear over direct heat until internal temperature matches your preference: medium rare (63degC), medium (71degC) or well done (77degC)
• While searing, toast your buns over indirect heat until crisp

TO SERVE 

• Build you burgers from the base up: burger sauce, patty, cheese slice, pickles and onion, then more sauce mmm....
• Enjoy!

Also in Recipes