Reverse Seared Burgers

INGREDIENTS:

  • 3 pounds Ground Beef 80/20
  • 2 tablespoons Chef Greg's 4 Letter Rub
  • 2 1/3 tablespoons Ben's Heffer Dust
  • 1.5 cups Mayonnaise
  • 2 tablespoons Ketchup
  • 2 tablespoons Yellow Mustard
  • 2 tablespoons Sweet Pickle Relish 
  • 6 Kaiser Rolls
  • 1 each Butter Crunch Lettuce

    ADDITIONAL ITEMS:

    INSTRUCTIONS:

    1. Preheat recteq to 225°F with a sear kit flat side up.
    1. Shape the ground beef into 6 large 1/2 pound burger patties. Season each side with the 1 tablespoon of Chef Greg's 4 Letter Rub and 1 tablespoon of Ben's Heffer Dust. 
    2. Smoke the burgers at 225°F for 45-60 minutes until 120°F internal. 
    3. In a medium size bowl, prepare the burger sauce by combining the mayonnaise, ketchup, mustard, sweet pickle relish, 1 tablespoon Chef Greg's 4 Letter Rub, and 1 teaspoon of Ben's Heffer Dust. Mix well. 
    4. Once the burgers have hit 120°F, remove them from the grill and increase the grill temperature to 500°F. 
    5. Once the grill has reached the higher temperature, add the burger to the flat side of the sear kit and cook for 3-4 minutes a side until 135°F internal, add cheese if desired. 
    6. For the ultimate burger, make sure you toast the buns and be generous with the toppings and burger sauce. 

      SERVING SUGGESTIONS: 

      First, make sure that you slather on that fabulous burger sauce. Next up, make sure you have all of the crowd favorites like coleslaw, lettuce, tomatoes, pickles, cheese, and more.