{"id":3383,"date":"2012-02-24T06:00:51","date_gmt":"2012-02-24T13:00:51","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=3383"},"modified":"2014-01-03T02:47:55","modified_gmt":"2014-01-03T09:47:55","slug":"reverse-sear-grilled-hamburgers","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/reverse-sear-grilled-hamburgers\/","title":{"rendered":"Reverse Sear Grilled Hamburgers"},"content":{"rendered":"

Reverse Sear Grilled Hamburgers<\/h2>\n

Though it's not\u00a0summer yet, these grilling hamburgers tips should get you salivating\u00a0plenty early this year. My friend Roger Williamson is introducing his take on grilled hamburgers with an extra\u00a0special technique known as the “Reverse sear”, a great way to grill burgers!<\/p>\n

\"Reverse<\/a><\/p>\n

Reverse Sear Grilled Hamburgers<\/h3>\n

Nothing says summer to me like a sunny day at the lake, a great group of friends, a few brewski\u2019s and burgers done on a Charcoal BBQ. I remember growing up the smell of the charcoal, and to this day it makes my mouth water and my belly growl. I also remember the burgers always had a hint of gasoline and where crispy burnt on the outside, let\u2019s just say my tastes have evolved.
\nCharcoal BBQing has evolved as well, no longer is lighter fluid preferred means of lighting your coals (the gasoline taste), and neither do you put the whole bag into the kettle ( which would create a single zone of extreme heat resulting in the burnt burgers). But they did get something right, they always started with fresh ground beef and this recipe takes the best of all and brings it together.
\nThe key components of a great burger are, freshly ground beef, a little flavor, a variety of toppings and good buns. Everybody likes good buns. Here is my take on the classic grilled burger.
\nThis recipe is based on 6 burgers and 2lbs of freshly ground medium beef, add more as appropriate depending on how many folks you are making for. This recipe is not for those on a diet, but those who love a great flavorful burger. And obviously you can do this on a gas grill as well, but the flavor is just fantastic on a charcoal.<\/p>\n

Ingredients:
\n2lbs\u00a0Freshly ground medium beef – use medium or regular, as the more fat the better the flavor and juicier they will be
\n2 heaping tablespoons of saved bacon fat \u2013 this adds incredible flavor to the burger, even better if it is maple smoked bacon fat
\nPinches of Salt, Pepper, and Onion powder
\nA Dash of Worcestershire
\nMake sure your hands are washed and put the ingredients in a bowl, thoroughly mix together and make 6 patties out of them and place them on wax paper. Let them sit for 30 min in the fridge before putting on grill.
\nBuns – if you don\u2019t have a local bakery nearby check and see what they have for \u201cgourmet\u201d buns in the local grocery store. They make a big difference over the mass produced pack of 12 you see everywhere.
\nFresh toppings \u2013 lettuce, pickles, Sweet Vidalia onions, local tomatoes, and bacon (maple smoked if you can find it)<\/p>\n

\n\"Reverse<\/a><\/p>\n

Set up the grill<\/strong><\/p>\n

Set the grill up for 1 side high heat and the other side low. If using charcoal, light the charcoal with a charcoal chimney starter to avoid using lighter fluid. Here is where we do something out of the ordinary; it\u2019s called the \u201creverse sear\u201d.<\/p>\n

\"Reverse<\/a><\/p>\n

The \u201cReverse Sear\u201d<\/strong><\/p>\n

The reverse sear is a technique you use to keep tenderness and juiciness\u00a0to the burgers. When burgers are cooked over direct heat until done they can turn out dry, and we want to avoid that. We need to ensure the meat is cooked to 160F for safety reasons, but we don\u2019t want to lose all that juicy goodness. The \u201creverse sear\u201d will ensure that.
\nPlace the burger patties on the low heat side of the BBQ, put the top down and wait about 4 min until the pink burgers have turned grey. At that point move them to the high heat side and sear the outsides. Once they are properly seared on the outside, move them back to the low heat side, place onions, cheese, bacon or whatever else you want on them and wait for the cheese to melt. In the mean time, toast those buns on the high heat side, for a little extra flavor; spread some butter on them before you toast them.<\/p>\n

\n\"Reverse<\/a><\/p>\n

Once the cheese is melted and the buns are toasted, bring them together with your favorite toppings and enjoy!<\/p>\n

\n\"Reverse<\/a>Roger is a professional technology geek, a father of 3, husband of 1 and an avid live fire cooking enthusiast who spends his free time in Fall River cooking outside. If you have any questions send me an email FallRiverBBQguy@gmail.com or follow me on twitter @Ragaa
\nThank you Roger!
\nLove those “Reverse Seared burgers you grilled! We are all hoping to see many more great cooking outdoors tips, tricks, techniques and recipes from Roger in the near future. Drop him a line or visit him on Twitter to tell him “More”!<\/p>\n","protected":false},"excerpt":{"rendered":"

Reverse Sear Grilled Hamburgers Though it’s not\u00a0summer yet, these grilling hamburgers tips should get you salivating\u00a0plenty early this year. My friend Roger Williamson is introducing his take on grilled hamburgers with an extra\u00a0special technique known as the “Reverse sear”, a great way to grill burgers! Reverse Sear Grilled Hamburgers Nothing says summer to me like […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[25,1314],"tags":[863,1588,7,45,1587,1584,1590,1579,1592,1583,26,1586,60,1591,1580,1585,1581,1589,1374,1594,1582,1593,1595,1596],"class_list":["post-3383","post","type-post","status-publish","format-standard","hentry","category-grilling-recipes-tips-and-techniques","category-guest-authors","tag-grilling-hamburgers","tag-best-hamburger-recipe","tag-cooking-outdoors","tag-grill","tag-grill-hamburger-recipes","tag-grill-hamburgers","tag-grilled-burgers","tag-grilled-hamburger","tag-grilled-hamburgers","tag-grilled-hamburgers-recipe","tag-grilling","tag-grilling-hamburger-recipes","tag-hamburger","tag-hamburger-on-grill","tag-hamburger-recipe","tag-hamburger-recipes","tag-hamburger-recipes-for-the-grill","tag-hamburgers-on-the-grill","tag-how-to-grill-hamburgers","tag-how-to-reverse-sear","tag-recipes-for-ground-beef","tag-reverse-sear","tag-reverse-sear-technique","tag-reverse-sear-techniques"],"yoast_head":"\nReverse Sear Grilled Hamburgers<\/title>\n<meta name=\"description\" content=\"This recipe is based on 6 burgers and 2lbs of freshly ground medium beef, add more as appropriate depending on how many folks you are making. 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As a 2013 Grillerhood ambassador, I have every intention to eat as many McCormick's grilling recipes as possible and share them with you, starting with their\u2026","rel":"","context":"In "Beef"","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"McCormick's All American Burger Recipes","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/06\/McCormicks-All-American-Turkey-Burger-800-x-600-02.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/06\/McCormicks-All-American-Turkey-Burger-800-x-600-02.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/06\/McCormicks-All-American-Turkey-Burger-800-x-600-02.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/06\/McCormicks-All-American-Turkey-Burger-800-x-600-02.jpg?resize=700%2C400 2x"},"classes":[]},{"id":6675,"url":"https:\/\/cooking-outdoors.com\/game-day-pulled-pork-hamburger-sandwich\/","url_meta":{"origin":3383,"position":1},"title":"Game Day Pulled Pork Hamburger Sandwich","author":"Gary House","date":"September 28, 2013","format":false,"excerpt":"Game Day Pulled Pork Hamburger Sandwich What did I grill for game day? Pulled Pork Hamburger Sandwiches my way! One of my oldest friends came over to watch football on Sunday, have some beer (he brought over Fat Tire Amber Ale - nice) and eat some grub (my department). Not\u2026","rel":"","context":"In "Beef"","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Pulled Pork Hamburger Sandwich","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/09\/Pulled-Pork-Hamburger-Sandwich6.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/09\/Pulled-Pork-Hamburger-Sandwich6.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/09\/Pulled-Pork-Hamburger-Sandwich6.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/09\/Pulled-Pork-Hamburger-Sandwich6.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":22678,"url":"https:\/\/cooking-outdoors.com\/easy-and-delicious-fajita-burgers\/","url_meta":{"origin":3383,"position":2},"title":"Easy Delicious Island Grillstone Fajita Burgers","author":"Gary House","date":"February 13, 2016","format":false,"excerpt":"Easy and Delicious Fajita Burgers - Island Grillstone Recipe One of my favorite foods, when I go out to a Mexican restaurant, is a sizzling platter of Fajitas. Of course my mind wanders to making this at home, then I start thinking about all of the prep work involved, and\u2026","rel":"","context":"In "Grilling"","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"Easy and Delicious Fajita Burgers | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/02\/Easy-and-Delicious-Fajita-Burgers.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/02\/Easy-and-Delicious-Fajita-Burgers.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/02\/Easy-and-Delicious-Fajita-Burgers.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":21398,"url":"https:\/\/cooking-outdoors.com\/bbq-pork-burgers-with-bacon-and-cabot-smoky-bacon-cheddar\/","url_meta":{"origin":3383,"position":3},"title":"BBQ Pork Burgers with Bacon and Cabot Smoky Bacon Cheddar","author":"Gary House","date":"April 25, 2015","format":false,"excerpt":"BBQ Pork Burgers with Bacon Just when you think pork can't get any better, my friends over at Cabot Creamery sent me a cookbook with a BBQ Pork Burgers with Bacon hamburger recipe in it, the picture in the cookbook had me drooling - simply stupendous! If you remember from\u2026","rel":"","context":"In "Grilling"","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"BBQ Pork Burgers with Smoky Cheddar Cheese","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2015\/04\/BBQ-Pork-Burgers-with-Smoky-Cheddar-Cheese.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2015\/04\/BBQ-Pork-Burgers-with-Smoky-Cheddar-Cheese.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2015\/04\/BBQ-Pork-Burgers-with-Smoky-Cheddar-Cheese.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":9571,"url":"https:\/\/cooking-outdoors.com\/burgeritos-a-great-way-to-serve-hamburgers\/","url_meta":{"origin":3383,"position":4},"title":"Burgeritos – A great way to serve Hamburgers","author":"Gary House","date":"January 24, 2014","format":"video","excerpt":"Burgeritos - A great way to serve Hamburgers Superbowl Sunday Recipe! Just another crazy Hamburger idea that will be a crowd pleaser on Super Bowl Sunday. Fast easy and versatile, these Burgeritos are simply delicious! http:\/\/youtu.be\/_Im5vCb5Zd8 (Closed Captioning available on this video) Directions: 1. Prepare the grill. 2. On a\u2026","rel":"","context":"In "Beef"","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Burgeritos","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2014\/01\/Burgeritos-300x168.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":19,"url":"https:\/\/cooking-outdoors.com\/the-great-american-hamburger\/","url_meta":{"origin":3383,"position":5},"title":"The Great American Hamburger","author":"Gary House","date":"May 30, 2008","format":false,"excerpt":"The Great American Hamburger \u00a0 Adapted from The Barbecue Bible by Steven Raichlen (Workman Publishing) \u00a0 Total preparation and cooking time: 30 to 35 minutes Makes 6 servings. Ingredients: 1-1\/2 pounds ground beef 2 to 3 tablespoons butter, melted or extra-virgin olive oil (optional) 6 Vidalia or other sweet onion\u2026","rel":"","context":"In "Beef"","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"","src":"http:\/\/ad.linksynergy.com\/fs-bin\/show?id=ZOhCJpeBY7Y&bids=63155.10000157&type=4&subid=0","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/3383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=3383"}],"version-history":[{"count":0,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/3383\/revisions"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=3383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=3383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=3383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}