Reverse Sear Cheeseburger

Ingredients

• 1 lb Ground beef (80/20)
• 1 lb Ground lamb
• 1 lb Ground pork
• 1 lb Ground buffalo
• 1 tsp Kosher salt
• 1 tsp Ground pepper
• 1/2 tbsp Smoked paprika
• 1/2 tbsp Garlic powder
• 1/2 tbsp Onion powder
• 1 tsp Tabasco or favorite hot sauce
• 6 slices American cheese
• 6 leaves butter lettuce
• 6 thick slices ripe tomato
• Thinly sliced white onion
• Ketchup, Mustard, Pickles, for garnish
• 6 brioche burger buns

Instructions

1. 1

   Combine the ground beef, lamb, pork, and buffalo in a large mixing bowl. Add the salt, pepper, smoked paprika, garlic powder, onion powder, and Tabasco. Using your hands, mix until the meats are just combined. Be careful not to overmix, which can cause the protein to become dense and tough. Divide into six equal portions (roughly 8 oz each) and form into patties about 1 inch thick, with a slight dimple pressed into the center of each. Refrigerate uncovered for at least 20 minutes. The cold rest firms up the fat and allows the surface to dry slightly, which helps with the eventual sear.

2. 2

   Load your Yoder 640S with pellets. Next, set the GrillGrates on the flat-surface side on the left of the 640S and the main grates to the right. Set the temperature to 225°F. Place the patties directly on the main grate, evenly spaced.

3. 3

   Close the lid and let the smoke work. At 225°F, the patties will reach 115–120°F in approximately 1 hour to 1 hour & 20 minutes, depending on thickness. When the target temperature is hit, pull the patties off the grate and set them on a sheet pan. Let them rest while you crank the heat.

4. 4

   Crank the Yoder 640S to 450°F. You want the GrillGrates to be extremely hot to produce a perfect crust. Lay the rested patties onto the screaming-hot GrillGrates. Sear for 60–90 seconds per side. Do not press. Let the GrillGrates do the work. With about 60 seconds remaining on the second side, lay your cheese slices on top and close the lid to melt. Pull the patties when the internal temperature reaches 145°F for medium.

5. 5

   While the burgers rest, place your brioche buns cut-side down on the GrillGrates for 20–30 seconds, just until golden and lightly crisped.

6. 6

   Layer butter lettuce, tomato, and white onion slices on the bottom bun. Place the cheesed patty on top. Finish with pickles, ketchup or mustard if using. Cap it, cut it in half, and serve immediately.