The reverse sear technique, usually reserved for thick steaks, also works wonderfully for burgers. It delivers smoky flavor from a low-and-slow smoke and a crispy, caramelized crust from a final high-heat sear.
Table of Contents
- What is the reverse sear method?
- Reverse Sear Burgers Recipe
- Ingredients
- Setup your grill with indirect heat
- How to smoke a burger
- How to build a reverse sear burger
- Storage
- More burger recipes
- Newest Recipes
What is the reverse sear method?
Reverse searing is a two-step cooking approach. First, the meat cooks slowly over low, indirect heat, absorbing smoke and cooking evenly. Then it’s finished quickly over very high heat to form a deeply browned crust. This method evens out doneness through the patty while delivering both smoke and a great sear.
Although typically used for thick steaks, reverse searing adds a notable depth of flavor to burgers. For mild sweet smoke and a rich color I like using cherry wood; hardwood briquettes provide steady heat and good flavor control.
Reverse Sear Burgers
Ingredients
- 2 lb ground beef, 80/20
- 1 1/2 tbsp Brisket Rub, or salt and pepper
- 6 slices American cheese
- 6 brioche buns
- 1/2 red onion, thinly sliced, optional
Burger Sauce
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp BBQ sauce
- 1 tsp Brisket Rub
- 1/2 tsp Worcestershire sauce
Dressed Arugula
- 3 cups arugula
- 2 tsp olive oil
- 1 tsp red wine vinegar
- 1/2 tsp Brisket Rub
Instructions
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Heat Grill: Preheat your grill or smoker to 225°F and create an indirect heat zone — no direct flame under the patties.
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Portion: Divide the ground beef into six 5-ounce portions for even cooking.
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Shape: Gently form each portion into a 4-inch patty. Avoid overworking the meat. Chill the formed patties on wax paper until ready to season.
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Season: Season both sides generously with brisket rub (or salt and pepper) just before placing the patties on the grill.
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Smoke: Smoke the patties over indirect heat for about 10–15 minutes, or until the internal temperature reaches 110–115°F.
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Sear: Increase the grill to about 500°F. Move the patties to the hot zone and sear; after roughly 5 minutes flip them once.
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Top: Cook an additional two minutes, add cheese, then cook 1–2 more minutes until the cheese melts and the patty reaches your desired doneness.
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Toast Buns: Remove patties and briefly toast buns cut-side down on the grill for 30–60 seconds.
Burger Sauce
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Combine mayonnaise, ketchup, BBQ sauce, Worcestershire and a pinch of brisket rub in a small bowl. Stir until smooth.
Dressed Arugula
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Toss arugula with olive oil, red wine vinegar and a sprinkle of brisket rub to lightly dress.
Assemble
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Spread burger sauce on both bun halves. Add dressed arugula to the bottom bun, top with the patty, thinly sliced red onion if using, and finish with the top bun.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Ingredients
- Ground beef: Use 80/20 for juiciness and flavor.
- Brisket rub: A kosher-salt, pepper and garlic blend builds a great crust; salt and pepper also work.
- Buns: Brioche buns add a tender, slightly sweet contrast to the savory patty.
- Cheese: Any melting cheese will do; American cheese melts smoothly and tastes classic.
- Toppings: This recipe includes a simple burger sauce and dressed arugula; thin red onion slices add brightness. Customize with your favorite toppings.
See the recipe card above for exact quantities and servings.
Setup your grill with indirect heat
This method works on gas, charcoal, pellet grills or similar appliances. The important part is an indirect cooking zone at about 225°F for the smoke phase, then a quick increase to roughly 500°F for searing.
Gas grill: Turn one burner off and light another to create a cooler indirect side. Use a smoke box or foil pouch of wood chips on the hot side to add smoke.
Charcoal grill: Push coals to one side and cook the patties over the grate away from the coals. For drum smokers or ceramic cookers, use a diffuser to block direct heat.
Pellet grill: Pellet grills naturally provide indirect heat thanks to a diffuser plate—set the controller to 225°F for the smoke stage.
During the searing step raise the temperature to around 500°F. Alternatively, you can sear patties in a hot cast-iron skillet or on a griddle for an excellent crust.
How to smoke a burger
- Step 1: Weigh the ground beef into six 5-ounce portions for consistent cooking.
- Step 2: Shape the portions into 4-inch patties with gentle pressure. Chill the patties on wax paper to keep them cold — cold patties hold fat better and stay juicier.
- Step 3: Season both sides liberally with brisket rub just before placing them on the grill.
- Step 4: Smoke the patties over indirect heat for 10–15 minutes, until they reach about 110–115°F internally.
- Step 5: Increase heat to high (about 500°F) and sear the patties; flip once after about 5 minutes.
- Step 6: After flipping, cook another two minutes, then add cheese and cook 1–2 more minutes to melt.
- Step 7: Remove patties, then toast buns cut-side down on the grill for 30–60 seconds before assembling.
How to build a reverse sear burger
Spread burger sauce on both halves of each toasted bun. Place a handful of dressed arugula on the bottom bun, add the hot patty, top with thinly sliced red onion if desired, and finish with the top bun.
To make the burger sauce: mix 1/2 cup mayonnaise, 1 tablespoon ketchup, 1 tablespoon BBQ sauce, 1/2 teaspoon Worcestershire and 1 teaspoon brisket rub. For dressed arugula: toss 2–3 cups arugula with 2 teaspoons olive oil, 1 teaspoon red wine vinegar and a pinch of brisket rub.
Storage
Store leftover patties in an airtight container in the refrigerator for 1–2 days. If you expect leftovers, keep patties and buns separate so the buns remain crisp.
GCG Pro Pitmaster Tips
- Keep the patties very cold before smoking to prevent premature fat rendering.
- Season just before grilling for the best crust.
- Cherry wood adds a pleasant, slightly sweet smoke for these burgers.
- Avoid overcooking to preserve juiciness.
- Use a probe thermometer to monitor internal temperature during the smoke phase.
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- Spicy Pork Korean Burger with Gochujang Mayo
- Gentleman Jack Whiskey Burger
- The Big Easy Muffaletta Burger
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