Sometimes you just want a great burger, so why not make the ULTIMATE BACKYARD BURGER? Don’t worry, this is very simple to do, and once you do, you’ll NEVER want a Burger ANY OTHER WAY! Sit back, relax, and watch as Mike from “Everyday BBQ” will show you how to bring this recipe to your table step-by-step! This cook will be done on the Slow N’ Sear Kettle. See below for everything you’ll need and full directions for this recipe!
Ingredients Needed:
- ½ pound of 80/20 Ground Chuck (per Burger)
- Brioche Burger Bun(s)
- 1 slice of Cheddar Cheese (or your favorite cheese)
- Dill Pickles (we used spicy dill)
- Thinly sliced Tomato
- Thinly sliced Red Onion
- Salt/Pepper to taste
- All your favorite condiments (or our Burger Sauce Recipe below)
- BURGER SAUCE (1/4 cup of Mayo, 2 tablespoons of Ketchup, 1 tablespoon prepared yellow Mustard, 1 tablespoon minced Garlic, 2 teaspoon Worcestershire Sauce, 1 teaspoon coarse ground Black Pepper. MIX TOGETHER WELL AND CHILL IN FRIDGE TILL SERVING).
- * You will also need a 4.5” Baking Ring for this recipe (see video).
Cooking Instructions
Start by washing your hands before performing any food prep.
Place your baking ring on top of a piece of parchment paper or burger paper. Form the burger patty by tearing the ground chuck into smaller portions and gently placing it into the baking ring to form your burger. As you build your patty, gently press down on the ground chuck for it to take shape but DO NOT PRESS TOO FIRMLY, just enough for it to take shape. Overpacking the meat will cause it to lose shape and cup up in the middle during the cook. Lightly packing the patty as you form it will allow it to keep its shape throughout the entire cook so you can flaunt the PERFECT BURGER PATTY to your guests! Lastly, season it with salt and pepper, and set it aside while you pre-heat your grill.
Cook Temperature: 300-350 Degrees Fahrenheit. To achieve this, fill the Slow n’ Sear with one half chimney worth of unlit coals, (add a wood chunk if you like) light the other half chimney of coals and pre-heat them. Once the lit coals are ready, pour them onto the unlit coals and spread them out evenly. Place lid on cooker and open both top and bottom vents to around 1/3-1/2 open. This should allow you to hold temps in the desired range. There are many environmental variables with this, so watch your temps and adjust vents accordingly to maintain your target, but these settings are a great starting point for you!
The Cook: Once your temperature is dialed in, place the burger on the indirect side of the cooker. This initial pre-sear part of the cook can take anywhere from 15-35+ minutes depending on how you like your burger done. The key is to begin your sear when your patty reaches approximately 12-15 degrees of your target finishing temperature (finishing temps can be anywhere from 130 degrees Fahrenheit for medium rare to over 165+ for well done). For medium rare, we began our sear around the 115-118 degrees Fahrenheit mark when we measure it with the instant read thermometer. Once you’re ready to sear, stir up the coals in the Slow N’ Sear to raise the temperature for searing. Sear the Burger for approximately 30 seconds on each side then place it back on the indirect side of the cooker to melt your cheese along with your burger bun to toast it. Give it a minute or so and then BUILD YOUR BURGER THE WAY YOU LIKE IT!