Hamburger Recipes using a fresh coarse grind are light years better then using store bought pasty ground beef. We will Reverse Sear the Hamburger using a coarse grind that leaves spaces in the patty that catches the juice that you just don’t get in the large grinds often found in supermarkets. In this video If you don’t have a home grinder or food processor you can still make a delicious Ground Steakburger with just a sharp knife and I will show you how.
I used Ground chuck but feel free to use whatever beef you like as long as its at least 20% fat and 80% beef. Remove any hard fat and slice into a coarse grind.
Form Hamburger Patties into at least 1 inch thick patties we were close to 2 inches in this video. Season with Salt and Pepper and smoke until internal temperature reaches 115. Then sear off to get the beautiful tasting crust on the outside. If your going for a medium rare pull off no later than with internal temp hits 135 as it will carry over cook some.
Build your steak burger with whatever you like – In the video I used Green leaf lettuce, Hothouse Tomato, Dill Pickle, Cheddar Cheese and Onion Rings
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