Upgrade your burger game with the reverse sear method. Get a smoky, evenly cooked patty with a golden crust every time. The secret to the best cheeseburger you’ve ever made!
I’ve partnered with Yoder Smokers to bring you this delicious cheeseburger recipe. As always, all opinions expressed are my own.
My ride-or-die meal is a cheeseburger.
There’s nothing like a juicy burger topped with American cheese, thin white onions, crisp lettuce, and ripe tomato. It’s classic Americana—and perfect for any backyard cookout.
To mark a big celebration this year, I wanted a burger that felt worthy of the moment. Have you ever tried reverse searing a cheeseburger? The technique often used for steaks works wonderfully on burgers: low-and-slow to build smoke and even doneness, then a furious high-heat sear to create a deeply flavored crust.
This recipe uses a bold four-meat blend—beef, lamb, pork, and buffalo—cooked low and slow on the Yoder 640S pellet smoker and finished on Yoder GrillGrates for a crust that’s unapologetically robust. This is a Saturday-afternoon project, not a weeknight shortcut: take your time and savor the process.
Why Four Meats?
Most backyard burgers start and end with ground beef. Blending beef, lamb, pork, and buffalo creates a more complex, juicy, and balanced patty.
- Beef provides a savory backbone—choose 80/20 ground chuck for the ideal fat content.
- Lamb adds a subtle earthiness and a slight gaminess that keeps the flavor interesting.
- Pork contributes rendered fat, moisture, and a touch of sweetness to keep the patty succulent through the two-stage cook.
- Buffalo brings a lean, mineral-forward note that brightens the blend; paired with pork and beef it remains juicy.
The Yoder 640S: Built for This Moment
For the first phase, set the smoker to 225°F. The Yoder 640S temperature controller holds steady, which is crucial when raising patties slowly and evenly. You want gentle heat and clean smoke so the patties absorb flavor without overcooking the exterior. Place the patties on the main grate and let them smoke at 225°F until their internal temperature reaches roughly 115–140°F, depending on thickness—usually about an hour. Pull them at your target pre-sear temperature and let them rest briefly while you prepare the sear.
For the sear, use GrillGrates—anodized aluminum panels with raised rails and valleys that create intense conduction heat and great crust. Flip the GrillGrates to the flat side if you want a griddle-like surface ideal for finishing the patties.
Bring the smoker up to about 450°F and allow the GrillGrates to heat thoroughly. When you lay the pre-smoked patties onto the hot surface they will sizzle and develop a deeply browned crust quickly. Flip as needed—typically two or three flips—so the crust forms without burning. Aim for an internal temperature of 145°F for medium or 160°F for well-done. Add cheese near the end to melt, then remove the patties to rest briefly before assembling.
Why Reverse Sear Changes Everything
The typical approach—sear first, finish low—can leave the burger with an overcooked exterior and a cool, underdone center. Reverse searing flips that logic: cook slowly to cook the patty evenly through the center, then finish with a high-heat sear to produce a crisp, deeply flavored exterior. The result is consistent doneness edge to edge and a better crust.
On the smoker, the low phase also adds real smoke penetration. That subtle smoke, combined with the four-meat blend—earthy lamb, sweet pork, lean buffalo, and savory beef—creates a complex, juicy burger with an outstanding crust.
A Few Notes Before You Cook
- Keep the patties thick—around 8 ounces each. Thinner patties pass through temperature zones too quickly for reverse searing to work properly.
- Do not press the patties while cooking; pressing squeezes out juices and inhibits a good crust.
- Allow a short rest between the smoke phase and the sear. Even five minutes helps slightly dry the surface for a better final crust.
Otherwise, fire it up, take your time, and enjoy. This method rewards patience with an unforgettable cheeseburger.
More recipes to enjoy over the holiday: Aleppo Pepper Roast Chicken, Herb Dry Brine Smoked Salmon, or Detroit-Style Rose Pizza. Try them when you want variety for a celebratory meal.
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
- Combine the ground beef, lamb, pork, and buffalo in a large bowl. Add salt, pepper, smoked paprika, garlic powder, onion powder, and Tabasco. Mix gently until just combined—avoid overmixing to keep the texture tender. Divide into six equal portions (about 8 ounces each) and form 1-inch-thick patties with a slight dimple in the center. Refrigerate uncovered for at least 20 minutes to firm the fat and help the surface dry slightly.
- Load pellets in the smoker and arrange the GrillGrates flat on one side and the main grate on the other. Set the smoker to 225°F. Place the patties directly on the main grate, spaced evenly.
- Close the lid and let the patties smoke. At 225°F they will reach about 115–120°F in roughly 1 hour to 1 hour 20 minutes, depending on thickness. When they reach the target pre-sear temperature, transfer the patties to a sheet pan and let them rest briefly while you increase the heat.
- Increase the smoker temperature to 450°F and allow the GrillGrates to fully preheat. Sear the rested patties on the hot GrillGrates for 60–90 seconds per side without pressing. Let the grates do the work. With about 60 seconds remaining on the second side, add cheese and close the lid to melt. Remove patties when they reach 145°F for medium doneness.
- While the burgers rest, toast the brioche buns cut-side down on the GrillGrates for 20–30 seconds until lightly crisped and golden.
- Assemble: layer butter lettuce, tomato, and white onion on the bottom bun, add the cheesed patty, and finish with pickles, ketchup, or mustard if desired. Cap, slice, and serve immediately.
Did you make this recipe?
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