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Pan Seared Smoked Burgers

JMSetzlerJMSetzler Posts: 75

I decided to give the Myron Mixon "Whistler Burger" technique a try this weekend and was pleasantly surprised with the results.  These burgers had a fantastic flavor and a single chunk of peach wood in the kamado provided the perfect level of smoke.  I typically don't cook my burgers to a well done status because I prefer medium.  In this video, these burgers are well done.  If you wanted to go to a medium level on these, just let them smoke at 300 degrees for 20 minutes or so or until you have a good medium temp reading from an instant read thermometer...


  • ChubbsChubbs Posts: 6,925
    Interesting! I am going to give that a try this weekend. Thanks for posting.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • EggcelsiorEggcelsior Posts: 14,013
    Nice work buddy!
  • Hi54puttyHi54putty Posts: 1,872
    nice cook
    Winston-Salem, NC 
  • SmokeyPittSmokeyPitt Posts: 9,860
    edited April 2013
    Looks good!  Sort of a reverse sear for the burger.  Do you cook indirect at 300?  I couldn't quite tell if there is an indirect piece in your kamodo.  

    Never mind...went "full screen" and now I see the indirect piece.  ;)

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • JMSetzlerJMSetzler Posts: 75
    Yes... indirect over the heat deflector.  I'm excited about trying this method again also. 
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