Pan Seared Smoked Burgers

JMSetzler

http://youtu.be/GSWq4O0jruo

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...

Chubbs

Interesting! I am going to give that a try this weekend. Thanks for posting.

Eggcelsior

Nice work buddy!

Hi54putty

nice cook

SmokeyPitt

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.  

JMSetzler

Yes... indirect over the heat deflector.  I'm excited about trying this method again also.