Made some burgers with the slow n sear this evening.
I lit about 1/2 a chimney of charcoal and waited until the smoke was clear and I could just see the heat waves from a distance.
I seasoned the ground chuck 80/20 burgers with Hi Mountain Mesquite Burger Western Seasoning.
I put them on the indirect heat with lid on until they reached 145 degrees. Took about 15 min.
I then started the searing process and got some nice char. About 30 seconds each side. I then pulled them back on the indirect side and laid on the cheese.
I toasted the buns. And built the burgers with lettuce, tomato, onion, ketchup, mayo and mustard.
They came out delicious the meat got to 155 degrees and had a little pink in the inside.
My 1 year old sure did love his cheeseburger.
Any tips welcome!?
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