Method

1. Light your smoker or BBQ for indirect heat

2. Work your mince together to remove the air pockets and form into a patty.

3. Season the outside of your patty.

4. Smoke until you reach an internal temperature of 115 F, burger patties will need ~ 30min at 250F.

5. Rest for 5 min while you heat up the pan or charcoal to sear the patty for 45 sec each side.

6. Warm buns under indirect heat then toast with butter over direct heat.

7. Assemble the burger and serve!

Tips

The doneness of this burger is medium rare, cook to a higher internal temp to your liking. Ask your butcher if you don't have a mincer, chuck and beef short rib are great alternatives.