gtwy

JW's Reverse-Seared Wood-Fire Burgers

This recipe is similar to JW's Easy Indoor Burgers in ingredients and yield, but the method is reversed: the burgers slow-cook first at low temperature, then receive a hot wood-fire sear at the very end. It delivers fantastic flavor from the beef-venison blend and is especially great for summer outdoor cooking.

Yield: 12 quarter-pound burgers
Prep Time: 20 minutes
Cook Time: About 45–60 minutes slow-cook + 3–4 minutes final sear
Total Time: About 1 hour 15 minutes (plus optional 2–3 hour rest before sear)

Ingredients

  • 2 lb ground chuck (85/15 lean-to-fat ratio recommended)
  • 1 lb ground venison (very lean; substitute with additional ground chuck if needed)
  • 1 tablespoon kosher salt, Maldon salt, or any sea salt
  • ½ tablespoon freshly cracked black pepper
  • ½ tablespoon garlic powder
  • 1 teaspoon onion powder

Optional for serving

  • Homemade burger buns (will post Jess' recipe later)
  • Jarlsberg Swiss cheese slices
  • Mushroom Steak Topper #1 (make 4× the original recipe to cover all 12 burgers)
  • 100% pure avocado oil mayonnaise
  • Lettuce, tomato, onion, pickles, or other favorite toppings

Instructions

  1. Mix the meat and seasonings. In a large metal mixing bowl, combine the 2 lb ground chuck and 1 lb ground venison. Break the meat apart thoroughly by hand and mix evenly. Add the 1 tablespoon salt, ½ tablespoon freshly cracked black pepper, ½ tablespoon garlic powder, and 1 teaspoon onion powder. Mix everything thoroughly until the seasonings are evenly distributed throughout the meat.
  1. Form the patties. Divide the seasoned meat into 12 equal portions (¼ lb each). Smash each portion hard against parchment or butcher paper to form flat patties, then gently move them to fresh paper so they release easily when ready to cook.
  1. Preheat for slow cooking. Set your oven or smoker/wood-fire grill offset to 250°F. If using the oven, prepare a wire cooling rack set inside a rimmed baking sheet to allow fat to drip away while the burgers cook evenly.
  1. Slow-cook the burgers. Place the patties on the wire rack (oven) or directly on the offset grill grates. Cook at 250°F until the average internal temperature across the burgers reaches 135–140°F (monitor with temperature probes). Total slow-cook time is usually 30–45 minutes.
  1. Cool the burgers. Remove the burgers from the heat and let them cool on the rack until they drop to around 100°F or below. This step can be done up to 2–3 hours ahead if desired. You can use this time to prepare other food, wait for guests to arrive, etc.
  1. Prepare the final sear. When everyone is ready to eat, get a wood fire or charcoal grill extremely hot. The flames should be very hot and direct.
  1. Sear the burgers. Place the cooled burgers directly over the very hot wood fire or charcoal flame with the grill lid open. Sear for 1½–2 minutes per side until a deep, rich crust develops. Optional: On the final flip, top each burger with a slice of Jarlsberg Swiss cheese and allow it to melt while the second side finishes.
  1. Serve. Place the seared burgers with melted cheese on toasted homemade buns. I like to add a generous layer of Mushroom Steak Topper #1 and 100% pure avocado oil mayonnaise right above the Jarlsberg Swiss.

Notes

  • No room-temperature rest is needed — the meat can go straight from the refrigerator into the mixing bowl.
  • The generous seasoning (mixed in before forming patties) gives bold flavor that works beautifully with the beef-venison blend.
  • Pulling at an average of 135–140°F during the slow-cook stage keeps the burgers juicy after the final sear and brief cool-down.
  • This method is perfect for meal prep or feeding a group. You can slow-cook and cool the burgers well ahead, then finish them with a quick sear right when guests are ready to eat.
  • Leftovers reheat well, though the crust is best enjoyed fresh from the wood-fire sear.