When I think of backyard BBQ, I think of having my friends over, I think of an ice-cold drink, and I think of the smell of my pellet grill. It’s a wonderful thought, especially during a Wisconsin winter! Also, when I think of all this, I think of how much I want to spend my time with my family and friends; not flipping burgers at my grill! That’s where this recipe SHINES! A no-flip burger is exactly what it means; set it and forget it. It always comes out perfectly juicy and full of bold flavor.

Ingredients

• 2 lbs of fridge cold 80/20 ground beef
  • Use more or less depending on your audience
• 4 tbsp of cracked black pepper
• 4 tbsp of kosher salt
• 2 tbsp of garlic powder
• 2 tsp of Worcestershire sauce
• Your favorite condiments: pickles, red onion, lettuce

Instructions

• Begin by setting your smoker to 250F
• Remove your meat from the fridge and mix in all dry seasonings
• Once that’s thoroughly mixed, add in the worcestershire  sauce 
• Patty your meat; two pounds makes around six burgers for us
• Place them on your grill once it’s preheated and insert a thermometer
• Let the smoker roll for around 30 minutes and check the temp
• When your IT is close to your desired doneness, add your favorite cheese to top the burgers
• Remove the burgers TEN DEGREES before your desired doneness (they’ll continue to cook a bit longer as they rest)
  • Doneness guideline
    • Medium-Rare = 130F-135F
    • Medium = 140F-145F
    • Medium-Well = 150F-155F
• Place burgers on a platter and let them rest for a few minutes before devouring!

MITCH TIP: Want to elevate your burger to another level? Add butter to the inside half of your buns and toast them on a warm griddle before building your burger!