Restaurant-Quality Cheeseburgers
Reverse-seared smoked chuck patties finished with a high-heat sear and melted cheese on toasted buns.
- ground beef (80/20 chuck, or blend of chuck/brisket/short rib)3 lb
- kosher salt
- freshly cracked black pepper
- neutral oil (grapeseed or avocado)
- potato or brioche buns6
- American or sharp cheddar cheese12 slices
- butter, softened
- 1
Portion ground beef into 6 patties (170g each). Shape each ¾-inch thick and 4½ inches wide, pressing a deep thumb dimple into the center of each.
- 2
Place patties uncovered on a parchment-lined sheet pan and rest in the fridge for at least 30 minutes, up to 2 hours. This firms the patties and helps develop a better crust.
- 3
Set smoker to 225°F with lump charcoal and a few post oak chunks. Season patties heavily on both sides with kosher salt and freshly cracked black pepper. Smoke patties until internal temp hits 115°F for medium-rare or 120°F for medium, about 20–25 minutes.
low225F - 4
Pull patties from the smoker. Crank smoker to maximum heat (700°F+) and let grates heat for 5–7 minutes.
high700F - 5
Sear patties 60–75 seconds per side. In the final 30 seconds, lay 2 slices of cheese on each patty and close the lid to melt.
high700F - 6
Transfer patties to a wire rack and rest for 3 minutes before building.
- 7
Spread softened butter on the cut sides of the potato or brioche buns. Toast in a dry pan over medium heat until deep golden, 60–90 seconds.
medium - 8
Build each burger: bottom bun → burger sauce → patty → desired toppings → top bun. Serve immediately.
Cook it with a chef at your shoulder.
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