The Best Way to Cook a Thick, Juicy, Hamburger: REVERSE SEAR!

If you love to cook and eat thick, juicy hamburgers, then try out this reverse sear method. It works great on the stove top or out door grill, and is perfect for large parties or a simple dinner for 1-2.

The thermometer used in this video is a ChefAlarm, but any reliable thermometer that is capable of monitoring items while they cook and beeping at you when done will work.

*** How do You Like Your Burger? ***

* Rare – 125-130°F / 51-54°C
* Medium-Rare – 130 – 135°F / 54-57°C
* Medium – 140 – 145°F / 60-63°C
* Medium Well – 155 – 160°F / 68-71°C
* Well Done – 165°F + / 74°C+

*** Quick Note on Food Safety and Hamburgers ***

In this video you see me cook and eat a hamburger medium rare. That’s how I like, and that’s how I’ll continue to eat it.

However, it is not without it’s risks.

When it comes to food and the bacteria that could possible make you sick, most of the pathogens are on the surface of the meat. This is why it’s much “safer” to eat a steak mid-rare, because you’ll commonly sear the surface at a high temperature first, killing most of the bacteria.

When meat is ground, the bacteria on the surface will be spread throughout the entire piece of meat. If the grinding blade, attachment, and prep area aren’t properly sanitized, then the risk increases further.

Because of this, the USDA “recommends not eating or tasting raw or under-cooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs, and hamburgers to a safe minimum internal temperature of 160 °F (71.1 °C).”

See also  Homemade Heavy Cream Substitutes 7 Ways- Vegan, Low Fat, Non Dairy, Whipping

However, if your hamburger is coming from a trusted source, or you grind the meat yourself using proper sanitation procedures, this risk is minimal. You should avoid serving under cooked hamburger or other ground meat to individuals with compromised immune systems, such as the elderly, young children, and those with conditions that weaken their immune system.

In short, eat under cooked hamburgers at your own risk!

For more hamburger cooking videos, visit:


Related Articles:

How Long Does Cooked Chicken Last In The Fridge Ginger Beer Vs Ginger Ale The Difference Explained


Jacob Burton

Please expand video description for temperature table that ranges from rare to well done. This will allow you to customize the finished burger to how you like it.

Marshad Mostafa

How to prep if i wanna serve them at my restaurant? Bring em to temp in the oven during prep time and just sear to order?

Brian Fong

If you don't grind your meat and instead bought ground meat , do not make it that rare.

If I want to add cheese I obviously add it after flipping. However, it seems that I run the risk of overcooking the burger I wait for the cheese to melt. Is or could that be a problem?


fucking lost my meal because of that stupid video. My meet never cooked inside and it was burned on the outside. Also, the meat shape itself like a ball.

lilmacc 19


Nathan Beerman

I agree love seared black on outside and dam near raw in middle… my wife on the other hand does not nor does my son they all like there's damn near dry and charred black SMH they have no clue what they're missing

Sean Aguayo

Hey Jacob I really appreciate your videos. Quick question, can you pre-cook these in the oven to desired temp, then store in fridge the next day and sear to order? Will it still be cold in middle? Unless med to med high heat? Thanks in advance!

I recently discovered reverse searing for steaks and was so successful, judging by the huge contented smiles on my wife's and daughter's faces and I even liked them. It occurred to me yesterday that "couldn't reverse searing work for hamburgers also?' Well, the internet and YouTube once again confirmed my theories, so, thanks for this video. I usually rely on hit or miss guestimating the various steps by minutes on a clock, but I think I'll try this thermometer method if it can be gotten cheaply enough. Thanks again, those burgers look great, I'd like to emulate that look!

Curtis Malboeuf

Looks great, if you choose to mix in some pork to the patties, I’m assuming you’d have to cook it up to a higher internal temp?


Absolutely perfect doneness, especially if you ground your own meat! I learn a lot from your videos, Jacob, and I have been cooking for a long time. I just didn't know what or why I was doing it the way I cooked, and I have upped my skill level and knowledge considerably through your tutelage. Thank you!

If your worried about red meat you can dip a whole cut of meat in boiling water for 30 seconds and then cook to the same temp as is recommended for a whole cut of meat. The reason is because the boiling water kills the surface bacteria. which needs to go to 160f to be killed thus the recommendation of 160f for ground meat.
I prefer thick burgers because they taste better, but never liked a thick hunk of meat and a tall burger so I make mine thick and heavy and then cut them in half.

Chase Gifford

Now THAT is a burger. Love the techniques, Chef. I also enjoyed your playful attitude in this video.

Keep up the amazing work. You are an excellent teacher, I always learn a lot from your videos and podcasts.

Steven Dorst

Chef, I'm planning to make these for two people tomorrow. We both like mid-rare. Could you provide a range estimate for the time each step will take, assuming the meat starts at around 38 F. ROUGHLY how long in a 200 F oven to get to 125 F? How long to rest down to 110 F?
I really that results will vary depending on actual start temperature, oven regulation variability, ambient temp while cooling, etc. I'm just looking for a reasonable estimate for the time between putting the patties in a preheated oven to when I'll put them in the searing hot cast iron pan!

l wilton

Yay! Someone else at last that likes a properly cooked (and sized) hamburger! When I was a kid there was a local hamburger place that could get results very much like that. I used to eat there practically every day. Sadly they've been gone for more than 40 years, but boy, I still remember those yummy burgers!


That's so simple but so great, I'm gonna have to try this! Summer's coming, aka barbecue season 😀 Thanks for the advice!

Love it every time you upload a new video! You really should get some Culinary industry award!

This is beautiful cooking. Would you suggest oven cooking at a higher temp if you use typical preground store bought meat?


When you do your own grind the quality of the burger is far better at a rare-mid rare temp especially if it has been trimmed properly and cooked properly. I enjoy sous vide then seared but this method looks fantastic as well!


I think most folks just aren’t familiar with that level of rare cooking through the use of slow oven or sous vide (which produces a great result). Trying to get that just in a pan or grill, you’d probably end up with an underdone middle.

I love you posting videos again!! I may try it Mid Rare next time, I usually go for Medium or well done when it comes to burgers.

Leave a Reply

Your email address will not be published. Required fields are marked *