45 min serves 2-4

Reverse Seared Burgers

You may have heard about reverse-searing a steak. It’s the process of cooking the center slowly and gently in a low oven and then searing it in a hot skillet afterward. Well, it turns out this technique works wonders on burgers as well. By slowly raising the interior temperature of the patty, you’ll be able to have much more control over doneness. And, as an added bonus, the oven dries out the burger’s surface allowing you to sear on a thick, brown crust before the center has time to overcook. Here’s how to do it for a couple patties, but this technique works super-well when cooking for large groups as well. Just toss an entire sheet of burgers in the oven ahead of time and then sear in batches when folks get hungry.
Gluten-Free Keto Paleo Whole30



  • High heat cooking spray
  • Kosher salt 
  • Ground black pepper
  • 1 T ghee or other cooking oil
    1. Preheat oven to 250°F
    2. Place racks on a baking sheet and spray with cooking spray (you can line the bottom of the sheet with parchment paper to make cleanup easier).
    3. Remove patties from package and blot dry with paper towel
    4. Season each patty liberally on both sides with salt and pepper
    5. Evenly space burgers on the rack and place in the preheated oven
      Cook for 35 minutes, testing the patties with a meat thermometer, until desired internal temperature (120°F degrees for medium rare, 135°F for medium, 145°F for medium well-well done)
    6. Heat a cast iron skillet over medium-high heat until just smoking.
    7. Add burgers and cook on each side until a deep brown crust forms, about 1 minute per side.
    8. Remove the patties from the pan and serve immediately with your favorite toppings and condiments.


Amount per 146g

  • 2-4g

    1 serving
  • 358kcal

  • 25.16g

  • 358mg

  • 0g

  • 25.61g

  • 0g

  • 0g


Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt