Season Private Reserve Angus Burgers with canola oil, fresh ground peppercorn, garlic & onion powder. Massage into burger. Cover with plastic wrap & place in the refrigerator for 1hour, allowing flavors to meld.
Meanwhile, preheat grill to high, establishing a 2-zone grilling surface, per recommendations provided in "Notes Section.".
Moments prior to laying burgers to flame, remove patties from refrigerated cover, gently impress a ½ inch dimple into patty center on both sides & season liberally with Kosher Salt.
Employ the reverse sear grilling method – Lay patties over cooler, indirect heat zone. Close the grill lid & barbeque until meat within 20F of desired internal temperature, flipping burger intermittently. Baste with oil & move to direct, high heat grates, charring exterior 2-3 minutes per side.
In final minutes of grilling burgers, lay buttered buns over grill grates to toast.
Remove burgers & buns from grill. Set buns aside & rest burger under tin foil tent for 3-5 minutes to allow juices to redistribute as the grilled proteins expand.
Season burger additionally to taste. Lay over toasted whole wheat bun, red onion , tomato & lettuce. Top with BBQ brisket & kettle chips.
Serve. Devour. Repeat.
Cheers to beers, a summer of sun & fun... And, long live the LONG weekend!
Preparation: 90% of preparation & cook time are a result of the BBQ Brisket. Active burger prep is 10 minutes. In active burger prep (ie. Marinating) is 1 hour. Active burger cooktime is 20-30 minutes.Creating a 2-zone Grilling Surface: -1-burner grill – leverage the warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates. -2-burner grill – heat the right side to hot and leave the left side off. -3-burner grill – heat the far right side to hot, the middle to low-medium and the left side off. -4-burner grill – heat the two right zones to high and leave the two left zones off.Ground Red Meat – Internal Temperature Guide: Med-Rare: 130-135F. Medium: 140-145F. Med-Well: 150-155F. Well:+160F