These Angus burger patties at 230g are large! Bigger than most pieces of steak large. These patties are done when the internal temperature hits 71°C, there should be little to no pink in the middle with a light brown colouring. For best results I use the reverse sear method for grilling the patties eye cream.

Prepare your barbecue for indirect medium heat, the patties should be placed on the indirect side over a drip tray. Throw some wood chips on over the coals and cover with the lid with the vent holes over the patties. I used hickory wood chips. Check on the patties after 10-15 minutes and flip them and replace the lid, they should only need another 10 or so minutes before they reach 65°C. I keep an eye on the temperature at this point with an instant read digital thermometer, if you don’t have one you can use the food probe of a Maverick for example for the duration of the cook bookcases. At 65°C remove the lid and move the patties over to the direct heat side directly over the coals and sear each side for 2-3 minutes. During this searing the internal temperature will hit 71°C and they are done, remove from heat and set aside to rest while you toast the buns This step is totally optional. I like my burger buns lightly toasted so once the patties have been removed I like to place the burger buns bread side down and lightly toast for about a minute. They should be a light golden colour and not burnt otterbox reflex.