Temperature question on, "The Steakburger Recipe That Puts The Best Steakhouses On Notice" burger recipe

[xrodbob]

I followed the subject recipe to better my burger game and at the end of the day I made the juiciest burgers I've made in a long time. My daughter said they were the best I've ever made. Which is pretty impressive since I'm a classically trained burger chef from McDonalds ( )

The basic premise of the recipe is that it is a reverse sear burger.

So the question is, the temperature after flipping once on slow cook, indirect heat (with non-frozen beef) got to close to 120-125 and I was targeting a medium rare. I then transferred them to direct heat. When I tried to start searing, the internal temperature got to 135-140 somewhat quickly, but the burger looked RARE. I had to get the internal temp close to 145-150 to get it looking somewhat cooked. And to further confuse the issue, it measured 145-150 with a digital thermometer but it still came in plenty med rare, almost leaning toward the rare side.

So, what happened? Did the juices get hotter than the meat and thus throw off the temps? I got somewhat lucky, and the burgers were outstanding, but they defied the traditional temp recommendations.

Thoughts from the oracles from the Pit?

Thanks as always, Bob

[Mosca]

I’ve run into this with steaks, too. It’s color vs. temperature. My experience is that when it’s right off the heat, the meat doesn’t look as red as I think it should.

Trust the thermometer.

I do rib roasts two or three times a year. They come off the heat and they’re kinda grayish pinkish, uh, maybe? But the thermometer says 131°! Then the next day the leftovers are deep red.

Obviously with burgers there usually isn’t going to be a next day. But when I have had them, like from making a bunch for a cookout, I see the same thing.

[hoovarmin]

Solid advice