Rib eye burgers, anyone make them?

My neighbor down the road made hot tamales out of ground #2 rib eyes. They were quite tasty.

I hopped on the smashburger train. My wife said it was the best burger she's ever had and it was with cheap 80/20 from Kroger.

I'd recommend that method:

Serious Eats - Smash Burger

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NOLAGT

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When Deano's south opens back up check their weekly specials. Every once in a while they will have a ribeye burger and it is delicious.

I wouldn't recommend salting your burger during the grind, or mixing in when forming.

I don't salt my burger until immediately before they are put on the grill or griddle.

Mixing the salt into the patty changes the texture and in my opinion not it a good way.

I am sure someone who's already posted on this thread will be an qualified expert on this and debunk my opinion.

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Curious as to why anyone would cook burgers this way

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The reason I do it is because of a few things.

Sometimes I like the burger to have a good deep smoke flavor that you can't get with a hot fast grilling.

Slower cook time so you can hit a target temp in a thick burger easier or get it well done without burning the outside (note I only do this for thicker patties not thin patties)

I find that the burger doesn't shrink as much as it does over a hot fire. In my head that is keeping more of the fat/juice in the patty not burning up in the coals.

More time to drink

Do not go too low on the temp. I try to stay around 275 so I still get good smoke and it will brown the outside of the patty. I did it lower like 225-250 and what happened was the meat did NOT change color on the inside. It freaked out some of my guests (and me a little lol). It seems that if the cooking is gradual enough at low temps that even tho it reads well done on a temp probe it wasn't hot enough for the color to change for whatever scientific reason it said when I looked it up.

I had read about the salt changing the texture if done too far in advance. I am not sure if I am going to grind and shape patties the night before or do it right then. So wasn't sure what others have done in regards to seasoning.

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I also wouldn’t make ribeye burgers. I’d just cut them half an inch thick and season them how I do any other steak and throw them in a po-boy bun and have a steak sandwich.

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I have read its not the best use for a burger as well, but I have some and want to try it out for myself. That's why I was wondering about tossing in some other cut to add a different flavor profile. I may just keep it simple this time tho with just ribeye and S&P.

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Didn't realize your OP said you were doing this indirect...Goodluck with that.

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Not sure how indirect will work with the ribeye burgers but have done it that way with ribeye steak (regular burgers too). Really reverse sear...smoke for a while then sear at the end. Almost Sous vide'ish. Issue might be some in attendance might want their burger well done...I'm more of a medium guy soooo idk.

If you bought Ribeyes of a grade that you would eat, then turning them into burgers is not for me

It's your money, though

Salt will change the texture???? Huh?

Salt binds to water. If you add salt and extra water, part of the salt molecule binds to the meat and another part binds to the water. Therefore the meat will hold more water.

If you add salt and no extra water, the salt can pull water from inside the meat to the surface, which will in effect, dry the meat. This isn’t really an issue with ground meat.

Salt does not change the texture of sausage. Don’t know why you would say that. You can change the texture by adding salt AND water, making the sausage softer due to the water.

Those are some pretty ribeyes. Pretty sure I would grilled those.