Recipe Note
Recipe FAQ
Why use beef tallow instead of butter or oil for basting?
Beef tallow has a higher smoke point than butter (around 400°F versus butter's 302°F), which means it stays stable at the 450°F skillet temperature without burning and imparting a bitter flavor. More importantly, tallow is rendered beef fat — basting a beef patty with it concentrates and amplifies the beefy flavor of the burger itself in a way that butter or neutral oil simply can't. The garlic and thyme infuse into the tallow as it heats, so every spoonful carries those aromatics onto the crust.
What internal temperature should the burgers reach?
The directions call for 155°F internal, which is correct for this cook — the patties will carry-over to 160°F while they rest off the heat, which is the USDA safe minimum for ground beef. At that temperature the American cheese will have fully melted from the indirect finish. If you prefer medium-rare, pull closer to 145°F and rest; the tallow basting keeps the patties juicy enough that a slightly lower pull temperature is very forgiving here.
Can I use a different cut of beef for the patties?
An 80/20 ground chuck is ideal — the fat content holds up to the high-heat skillet sear without drying out, and the flavor is assertive enough to stand up to the tallow and Steakmaker-seasoned onion. A leaner grind (90/10 or higher) will produce a noticeably drier result given the direct skillet heat. If you want to go bolder, a brisket blend adds more beefiness and a slightly richer chew — the tallow basting technique works even better on a fattier grind.
Do I need a cast iron skillet, or can I use something else?
Cast iron is strongly recommended. It retains heat evenly at 450°F and doesn't lose temperature when the cold patties hit the surface — which is critical for the tallow to stay liquid and active during the basting phase. A thin stainless or non-stick pan will lose heat too quickly, the tallow will stop bubbling, and the baste effect disappears. If you're cooking indoors, a Lodge cast iron on a high-heat burner is the closest equivalent to the skillet on the YS640s firebox.
Can I make these indoors?
Indoor cooking rating: 4 out of 5 — Great in the kitchen, better on the grill. The skillet cook — tallow, garlic, thyme, basting — translates directly to a stovetop cast iron skillet on high heat. The onion char works well on a grill pan or in a dry cast iron. What you lose is the subtle ambient smoke from the YS640s and the live-fire char character on the onion that comes from direct flame. Everything else is identical indoors.
Recipe Highlights
Preheat the Skillet Before the Tallow Goes In: The Lodge 12" cast iron goes on the grill to preheat at 450°F before anything else happens. Adding tallow to a cold skillet and then bringing it up to heat produces uneven rendering and inconsistent seasoning of the fat. A properly preheated skillet means the tallow melts immediately to the right temperature when it hits the surface, the garlic and thyme bloom instantly, and the first patty starts developing a crust on contact rather than sitting in lukewarm fat.
Tilt and Baste Continuously, Don't Just Set It and Flip: The tallow baste is an active process — tilt the skillet toward you so the fat pools at the edge, then spoon it back over the top of the patties repeatedly while they cook on the first side. The basting adds flavor, keeps the surface from crusting too aggressively, and carries the garlic and thyme aromatics directly onto the beef. Flipping and walking away defeats the whole technique.
Move to Indirect to Finish After the Cheese Goes On: After flipping and adding two slices of American cheese to each patty, the skillet moves to the indirect (right) side of the grill to finish to 155°F. This prevents the bottom of the patty from overcooking while the cheese melts — the indirect ambient heat is enough to bring the internal temperature up the remaining degrees without burning the crust or drying out the patty.
Toast the Buns Over Direct Flame at the End: The brioche buns go cut-side down over direct heat briefly while the burgers finish on the indirect side — just long enough to develop a light char and a crisp interior surface. A toasted brioche bun holds up structurally under the mayonnaise, lettuce, and grilled onion; an untoasted brioche bun softens and compresses under the weight of the toppings within the first bite.
Recommended Recipes
