Page 247 - Turkey Book from Meathead

salt followed by Simon & Garfunkel spice rub. Give them a coating of oil to keep them from sticking to the grates.
4| Fire up. Prepare a grill for 2-zone cooking. Adjust the grill vents to bring the temperature to about 325°F on the indirect side.
5| Roast. Place the patties on the indirect side of the grill, positioning the vent directly above the burgers in order to force the smoke over and around the meat. After about 5 minutes push the tip of a rapid-read thermometer such as a Thermapen into the side of both burgers. When the temperature reaches 105°F, flip the burgers and cook for approximately 5 more minutes until they reach 140°F.
6| Sear. Move the patties to the direct infrared heat side of the grill to brown them. Leave the lid up so the heat is concentrated on one side of the burgers. If the fire flares up, move the burger to another spot. Flip the meat every minute to form a nice crust on both sides. Remove the patties once they reach an internal temperature of 160°F.
7| Serve. Begin assembling the burgers by placing a patty on each bottom bun. Top each patty with a generous helping of sweet potato fries. Drizzle the cranberry BBQ sauce over the sweet potato fries and crown the burger with the top bun. Serve immediately with remaining stung and sweet potato fries on the side.