Food Hacks: Mozzarella-Stuffed Sous Vide Burger with Bacon Buns
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
The dishes in this “Food Hacks” series are not meant to be gourmet, they’re not meant to be healthy, and some of them aren’t even that pretty. But hey, they’re a heck of a lot of fun to make and eat. And we think they’re pretty awesome.
The Food Hacks series is for those times when you don’t want to take life, or food, too seriously.
You will need metal egg rings or burger molds to form the burgers as well as to cut the bacon lattice into circles.
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Ingredients for 6
2 pounds (0.9 kg) ground beef
1 large egg
Salt and freshly ground pepper
40 slices bacon
6 slices mozzarella
Set the Anova Sous Vide Precision Cooker to 143.6ºF (62ºC). Heat oven to 400ºF (204ºC).
In a large bowl, mix the ground beef with the egg and season with salt and pepper. Form into six patties using a metal ring.
Heat a non-stick skillet over medium-high heat for 3 minutes. Add the burgers and cook for 1 minute on each side. Transfer to a plate and let cool for 5 minutes.
Divide seared burgers between two large zipper lock or vacuum seal bags. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting. Place the bags in the water bath and set the timer for 15 minutes.
Meanwhile, weave the bacon into lattice shapes. Place on rimmed baking sheet and bake until crisp, 15 to 20 minutes. Keep oven on.
Let the bacon cool for 5 minutes. Use the metal rings to cut bacon into 12 circles. (Do this by pressing down hard on the ring and twisting the ring until the circles come free.) Set aside.
When the timer goes off, remove the bags from the water bath. Remove the burgers from the bags and pat dry. Discard cooking liquid.
Slice burgers in half horizontally. Place 1 slice of mozzarella in between each burger half. Place on a baking sheet and bake until cheese has melted, 2 to 3 minutes.
Serve each burger in between 2 bacon lattice "buns."