Food Hacks: Sous Vide Burger in Noodle Bun
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 six metal egg rings or burger molds to form the burgers as well as to form the noodle buns.
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Ingredients for 6
2 pounds (0.9 kg) ground beef
2 large eggs
Salt and freshly ground black pepper
2 packages ramen noodles, flavor packet discarded
6 slices cheese
Vegetable oil, for frying
6 leaves butter lettuce
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 1 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, bring a large pot of water to a boil. Add ramen noodles and cook until softened. Drain and transfer to a large bowl.
Add remaining egg to noodles and toss to coat. Using metal rings, form noodles into rounds on a baking sheet or platter. Compress the noodle buns with a heavy plate. Transfer to the refrigerator for at least 15 minutes.
When the timer goes off, remove the bags from the water bath. Remove the burgers from the bags and pat dry. Discard cooking liquid.
Place burgers on a baking sheet and top each with a slice of cheese. Bake until cheese has melted, 2 to 3 minutes.
Meanwhile, fry noodles: Carefully push noodle rounds out of rings. Heat 1/4 inch of oil in a large skillet over medium high heat. When the oil is shimmering, carefully slide the noodles into the skillet. Fry on both sides until golden brown. Transfer to a paper towel-lined plate to drain for 1 minute.
Serve burgers topped with lettuce in between two noodle "buns."