Food Hacks: Sous Vide Hash Brown Burger
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.
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Pro-level cooking techniques made simple.
Ingredients for 6
2 pounds (0.9 kg) ground beef
1 large egg
Salt and freshly ground pepper
12 frozen hash brown rounds
6 slices American cheese
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 143.6ºF (62ºC). Heat oven to 400ºF (204ºC).
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Step 2
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.
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Step 3
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.
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Step 4
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.
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Step 5
Meanwhile, cook the hash browns according to the package directions. Cover to keep warm.
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Finishing Steps
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Step 0
When the timer goes off, remove the bags from the water bath. Remove the burgers from the bags and pat dry. Discard cooking liquid.
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Step 1
Place burgers on a baking sheet and top each with a slice of cheese. Bake until cheese has melted, 2 to 3 minutes.
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Step 2
Serve burgers in between hash browns.