Juicy Bluecy Burgers
I am a SV enthusiast. Just trying to share my experience and passion for sous vide cooking.
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Ingredients for 2
8oz Good Quality Mince
4oz Blue Cheese (Saint Agur?)
4-5 Glugs of Worcestershire Sauce
Dessert Spoon of Mayonnaise
Salt and Pepper
Burger Buns
Serve With Salad and Fries
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
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Step 2
Put the mince into a bowl and season generously with salt, pepper and Worcestershire sauce. Add mayonnaise (this helps to bind the mixture) and stir everything together being careful not to overwork the mixture.
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Step 3
Divide the mixture equally into four and shape into balls, we'll use two for each burger.
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Step 4
Put each ball in between two pieces of greaseproof paper and, using a saucepan, press them into disc shapes.
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Step 5
Place a generous amount of blue cheese in the centre of two of the discs.
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Step 6
Then make a sandwich by placing the other disc on top and shape the patties by hand. Use a little cold water on your fingers to help seal the edges. This will avoid leakage when the cheese melts.
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Step 7
Put the burgers into a ziplock bag and expel the air using the displacement technique. I choose this method over vacuum sealing to avoid squashing and compressing the patties
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Step 8
Put the bag into the waterbath and set the timer for two hours.
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Remove, sear, serve and enjoy!
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Step 0
When the timer goes off, remove the burgers from the bag and dab them dry with a paper towel.
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Step 1
Sear them in a hot pan, under a grill, or on a BBQ to give them a nice colour.
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Step 2
Serve in a toasted bun with salad and fries.
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Step 3
And oh! Just a word of warning... Be careful when you take the first bite. That hot, molten cheese just can't wait to get out!