Sous Vide Perfect Medium Mushroom Swiss Burger
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 4
1 pound 90% lean ground beef
Salt and freshly ground black pepper
2 sprigs rosemary
1 tablespoon unsalted butter
4 slices Swiss cheese
1 cup sliced button or cremini mushrooms
4 hamburger buns
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
Divide the ground beef into four 4-ounce portions. Shape each portion into a hamburger patty and season liberally with salt and pepper. Top each burger with 1/4 sprig of rosemary.
Place each patty in its own medium zipper lock bag. Seal the bags using the water immersion technique. Place in the water bath and set the timer for 1 hour.
When the timer goes off, remove the bags from the water bath. Gently remove the burgers from the bags and pat dry with paper towels.
Melt butter with remaining rosemary sprig in a large skillet over medium-high heat. When the butter stops foaming, add the burgers and sear until well browned, about 1 minute per side. Transfer to a plate, top with Swiss cheese, and let rest for 5 minutes.
Remove the rosemary from the skillet and add the mushrooms. Sauté over medium-high heat until softened, about 5 minutes. Season to taste with salt and pepper.
Place burgers on buns and top with mushrooms. Serve.