Juicy burger
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Inspired by this classic Made in USA recipe I tried to adapt it with a touch of Made in Italy: a superb filling with fiordilatte and a classic side dish of southern Italian cuisine: turnip tops stewed with EVO Oil, garlic, red pepper, bay leafs, all shaded with white wine.
The cooking time is perfect to finish your burger wherever: on a grill like in this case, or even on a red hot pan greased with butter, garlic and fresh erbs 35-40 seconds per side.
Juicy and Very tasteful
Thanks to Anova
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Ingredients for 2
500 gr Minced Black Angus Entrecôte
200 gr Mozzarella Fior di Latte DOP
Salt & Pepper & EVO Oil
500 gr stuffed turnip tops
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 124.7ºF / 51.5ºC.
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Step 2
Prepare your burgers filled with a slice of fiordilatte
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Step 3
Sous vide your burgers!
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Step 4
After 1h they are ready for the pan.
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Finishing Steps
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Step 0
35” per side, few seconds of rest in the pan with the lid Complete the dish with the turnip tops