Keto Stuffed Cheese Burgers

This stuffed burger recipe is the easiest and quickest sous vide recipe as the burgers are cooked from frozen. The problem with a stuffed burger is the meat gets overcooked while trying to get the cheese melted on the inside. Sous vide fixes that problem. When they come out of the bath they are fried for about a minute per side for a nice crust. My method freezes the stuffed burger to keep the guts from squishing out and they keep their shape nicely. These burgers are cooked to perfection and have a nice cheese surprise sealed inside. I make up a bunch for quick impressive easy meals.

Author

Steve Adams

BBQ Pitmaster

Prep Time: 00:10

Recipe Time: 01:30

Temperature : 136F / 57.8C

Ingredients

• 80/20 fresh ground chuck, about 5 ounces per burger
• Optional stuffing ingredients:
• Shredded cheese of your choice
• Feta, flavored cream cheese, brie, smoked Gouda
• Sautéed mushrooms
• Bacon crumbles
• Garlic butter
• Avocado slices and mayo
• Caramelized onion
• Roasted peppers
• Steak spice for finishing stage

Directions

1. Set your Anova Sous Vide Precision Cooker to 136.0ºF / 57.8ºC.
2. I use a burger stuffer that looks like this and paid about $10.00 for it on Amazon. It’s well worth it as I use it all the time. No more using a beer bottle to make the stuffing pocket.
3. From left to right. The hole plunger that makes the stuffing pocket. The base with a piece of wax paper in the bottom. The plastic piece on the right snaps onto the plunger and is used to seal the ground beef top.
4. I cut little rounds out of wax paper so the ground beef doesn’t stick to the press or cookie sheet when freezing, pretty simple and great for handling. Place a wax paper round in the bottom of your burger stuffing press.
5. Add a small ball of ground beef and plunge to create a pocket cavity. Add the desired filling and add ground beef to the top making sure the beef covers the filling.
6. Place another wax paper round disk over the beef Press the beef to pack and seal; it should now look like a big neat and tidy beef burger. Note: It will take a couple tries to figure out the right amount of beef and toppings for your particular press. The wax paper tip will make it easier for handling and the sticking problem. Don't for get to take it off after freezing.
7. Freeze burgers solid, remove wax paper and seal in a Foodsaver bag, they are now ready to sous vide from frozen.
8. Preheat water to 136 degrees, place frozen vac packed burgers in water and cook for 11/2 hours. I weigh my burgers down as they seem to float.

Pan Sear For a Nice Crispy Crust

1. When finished in the water bath, pat burgers dry and sprinkle with steak spice. Weber Chicago is my favorite steak spice.
2. Fry in a smoking hot oiled cast iron pan for about one minute per side or until you have a nice crispy crust.
3. Let them rest for a couple of minutes as the cheese could be hot. This one is double cheese & mushroom, on the inside and melted on the top. Look at how puffy it is with everything sealed inside.
4. So juicy!
5. Butter, mushrooms and sharp cheese.
6. Mozzarella burger