Juicy burger

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

Author

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Prep Time: 01:30

Recipe Time: 01:00

Temperature : 124.7F / 51.5C

Ingredients

• 500 gr Minced Black Angus Entrecôte
• 200 gr Mozzarella Fior di Latte DOP
• Salt & Pepper & EVO Oil
• 500 gr stuffed turnip tops

Directions

1. Set your Anova Sous Vide Precision Cooker to 124.7ºF / 51.5ºC.
2. Prepare your burgers filled with a slice of fiordilatte
3. Sous vide your burgers!
4. After 1h they are ready for the pan.

Finishing Steps

1. 35” per side, few seconds of rest in the pan with the lid Complete the dish with the turnip tops