Delicious ribeye and shortribs Steak Burger....

A very delicious hamburger with a mixture of ribeye and shortribs combination.

Author

Vic Teo

Prep Time: 00:10

Recipe Time: 00:45

Temperature : 127F / 52.8C

Ingredients

• 2 pcs of 125 grams ribeye and shortribs mixed minced
• Salt and pepper to marinate
• 2 slice of processed cheddar cheese
• Lettuce
• Tomato sliced
• Fresh onion
• Mayonnaise
• Ketchup
• Burger buns
• Butter

Directions

1. Marinate the minced beef with salt and pepper. Roll the minced beef into a ball and press to form the shape of a patty.
2. Vacuum seal the patty and let it marinate for at least 30 minutes.
3. Preheat sous vide water bath to 45.2 deg C. Prepare the ingredients.
4. When the water reaches the target temperature, place the patty into the water bath (make sure the bag is fully submerged) and sous vide for 1 hour.
5. Slice the bun into half and spread butter on the bun.
6. Cut the onion and soak them into ice water for extra crunch.
7. Remove the bag from the water bath and transfer the patty to a plate. Pay dry the patty with paper towel.

Finishing Steps

1. Heat the butter in a sauté pan over medium heat until butter has formed.
2. Place the patty in the pan and sear for 1 to 1.5 minute until the undersides are golden brown.
3. Flip with spatula at the same time add a slice of cheese on top of the patty and sear the other side for 1 to 1.5 minute more. Cover the pan to ensure the cheese is melted.
4. Transfer the patty to a plate.
5. Toast the bun on a non-stick pan for around 1.5minutes at both side until it’s slightly brown.
6. Spread some mayonnaise on the bottom of the bun, place the patty, lettuce, sliced tomatoes and onions on it. Add some ketchup to preference.
7. Ready to serve and enjoy!