Sous Vide Burgers with Blue Cheese and Walnuts

The savory combination of these walnuts and blue cheese seems to be a perfect complement to beef in any form, whether a steak or even a more humble burger. Feel free to add additional blue cheese to the burger, but it seemed like gilding the lily in this case. In the finishing step, keep a close eye on the searing, as the walnuts go from toasty brown to burned in a few seconds. Served the burgers with a creamy coleslaw or apple-filled crunchy Waldorf salad.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:15

Recipe Time: 00:40

Temperature : 140F / 60C

Ingredients

• 3 ounces creamy blue cheese, at room temperature
• ¾ cup roughly chopped walnuts
• 2 tablespoons chopped fresh parsley
• 1 ½ pounds ground beef
• 1 tablespoon vegetable oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 60ºC.
2. Use a fork to mix blue cheese, ¼ cup walnuts, and parsley together in a small bowl.
3. Divide beef into 12 equal portions. Flatten 6 portions into burger patties, about 1/4 inch thick.
4. Top the patties with an equal amount of the blue cheese filling.
5. Flatten the remaining portions of beef into patties. Place on top of blue cheese and seal, making 6 burgers.
6. Seal each burger in its own quart-size zipper lock bag using the water immersion technique.
7. Place bags in the water bath and set the timer for 40 minutes.
8. While the burgers cook, place the remaining walnuts in food processor and process until finely ground. Place finely ground walnuts on a plate and set aside.

Finishing Steps

1. When the timer goes off, remove bags from the water bath. Carefully remove the burgers from bags and pat dry on paper towels.
2. Gently press each burger into the finely ground walnuts.
3. Heat oil in a nonstick skillet over medium high heat. When the oil is shimmering, place the walnut-crusted burgers into skillet and sear until deeply browned, about 1 minute on each side.
4. Serve immediately.