Sous Vide Cheesy Bacony Groovy Burger

If you want a super cheesy, bacony sous vide burger then this is your jam.  Prepping ahead of time makes everything come together in a few minutes. After I got about half way through this I realized it needed some more acid, so I added some pickled peppers. So depending on how meaty and cheesy you like it, you might consider adding some sort of pickle to this recipe. 

Author

Nick Roush

Serving up some of Dallas/Fort Worth's best sous vide eats, Nick Roush is one of our favorite #anovafoodnerds! Constantly cranking out delicious food with the aid of Anova, and sharing his best recipes with all of us!

Prep Time: 01:00

Recipe Time: 01:30

Temperature Options:

Medium rare - 1 1/2” - 2”

133F / 56.1C

Ingredients

• 1 lb ground ribeye steak NOTE: Can sub 80/20 ground beef
• 6 slices bacon
• 4 slices American cheese
• 4 egg yolks
• 2 T Dijon
• 1 T soy sauce
• Tapatio hot sauce to taste
• 3 cloves smashed garlic
• 1 C olive oil
• 1 C canola oil
• Salt
• 1 LB Sweet Onion
• 2 Hamburger Buns

Directions

1. For the onions: Thinly slice the onions
2. Heat a large pan over medium heat
3. Add enough olive oil to coat the pan
4. Add onions, mix to coat oil on onions. Allow to cook for about 5 minutes, turning onions once or twice
5. Lower to medium/low heat. Cook for an additional 30-45 minutes stirring occasionally
6. Onions should not be charred, but super translucent and potentially browned. You can cook these up to 5 days in advance.
7. For the Aioli: Add egg yolks, dijon, soy sauce, Tapatio, and garlic into stand mixer
8. Mix on low for a few minutes until yolk begins to look thick
9. Slowly begin to add the oil
10. Once all oil is added salt as desired
11. Burger time: Set Anova to 133F
12. Form ground beef into two equal sized patties. Make sure they are a little bit bigger than your bun. You want these to be pretty thick
13. Cover in salt and pepper and then add each patty to a separate Ziploc.
14. Add to the water bath using the water displacement method and cook for 1.5 hours
15. Once finished remove from bath and bags, pat dry, and let sit for 10 minutes
16. Bacon: While the burger is taking a bath, prep the bacon
17. Set oven to 350F
18. Arrange bacon on wire rack on baking sheet
19. Cook bacon for 40 minutes, flipping halfway through

The Build

1. Once everything is prepped it is time for the finishing touches
2. Put buns on a tray and into the oven to warm and lightly toast. You can add the bacon to this tray if you prepped it in advance
3. Add some oil to a skillet over medium high heat and add the onions and let warm and brown for 3 minutes stirring a few times. Remove from pan.
4. Add butter into the pan, let it melt and get bubbly. Add the burgers and sear for one minute then flip
5. Top patty with onions and cheese, bacon, onions, cheese, bacon, cheese and let go for a minute longer
6. Place bottom bun on plate.
7. Top with the patty
8. Add aioli to top bun
9. DEVOUR