Sous Vide Juicy Lucy
A Juicy Lucy burger has cheese in the middle instead of on top. Doing these with traditional burgers can be a little tricky due to the high heat and need to get a really good seal. Making them sous vide helps the edges naturally seal together and leads to medium-rare, cheesy goodness.
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: 00:30
Recipe Time: 02:00
133F / 56.1C
- 12 oz fresh ground chuck
- 12 oz fresh ground short rib
- 4 slices American cheese
- 4 slices of fresh bread, toasted and buttered, homemade or store bought
- 6 slices bacon, cooked
- Set Anova Sous Vide Precision Cooker to 133°F / 56.1°C
- Combine short rib and chuck, and form 4 patties.
- Place two slices of cheese on two of the patties.
- Combine two patties, one with cheese and one without, into one patty and seal edges with fingers until patties are formed. Season with salt and pepper.
- Place in resealable ziplock bag and submerge in water bath for 2 hours.
- Remove burgers from bath, pat dry, and rest for 10 minutes.
- Heat cast-iron skillet over high heat, sear burgers for 1 minute per side.
- Slather mayo on bread, add bacon and pickles, and place patty. Enjoy!