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.

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: 00:30

Recipe Time: 02:00

Temperature : 133F / 56.1C

Ingredients

• 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
• Pickles
• Mayo
• Salt
• Pepper

Directions

1. Set Anova Sous Vide Precision Cooker to 133°F / 56.1°C
2. Combine short rib and chuck, and form 4 patties.
3. Place two slices of cheese on two of the patties.
4. 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.
5. Place in resealable ziplock bag and submerge in water bath for 2 hours.

Finishing Steps

1. Remove burgers from bath, pat dry, and rest for 10 minutes.
2. Heat cast-iron skillet over high heat, sear burgers for 1 minute per side.
3. Slather mayo on bread, add bacon and pickles, and place patty. Enjoy!