Sous Vide Juicy Lucy Burger

Our favourite comfort food, the burger, this time not only with cheese on top, but also right in the middle – all cooked Sous Vide. Rarely enough, this recipe is for 3 people as prepared on the night, therefore adjust amounts if needed.

Author

Alex Gemmeke

As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 140F / 60C

Ingredients

• 600g of lean ground beef
• 6 slices of your favourite cheese
• 3 burger buns
• Salad
• Tomato
• Onions
• Butter for frying
• Your favourite burger sauces

Directions

1. Set your Anova Sous Vide Precision Cooker to 60ºC / 140.0ºF
2. Begin forming the burger patties by massaging the meat into six evenly measured balls and press then into burger shape. In the middle of 3 of the patties, put a folded slice of cheese, top with another patty and seal at the edges with your fingers. Now the patties are ready to go swimming for an hour, ideally in a zip-loc bag sealed with the water immersion technique, in order to avoid them warping in shape.
3. When the end of the cooking time is close, wash the salad and tomatoes, prepare the buns to your liking and slice, then caramelize the onions in butter.

Pan finish

1. Once the burger patties are done, remove them from the water-bath, dry with kitchen towels and heat butter into a pan for frying. Each burger should be finished for about a minute on each side, once flipped, cover patty with a slice of cheese and cover the frying pan, so the cheese will nicely melt.