Sous Vide Wagyu Cheese Burger

This ain’t no ordinary burger. Although it might look as such from the exterior, keep your eye on the moistness of that patty. Look how plump it is. Yep, by cooking the beef sous vide we’ve allowed it to retain all its moisture. None of that squashing the burger against the grill to cook it faster, in turn squeezing tons of the moisture out of it, which is released as steam. This burger is cooked through, though it’s very, very juicy.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:10

Recipe Time: 00:15

Temperature : 143.6F / 62C

Ingredients

• 2 (6-ounce) wagyu beef patties
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 red onion, coarsely chopped
• 2 deli slices Gruyère cheese
• 2 burger buns
• Sauce of your choice (peri peri, ketchup, mayonnaise, etc.)

Directions

1. Set the Anova Sous Vide Precision Cooker to 143ºF (62ºC).
2. Season the patties with salt and pepper. Place each burger in its own quart-size zipper lock bag and seal using the water immersion technique. Place the bags in the water bath and set the timer for 15 minutes.
3. While the burgers are cooking, sauté the onions: Heat 1 tablespoon olive oil in a medium skillet over medium heat. When the oil is shimmering, add the onion. Cook until translucent and starting to brown, 5 to 7 minutes. Transfer to a small bowl.
4. When the timer reaches about 5 minutes, heat the broiler to high.

Finishing Steps

1. When the timer goes off, remove the bags from the water bath. Remove the burgers from the bags and pat very dry with paper towels.
2. Heat the remaining tablespoon olive oil in the medium skillet over medium-high heat. When the oil is shimmering, add the burgers and sear until well-browned on both sides, about 1 minute per side.
3. Transfer to a broiler pan and top with cheese. Broil until the cheese is melted, 1 to 3 minutes.
4. Transfer the burgers to buns and top with sautéed onion and sauce of your choice. Serve.