Sous Vide Burger with Brie and Cranberry Chutney

(10)

Barbara Freda

Charlotte NC

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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I love the combination of fruit and cheese, don't you? Here, I combine creamy, melting brie with cranberry chutney (if you're not a fan of cranberries, you could instead choose the peach relish, which has a gingery-curried sweet heat to it.) The magic of this recipe is in the pairing of the sweet fruit and the salty cheese. Adding a perfectly cooked beef patty to the combination brings out all of the delectable flavors, creating a truly gourmet burger. Notes: + I like cooking the burgers in smaller, quart-sized bags as it makes it easier to get a good vacuum seal. + I have cooked the burgers to 60ºC/140ºF, because those in my home enjoy burgers a bit more medium than rare—I have to say, even at medium, these come out juicy and delicious. If you like rare/medium rare, set the Anova Precision cooker to 56.5ºC. + Serve these burgers with classics like homemade french fries and some coleslaw on the side.
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Ingredients for 6

  • 2 pounds ground beef (85% lean)

  • About ¼ cup thinly sliced onion

  • 6 pieces thinly sliced garlic

  • Salt and freshly ground black pepper

  • 1 tablespoon vegetable oil

  • 6 (¾-ounce) slices Brie

  • 6 tablespoons cranberry chutney

  • 6 burger rolls

  • Lettuce and tomato, if desired

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC) for medium. (Heat to 134ºF (56.5ºC) for medium-rare.)

  • Step 2

    To prepare the burgers, form the ground beef into 6 patties, each about 3/4 inch thick. Top each burger with a few slices of onion and 1 slice garlic. Season with salt and pepper.

  • Step 3

    Seal each burger in its own quart-sized zipper lock bag using the water immersion technique. Place the bags in the water bath and set the timer for 45 minutes or up to 1 hour.

  • Step 4

    About 5 minutes before burgers are done, begin heating the vegetable oil in a large cast-iron skillet over high heat.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath. Remove the burgers from their bags. Discard the garlic slice from each burger. (You can leave the onions if desired; the garlic will burn in the skillet and become bitter.) Pat the burgers very dry with paper towels and add to skillet. Sear until well-browned, about 1 minute per side.

    • Step 1

      Place burgers on buns and top each with one slice Brie, one tablespoon cranberry chutney, and lettuce and tomato, if desired. Serve.

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140 F / 60 C Recipe Temp
Recipe Time
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