Sous Vide Burger with Brie and Cranberry Chutney
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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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC) for medium. (Heat to 134ºF (56.5ºC) for medium-rare.)
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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.
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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.
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Step 4
About 5 minutes before burgers are done, begin heating the vegetable oil in a large cast-iron skillet over high heat.
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Finishing Steps
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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.
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Step 1
Place burgers on buns and top each with one slice Brie, one tablespoon cranberry chutney, and lettuce and tomato, if desired. Serve.