Sous Vide Burgers with Blue Cheese and Walnuts
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
3 ounces creamy blue cheese, at room temperature
¾ cup roughly chopped walnuts
2 tablespoons chopped fresh parsley
1 ½ pounds ground beef
1 tablespoon vegetable oil
Set the Anova Sous Vide Precision Cooker to 60ºC.
Use a fork to mix blue cheese, ¼ cup walnuts, and parsley together in a small bowl.
Divide beef into 12 equal portions. Flatten 6 portions into burger patties, about 1/4 inch thick.
Top the patties with an equal amount of the blue cheese filling.
Flatten the remaining portions of beef into patties. Place on top of blue cheese and seal, making 6 burgers.
Seal each burger in its own quart-size zipper lock bag using the water immersion technique.
Place bags in the water bath and set the timer for 40 minutes.
While the burgers cook, place the remaining walnuts in food processor and process until finely ground. Place finely ground walnuts on a plate and set aside.
When the timer goes off, remove bags from the water bath. Carefully remove the burgers from bags and pat dry on paper towels.
Gently press each burger into the finely ground walnuts.
Heat oil in a nonstick skillet over medium high heat. When the oil is shimmering, place the walnut-crusted burgers into skillet and sear until deeply browned, about 1 minute on each side.