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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 60ºC.
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Step 2
Use a fork to mix blue cheese, ¼ cup walnuts, and parsley together in a small bowl.
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Step 3
Divide beef into 12 equal portions. Flatten 6 portions into burger patties, about 1/4 inch thick.
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Step 4
Top the patties with an equal amount of the blue cheese filling.
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Step 5
Flatten the remaining portions of beef into patties. Place on top of blue cheese and seal, making 6 burgers.
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Step 6
Seal each burger in its own quart-size zipper lock bag using the water immersion technique.
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Step 7
Place bags in the water bath and set the timer for 40 minutes.
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Step 8
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.
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Finishing Steps
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Step 0
When the timer goes off, remove bags from the water bath. Carefully remove the burgers from bags and pat dry on paper towels.
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Step 1
Gently press each burger into the finely ground walnuts.
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Step 2
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.
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Step 3
Serve immediately.