Sous Vide Hambagu Patties
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Ingredients for 4
500 g minced beef
1 medium onion finely minced (food processor)
75 g panko bread crumbs
15 ml soya sauce
3 g salt
5 g sugar
15 g cocoa butter (medium grated)
1 pinch ground mace
2 g white pepper
2 g black pepper
1 egg
50 ml milk
Directions
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Step 1
Add all ingredients into a bowl and mix with a spoon. It is not a hamburger - hence the mass can should become bit gooey - a bit like sausage mass (but not quite).
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Step 2
Refrigerate the mass.
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Step 3
Form 4 oval parties out of the meat mass. I am usually forming a small dip in the middle - but this isn’t necessary.
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Step 4
Add the patties again into the fridge or freezer to firm up.
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Step 5
Add the patties separately into bags- I use lighter sand which bags which are water proof but not as stiff, that they deform and compress the patties (via chamber vacuum sealer). However a ziplock bag or similar does the job (water displacement method).
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Step 6
Add the patties to the water bath and sous vide it for about 1 - 1 ½ hours at 63°C.
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Step 7
Take it out of the water bath and refrigerate.
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Finishing Steps
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Step 0
The hambagu patties can be warmed up shortly (20-30 min at 60°C) and then patted dry and torched - or grilled. But my favorite method is butter-basting them shortly and help a bit with the blowtorch to have a quicker browning! They are individual packed- hence they are perfect for the fridge for the next day or 2 - or even better for the freezer - where they can stay for 1 year! It is advantageous, if they are vacuum sealed, for the freezer storage.