Sous Vide 'Juicy Lucy' Burger
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 2
2 ounces fontina cheese
2 ounces gruyere cheese
1/2 pound 90% lean ground beef
Salt and freshly ground black pepper
2 onion buns, split, for serving
Lettuce, tomato, onion, and sauce of choice, for serving
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
Slice both cheeses into two 1/4-inch slices.
Divide the beef into 4 equal pieces. Shape each portion of beef into a thin, round patty. Place 1 piece fontina and 1 piece gruyere in the center of two patties. Top cheese with second beef patty. Press the edges of the beef patties together to seal in the cheese. Season with salt and pepper.
Place each cheese-filled burger in its own medium zipper lock or vacuum seal bag. Gently seal the burgers using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 hour.
After an hour, take the meat out and sear in a pan or on a very hot grill to get a nice char.
When the timer goes off, remove the bags from the water bath. Gently remove the burgers from the bags.
Heat a large heavy skillet over medium-high heat. Add the burgers and sear until charred, about 1 minute per side.
Transfer burgers to the buns and garnish with lettuce, tomato, onion, and sauce of your choice, if desired.