Sous Vide Juicy Lucy
Serving up some of Dallas/Fort Worth's best sous vide eats, Nick Roush is one of our favorite #anovafoodnerds! Constantly cranking out delicious food with the aid of Anova, and sharing his best recipes with all of us!
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Perfect results in a few simple steps.
Ingredients for 2
12 oz fresh ground chuck
12 oz fresh ground short rib
4 slices American cheese
4 slices of fresh bread, toasted and buttered, homemade or store bought
6 slices bacon, cooked
Set Anova Sous Vide Precision Cooker to 133°F / 56.1°C
Combine short rib and chuck, and form 4 patties.
Place two slices of cheese on two of the patties.
Combine two patties, one with cheese and one without, into one patty and seal edges with fingers until patties are formed. Season with salt and pepper.
Place in resealable ziplock bag and submerge in water bath for 2 hours.
Remove burgers from bath, pat dry, and rest for 10 minutes.
Heat cast-iron skillet over high heat, sear burgers for 1 minute per side.
Slather mayo on bread, add bacon and pickles, and place patty. Enjoy!