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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A Juicy Lucy burger has cheese in the middle instead of on top. Doing these with traditional burgers can be a little tricky due to the high heat and need to get a really good seal. Making them sous vide helps the edges naturally seal together and leads to medium-rare, cheesy goodness.
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Pro-level cooking techniques made simple.

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

  • Pickles

  • Mayo

  • Salt

  • Pepper


  • Step 1

    Set Anova Sous Vide Precision Cooker to 133°F / 56.1°C

  • Step 2

    Combine short rib and chuck, and form 4 patties.

  • Step 3

    Place two slices of cheese on two of the patties.

  • Step 4

    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.

  • Step 5

    Place in resealable ziplock bag and submerge in water bath for 2 hours.

    • Finishing Steps

    • Step 0

      Remove burgers from bath, pat dry, and rest for 10 minutes.

    • Step 1

      Heat cast-iron skillet over high heat, sear burgers for 1 minute per side.

    • Step 2

      Slather mayo on bread, add bacon and pickles, and place patty. Enjoy!

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133 F / 56.1 C Recipe Temp
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