Sous Vide Juicy Lucy Burger

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As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

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Our favourite comfort food, the burger, this time not only with cheese on top, but also right in the middle – all cooked Sous Vide. Rarely enough, this recipe is for 3 people as prepared on the night, therefore adjust amounts if needed.
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Ingredients for 3

  • 600g of lean ground beef

  • 6 slices of your favourite cheese

  • 3 burger buns

  • Salad

  • Tomato

  • Onions

  • Butter for frying

  • Your favourite burger sauces

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 60ºC / 140.0ºF

  • Step 2

    Begin forming the burger patties by massaging the meat into six evenly measured balls and press then into burger shape. In the middle of 3 of the patties, put a folded slice of cheese, top with another patty and seal at the edges with your fingers. Now the patties are ready to go swimming for an hour, ideally in a zip-loc bag sealed with the water immersion technique, in order to avoid them warping in shape.

  • Step 3

    When the end of the cooking time is close, wash the salad and tomatoes, prepare the buns to your liking and slice, then caramelize the onions in butter.

    • Pan finish

    • Step 0

      Once the burger patties are done, remove them from the water-bath, dry with kitchen towels and heat butter into a pan for frying. Each burger should be finished for about a minute on each side, once flipped, cover patty with a slice of cheese and cover the frying pan, so the cheese will nicely melt.

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140 F / 60 C Recipe Temp
Recipe Time
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