Sous Vide Juicy Lucy Burger
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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Precision® Cooker Accessories
Experience next-level sous vide cooking.
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
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Step 1
Set your Anova Sous Vide Precision Cooker to 60ºC / 140.0ºF
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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.
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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.
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Pan finish
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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.