Sous Vide Kobe Beef Burger
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Ingredients for 2
1 pound ground kobe sirloin beef
1 large egg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 140°F (60°C).
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Step 2
In a medium bowl, mix the beef, egg, salt, and pepper. Divide in half and form into two patties.
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Step 3
In a large skillet, heat the oil over high heat. When the oil just begins to smoke, add the patties and sear until golden brown, about 1 minute. Flip and sear for 1 minute.
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Step 4
Transfer burgers to a plate and cool for 10 minutes. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the burgers from the bag, pat dry, and serve.