Sous Vide Lamb Burgers with Mint and Sweet Chili Sauce


I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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This recipe was inspired by something I call lambsticks- though they are store-bought, they are delicious on the grill. That sweet, sticky, lamb-y goodness is what I aim for with these burgers. You can put them on a bun, but I feel like the roll hides the more delicate flavors of the mint, the lamb and the chili sauce. Serve with a cucumber and yogurt garnish (mix chopped cucumber with plain Greek yogurt, garlic, tomato, lemon juice and a touch of cumin, salt and pepper).
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Ingredients for 6

  • 1 slice white sandwich bread, torn into 1/2-inch pieces

  • 1/4 cup whole milk

  • 1 pound ground lamb

  • 1 pound ground beef

  • 2 cloves garlic, minced, divided

  • 3 tablespoons finely minced onion

  • 1/4 cup plus 3 tablespoons sweet Thai chili sauce

  • 1/4 cup chopped fresh mint leaves, plus more for garnish

  • Salt and freshly ground black pepper

  • 1 English cucumber, sliced into 1/4-inch-thick rounds

  • 1/2 cup plain Greek yogurt

  • 1 medium tomato, diced

  • Juice of 1 lemon

  • 1/2 teaspoon ground cumin

  • 1 tablespoon extra virgin olive oil

  • Chopped lettuce, for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 2

    In a large bowl, pour milk over bread pieces. Let soak for 5 minutes.

  • Step 3

    Using a fork, mash the bread and milk mixture into a paste. Add the lamb, beef, 1/3 cup chili sauce, mint, onion, and 1/2 of the garlic. Season with salt and pepper. Mix until well combined.

  • Step 4

    Divide the lamb mixture into 6 portions and form into patties. Place each patty in its own quart-size zipper lock bag. Seal the bags using the water immersion technique. Place in the water bath and set the timer for 30 minutes, or up to 40 minutes.

  • Step 5

    While the burgers are cooking, prepare the cucumber salad: Combine the cucumber, yogurt, tomato, lemon juice, cumin, and remaining garlic in a medium bowl. Season with salt and pepper. Mix until well combined.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath. Remove the burgers from the bags and pat very dry with paper towels.

    • Step 1

      Heat oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the burgers and sear until well browned, about 1 minute per side.

    • Step 2

      Transfer burgers to a bed of lettuce and top with remaining chili sauce and mint leaves. Serve the cucumber salad on the side.

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140 F / 60 C Recipe Temp
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