Sous Vide Lamb Burgers with Mint and Sweet Chili Sauce

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

Directions

• 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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