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 ...
Pro-level cooking techniques made simple.
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
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
In a large bowl, pour milk over bread pieces. Let soak for 5 minutes.
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.
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.
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.
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.
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.
Transfer burgers to a bed of lettuce and top with remaining chili sauce and mint leaves. Serve the cucumber salad on the side.