Sous Vide Mega Mediterranean Turkey Burgers
Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...
Ingredients for 6
2 pounds ground turkey
½ cup sun-dried tomatoes packed in oil, drained and chopped
1 small yellow onion, grated
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1 teaspoon dry mustard powder
Zest of 1 lemon
Salt and freshly ground black pepper
6 slices mozzarella or your favorite cheese (optional)
6 hamburger buns, split
6 slices tomato
6 leaves lettuce
Condiments of your choice
Line a baking sheet with plastic wrap.
In a large bowl, combine turkey, tomatoes, onion, parsley, basil, Worcestershire, garlic, mustard, and lemon zest. Season with salt and pepper. Using your hands, mix until well combined.
Divide the turkey mix into 6 portions and form into patties. Place patties in one layer on the prepared baking sheet. Cover the patties with plastic wrap or aluminum foil. Place in the freezer until patties are fully frozen, about 4 hours.
Meanwhile, set the Anova Sous Vide Precision Cooker to 145ºF (63ºC).
Place each burger in its own small zipper lock or vacuum seal bag. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 hour.
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 a grill pan or an outdoor grill to medium-high heat.
Sear the burgers on each side until deeply golden brown, about 1 minute per side. Add a slice of cheese to the top of each burger, if desired.
Once the cheese melts, remove the burgers from the grill. Toast the buns on the grill, if desired. Assemble burgers with tomato, lettuce, and condiments. Serve.