Sous Vide Burger

How to make Sous Vide Burger Recipe - A sous vide bath provides one solution. This method cooks meat to exact temperature specifications from the inside out.

Ingredients:
1 1/2 pounds (680 g) beef chuck or ground chuck
1/2 teaspoon (2.5 g) kosher salt, plus more to taste
Freshly cracked black pepper, to taste
Vegetable oil, for cooking
4 Katie’s Burger Buns, toasted and buttered
Special Sauce (recipe follows)
Fifth Dimension Powder, optional
Caramelized Onions (page 158), optional
Iceberg lettuce, for garnish
SPECIAL EQUIPMENT:
Vacuum sealer; sous vide water oven

Method:
If grinding, cut the beef into strips and freeze until stiff, about 45 minutes. Season the chuck with 1/2 teaspoon (2.5 g) salt and using the coarse grinder plate, grind according to the technique in chapter 1. If using ground chuck, mix with 1/2 teaspoon (2.5 g) salt.

Divide the ground beef into four 6-ounce (170 g) portions and shape into patties according to the technique in chapter 1. Place on a sheet pan and freeze, covered, for 2 hours.

Prepare the sous vide bath. Set the temperature to 120°F (49°C) for rare or 125°F (52°C) for medium rare.

Remove the burgers from the freezer and vacuum seal each one individually. Place the burgers in the water bath for 1 1/2 to 2 hours. Remove the burgers from the water bath and let rest for 5 minutes. Take the burgers out of the bag and season with salt and pepper.

vacuum seal each burger individually. place the burgers in the water bath. remove burgers from the water bath and let rest for 5 minutes. take burgers out of bag and season with salt and pepper. sear on skillet for 1 minute.

FLIP AND SEAR ON THE OTHER SIDE FOR 1 MINUTE. You can finish the burgers on a skillet or grill. If using the skillet, while the burgers are resting, heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready. Brush oil onto the skillet and sear the burgers for 1 minute per side. If grilling, build a fire in a kettle grill (page 18). Clean the grill grate well with a stiff wire brush. Brush the grate with oil and grill the burgers for 1 minute per side.

To serve: Spread Special Sauce on the buns; sprinkle the burgers with Fifth Dimension Powder (page 28), if desired; and top with Caramelized Onions (page 158) and iceberg lettuce. Serve immediately.
YIELD: 4 burgers

SPECIAL SAUCE:
1/2 cup (115 g) Best.Mayo.Ever. (page 27)
2 tablespoons (30 g) ketchup
1 tablespoon (11 g) yellow mustard
1 tablespoon (15 ml) cider vinegar
1 tablespoon (15 g) pickle relish
1 tablespoon (9 g) minced shallot
1 teaspoon (4 g) sugar
1/2 teaspoon (1 g) ground black pepper
In a small bowl, mix all ingredients together. Cover and refrigerate for up to 2 weeks.

Sous Vide Burger