Burgers. Everybody loves ’em, whether they’re made from beef, turkey, chicken or veggies! They’re great on a BBQ and they’re great under a grill…but have you ever tried them sous vide? Now is your chance!
- Prep Time: 30m
- Cook Time: 1h
- Total Time: 1h 30m
- Serves: 6 - 10 people
- Category: Beef
- 750 grams minced beef
- 2 tablespoons sesame oil
- pinch garlic salt
- pinch black pepper
- dash sunflower oil or butter
- Heat your Clifton at Home water bath to 60°C.
- Meanwhile place your mince into a bowl and season with the garlic salt and the pepper.
- Knead the meat for 2 – 3 minutes before adding the sesame oil; once added, continue to knead for a further 5 minutes. This will make the meat stick together without needing a binding agent.
- Once kneaded, pick up a handful of the meat and roll between your palms to make a big meat ball the size of a small fist.
- Put the ball of meat onto a plate and squash into a burger shape using your palm.
- Using the Clifton at Home vacuum sealer make small individual bags to fit each burger. Once made, place each burger into individual bags, vacuum and seal.
- Place the bags into the water bath for one hour. Use the Clifton at Home Immersion Grid to keep the burgers from floating on top of the water.
- Whilst cooking, prepare a salad or other side dishes such as potato wedges or chips.
- Using a large frying pan on a high heat, add a dash of oil or butter.
- Once the burgers are ready take them out of the water bath and the bags and then place into the hot frying pan.
- Leave for 30 seconds and then flip over. Be careful not to start the cooking process again.
- Take the burgers out of the frying pan and pat dry if necessary.
- Then serve your burgers however you like!