Sous vide cooking makes larger burgers juicer and more flavorful and these appetizing smoky burgers will earn you a lot of compliments. Just give them a quick sear in a heavy-bottom skillet (or grill), add your favorite toppings and enjoy.
- Recipe Type: Main, Beef
- Cuisine: American
1 1/2-pound (675g) ground beef (10% fat)
1 large egg, lightly beaten
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
4 slices smoked bacon or pancetta
4 burger buns, split
Salad greens or shredded lettuce
Ketchup or chili sauce
Sliced cucumber, red onion, tomato, ripe avocado
In a bowl, mix together ground beef, egg, smoked paprika, and cumin. Shape into four 1-inch thick (6-oz/170g) burgers.
Insert your Saki Sous Vide Cooker into a pot (or another sous-vide -friendly container); fill the pot with water between the MIN and MAX marks and set the temperature to 126°F/52°C for medium- rare; 134°F/57°C for medium; 143°F/62°C for medium- well and 158°F/70° for well-done burgers.
Place the burgers in a zip-lock bag (or a vacuum-sealing bag) and insert into the heated. If using zip-lock bags, use the water-displacement method by slowly submerging the bag into the water to remove air. If the bag floats, place 2 heavy dessert spoons in the bag. Set cooking time to 45 minutes.
When the time is up, remove the burgers from the bag and pat-dry with paper towels. Heat a cast iron skillet and sear the burgers for about one minutes per side (or place on the hot grill). Transfer to a plate and cover with aluminum foil; let rest for 1 minute.
Toast lightly the cut sides of the burger buns, pile some salad greens and place the burgers on top. Add the desired toppings and serve with French fries.