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Sous vide burgers... I've raised my bar abit.
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mlamb01
Posts: 210
Made the best burgers ever for lunch today... Mind blowingly good... No pics though, I had some guests over and didn't want to go down that road.
What I did:
1) Used my Kitchen Aid food grinder to grind some chuck steaks and bacon(raw) together. Trimmed all the hard fat out first. Was shooting for a 13 to 3 chuck/bacon ratio, but ended up with a little less chuck than I was expecting after all the trimming. Ground it twice using the coarse die both times to get a good mix.
2) Mixed the ground beef, about 28 oz total, with one whole egg.
3) Used a burger press to lightly pack it into patties. Made 5 patties that were just under 6 oz, about 3/4" thick.
4) Seasoned with sea salt and black pepper.
5) Cooked in the sous vide at 140 degrees for 1 hour.
6) Dried the patties with paper towels, seasoned again with sea salt, added some butter to the preheated CI skillet, then seared for 30 seconds on side side in a hot CI skillet.
7) Flipped, added a cheese slice, covered to help melt the cheese, and seared for 30 seconds more.
Makes alot of smoke, would have done it outside with the skillet on the egg, but storms were on the way.
Grinding your own beef and adding bacon for the fat makes all the difference!
What I did:
1) Used my Kitchen Aid food grinder to grind some chuck steaks and bacon(raw) together. Trimmed all the hard fat out first. Was shooting for a 13 to 3 chuck/bacon ratio, but ended up with a little less chuck than I was expecting after all the trimming. Ground it twice using the coarse die both times to get a good mix.
2) Mixed the ground beef, about 28 oz total, with one whole egg.
3) Used a burger press to lightly pack it into patties. Made 5 patties that were just under 6 oz, about 3/4" thick.
4) Seasoned with sea salt and black pepper.
5) Cooked in the sous vide at 140 degrees for 1 hour.
6) Dried the patties with paper towels, seasoned again with sea salt, added some butter to the preheated CI skillet, then seared for 30 seconds on side side in a hot CI skillet.
7) Flipped, added a cheese slice, covered to help melt the cheese, and seared for 30 seconds more.
Makes alot of smoke, would have done it outside with the skillet on the egg, but storms were on the way.
Grinding your own beef and adding bacon for the fat makes all the difference!
Comments
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What temp and time in water for the burgers you didn't make?XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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Pics wouldn't have done them justice... Td66snrf - see step 5 for your answer.
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Love playing with the new toys, It will be fun to try this. I have the Kitchen aid grinder attachment and the sous vide machine. Thanks for sharing!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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I don't see anything????____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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A tip about the grinding... Put the whole assembled grinder in the freezer for at least an hour before grinding, and place your precut meat spread out on a cookie sheet in the freezer for 30 minutes before grinding. When it comes time to grind, pull everything out of the freezer at the same time and work quickly. If grinding more than 2 lbs, split it up into smaller batches to process.
The colder(but not frozen) the meat, the better it will grind. If it warms up, the fat will separate out. -
That's like taking two hours to make a cup of coffee. I applaud the effort and your desire to go the extra mile, but burgers are designed for a quick ride on the grille followed by some serious scarfing. no judging though. I'm glad you enjoyed.Michiana, South of the border.
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Nah... sounds to good to be true...Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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