"Bill U Murray Me" PornBurger

55°C (131° F)
Temperature
Sous vide time
4 People
Serves
Pro
Difficulty
Nomiku
Source

Ingredients

Burger Ingredients

  • 4 Sesame seed buns - toasted right before assembly
  • 2 Tbsp Thousand Island Dressing
  • 2 lb Ground Beef - grass-fed chuck (20% fat)
  • 1 Tbsp Lard
  • 1 Cup Cheddar cheese - shredded
  • 4 Sous vide egg yolks - sous vide at 64ºC for 1hr
  • 2 Cups Cabbage - shredded
  • Salt and pepper to taste

Ingredients for Quick Pickled Jalapeños & Onions

  • 2 Jalapeños
  • 1 Red onion
  • 2 Garlic cloves - smashed
  • 1/2 Cup Apple cider vinegar
  • 1/2 Cup warm water
  • 1 Tbsp Salt
  • 1 Tbsp Honey or sugar

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Directions

  1. Set Nomiku water bath to 55ºC (131ºF).
  2. Mix ground beef thoroughly with lard.
  3. Crack open a sous vide egg, gently remove the whites and save the yolk.
  4. Begin forming the meat into four loose patties, press into the middle and shape a little bowl for the sous vide egg yolk and a pinch of shredded cheddar cheese.
  5. Seal patties in bag - 1 patty per quart-sized zip bag. Use the water displacement method to seal and cook for 1 hour.
  6. Take out of water bath after an hour, remove from bag and season both sides of the patties generously with salt. Melt lard or oil on a cast iron skillet on high.
  7. Once hot, sear both sides of the patty to create a nice crust (about 40 seconds), take care as patties have delicate filling, do not press down on patty. Crack fresh pepper and a sprinkle of salt on top and assemble.
  8. Spread some thousand Island on a toasted sesame seed bun, add shredded cabbage, quick pickled jalapeños and red onions, and the sous vide beef patty. Enjoy.

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