My dad is in town house sitting for me this weekend, and I wanted to thank him with a good meal. I decided to heat up some water to cook a burger!
For those not in the know about sous vide, I'll give you the quick run-down; you seal some meat in a plastic bag, submerge that bagged meat into a bath of water, and then use a special cooker to heat and circulate the water. The beauty is that sous vide cookers heat with precision, and the meat never cooks passed your desired level of doneness (the target temperature you set).
My Anova Precision Cooker.
This is great for a Juicy Lucy burger (a burger stuffed with cheese), because you can't over cook the burger to the point all of the cheese melts out. I've never had much luck doing the Juicy Lucy thing on the grill without most of the cheese coming out of the burger and making a burned cheesy mess.
I started with a pound of ground burger (breaking enough off to make a regular burger for my wife), and mixed in fresh ground pepper and garlic salt. I formed four thin patties for the Juicy Lucy burgers, and dropped a healthy chunk of pepper-jack cheese into the middle of two of these thin patties. Then I closed a second thin patty over the top of the cheesed patty, and dropped each into an individual plastic Ziploc bag.
Ground beef, fresh ground pepper, and garlic salt.
Pepper-jack cheese was perfect in the Juicy Lucy!
I submerged the plastic bags in a water bath to press out the air and seal the burgers into the bags without air that would make them float in a water bath. I then set my Anova Precision Cooker to 140°F and one hour, dropped my burgers in the bath, and walked away.
The Anova Precision Cooker chugging away.
An hour later, it was time to pull the burgers out of the bath. I was very happy with the smell when I opened the bags and the beefiness wafted up to my face. The burgers smelled so good! And there wasn't any cheese leaking out! But I wasn't done with them yet! I had the grill pre-heated to 500°F for a quick sear.
Fresh out of the water bath. Time to finish on the grill!
I dressed my burger on a toasted bun with all of the usual toppings (but not pickles, only because I didn't have any left!). The burger was absolutely perfect! It was so juicy and beefy, and the cheese wasn't running out. I love the fact that all of the juiciness of the burger hadn't run out of the meat either, and burned off on the grill. And it was just sooooooooooo beefy and good! The pepper-jack cheese lent a nice, mild heat to the burger, and was melted to the perfect consistency!
The finished product! It was sooooooooo damn good!