Tatoosh
Full Fledged Farker
One of my recent projects have been sous vide burgers. I make six ounce patties, seasoned with salt and pepper. Occasionally I'll add a bit of Worcestershire Sauce as well. Vacuum pack them and cook sous vide, which is the vacuum sealed part but in a water bath with a temperature controller that keeps them within 1 degree of the desired finished temperature. That allows for perfectly done burgers regardless of your preference. Just set that temp and let it go. Time in the bath is based on thickness of the patty.
When they are done, I pull them out of the bath and sealed bag. Pat them off and deep fry them in 400F oil for 40 seconds. Bingo, crispy exterior, moist juicy interior and done to whatever you like. I'm a 150F sort of guy, walking the line between medium and medium well but with a bit of list to the MW side.
The burger could be seared to finish and that would be fine. What I like about deep frying is the crispy exterior provides a crunch when you bite that gives way to a juicy interior. Just my thing.
I really need to get my camera fixed so I can document the process!
When they are done, I pull them out of the bath and sealed bag. Pat them off and deep fry them in 400F oil for 40 seconds. Bingo, crispy exterior, moist juicy interior and done to whatever you like. I'm a 150F sort of guy, walking the line between medium and medium well but with a bit of list to the MW side.
The burger could be seared to finish and that would be fine. What I like about deep frying is the crispy exterior provides a crunch when you bite that gives way to a juicy interior. Just my thing.
I really need to get my camera fixed so I can document the process!