Sous Vide Burgers

Preparing the burgers in two stages ensures an unparalleled level of succulence, elevating this recipe from a standard burger to something special. Vacuum sealing and cooking Sous Vide at a precise temperature in the steam oven results in a perfect medium rare finish, which can be difficult to achieve when using traditional cooking methods such as grilling. With no binding agents such as breadcrumbs or egg, these sous vide burgers have a refined meaty flavour that’s delicious when paired with cheese, salad and a pillowy soft brioche bun

Makes 4 Burgers

Ingredients

500g freshly ground steak mince (Chuck mince works best as it contains a good ratio of fat to meat)

Salt and pepper

Oil for frying

Any accompaniments you wish: Brioche or sourdough buns, salad, cheese, raw or fried onions and sauces

Food Tip: If you prefer your meat well done, simply adjust the temperature on the Miele Steam Oven to 58-60°C and cook for one hour

  1. Season the mince with a little salt and pepper and mix well. Divide into 125g portions and shape into burger patties.

  2. Place in a vacuum bag and seal using a Miele Sous Vide Vacuum Drawer on the middle suction setting.

  3. Cook Sous Vide, in a Miele Steam Oven at 53°C for an hour for a medium rare finish.

  4. Brush with a little oil and fry on a high heat to colour but not cook any further.

  5. Serve the burgers with whatever accompaniments you wish.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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