Cooking Experiment: Sous Vide Hamburger
May. 26th, 2014 03:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tuftearsAnother exciting sous vide experiment, following in the footsteps of such greats as sous vide flank steak and sous vide chicken teriyaki... I bring you the sous vide hamburger, just in time for Memorial Day!
I started with a pound of beef (85/15), mixed in minced dried onion, coarse ground black pepper, and some Kansas City sweet-and-smoky barbecue sauce. I separated these into four portions, each to make one burger, then vacuum-sealed them and put three in the freezer. The remaining portion I popped into the sous vide machine at 135 degrees, to cook for a few hours.
Around the time it was ready, I set the oven to 425 degrees, put a parbaked mini-ciabatta roll in to cook for 10 mins, then started heating up a frying pan with sunflower oil. Once the oil was good and ready, I removed the hamburger from the bag, then seared it, adding a bit of salt on one side, then flipping it over after a minute and putting a slice of cheese on top of the other side, then sliced the bun and put the hamburger on top.
This is actually not perfectly medium rare; I left getting the cheese out too late so the hamburger was just about done by the time I had the cheese on top. I gave it an extra 30 secs in the microwave to melt the cheese.
Came out great, though! The hamburger was thoroughly cooked but still definitely rare on the inside. Only downside is that the ciabatta roll is a bit too crunchy and hard. I should think about just microwaving them to done-ness instead of baking them, or getting some actual hamburger buns.
I started with a pound of beef (85/15), mixed in minced dried onion, coarse ground black pepper, and some Kansas City sweet-and-smoky barbecue sauce. I separated these into four portions, each to make one burger, then vacuum-sealed them and put three in the freezer. The remaining portion I popped into the sous vide machine at 135 degrees, to cook for a few hours.
Around the time it was ready, I set the oven to 425 degrees, put a parbaked mini-ciabatta roll in to cook for 10 mins, then started heating up a frying pan with sunflower oil. Once the oil was good and ready, I removed the hamburger from the bag, then seared it, adding a bit of salt on one side, then flipping it over after a minute and putting a slice of cheese on top of the other side, then sliced the bun and put the hamburger on top.
This is actually not perfectly medium rare; I left getting the cheese out too late so the hamburger was just about done by the time I had the cheese on top. I gave it an extra 30 secs in the microwave to melt the cheese.
Came out great, though! The hamburger was thoroughly cooked but still definitely rare on the inside. Only downside is that the ciabatta roll is a bit too crunchy and hard. I should think about just microwaving them to done-ness instead of baking them, or getting some actual hamburger buns.
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Date: 2014-05-28 03:17 am (UTC)