Well, I finally got a sous vide machine. Nothing fancy like Sally at Bewitching Kitchen but it works and it’s mine and I’m happy with it. My first steaks were out of this world. My second steaks were not the best quality and consequently not cooked long enough. I could have drilled holes and worn them as thongs. John, ever the trooper, ate his. The pork chops were brilliant.
I was trolling the web for sous vide inspiration when I heard John say, “We haven’t had a good burger in a while, can you do that in your new machine thing?” I’m up for a challenge.
I bought the minced beef and added salt, pepper, a large clove of garlic, Worcestershire sauce, ground coriander and parsley and mixed it well. I formed large patties and wrapped in cling film and froze them for 2 hours so the vacuum seal wouldn’t wreck their shape.
Then I followed the advice of a sous vide machine company who said to cook them at 135F/57.5C so that’s what I did. Overcooked for my liking but they were not dry nor did they taste like cardboard. I took them out of the bags and patted them dry and then on the BBQ at very high heat. It took 60 seconds per side to get good grill marks. For John, the burger must be Aussie style complete with fried egg, beetroot slices, bacon, lettuce, tomato, relish and mustard. What was missing? Cheese! He doesn’t eat cheese on a burger.
I can’t complain because the thought of an egg on a cheeseburger just seems too weird. I got cheese.
We love onions on our burgers so I decided to play with those too. I sliced the onions and sweated them in a frying pan with a pinch of salt and then drizzled a teaspoon of balsamic vinegar over them. I cooled them and then bagged and tossed them in the sous vide. The result was lovely lightly caramelized onions that were great on the burgers. I’m going to use the rest to make some French onion soup.
We’re looking forward to our next burger try because according to J. Kenji Lopez-Alt at Serious Eats, I should have cooked the burgers at 130F/54.5C. Whatever that man says, I listen to it.
- 500 grams / 1 pound beef mince
- 1 clove garlic
- 2 teaspoons Worcestershire sauce
- salt and pepper - not required but it will make your burgers taste better. Use what you like.
- ½ teaspoon ground coriander
- 1 teaspoon chopped parsley (can use dried)
- 1 teaspoon olive oil
- 2 hamburger buns, sliced and toasted.
- Mix all ingredients but the buns in a bowl and mix well.
- Form two burgers but don't press too hard. Press just hard enough to form the burger - trust me, it will taste better.
- Wrap in cling film and freeze for 2 hours.
- Preheat sous vide machine to 54.5C/130F
- After 2 hours, remove cling film and place in vacuum sealer bags and vacuum seal.
- Place burger bag(s) in sous vide machine and cook for a minimum 45 minutes but can leave up to 10 hours with little loss in texture.
- minutes before serving, heat the BBQ on high heat. (or you can use a grill pan heated to high heat)
- Remove burgers from the bag and pat dry. Place on the grill for about 60 seconds per side to get good grill marks.
- Serve on hamburger buns with any toppings you enjoy. ( For example: tomatoes, lettuce, onions, cheese, mayonnaise, mustard, fried egg, beetroot, pineapple)
I put the egg on the wrong burger (notice the cheese on the bottom) and cut the burger thinking it was John’s. He was already eating when I noticed it. Don’t laugh but I can only eat half a burger so there’s no “stuff” on the back side. I’m an idiot. My apologies.
Oh sweet Maureen you are so far from an idiot. You have a lot of interesting experiments ahead of you with your new gadget.
Oh Maureen – I squirted coffee all over my keyboard when I read this ” I could have drilled holes and worn them as thongs” You are too funny lady!
Your “Sous vide” results in some plump and juicy burgers – and I love “burgers Aussie style” – beet chips and eggs are manna for me – think they could get me to actually try a beef burger – which I have yet to do!
You’re so funny – you could drill a hole in it and wear it like a thong. What a riot!!!
I’ve taught classes using the sous vide and thought many of the recipes were great but it seemed too time consuming for me. Maybe it was the day I taught it. I’m sure you’ll love it, most chefs do. Your burger looks yummy!
You made me laugh. It the beet on the burger that I might have problems with—-egg I could handle. Well I am probably saying that because I am reading this before I have had breakfast. You make your burgers nice and thick—-many points for that. Aaah yes the struggle of between (wo)man and machine goes on. Albeit it seems like an easier struggle than with techy struggles.
Look absolutely amazing I love a good burger made in home and this look delicious!
Your soo funny:)
I’m glad that the burgers tasted good but the whole process does seem quite complicated. Sometimes the classic method of just throwing a burger patty into a cold cast iron frying pan and bringing it up to temperature is as fancy as I want to get.
Okay, I chuckled when I read you could have worn the steaks for thongs, knowing that you meant sandals (that’s what we called them when I was a kid). But then I was reminded that my daughters have chided me for using that term because today thongs are considered underwear. Well, then I howled! The joke was all in my own head, but funny just the same. 😉
I have yet to try anything Sous Vide and I so want to!!
I envy you your sous vide machine! I’d probably buy one but I really don’t have space for it (well, I guess I could store it in the basement and haul it up whenever I wanted to use it, but that’s no fun!). We’ve been grinding our own meat for burgers lately (better flavor, and actually cheaper than buying ground beef). I agree with the 130 F recommendation, although if you like really pink 125 F works too. Fun post — thanks.
Oh, I do so want one of those machines! Know the problem with giving him the meal you were going to photograph! And, of course, he has always half eaten it by the time I realise – can’t he tell that it was meant to be photographed before eating! Not an idiot Maureen – just trying to feed hubby while photographing for your blog!
I’m glad I got one 🙂
Such a lucky girl to have a sous vide machine. I’m sure there will be a lot of experimenting in your kitchen. No cheese and beets…that is completely new to me. 🙂
Dear Maureen,
You’re too funny!! Blame it on John for not wanting cheese in his burger LOL!
Well, I love that you got a sous vide machine, and I enjoyed reading about your various trials. I am so curious about this method of cooking. Thank you also for the laugh about the thongs! Oh my, but we’ve all had some, well, shall I say, rather remarkable outcomes in the kitchen.
I look forward to more Sous vide tales from Down Under.
Loving all the flavours in your burgers, Maureen! And what fun to have a new kitchen toy to play with! : )
I’m a toy tragic. At least I do get rid of the things that don’t work for me. 🙂
A friend of mine was just telling me how she bought a sous vide machine and they love cooking with it! Such an interesting cooking item! 😀
I’ve been wanting to get a sous vide ever since I played with one at a Sunbeam demonstration. I love the look of your burger and I’d have mine exactly like John’s except swap the egg for the cheese. I love the sound of how you did your onions xx
Congrats on your new sous vide machine! You’re having such fun already! I’ll take my burger with cheese please, no egg for me either 🙂
Oh, the thongs got me too! I immediately realized you were talking about something else, as you are too classy a lady to be wearing tough steaks for underwear… And admitting to it! 😉
well, I made burgers sous vide and they did not turn out good, I don’t remember the temperature I used, but I shall now follow your footsteps and repeat my adventure
so far, my favorite thing for sous vide has been pork – but salmon is great too
I like to play with new toys. I like to play with old toy. I like to play 😉
(thanks for linking back to the BK, gave me a huge thrill…..)
Funny Maureen! I think the egg is weird too and I gotta have cheese too! Dukes mayo is also a must too! I see a nice cutting board in the first picture, sure would like to see a picture of it 🙂
I remember thinking beetroot was a bit weird on a burger when I first moved to Melbourne – I’d only had then pickled from a jar before. I’m with you on the fried egg though. I bet there’s a lot of fun to be had playing around with your new gadget 🙂
G’day! Never would have thought to sous vide a cheeseburger Maureen, so thanks today for inspiring me!
Who notices is the cheese goes on before the egg as am craving one of your burgers right now!
Cheers! Joanne
Wow! Bet this gives just the tender juicy sous vide result! Lipsmacking!
Julie
Gourmet Getaways
This burger does look good. I forgot the last time I’ve made one. I think it’s about time, you made me crave for one.
these look fab maureen. burgers are all the rage aren’t they? (I hope you mean web trawling not trolling:) ) LOL. or maybe there is something we don’t know about you Maureen?!
Haha he wants an all round burger but no cheese? I would much prefer skipping the beetroot 😛
Regardless of how you eat them though, your recipe takes burger up to a gourmet level!
Cheers
Choc Chip Uru
OMG, there’s even sous vide cheese burger now……
i really gotta try sous vide method
HI Maureen, I never would of thought to cook burgers in this way, sounds delicious!
I don’t eat cheese on my burger either 😀 😀 You are a laugh riot, lol!! I can just imagine you running down with those thongs..;) LOL! Love the burger.
I’ve heard great things about sous vide cookers. And I agree with you – whatever Kenji says goes!
I love eggs and can eat them on most anything. They are wonderful on hamburgers!!!! try them some time. 🙂
We are in a burger craze right now since we are in europe and I am going crazy looking at your beauty there. Maybe you can try making a double cheeseburger with your machine? That’s my all time favorite =D
I want a sous vide machine too now!
I just saw a chef’s demonstration using a sous vide machine- I thought they were expensive things only suitable for restaurants- but I guess I was wrong! Your burger photo brings back a twinge of nostalgia for me: “Hamburger with the lot”- including meat, an egg and beet root-you can’t beat that!
Looking good Maureen! I did a lamb rack in my sous vide machine and it was FANTASTIC! I just need to be patient and keep tinkering with my recipes, or be bold and just go for it 🙂 I love cheese, egg and beetroot on my burgers- oh and pineapple! yumm xox
A fried egg and beetroot slices on a burger? Now that’s something new, but then so is a sous vide burger. It certainly looks like a delicious burger, but I’m with you – I’d want a little cheese. 🙂
I have been wanting to buy a sous vide machine for a while now.. but I can never seem to find them around at the shops or a good one online! You definitely have inspired me Maureen to go out and buy one.. any particular brand you recommend?
Which sous vide machine do you have? There are so many on the market now, and I am trying to decide. Thanks for making a new device so much fun to read about. 🙂
I bought the Breville because it was on sale. 🙂 Sally from Bewitching Kitchen bought the thingo you insert into a big pot or bin and she loves hers.
Thanks Maureen. Breville is a great brand. I want to get a thingy you insert into the pot as well. I am considering the Sansaire one. Keep posting sous vide recipes as I will be needing them.
Wow! It’s not even 8 am here, and I now want this burger and fries for breakfast. I can’t wait to see what other creations you make with your sous vide toy! 😉