Safe, juicy sous vide burgers
Old dairy cow makes brilliant mince. Sous vide lets you cook burgers safely all the way through and still keep them juicy.
Ingredients
- 600 g retired dairy cow mince, about 20% fat
- Salt and black pepper
- 4 slices mature Cheddar
- 4 brioche buns
- Pickles, onion and mustard, to serve
Method
- Heat the bath to 60°C with your Anova.
- Shape the mince into 4 patties no thicker than 2.5 cm. Season just the outsides.
- Seal each patty in its own bag, or in one bag with space between them, and cook for 2 hours.
- Pat dry and sear in a smoking-hot pan for 45 seconds a side, adding the cheese and covering the pan for the last few seconds.
- Serve in toasted buns with pickles, onion and mustard.
Tip
Why so long? Mincing spreads surface bacteria right through the meat, so burgers must be cooked through. The Food Standards Agency counts 60°C held for 45 minutes at the centre as equivalent to 70°C for 2 minutes; 2 hours gives a 2.5 cm patty time to heat to the middle and hold there.