Sous vide is a great way to cook burgers, especially huge ones. It is also perfect for cooking a burger stuffed with something else. Today we sous vide an 8-ounce burger filled with aged cheddar.
We learned this time around to check the melting point of the cheese. In this example, the cheese softened but did not melt. Next time we’ll use different cheese to see what happens!
Ingredients:
- (2) 1/4 pound beef patties (85/15 angus recommended)
- 3 year aged cheddar
- 1 slice American cheese
- Hamburger bun
Instructions:
- Heat sous vide bath to 134 F
- Slice cheddar
- Lightly press cheddar into one beef patty
- Put second patty on top and press down gently
- Press a little more firmly around the perimeter to ensure contact between the two patties
- Optional – Get a strip of plastic wrap about 2 inches wide
Tip: We like to get a 4 inch section and fold it in half - Optional – Wrap around edges of burger
Tip: This aged cheddar doesn’t melt at 134 for 1 hour, so the wrap is not necessary. For other cheeses it may be useful to prevent leakage. - Season with salt and pepper
- Seal in vacuum bag on moist setting
- Cook for 1 hour in sous vide bath
- Heat grill or pan to medium high heat
- Remove from sous vide
- Remove plastic wrap
- Sear 1st side 15 seconds
- Flip
- Add American cheese
- Sear for 15 seconds or until cheese melted to your taste
- Put it on a bun
- Enjoy!
Implements used:
- Anova sous vide immersion circulator: http://amzn.to/2COvMII
- Strong neodymium magnets: http://amzn.to/2zFx6eA or http://bit.ly/2E0Mc1x
- 10″ galvanized nail: http://bit.ly/2l6eC2e
- Rosle cheese knife http://amzn.to/2DhTflv
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