Sous Vide Juicy Lucy Hamburger Recipe

Описание: From the icy northern state of Minnesota comes... the JUICY LUCY. This cheeseburger has the cheese stuffed inside the meat patty rather than placed on top. Traditionally a slice of American cheese surrounded by raw meat and cooked on a griddle or grill, resulting in a creamy melted core of cheese hidden inside the patties.

The gentle cooking waters of the VacMaster Sous Vide Immersion Circulator aid in keeping the cheese from seeping through its meat container and a quick sear for additional flavor and coloring completes this mouthwatering delight. Using the sous vide method makes this version comically easy to pull off. SO, let's get cookin'!

Juicy Lucy Burger Ingredients:

2 pounds ground beef 80/20 blend, grass-fed, chilled
8 ounces American Cheese (Kraft Singles)
2 tablespoons vegetable oil
SEARED Burger Blend seasoning
4 brioche buns
Burger Blend Spice and Rub Sauce, see recipe below.
Lettuce
1 as needed tomatoes, sliced thin
1 as needed red onions, sliced thin

Juicy Lucy Burger Directions:

Set your VacMaster SV1, SV5, or SV10 Sous Vide Immersion Circulator to your desired temperature.
Rare: 120F/49C
Medium Rare: 131F/55C
Medium: 140F/60C
Medium Well: 150F/65C
Well: 160F/71C
Portion the ground meat into eight even pieces. Shape each portion into a thin round patty that's slightly larger than the cheese slice.
Fold the cheese slices into quarters and place in the center of the 4 the patties, covering the cheese with the remaining 4.
Tightly crimp the edges of the beef together to form a tight seal.
Using your VacMaster Chamber Vacuum Sealer, seal appropriate sized resealable VacMaster Bag while "empty," when the process is complete open the empty pouches and gently place one or two patties inside.
Using your thumb and index fingers seal bags, leaving one-inch open at the top corner. Slowly lower bags one at a time into your VacMaster Sous Vide Water Bath by holding onto the open corner.
Press air out of the bag as it is submerged and seal bag just before the last corner is submerged.
Gently place the burgers into your VacMaster SV1, SV5, or SV10 Sous Vide Immersion Circulator and cook for at least 1 hour, no more than 4 hours. If you make the burgers more than 1 inch thick, make sure to leave them in the bath 1 hour per inch.
Remove the bags from the Sous Vide Immersion Circulator, open and gently pat the burgers dry with paper towels.
Season generously to taste with the SEARED Burger Blend seasoning.
Heat a cast-iron skillet over high heat, add oil (or use hot grill). When the oil is shimmering, sear the burgers 45 seconds on each side.
Place each burger patty on a bun topped with copious dollops or the Burger Blend hamburger sauce and garnish with the tomatoes, onions, and lettuce, serve immediately.

Burger Blend Spice Rub and Sauce Ingredients:

1 cup of fresh sous vide mayonnaise, see recipe or use your favorite brand (WHAT RECIPE?)
2 tablespoons of SEARED Burger Blend seasoning
1/2 cup ketchup, favorite brand
1/4 cup Dijon mustard, favorite brand
1-2 tablespoons sriracha or to taste
Burger Blend Hamburger Sauce Directions:

In a medium bowl, whisk together all of the ingredients until smooth, taste and adjust seasonings as necessary.

Whole Egg Mayo Ingredients:
2 pasturized eggs SV, see recipe
1 tablespoon Dijon mustard
4 teaspoons fresh lemon juice, or high quality vinegar
1 cup vegetable oil- kosher salt- black pepper

Whole Egg Mayo Directions:
Crack and place the whole eggs in a medium sized bowl or in the bowl a food processor or bar blender. Add mustard and lemon juice. Using an immersion blender or other machine blend ingredients for a second or so until well combined. With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season to taste with the salt and pepper. Refrigerate, use as needed.

Pasteurized Eggs SV Ingredients
As needed large eggs, fresh

Pasteurized Eggs Directions:
Preheat the water bath of the VacMaster SV1, SV5, SV10 to 135F/57C.
Gently place the eggs, in their shells, into the water and cook for 2 hours.
Remove the eggs, and immediately submerge them in ice water for 20 to 30 minutes and refrigerate.

Equipment Used:
VacMaster SV10 Sous Vide Immersion Circulator:
https://www.vacmasterfresh.com/sv10-t...

VacMaster Chamber Vacuum Sealers:
https://www.vacmasterfresh.com/vacuum...

VacMaster Vacuum Chamber Bags & Pouches:
https://www.vacmasterfresh.com/bags-r...

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