* 1.5 Tbsp Worcester sauce per pound of meat * 2 Tbsp Duke's Mayo per pound of meat * .5 Tbsp minded garlic per pound of meat * 85% Ground Beef
Tonight we’re trying this recipe, and I made 8 7.5 oz burgers, starting from almost 3.5 lbs beef. I dropped all but two bagged burgers into the deep freeze, and dropped the other two in the indoors freezer, and then sous-vide’d those two at 130° for 1 hour, so they should come out on the rare side of medium. The others I’ll save for another day. After sous-vide’ing, I will crisp up the outsides for about 1 minute each side in a hot cast iron skillet.
These recipes are adapted from:
1. [https://www.washingtonian.com/2015/07/02/the-15-step-absolutely-perfect-burger/](https://www.washingtonian.com/2015/07/02/the-15-step-absolutely-perfect-burger/) 2. [http://www.seriouseats.com/2015/08/the-food-lab-complete-guide-to-sous-vide-burger.html](http://www.seriouseats.com/2015/08/the-food-lab-complete-guide-to-sous-vide-burger.html)
The result? A delicious burger, definitely. There were a few problems though:
1. I should have seared the burgers just a little better. 2. I should have followed Kenji's recommendation about not using any type of vacuum sealer on the burgers - I used mine gently, but next time I should just immerse. 3. Next time I should use more lean burger meat - these are too juicy. 4. Make smaller patties next time, or use bigger buns, or a little of both. I put a bunch of stuff on there with the burger, but it just would not all stay on there. Very messy delicious.