SOUS VIDE LAMB BURGERS
Sous viding will make nearly perfect burgers. Try it out yourself!
Provided by Michelle Tam
Categories Dinner
Time 4h20m
Number Of Ingredients 4
Steps:
- Preheat your SousVide Supreme to 137°F (J. Kenji suggests 130 F for medium rare, 140 F for medium) and generously season the ground lamb with salt and pepper. Then, add the Tabil seasoning and gently mixed the meat to distribute the seasoning.
- Divide the meat into 4 patties and then freeze them for two hours so your vacuum sealer won't squash the patties too much when it's time to vacuum seal them.
- After the patties are solidified, vacuum seal them, two per bag.
- Dunk them in the SousVide Supreme for about 2 hours (you can keep them submerged for 45 minutes up to 12 hours). Then, take the patties out and dry them with paper towels.
- Arrange the patties on a baking rack on top of a foil-lined tray. Break out your kitchen torch and you should aim your torch 4-6 inches away from the patties and make small circular motions with your flame until you get a nice even char.
Nutrition Facts : Calories 323 kcal, Carbohydrate 1 g, Protein 19 g, Fat 27 g, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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