Sous Vide Lamb Burgers Recipes
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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