Ingredients
Makes 4 Burgers
For the burgers
500g freshly ground steak mince (Chuck mince works best as it contains a good ratio of fat to meat)
Salt and pepper
To serve (optional)
Brioche or sourdough buns
Salad
Cheese
Onions, fried or raw
Method
Season the mince with a little salt and pepper and mix well. Divide into 125g portions and shape into burger patties.
Place in a vacuum bag and seal using a Miele Sous Vide Vacuum Drawer on the middle suction setting.
Cook Sous Vide, in a Miele Steam Oven at 53°C for an hour for a medium rare finish. If you prefer your meat well done, simply adjust the temperature to 58-60°C and cook for one hour.
Brush with a little oil and fry on a high heat to colour but not cook any further.
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