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
Onions, fried or raw
Season the mince with a little salt and pepper and mix well. Divide into 125g portions and shape into burger patties.
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.