Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: zueth on March 12, 2018, 01:03:18 PM
-
In the past I have always cooked my Elk Burgers on the grill, but decided I would try them in SV. I made patties with the ground elk and weighed each one, so that I knew they all were the same weight. ( 7 ounces) I seasoned them with Weber Steak and Chop Seasoning. Then I vaccum packed them but stop the vacuum packer just after the package got tight to burger so it didn't suck out juices or flatten burger. I cooked it in the SV for 1 hour @130 and then took it out of SV and placed on paper towels to rest for ten minutes and patted dry burger. Then I finished on the SRG for 1 minute, then flipped and added 2 slices of gruyere cheese to each patty and continued to cook for another minute. Also toasted the buns at the same time. I made an aioli that I spread over both buns then topped bottom bun with the burger than on top of that some arugula. These turned out amazing, I am going to have a hard time not using the SV next time I have elk burgers.
(https://preview.ibb.co/incEHn/Photo_Mar_10_7_01_45_PM.jpg) (https://ibb.co/e3rKiS)
-
I just recently bought a Joule sous vide and have used it 3 times so far with burgers. Honestly, I don't think I'll ever cook a burger without using sous vide. The burgers are always done perfectly from edge to edge, and they are super juicy.
-
That looks amazing! SV is probably the way to go on Elk, Buffalo, venison, etc burgers as they can dry out and overcook real quick on the grill.
-
Awesome looking burger!