Sous Vide Lamb Burgers
- Yield 4 servings
- Prep 2 hours 10 minutes
- Cook 2 hours 10 minutes
- Total 4 hours 20 minutes
Sous Vide Lamb Burgers sits in the Lamb section of Regbie. The card serves 4 servings. Plan on 4 hours 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 pound ground lamb
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 teaspoon Tabil seasoning
Method
Warm 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.
Lay out 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.
