Sous Vide Umami Slider Burgers
- Yield 16 servings
- Prep 2 hours 20 minutes
- Cook 1 hour 45 minutes
- Total 4 hours 5 minutes
Sous Vide Umami Slider Burgers sits in the Beef section of Regbie. The card serves 16 servings. Plan on 4 hours 5 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 16 servings
- 1 small onion, finely diced or blitzed in a food processor
- 3 tablespoons coconut oil, divided
- 2 garlic cloves, minced
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 pounds ground beef
- 1 tablespoon applesauce
- 2 tablespoons Red Boat fish sauce
Method
Sauté the onions in coconut oil over a medium burner until softened.
Tip in in the garlic and season with salt and pepper.
Spoon the onion and garlic mixture on a plate and cool to room temperature.
Put the beef in a large bowl. Gently mix together the beef, onion and garlic mixture, apple sauce, fish sauce, and pepper to combine.
Divide the meat into 16 balls and form them into slider burgers. Set the sliders on a plastic-wrap lined tray and stick them in the freezer to harden for a minimum of 2 hours.
Once the meat is frozen, vacuum seal the meat pucks and place the packets into the SousVide Supreme set at 132°F for a minimum of 1½ hours.
Once the burgers are done in the SousVide, sear the sliders for about 1 minute each side in a cast iron skillet with a few tablespoons of coconut oil.
