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Chilli Beef Burgers
Ingredients
500 g ground beef
12 cream/plain crackers
6 sprigs fresh parsley
2 red chillies
2 garlic cloves
Method
Fill and preheat the Sous Vide to 56 ºC for medium rare, 60 ºC for medium and 65 ºC for well done.
Place the crackers into a sandwich bag and smash them up until fine, breaking up any big bits with your
hands and putting them into a large bowl.
Finely chop the onion, chillies, parsley and spring onion and add to a large mixing bowl. Grind the garlic
and add to the mixture along with the beef, mustard, salt and pepper.
Crack the egg into the mixture.
Using clean hands, mix all of the ingredients well.
Form into 4–6 patties, approximately 2 cm to 2.5 cm thick.
Add no more than 4 patties in a single layer to a large cooking pouch and vacuum seal.
Submerge the pouches in water and cook for approximately 1 hour.
Before serving, sear the surface of the burger in a lightly oiled frying pan for approximately 30 seconds on
each side.
12
2 tsp Dijon mustard
1 large egg
½ spring onion
Salt and pepper, to taste
Sous Vide Water Oven
SERVES
APPROX.
4
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