pampered chef Deluxe Multi Cooker Cooking Manual page 57

4 servings | 15-min prep time | 2-hr, 15-min total time
Pimiento Cheese Dip
1 green onion, cut in 3 pieces
¼ cup (60 mL) 2% plain low-fat Greek yogurt
½ jar (4 oz./125 g) diced pimientos (about ¼
cup/60 mL), drained
⁄ tsp (0.5 mL) black pepper
1
8
2 oz. (60 g) reduced-fat sharp cheddar cheese,
coarsely grated (½ cup/125 mL), divided
2 oz. (60 g) Monterey Jack cheese, coarsely
grated (½ cup/125 mL), divided
Directions
1. Fill the inner pot of the Deluxe Multi
Cooker with water to 1" (2.5 cm) below
the 1/2 fill line. Lock the lid and select
. Set to 140°F (60°C) for 2 hours
for medium burgers (see cook's tip); press
and hold . While preheating, make the dip.
2. For the dip, process the onion in a food
processor until finely chopped. Add the
yogurt, pimientos, and pepper; process
until combined. Add half of the grated
cheeses; process to combine, scraping
down the sides of the bowl as needed.
Repeat with the remaining cheese; set aside.
3. Divide the ground beef into eight equal
portions, about 3 oz. (90 g) each. Flatten
each into a 4"–5" (10–13-cm) patty. Gently
make a very shallow well in each patty
about 2½" (6 cm) in diameter.
4. Place 2 tbsp (30 mL) of cheese dip into
each well of four patties. Cover with the
remaining patties. Carefully press the
sides together to seal the edges.
5. Place the burgers in a single layer in a large
resealable freezer bag with space between
each burger, remove the air, and seal. When
you hear beeps and Add is displayed, open
the lid and submerge the bag with the seal
above the water. Lock the lid; press
When the timer is up, press
remove the bag.
Burgers
6. Heat the oil in a cast iron skillet on medium-
high heat for 3 minutes. Remove the burgers
from the bag, pat dry, and sear until well
browned, about 1 minute per side.
7. To assemble the burgers, place a patty on a
bun and top with lettuce, tomato, and bacon.
Cook's Tips
Cooking burgers sous vide gives you the
doneness you want. If you prefer, you can
set to 130°F (54°C) for medium-rare or 145°F
(63°C) for medium-well. For serving flexibility,
the burgers will maintain their temperature in the
water bath for up to two hours after cooking.
Store any leftover dip in the fridge. You can also
serve it with crackers, pretzels, or veggies.
→
Our Reusable Storage Bags are
perfect for sous vide cooking! You can
find them on pamperedchef.com or
pamperedchef.ca.
.
U.S. nutrients per serving: Calories 660, Total Fat 38 g, Saturated
. Carefully
Fat 15 g, Cholesterol 145 mg, Sodium 1,410 mg, Carbohydrate 30 g,
Fiber 1 g, Sugars 6 g (includes 3 g added sugar), Protein 47 g
Sous Vide Cooking
1½ lbs. (700 g) 85% lean ground beef
1 tsp (5 mL) salt
1 tsp (5 mL) black pepper
1 tbsp (15 mL) oil
4 potato buns
8 slices of tomato, about 2 large
4 pieces of romaine lettuce
8 slices cooked bacon
57