The Ultimate Cheeseburger
The best burgers around are always made from fresh but coarse ground mince, but supermarkets tend to carry the finely ground once, which would make a tough patty. It's something fun and easy to try especially for the weekends, and can be easily adapted to make mini sliders for dinner party food.
I enjoyed a sous-vide version of this dude food, it's particularly great for those burger aficionados who are specific about the blend of their burger patties and how pink they like their burger to be. Oh, and gooey melty cheese that completely encases the patty is the real deal.
What you'll need
360g coarsely ground beef chuck mince, preferably 20% fat
2 burger buns, halved
60g of grated Cheddar cheese
30ml (2 tbsp) of water
1 tomato, sliced thinly
A few shreds of fresh Lettuce
Sauces of your choice (mustard, ketchup, mayonnaise)
What to do
1 hour 15 minutes before
Set Codlo to preheat water to 52°C/126°F with 1 hour cooking time.
Divide and gently shape the meat into 180g portion for each patty. Don't over-handle or over-compress the meat as it'll toughen it. Refrigerate until use.
Once target temperature is reached, carefully seal 2 patties in a bag, submerge in the water bath.
10 minutes before
Once patties are cooked, pat them dry with kitchen towels and salt generously.
Heat oil in a heavy-based pan until near smoking, sear the patties on high heat for 20 seconds a side. Set aside.
Warm the plates for a few minutes in a microwave in preparation for plating. Toast the burger buns briefly for 1-2 min.
Meanwhile, melt the grated cheese with 1-2 tbsp water in a saucepan over medium heat, stirring vigorously with a spatula until soft, gooey and pliable. Set aside.
Place each patty on top of the bottom half of the bun, pouring the gooey melted cheese on top to encase the patty, before adding tomato, lettuce and pickles on top. Spread the sauces of your choice on the top half of the bun, before placing it on top to complete your masterpiece. Serve immediately.
Notes & tips
As the patties are thin, it's deliberately cooked slightly on the rare side so there's a little more leeway when browning the crust later on. There's less risk of overcooking and your burger should be perfect medium rare then.
Using a medium to low heat is key, to avoid burning the cheese. Feel free to substitute water with milk if preferred.