SOUS-VIDE
CHEESEBURGERS
SERVES 4
1½ pounds freshly ground beef
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil, if pan-searing, 2 quarts if
deep frying
4 slices cheese (I recommend American or cheddar)
4 soft hamburger buns, lightly toasted
Condiments as desired
Divide the meat into four 6-ounce portions and gently
shape each one into a patty 4 inches wide by
approximately ¾ inch thick. Season generously with salt
and pepper. Place the patties in individual sandwich-sized
zipper-lock freezer bags, seal and cook as directed here,
using 123°F water for rare, 133°F for medium-rare, or
143°F for medium, for at least 30 minutes, and up to 3
hours.
IF PAN-SEARING
Remove the patties from the bags and carefully dry on
paper towels. Season again with salt and pepper. Heat the
vegetable oil in a 12-inch heavy-bottomed cast-iron or
stainless steel skillet over high heat until it begins to