- 200 g minced beef
- 80 g chopped streaky bacon
- 1 egg yolk
- 1 tbsp mustard
- 1 tbsp ketchup
- 1 hamburger bun
- 1 tomato
- 1 gherkin in vinegar
- Onion sliced into rings
- Cheddar cheese
Start by seasoning the meat. Then knead the meat with the egg yolk and shape it into a burger. Next put the meat into a vacuum bag and package at 99%.
For this recipe, use the SmartVide probe. Start by inserting the probe into the meat and programme it so that the inside of the hamburger reaches 50ºC (122ºF). To reach this temperature, it is estimated that for 200 g of meat it will take 13 minutes with the water at 65ºC (149ºF).
Once the meat reaches the temperature required, take it out of the bag and sear it in a frying pan.
To start assembling the hamburger, first lightly toast the bun in the salamander stove and then spread a little mustard onto it. Next add the meat, the tomato, the gherkins, the onion and the lettuce (if you dress it previously with a little vinaigrette it will be amazing), and finally add the ketchup.
To finish, put the top of the bun onto the hamburger and enjoy it.
By using this technique to cook the burger patty, you will always get unbeatable results, as by using the probe you can cook it right to the point you wish. Thus, you will always get the same result for all burgers.