Go to the Recipe: Au Jus Burger
lol @ Au Yes!
Great tip about mayo on top and bottom!
Great toppings!
Def gonna try these! One correction. Instructions say: "Top the patty with caramelized onions, followed by a slice of cheese." Looks to me like it's the other way around from the pictures. Top with a slice of cheese, followed by the onions.
Guys, you are brilliant. Your site is absolutely fantastic.
I eat meat, but I really want to try this with the vegetarian demi-glace, and the mushroom burger.
"...Use normal-people cheese": WHERE'S THE FUN IN THAT?! But so true haha
Nice catch, Leon. I updated.
Thanks Alessandro, much appreciated!
That sounds awesome, Matt. Please share images!
fantastic work here. really appreciate how extremely generous you are explaining each step, texture, reference. Even being vegan is a lot of resources to get ideas. cheers
Thank you, Inés! So glad you're enjoying the content!
This website is just amazing! I have never had any training but the content is fantastically simple and crafted beautifully.
I second this!
Just curious. Why did you choose to sear the outside of the burger first than Sous-vide? Did this change the final texture? I can only assume you did this in order to hold the meat together. I love the texture of burgers so I was thinking maybe to sear the outside for 30 secs a side, then Sous-Vide, then blow torch the outside for the final step. What do you think?
Urgh. Another recipe for a burger that just says "Beef"! How do you make those super-flavorful patties that you get at only the best burger joints? Salty, juicy, tons of beef flavor. What combination of meat is that? I've tried so many different combinations, but none ever seem to get quite there..
I like to add bacon the the burguer =]
Make it fatter and juicy.
Passion,enjoyment we all can see . I thank you. Is it possible to get a complete list of the agents you are using? Aswell were I could order them? If possible even an explanation about each agents . Such as ultra tex 3 or asylum. Thank you.
Bit delayed here...but the ordering is often done to prevent over cooking. The searing process (depending on the method) can take several minutes which may overcook the meat if already cooked using sous-vide prior.
What cut of Beef did you decide to use to grind? Also, was it what is considered "regular" Beef or "Range-free"?
I marinate a couple tablespoons of fish sauce per pound in my burgers, definitely ups the game.
for discussion purposes...i like mine...
thick patty cooked medium well
brie cheese (melty gooey savory)
candied bacon (cook bacon with brown sugar and cinamon and maybe a bit a curry)
for greens i like caramelized fennel (bulb part)
this is nasty goodness...
How 'bout a burger? I'd say: how about a magic trick! (in shaco's voice please)
I have tried 50% chuck 50% beef rib a few times. This will get you to around 20-30% fat in the patty making it tasty and juicy!
Harold McGee made a reference to baking powder to increase the maillard reaction, I mix it with salt & sprinkle on all meats before searing. I also Tenderise all meats with Bromelain Enzyme & Protease flour which also seems to make burger patties more juicy, about 30g per KG of meat is plenty. It is also fantastic added to any Brine meats.
Here in Thailand its about $4 per 150g pack.
I make these buns but add a pack of Idahoan Mashed Potatoes to the dough mix, I also use it in pizza base dough.
Cheers, Ed
I was wondering too?
Hello , I want to congratulate you for the wonderful recipes . can you tell me what type of cooking to be done in the oven ? It needs moisture ? thank you
I am planning on adding seasoning to the beef. Challenge is how to add it without overworking the beef?
What type of meat would you recommend for this burger? I always grind the meat, so just wondering if there is a specific type or combo which you think works best for this. Thx!
WHY DID I PAY 39$ for! i want my money back!
I usually deep fry my patties for 30-40 seconds so no pre-sear.
YUM - we don't really mention it that much because its a bit messy but deep-frying a sous vide burger or steak is insanely delicious.
Tried(modernist cuisine) and yes the crust you get on it is amazing !
Would there be some kind of way to stuff/make a pocket to steal from the soup dumpling recipe? Making a Demi Glaze Gelatin? So when you dig in soupy Demi glaze oozes out?
Grant! Help! Seriously I wanna try making a Demi glaze gelatin then freeze cheese around it to put in middle of burger … Will this work? Grill burger 🍔 will it hold?
