Sous Vide Stuffed Burgers
This version of a Juicy Lucy is stuffed with pimiento cheese and cooked sous vide to perfection. All the flavor of your favorite pub burger right at home.
- 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
- ⅛ tsp (0.5 mL) black pepper
- 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
- 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
- Fill the inner pot of the Deluxe Multi Cooker with water 1" (2.5 cm) below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 140°F (60°C) for medium burgers (see cook’s tip), and the timer for 2 hours; press and hold START. While preheating, make the dip.
- 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.
Season the ground beef with the salt and pepper, mix, and divide 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.
- 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.
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 on the Deluxe Multi Cooker, open the lid and submerge the bag. Lock the lid; press START. When the timer is up, press CANCEL. Carefully remove the bag.
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.
- To assemble the burgers, place a patty on a bun and top with lettuce, tomato, and bacon.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 660, Total Fat 38 g, Saturated 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
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.