If you’re an experimental cook, then this burger recipe is for you. Using the sous vide technique, the authors of Wicked Good Burgers devised this recipe so that the interior of the burger is cooked to just the right temperature and the exterior is not overdone. Once they’re cooked in a hot water bath, they can be finished on your choice of a skillet or grill and topped with their delicious special sauce.
Combine all of the ingredients and chill until ready to serve.
Mix the ground chuck with ½ teaspoon salt. Divide the ground beef into four 6-ounce portions and shape into patties. Place on a sheet pan and freeze, covered, for 2 hours.
Prepare the sous vide bath. Set the temperature to 120 degrees for rare or 125 degrees for medium-rare. Remove the burgers from the freezer and vacuum seal each one individually. Place the burgers in the water bath for 1 ½ to 2 hours. Remove the burgers from the water bath and let rest for 5 minutes. Take the burgers out of the bag and season with salt and pepper.
You can finish the burgers on a skillet or grill. If using the skillet, while the burgers are resting, heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500 degrees. Or, test by brushing on a bit of oil. When the skillet starts to smoke, it is ready. Brush oil onto the skillet and sear the burgers for 1 minute per side.
If grilling, build a fire in a kettle grill. Clean the grill grate well with a stiff wire brush. Brush the grate with oil and grill the burgers for 1 minute per side.
To serve, spread the Special Sauce on the buns and top each with a patty and iceberg lettuce. Serve immediately.