Burgers Kicked Up!

Serves 4

INGREDIENTS

For the beef patties

  • 1-1/2 pounds (680 g) ground bison or lean ground beef
  • 1 tablespoon (15 ml) Worchestershire sauce
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper to taste
  • 2 whole roasted canned green chiles, drained and split in half lengthwise
  • 1/2 cup (65 g) shredded cheddar or jack cheese

For the burgers

  • 4 onion rolls or large hamburger buns
  • Chipotle Mayo (recipe follows)
  • Hot Pepper Mustard (recipe follows)
  • ‘All The Fixins’ — Lettuce, tomato, onion — as desired

For the Chipotle Mayo
Makes 1/2 cup (120 ml)

  • 1/2 cup (120 ml) good mayonnaise (homemade if you’ve got it)
  • 1 canned chipotle pepper in adobo, chopped very finely

For the Hot Pepper Mustard
Makes 1/2 cup (120 ml)

  • 1/2 cup (120 ml) Dijon-style mustard
  • 2 tablespoons (30ml) hot pepper (jalapeno or habanero) jelly

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 134F/56.5C for ground bison (or your preferred degree of doneness – 140F/60C for medium; 150F/65.5C for medium well for hamburger)
  2. Add the olive oil and Worcestershire sauce to the meat and mix to disperse throughout.
  3. Divide the meat into 8 equal portions and pat into thin patties; season them on each side with salt and pepper to taste.
  4. Center half a roasted chile pepper on 4 of the patties, top each with a quarter of the cheese and another patty, and press the edges together all around to completely seal the pepper and cheese inside. Pat the edges smooth.
  5. Put the stuffed burgers into a large (gallon/3.8 liter) cooking pouch. Do not seal yet, but fold the top over and put the pouch into the freezer for a couple of hours to firm the patties.
  6. Vacuum seal the pouch and submerge in the water oven to cook for about 60 to 90 minutes. (Don’t go longer than a couple of hours or the texture of the burgers will become too soft.
  7. Meanwhile, make the Chipotle Mayo and the Hot Pepper Mustard (recipes follow).
  8. When the burgers are cooked, if not finishing right away, quick chill the pouches submerged in an ice water bath for 20 to 30 minutes and refrigerate for up to 2 days. ( When ready to use, bring the burgers to temperature in the water oven at 134F/56.5C to ready them for finishing.)
  9. Pre-heat a clean, oiled grill or grill pan to medium high heat and sear the burgers on each side for a minute or so, just to brown the surface.
  10. Dress the rolls or buns with the mayo, mustard, and fixins, add the burger, and enjoy!

For the Chipotle Mayo

  1. In a bowl, mix the ingredients thoroughly, cover and refrigerate until ready to use or up to a week.

For the Hot Pepper Mustard

  1. In a bowl, mix the ingredients thoroughly, cover and refrigerate until ready to use or up to a week.