Courtesy of Jan Bennett A Glug of Oil
Makes 18 mini burgers
For the burgers
- 2 pounds (1 kg) good quality minced pork
- 8 rashers/slices smoked back bacon, rindless, finely chopped (Canadian bacon)
- 1 large red onion, peeled and finely chopped
- 1 teaspoon (5 ml) smoked paprika
- 1 good pinch black pepper
- 1 pinch salt
- 1 to 2 tablespoons (15 to 30 ml) chipotle paste
- olive oil, for browning
- 18 mini burger buns
- Cheese slices (your favorite variety)
- Baby gem lettuce leaves, torn
- Tomato and onion slices
- Your favorite burger BBQ relish
- Fill and preheat the SousVide Supreme water oven to 134F/56.5C for medium-rare (140F/60C for medium or 150F/65.5C for medium-well).
- On the stovetop, fry bacon in an oiled pan for about 5 minutes until almost cooked through.
- Add the onion and cook for 5 minutes until it is tender and the bacon is starting to crisp.
- Sprinkle in the smoked paprika and stir to mix. And continue to cook for 1 to 2 minutes, then remove from heat, draining excess fat on kitchen paper and leave to cool.
- Put the pork into a big bowl along with the salt and pepper.
- Add the chipotle paste and cooled onion and bacon and mix using your hands. Take care not to over mix or the burgers will lack texture.
- Shape the mixture into balls the size of golf balls and flatten into patties.
- Divide the patties, in a single layer, between 2 large (gallon/3.8 liter) cooking pouches. Do not seal yet, but pop them into the freezer for about an hour, so that the burgers don’t deform during the vacuum sealing process.
- When ready to cook, submerge the pouches in the water oven to cook for 2 hours.
- Once cooked, open the pouches, remove the burgers with care, and pat them dry on paper towels (kitchen paper).