Method

• Set the sous vide bath to a temperature of 62 degrees, this is ideal for cooking burgers to a medium temp
• Grind the beef chuck through a medium coarse grinder. Combine the ground beef with the remaining ingredients
• Form and shape the mixture into 8 oz. patties, approx. ½ inch thick
• Seal the individual burgers in a food save vacuum sealer
• Place the sealed bags into the sous vide bath and cook for 60 mins
• After 60 mins, take the bag out of the bath and remove the burger from the bag
• Place burger on grill for 45 seconds each side
• Place a slice of smoked cheddar on the patty and place under broiler to melt cheese
• Serve on a toasted brioche bun with grainy mustard, tomato jam, butter leaf lettuce and Roma tomato – finish with a rasher of double smoked Canadian bacon