Classic Burger
Photo: Courtesy Tavern 1883
Serves 2
From Tavern 1883 by Chef Jared Alvey & Chef Alec Leblanc
Ingredients
1 lb. AAA Alberta Beef Chuck
1/3 cup of chopped capers
1 small handful of finely chopped Italian flat leaf Parsley
1 teaspoon of minced Garlic
1 teaspoon Lea & Perrins Worcestershire Sauce
Salt & Pepper
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