My absolute favorite food in the entire world is a cheeseburger. But not just any cheeseburger, unfortunately, I’m not that simple and rather particular about my order and will look over any offering of such “cheeseburger” claim on the menu if it doesn’t meet my high standards. The burger must be assembled as such: two thin patties cooked through but not overdone, layered with sharp cheddar cheese, topped with housemade bread & butter pickles, a thick slice of tomato, small smear of mayonnaise and ketchup, then saddled between a brioche bun.
When it comes to recreating these at home, it seems like an awfully difficult feat to accomplish however with a few kitchen gadgets and little knowledge, this is how to make a double cheeseburger that will change your perspective on what you thought a “good burger” was.
If we host a BBQ at home, I like to minimize my active cooking time as much as possible. I prep all of the ingredients beforehand, slicing tomatoes, onions, lettuce, and even do some of the cooking before people arrive. One of the biggest time savers has been using a sous vide to cook the burgers to the perfect rare temp before we put them on the grill.
The great thing about the Joule sous vide is that it will cook your meat to the perfect temperature and hold it there so that there is no risk of overcooking or undercooking your meat. One of the biggest complaints about BBQing is having over and undercooked meat. Using the Joule was a natural answer to make sure we could meet everyone’s needs and have an ample supply of burgers ready when someone wanted a fresh one thrown on the grill.
These time-saving tricks will make your Burger BBQ much more efficient and productive.
ONE. Get the perfect burger with a burger press to make sure you’re getting the same size burger in each patty.
TWO. Use Joule sous vide to batch cook your burgers to rare so that you minimize cooking time on the grill.
THREE. Bring your cheese to room temperature so that it melts quickly when you throw it on the grill.
FOUR. Have an assembly station set up to ensure your guests can add their preferred toppings once their burger is complete.
Make sure you have these items on hand before you start this recipe.
- 2 lbs of 97% lean ground meat
- 1 TBSP of Salt & Pepper each
- 1 Egg
- 1 TBSP of Worchester sauce
- 16 slices of Tillamook Sharp Cheddar
- 8 Brioche Buns
While the water is heating, mix together your ground beef, egg, Worchester sauce, salt and pepper and then form into 1/8 inch thick patties about 4 inches in diameter.
Transfer patties 2 a piece to freezer bags, remove air from bags, and place in the water bath for 25 minutes.
While the burgers are cooking, take your Tillamook Sharp Cheddar slices out of the fridge and allow to come to room temperature on the counter. This ensures that the cheese melts quickly once it’s transferred to the grill.
Heat grill and turn all burners to high. The sous vide is bringing the temperature of the meat up to the perfect done-ness so the grill is just there to get some char and melt our cheese.
When the burgers have finished cooking (they should be a little bloody still but mostly cooked through, remove from their bags and transfer to a plate.
Place burgers on grill and quickly sear for thirty seconds, flip over and immediately cover all 8 patties with Tillamook Sharp Cheddar. The cheese will start melting immediately so double stack your burgers now.
Remove from the grill as quickly as possible, not letting the patties sit on the grill for longer than 90 seconds.
9. Using a brioche bun, start assembling your burger to your tastes and eat immediately.
A Joule is an affordable cooking tool that helps you cook your meat to a perfect internal temperature and allows you to sear it to your preference when it’s finished. You can cook these on the grill at your own discretion, but using the sous vide we attained a perfectly juicy and fully flavorful lean burger without losing any of the precious juices it develops as the burger cooks.