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The Juiciest Double Cheeseburger

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 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

Instructions

  1. Attaching a sous vide cooking tool (like the Joule ) to a heavy bottomed cooking pot (like a Le Creuset Dutch Oven) and fill 2/3 of the way full with warm water, set the temperature to 133 degrees F and allow the water to come to that temperature.
  2. 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.
  3. Transfer patties 2 a piece to freezer bags, remove air from bags, and place in the water bath for 25 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Remove from the grill as quickly as possible, not letting the patties sit on the grill for longer than 90 seconds.
  9. 9. Using a brioche bun, start assembling your burger to your tastes and eat immediately.

Recipe Notes

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.