When the pandemic began back in the spring, and with it the need to hoard and store up, one of the meals I'd prepped, vacuum-sealed, and tossed into the freezer was some burger patties. It made it easy to pull out a couple to put into a sous-vide immersion bath last Friday afternoon to cook them to a perfect juicy temperature. Finished with a good two-sided sear in the cast iron skillet, with two cheeses added for awful good measure, and the last of my cooked bacon, they were fine cheeseburgers.
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