Over the last three weeks, thanks to the goofy but fun system of drawing slips from a jar, I've been whittling down the contents of the overstocked freezer. A few of those meals have been frozen leftovers that I've not blogged about. This past Sunday night resulted in the first official "repeat" (several freezer items are to be found in multiples!), and it was a repeat of the very first lottery drawing back on August 6th: juicy burgers. They were prepped, patted, and packed away to be ready for dropping into the sous vide, and when I got home late from a rare Sunday evening business meeting, it took all of 10 or 15 minutes to get the grill fired up and to give 'em a decent sear before letting the residual heat melt a couple of slices of cheese on them...and then served up with kettle chips for a fine summer night meal.
Adapted from "Juicy Burgers," originally from Pillsbury Classic Cookbooks recipe magazine, July 2003, p. 52-53. After Pillsbury was purchased in 2001 by General Mills, home of Betty Crocker (founded 100 years ago this year, mind you!), it basically ceased to exist as a company and lives on just as a brand. I guess that's why a Pillsbury cookbook recipe from 2003 is now only found on the Betty Crocker website.
The guidance for cooking the frozen raw burgers at 144°F for 2.5 hours pulled from "How to Make Sous Vide Burgers," from J. Kenji López-Alt, former Culinary Director and current Culinary Consultant of SeriousEats.com. [Updated 24 October 2019]
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