One more glorious warm sunny day as autumn more fully envelopes us here, so warm in fact that my late afternoon leaf-raking left me surprisingly drained! But it was well-suited to a summer-style cheeseburgers with chips supper with the early setting of the sun.
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 in 1921, 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 142°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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