Last Thursday night, with two homemade hamburger buns remaining, I pulled prepped frozen burger patties from the freezer, dropped them into the sous vide, and finished them in a hot skillet and added cheese. In the meantime, I put together a batch of beef and cheddar melts sauce as a step up from the typical "special sauce." With some kettle chips on the side, it was mighty nice to find a dinner plate with a cheeseburger on it, after too long an absence.
"Beef & Cheddar Melts Sauce," a Roediger House creation.
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