Delicious and easy Sous Vide Bearnaise Burger with caramelized onions, bacon, fried egg, pickled red onions, and bearnaise sauce.
Recipe for sous vide bearnaise burger
Delicious and easy Sous Vide Bearnaise Burger with caramelized onions, bacon, fried egg, pickled red onions, and bearnaise sauce.
The Bearnaise Sauce is also sous vide prepared, and it requires a tall glass with a lid – e.g., an empty beetroot jar.
Servings: person
Sous Vide Bearnaise Burger
Delicious and easy Sous Vide Bearnaise Burger with caramelized onions, bacon, fried egg, pickled red onions, and bearnaise sauce.
Equipment
- Sous Vide
Ingredients
- 250 gram Ground Beef 18-20%
- 2 pcs. Onion large
- 1 tsp. Sugar
- 1 tsp. Dark balsamic vinegar
- 3 slices Bacon
- 200 gram Butter
- 2 pcs. Egg Yolk
- 1 tablespoon Bearnaise essence
- 1 tablespoon Tarragon
- 1 pcs. Egg
- 1 pcs. Brioche Burger Bun
Instructions
- Set your Sous Vide to 56 degrees Celsius (133 degrees Fahrenheit).
- Form two patties, season with salt and pepper, and vacuum seal them on the "moist" setting to avoid squashing them. Alternatively, freeze them first to help maintain their shape or use burger rings.
- Now get your empty jar ready. Place 200g of butter, 2 egg yolks, and 1 tablespoon of bearnaise essence in it. Put the lid on and then place it in the Sous Vide until the butter melts. After that, take it out, let the yolks settle to the bottom, and then blend from the bottom up with an immersion blender. Next, fold in the tarragon into the bearnaise sauce and return it to the Sous Vide to keep warm until serving.
- Next, cook some bacon. This probably doesn’t require a detailed explanation. Additionally, caramelize some onions. Fry the onions in a bit of fat on medium heat for about twenty minutes. Add sugar, stir until caramelized, then add the dark vinegar. Let the vinegar evaporate and mix with the onions, then they're done.
- When the burger patties are almost done, you can fry the egg on medium heat and preheat the oven for the burger bun, or alternatively, you can toast it.
- When the patties are done in the Sous Vide, pat them dry. Give them a sear either with a powerful blowtorch, on a grill, or in a red-hot cast-iron skillet, 30-40 seconds per side.
- .. and then just assemble your burger! If the egg, bacon, or caramelized onions have cooled down, you can warm them briefly in the microwave before serving.
- Bon appétit and enjoy.