Why? Well, I love Turkish kabobs and sliders are so damn
cute. Sous viding the patties ensures perfectly cooked medium
rare burgers but you gotta cook your onions first because 130
F ain’t gonna do it.
(If you don’t have a sous vide or if you’re too impatient, make
teeny sliders and fry them on the stove!)
I gathered and prepped my ingredients and heated up the
coconut oil in a small cast iron skillet over medium heat. Once
the pan was hot, I sautéed the diced onion in melted coconut
oil with some salt and pepper. When the onions were softened
and translucent, I added the minced garlic and stirred
everything around until the garlic was fragrant (~30 seconds). I
transferred the cooked onions to a small bowl to cool to room
temperature.
In a large bowl, I combined the beef, cooled onion mixture,
Turkish seasoning, several cranks of freshly ground black
pepper, and a generous pinch of salt. I used my hands to mix
everything but tried not to overwork the meat. I formed the
meat and onion mixture into 8 sliders and placed them on a
plastic-wrap lined platter. I covered the patties with another
sheet of plastic wrap and put them in the freezer for 2 hours.
Put the plastic wrap on the plate or you’ll be sorry! It’s MUCH
easier to remove the frozen patties if they aren’t frozen to the
plate. Once the patties were solid, I vacuum sealed them and
stored them in the fridge.
At dinnertime, I filled and preheated the SousVide Supreme to
130 F and dumped in the sliders for 45 minutes (cooking time-
30 minutes-12 hours). Then, I took the burgers out of the water
oven and dried them with paper towels. I heated up the lard in
a large cast iron skillet over high heat and when the pan was
hot, I fried the burgers for about 45 seconds on each side.
Tasty bites o’ beef!
Originally Submitted
1/5/2013
0 Out of 5 from
0 reviews
You can add this Sous Vide Turkish Slider Burgers recipe to your own private DesktopCookbook.
