It was a perfect Spring morning for a fire; low 30’s, a sleet/snow mix, and wind. A good day to keep warm, read a book, then cook!
Once I got this rip-snortin’ blaze goin’, I made my way to the kitchen to round up some stuff.
That mixer is one of my favorite kitchen power tools. In this instance it is fitted with a meat grinder attachment that will turn that so-called stew meat (mostly chuck) into burger fodder in no time. I’ll spare you all the details. If you don’t know how to grind, season, and shape a burger by this time, you’re reading the wrong blog.
This vintage immersion circulator has been around the block a few times, but it’s perfect for this kind of thing. I have it set at about 55°C (131°F) and the run time will be just over two hours.
That done, I shuffled to the kitchen to do some more prep work. This time it was for what’s going in the pan: sous vide potatoes!
I have to say I’ve become rather fond of having cooked potatoes on hand when I need them. I’ll do about a half-dozen at a time at 185°F for an hour. I don’t even use a sous vide rig for this as through a bit of trial and error, I’ve discovered a big pot of water set to a simmer on my stovetop holds temp perfectly. The potatoes will easily keep for several weeks (in an unopened, sealed bag) and their texture and taste are unbeatable.
There’s two different kinds of potatoes shown above: Klondike Rose and Russet Burbank. The former is a rather recent discovery for me. They are red-skinned with a golden interior with a firm texture and buttery (think Yukon Gold) flavor.
A little bit of prep and they look like this:
These are cubed, seasoned (rosemary, sage, garlic & onion powders, pepper, and salt) and tossed with enough olive oil to coat. They’re ready to add to that hot iron.
Hear that sizzle? Yeah, that is what you want! I wanted to ensure the onions softened and that the potatoes were nicely browned so they go on about 10 minutes before the burgers. Don’t forget to stir.
Speaking of burgers, the two hours are about up.
These were shocked in cold water to cool them down to room temp. If they go right from sous-vide to fire, they will over-cook.
Before you place the burgers, toast your buns!
This takes about 30 seconds. Be careful!
Make sure your grate is pretty hot as the only point here is to add some crusty goodness to the flavor profile of the burgers.
I finished up my burger the way I like it (blue cheese crumbles, cheddar cheese, whole grain mustard, and a tiny bit of ketchup).
I couldn’t wait to take a bite! Tender. Juicy. Delicious.
I’m enjoying Spring, regardless of the weather!