Sous-Vide Mega 58oz Burger

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Why such a big burger? Because I have Mad-Skills, and I could make it look awesome. I used an 8-inch mold that was 1.75 inches tall. 
Sous-Vide-Processed for 4-Hours and 14-Minutes at 131.f. Shocked in a large ice bath after a step-down cooling process. Out of the tub and placed in a container for 15-Minutes and flipped once. Coldwater added to the container for another 15-Minutes than finally a tremendous amount of ice. This stepdown cooling process will allow the protein to reabsorb moisture and improve texture. Refrigerated for about a week. 
Rethermed for 90-Minutes at 128f than dried very well.
I forgot to take a pic for perspective. This is an older pic of a Six-Inch Burger compared to a Four-Inch one. Imagine adding Two-Inches.....It's freaking Huge. 


Adding mayor improves the Maillard and sear. 

Another benefit to the mayo is the spice rub adheres. 

I used two very large spatulas to transfer to a pan with 1/4 inch of oil.  Make sure oil is extremely hot! Flipping? On to a pan, carefully flipped with the aid of a spatula. 






Delicious.... would make for a good burger challenge. 





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