The Lauded Juicy Lucy Burger (Sous-Vide)

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To say I am a lover of Sous-Vide-Processed-Burgers would be an understatement. My family eats between 120-150 Burgers a year. I always have some on hand. This number does not reflect the family events I have catered, which would bring the number closer to 200. If you like, take a look at the categories under beef, where I discuss SV Burgers in detail. But for fun, I will provide a link to my 58-oz Burger HERE.  My standard temp for Burgers is 131.5℉ for 02:45:00-03:03:00. 


What makes this a Lauded Juicy Lucy? The burgers are not thick and the cheese is dispersed throughout the entire burger. 
Click on pics to make bigger. 


1- Choose the Mold.
2. Fill Mold to the top with meat.
3. Remove half of the meat from step 2. and place in Mold making sure to push up the sides just a little. As an option just use your scale and measure 50% of the meat. 
4. Layer your Cheese. I love American Cheese.
5. Place the other half of the meat from step 2. on top and pack. 
Vac Sealed and Processed at 131.5℉ 2-Hours and 45-Minutes.























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