Mini-Burgers (Sous-Vide)- Sliders- 90-grams

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Dang, I've made so many Sous-Vide Burgers I've lost count. I've made sizes ranging from 58 oz Burgers down to 90-gram ones. This is just one more to add to the list. My last sliders weighed just about the same but were thicker, and the diameter was small, so I wanted to dry these molds. I like them both, but it depends on what you want. 

Before you ask yes, I weighed each one.
Chamber Vac!!!! To maintain shape they will be processed in the molds. 
 



Sous-Vide Processed at 131.5f for 2.75-Hours. Here's a 3-Inch compared to a 4-Inch one. After processing, I rested them on the counter for about 10-minutes, flipping at least once before searing. Don't forget to dry them off before the sear!!!

Seared with some Montreal Steak Seasoning and topped with some cheese. 




 



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