What makes this Sous Vide Juicy Lucy Recipe different from any other methods when it comes to maing Juicy Lucys is the fact that by using sous vide you get a good natural seal of the edges and because the burger contains cheese in the middle it get’s to cook properly which is difficult to do with traditional burgers because of the high heat.
Sous Vide Juicy Lucy Recipe
- 12 oz fresh ground chuck
- 12 oz fresh ground short rib
- 4 slices American cheese
- 4 slices fresh bread, toasted and buttered, homemade or store bought
- 6 slices bacon, cooked
Set Anova Sous Vide Precision Cooker to 133°F / 56.1°C
Combine short rib and chuck, and form 4 patties.
Place two slices of cheese on two of the patties.
Combine two patties, one with cheese and one without, into one patty and seal edges with fingers until patties are formed. Season with salt and pepper.
Place in resealable ziplock bag and submerge in water bath for 2 hours.
Remove burgers from bath, pat dry, and rest for 10 minutes.
Heat cast-iron skillet over high heat, sear burgers for 1 minute per side.
Slather mayo on bread, add pickles, and place patty. Enjoy!