Inside a Michelin-Starred Pub

Ingredients

• 1 kg Beef Chuck (ground) (80/20 lean‑to‑fat ratio for flavor and juiciness)
• 2 tsp Salt (Kosher salt preferred)
• 1 tsp Black Pepper (Freshly ground)
• 4 slices Smoked Cheddar Cheese (Full‑fat, sliced about 0.5 cm thick)
• 5 slices Dill Pickles (Thinly sliced, from a jar of whole dill pickles)
• 5 pieces Sesame Seed Burger Buns (Soft, 80 mm diameter)
• 2 tbsp Unsalted Butter (Melted for toasting buns)
• 2 tbsp Vegetable Oil (For quick sear; high smoke point)

Instructions

1. Season the Beef

   Place the 1 kg of ground beef chuck into a large mixing bowl. Sprinkle 2 tsp salt and 1 tsp freshly ground black pepper over the meat.

   Time: PT5M

2. Form a Uniform Log

   Gather the seasoned meat and shape it into a tight, even cylinder about 30 cm long and 5 cm in diameter. Wet your hands slightly to prevent sticking.

   Time: PT5M

3. Portion and Shape Patties

   Weigh the log and divide it into five equal 200 g portions. Flatten each portion gently into a rectangular patty about 1 cm thick.

   Time: PT5M

4. Vacuum‑Seal the Patties

   Place each patty into its own vacuum‑seal bag, leaving a little space at the top. Vacuum seal tightly to remove air.

   Time: PT5M

5. Sous Vide at 65 °C

   Pre‑heat the water bath to 65 °C (149 °F) using the sous vide circulator. Submerge the sealed bags fully and cook for 5 hours.

   Time: PT5H

   Temperature: 65°C

6. Ice‑Bath Chill

   When the 5‑hour cook is complete, transfer the bags to an ice‑water bath for 10 minutes, then refrigerate for at least 20 minutes to firm up.

   Time: PT30M

7. Slice the Cooked Patties

   Remove each patty from its bag and slice horizontally into two thinner burger halves (about 0.5 cm thick). You should now have ten burger pieces.

   Time: PT5M

8. Quick Sear for Caramelisation

   Heat 2 tbsp vegetable oil in a cast‑iron skillet over medium‑high heat until shimmering (about 190 °C surface temperature). Sear each side of the burger pieces for 2 minutes, or until a deep brown crust forms.

   Time: PT4M

   Temperature: 190°C

9. Toast the Buns

   Brush the cut sides of each sesame bun with melted butter. Toast cut side down in the same skillet for 30 seconds until golden.

   Time: PT2M

10. Assemble the Coach Burger

    On the bottom bun, place a slice of smoked cheddar, then a seared burger piece, a slice of dill pickle, and top with the bun crown. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g