Labor Day Burger Time!
Around here, we love a good burger. I think in the midwest we may be spoiled because we have access to some of the best beef in the world. Our farmers have been refining their beef through strategic breeding to develop desirable characteristics in the cattle and to ween out the undesirable. That coupled with great grazing and feeding programs and then excellent handling during dispatching and processing, all adds up to a great beef product. We source our beef from a variety of Indiana farmers that don’t use antibiotics, hormones, or gmo feed. We use this beef for sausages, burgers, and steaks. One of our favorite summertime (all the time if you ask me) products is our Bacon Burgers!
Our Bacon burgers are 90/10 lean beef that we then blend with our Traditional Smoked Bacon. We then double grind the two together to get an excellent texture and flavor to the burgers. Here is one of the many ways that we like to prepare these burgers at home:
Sous Vide Bacon Burgers
- Lightly salt both sides of the burger patty and then place each patty individually in a vacuum bag.
- Sous vide at 135F for 5-8 hours. This will break down the beef slightly and give it a unique texture.
- Remove the bag from the water and remove the burger from the bag, allow it to rest for 5 minutes.
- In a cast iron pan, add some butter and melt over high heat. place the burger in the pan and sear both sides. If you want cheese, add it to the patty after the first flip. Remove the pan from the heat and remove the burger from the pan. Now it’s time to assemble the burger
- Toast a brioche bun and add Duke’s Mayo, add the burger, caramelized onion, sweet horseradish pickle chips, and then add the top bun.
If you don’t have an immersion circulator, just skip the step and go to the pan frying step. Back your heat down a little so that the burger cooks to your desired internal temp without burning on the outside.