These burgers start with grinding your own beef. I use either boneless short ribs or Chuck roast. Those cuts of meat will give you a 25/30% fat content! fat is flavor. I grind it on my KitchenAid mixer with the course cutting attachment. I don't want a fine grind like you get at the grocery store.
I grind it and season the hamburger with salt, pepper, and garlic powder and then portion them into 1/3 pound patties... 6 ounces each. I individually wrap them in plastic wrap and put them in a freezer bag so I always have pre prepped patties on hand in the freezer.
Animal Style is a term used by the In N Out burger chain. It denotes that your burger will include caramelized onions & pickles. So whenever I want a burger I make caramelized onions that I learned to do from Chef Jacob's video on that topic.
Glop... Is a recipe for a great burger dressing that I got from AmazingRibs.com. It's 1/2 cup mayo, 1/2 cup BBQ sauce or ketchup, 3 tablespoons mustard and some garlic powder. Mmmm
So today at 10:30 I decided I'll have a hamburger for lunch... Sous Vide style, because it's simple. I warmed the SV bath water up to 140°. I took a patty out of the freezer and vacuum packed it in a SV pouch and dropped into the bath tub.
75 minutes latter I made the caramelized onions and when they were done I took the hamburger patty out of the bag and seared it in the skillet I made the onions in. I flipped the patty and added a big piece of Tillamook extra sharp cheddar cheese. I squirted some Glop that I keep on hand 24/7 on my bun added the patty & caramelized onions and had lunch. Mmmm
