93% lean beef burger, 1/2 pound, hand formed extra thick, froze to hold the shape, direct to sous vide, 130 deg F for 4 hours, chilled with ice, sat in fridge for two days in sealed bag (this step not meant to be strategic), patted dry, salt and pepper, finished on cast iron pan.
by RestlessTortoise
1 Comment
Verdict? Looks dry, but hard to tell.