Sous Vide Turkish Slider Burgers

For tonight’s dinner, I sous vided some Turkish seasoned mini burgers.

Why? Well, I love Turkish kabobs and sliders are so damn cute. Sous viding the patties ensures perfectly cooked medium rare burgers but you gotta cook your onions first because 130 F ain’t gonna do it.

(If you don’t have a sous vide or if you’re too impatient, make teeny sliders and fry them on the stove!)

Time to make Sous Vide Turkish Slider Burgers!

Serves 3-4 (makes 8 sliders)

Ingredients:

• 1 lb grass fed ground beef
• ½ medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon coconut oil
• 2 teaspoons Penzeys Turkish seasoning
• 1 teaspoon Kosher salt
• Freshly ground black pepper
• 2 tablespoons ghee

Equipment:

• All of my recommended kitchen tools are listed here.

Here’s how I made them:

I gathered and prepped my ingredients…

…and heated up the coconut oil in a small cast iron skillet over medium heat.

Once the pan was hot, I sautéed the diced onion in melted coconut oil with some salt and pepper. When the onions were softened and translucent, I added the minced garlic and stirred everything around until the garlic was fragrant (~30 seconds). I transferred the cooked onions to a small bowl to cool to room temperature.

In a large bowl, I combined the beef, cooled onion mixture, Turkish seasoning, several cranks of freshly ground black pepper, and a generous pinch of salt.

I used my hands to mix everything but tried not to overwork the meat.

I formed the meat and onion mixture into 8 sliders…

…and placed them on a plastic-wrap lined platter. I covered the patties with another sheet of plastic wrap and put them in the freezer for 2 hours.

Put the plastic wrap on the plate or you’ll be sorry! It’s MUCH easier to remove the frozen patties if they aren’t frozen to the plate.

Once the patties were solid, I vacuum sealed them…

…and stored them in the fridge.

At dinnertime, I filled and preheated the SousVide Supreme to 130 F and dumped in the sliders for 45 minutes (cooking time: 30 minutes-12 hours). Then, I took the burgers out of the water oven and dried them with paper towels.

I heated up the ghee in a large cast iron skillet over high heat and when the pan was hot, I fried the burgers for about 45 seconds on each side.

Tasty bites o’ beef!

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