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)
- 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
- 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!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Sous Vide Turkish Slider Burgers
- Gather and prep your ingredients. Finely chop your onion and mince your garlic.
- Heat up the coconut oil in a small cast iron skillet over medium heat.
- Once the pan is hot, sauté the diced onion with some salt and pepper. When the onions are softened and translucent, add the minced garlic and stir everything until the garlic is fragrant (~30 seconds). Transfer the cooked onions and garlic to a small bowl to cool to room temperature.
- In a large bowl, combine the beef, cooled onion mix, Turkish seasoning, several cranks of freshly ground black pepper, and a generous pinch of salt. Mix well but don't overwork the meat.
- Form the meat into 8 sliders and place them on a plastic-wrap lined platter. Cover the patties with another plastic wrap and put them in the freezer for 2 hours.
- Once the patties are solid, vacuum seal them and store them in the fridge.
- When you're ready to cook the patties, dump the sliders into the Sousvide Supreme at 130°F and cook for 45 minutes.
- Take the burgers out of the water oven and bag and dry with paper towels.
- Heat up the ghee in a large cast iron skillet over high heat. When the pan is hot, sear the burgers for about 45 seconds on each side.