Sous Vide Umami Slider Burgers
These mini burgers are really moist and tasty. I swear there’s no fishiness, just yumminess!
- 1 small onion finely diced or blitzed in a food processor
- 3 tablespoons coconut oil divided
- 2 garlic cloves minced
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 pounds ground beef
- 1 tablespoon applesauce
- 2 tablespoons Red Boat fish sauce
Sauté the onions in coconut oil over medium heat until softened.
Add in the garlic and season with salt and pepper.
Spoon the onion and garlic mixture on a plate and cool to room temperature.
Put the beef in a large bowl. Gently mix together the beef, onion and garlic mixture, apple sauce, fish sauce, and pepper to combine.
Divide the meat into 16 balls and form them into slider burgers. Place the sliders on a plastic-wrap lined tray and stick them in the freezer to harden for a minimum of 2 hours.
Once the meat is frozen, vacuum seal the meat pucks and place the packets into the SousVide Supreme set at 132°F for a minimum of 1½ hours.
Once the burgers are done in the SousVide, sear the sliders for about 1 minute each side in a cast iron skillet with a few tablespoons of coconut oil.
Calories: 171kcal | Carbohydrates: 1g | Protein: 10g | Fat: 14g | Fiber: 1g | Sugar: 1g