A sous vide is not required and these burgers can be grilled, baked or pan seared. The sous vide is just how I went about enhancing the flavor of the tarragon over the salt**
Cook in vacuum sealed bag, in the sous vide water, for 15 minutes at 143.5 degrees
2LB Ground Beef
2TBSP Minced Garlic
Oil (aDIRny kind, I use canola)
2TBSP Chili Powder
1TBSP Raw Honey
1C BBQ Sauce
2TBSP Liquid Smoke
Salt & Black Pepper to taste (about 4 tbsp. salt, 1 tbsp. pepper)
Combine all ingredients in a mixing oil, drizzle in a little oil to keep it moist, about 1tbsp. Once all ingredients are incorporated roll out 8 ¼ lb patties, pressing your thumb in the center of each one to prevent it from over rising and potentially falling apart.
I suggest rolling the meat into meatballs and the press them into disks while rolling to keep them tight and get a good shape**
Grill for about 3 minutes per side on a high flame to get a beautiful medium burger.
Serve with white American Cheese on a potato roll