https://www.copymethat.com/r/WLTyBGBnW/loco-moco/
70145614
8Y7vcOu
WLTyBGBnW
2024-09-20 09:42:28
Loco Moco
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Ingredients
- subheading: Sous Vide Miso Burgers:
- 3 lb ground wagyu beef
- 1 lb ground pork
- 2 eggs
- 3 Tbsp white miso
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp Worcestershire sauce
- ½ cup panko breading
- 2 Tbsp grape seed oil
- 1 Tsp truffle oil
- subheading: Gravy ingredients:
- 2 Tbsp unsalted butter
- 1 cup roughly chopped cremini mushrooms
- 4-½ cups low-sodium beef broth
- 2 teaspoon Worcestershire sauce
- 1 Tbsp cornstarch
Steps
- subheading: Burger Directions:
- - In a bowl, combine the beef, pork, egg, Worcestershire sauce, miso, panko, garlic powder and onion powder and mix by hand.
- - Scoop out ½ lb portions and form into patties.
- - Use small pieces of parchment paper between the burgers to stack them and freeze. (I chose to freeze them to keep their shape when placing in vacuum sealed bags)
- - Place frozen patties in bags and vacuum seal.
- - preheat sous vide water bath to 135 degrees.
- - Immerse the bagged frozen patties in the water and let it cook for about 3 hours.
- - Remove the patties from the water bath and bags. Drain and save drippings for gravy. Place patties onto a paper towel lined plate. Allow burger to rest for approximately 10 minutes.
- - Heat grape seed oil in a cast iron.
- - Sear the burger on one side for about 60 seconds. Flip and cook on the other side for another 60 seconds.
- - Remove from heat and drizzle a little truffle oil.
- subheading: Gravy Directions:
- - Add the butter to the pan with the drippings. Saute the mushrooms for about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
- - In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use. See Less