The burgers were juicy and tender with an extremely satisfying crunch through the browned surface. The actual work making the burgers was minimal, but the setup complicated. I cooked these as part of Fried Day at the Instructables lab when we already had both liquid nitrogen and pots of hot oil ready to go.
Here are the abbreviated instructions; go through each step for pictures and more information:
- Mix ground beef with salt to achieve a 0.8% salt concentration, refrigerate for an hour
- Cook beef sous vide to an internal temperature of 131°F
- Freeze the outside of the burgers in liquid nitrogen for 30 seconds
- Fry the burgers in oil at approximately 425°F for 30 seconds