Precision-cooked, fried hamburgers - Modernist cryo-fried burgers

Picture of Precision-cooked, fried hamburgers - Modernist cryo-fried burgers
This is my take on Modernist cryo-fried burgers as described in Modernist Cuisine.  They are a perfect medium rare throughout the inside with a thin, crispy outer crust.  This is achieved by cryo-frying the burgers: cooking them sous vide, briefly freezing them in liquid nitrogen to keep the inside from overcooking, and then frying them in hot oil.  

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
Many thanks to ReneediCherri for photography.
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Step 1: Ground beef, salt, make patties

Picture of Ground beef, salt, make patties
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13, 11:46 AM.jpg
Modernist Cuisine recommends grinding your own meat to make the best burgers.  They are undoubtably right, but knowing the amount of effort that goes into grinding meat from making sausage, I opted to skip this step, and instead started with 100% grass-finished ground beef.   

Add salt to make a 0.8% concentration.  Fold the salt into the ground beef, form patties with a mass of approximately 180 - 200 g, put them into plastic bags, and add 5 g of a neutral oil. 

Step 2: Refrigerate

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Refrigerate the patties for an hour.  If you let them sit longer, the salt will start to make the meat rubbery, like sausage.

Step 3: Cook sous vide

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Displace the air in the plastic bags by dunking them in water (the water displacement method).  Do not vacuum seal the bags as it will deform the patties.  Cook until the burgers have reached 131°F.  I set my water bath to 133°F, and cooking took about an hour.  
Honus1 year ago
So tempted to try this. I pride myself on being able to make a really good burger. :)
babybayrs1 year ago
Well, just returned from the Modernist Cuisine website. I might have lied that I dare not to try liquid nitrogen in cooking. Thanks for bringing attention to the art and science of cooking.
babybayrs1 year ago
I have used pressurized nitrogen in tanks coming out in gas form, never seen liquid nitrogen open in a food mixing bowl. Does it cause freeze burn or even kill if spilled on somebody? I dare not to try this.
tjk19391 year ago
Where do you get the liquid nitrogen?
Wheatridge1 year ago
I just wonder, just like all of the postings on Instructables about 3 D molding, readers of this website have the necessary equipment to do this?
Just what i was thinking about that lol
i lost it at "Freeze with liquid nitrogen", lold for like 500 years.
80$man1 year ago
Wow, that was amazing, good job! So hungry right now!
alexf11 year ago
Seems like science more than cooking.
The best meat I've ever had.
Super tasty
Absolutely delicious!