No more undercooking with this simple sous vide pork & mozzarella burger recipe. A perfect summer sizzler. I've finished these in the oven, but why not cook in your sous vide water bath and finish on the barbecue!
A hearty sous vide pork tenderloin dish by Kyle Shirajudin, Head Chef at the Eagle Hotel, Llanrwst, North Wales.
Made famous by Momofuku's David Chang, these buns are easy to make and a guaranteed hit.
by Chef Damian Wawrzyniak