Pork & Mozzarella Burgers

Instead of finishing in the oven, finish over the barbecue for a perfect summer evening meal.

Ingredients

• 500g lean pork mince
• 4 rashers unsmoked back bacon
• 5 large mushrooms
• 1/2 onion
• 10g unsalted butter
• 5ml olive oil
• 1 tsp garlic salt
• 4 tbsp soy sauce
• 1 egg
• 2 tsp all-purpose seasoning
• 1 mozzarella ball
• 1/2 tsp ground pepper
• 3 large white or wholemeal rolls

Optional

• 2 tbsp fresh breadcrumbs
• 1 tbsp plain flour

Method

• Fill your sous vide water bath with water and preheat to 62°C (143.5°F).
• Add the olive oil and butter to a pan over a medium heat. Dice the onion and mushrooms before adding to the pan, cooking until golden.
• Place the pork mince into a large bowl together with the onion and mushrooms. Add the finely chopped bacon, together with the garlic salt, soy sauce, all-purpose seasoning and pepper. Crack the egg over the mixture and combine well. If the mixture is a little runny, add the optional ingredients at this stage.
• Shape half of the mixture into thin burgers and lay down on a chopping board. Add a generous slice of the mozzarella on top of the burger. Use the other half of the mixture to create another set of  burgers, laying them on top of the mozzarella.
• Gently place the burgers into individual vacuum pouches before vacuum sealing. Place the vacuum pouches into your sous vide water bath to cook for 3 hours.
• Once cooked, remove the burgers from their vacuum pouches, discarding the juices. Sear the burgers over a high heat until golden. Once seared, place in the oven on a medium heat, roughly 180°C (356°F) for 5 minutes.
• Whilst in the oven, slice your rolls and add to the oven to warm.
• Remove the burgers from the oven and add to your rolls. Finish with your favourite accompaniments.