Pork & Mozzarella Burgers

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!

Prep Time  20 Minutes

Cook Time  3 Hours

Serves  3

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


  • 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


  • 2 tbsp fresh breadcrumbs
  • 1 tbsp plain flour


  • 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.