Making sous-vide deep-fried burgers. This time I rubbed them with a mix of 2 tbsp fine brown sugar, 1 tbsp fine sea salt, and 1 tsp cayenne pepper. Hour at 130 F, patted dry, then in the deep fryer for a minute at 390 F.
I’m also trying this civilization thing so my 2 burgers are only 8 oz. each. That’s pretty near cooked weight as the fat doesn’t cook out.