Cheeseburgers ala Modernist Cuisine
I was already grinding my own meat, and mixing and matching different cuts to make “custom” burgers, but Modernist Cuisine contributed some specific timings for pre-salting (an hour before cooking) and for sous-vide (45 minutes to warm us the insides). Their recommended finish is a deep fry, but so far I’ve found a sear on a grill or in an iron skillet to be more to my taste.
I also liked their suggestion to use the broiler to melt the cheese on the burger (I’ve always had trouble melting the cheese on a grill — even with a cover — without steaming the burger too much).
Sous-Vide & Cooking 