Ingredients

• 1 pound beef mince
• 1 clove garlic
• 2 teaspoons Worcestershire sauce
• salt and pepper – not required but it will make your burgers taste better. Use what you like.
• ½ teaspoon ground coriander
• 1 teaspoon chopped parsley (can use dried)
• 1 teaspoon olive oil
• 2 hamburger buns, sliced and toasted.

Preparation

1. Mix all ingredients but the buns in a bowl and mix well.
2. Form two burgers but don’t press too hard. Press just hard enough to form the burger – trust me, it will taste better.
3. Wrap in cling film and freeze for 2 hours.
4. Preheat sous vide machine to 54.5C/130F
5. After 2 hours, remove cling film and place in vacuum sealer bags and vacuum seal.
6. Place burger bag(s) in sous vide machine and cook for a minimum 45 minutes but can leave up to 10 hours with little loss in texture.
7. Minutes before serving, heat the BBQ on high heat. (or you can use a grill pan heated to high heat)
8. Remove burgers from the bag and pat dry. Place on the grill for about 60 seconds per side to get good grill marks.
9. Serve on hamburger buns with any toppings you enjoy.