Sous Vide Pork Milanese Burger Recipe

For The Burger

Preheat your water bath to 135 - 140°F (57.2 - 60°C). Season pork and shape into two even patties, wrap in plastic wrap, and freeze for 1 hour or until it will hold its shape under vacuum. Vacuum seal, then put into the bath making sure it's fully submerged. Cook 2-3 hours (or until pasteurized based on your temp and thickness).

For The Aioli

Combine all the ingredients in a measuring cup that just barely fits the width of your immersion blender. Make sure the oil is the last thing to go in. Insert your immersion blender and rest on the bottom of the cup. Blend until a thick emulsion is obtained. You may need to move the blender up and down to make sure all the oil is incorporated, but be careful - you don't want to shoot aioli out of the cup. This can be refrigerated for 2-3 days in an airtight container.

For The Pickled Onions

Combine vinegar, salt, sugar and spices in a small bowl and whisk to combine.

Chamber vacuum method: place the onions and garlic in a vacuum bag with the pickling liquid (you won't need it all). Set the sealer for the longest time available (mine is 99 seconds) and seal the bag. The onions will be ready to use immediately or you can hold them in the fridge until ready.

Sous vide method: preheat sous vide bath to 185°F (85°C). Place the onions with the pickling liquid in a gallon sized Ziploc freezer bag and place in the bath using the water displacement method. Cook for 30 minutes, then remove to an ice bath to chill fully. These can be made in advance and will last in an airtight container in the fridge for up to 2 weeks.

To Finish

Prepare a 3 part dredging station (flour, eggs, and panko - not seasoned in advance). Meanwhile fill a high sided pan with oil (about an inch deep) and heat to about 375°F (190.5°C). Remove the burger patties from the bag and dry well. Dip the patties first into the flour, then the egg, and finally the panko. Fry the patties for about 30 second on each side or until golden brown. Remove to paper towels to drain and immediately top with the parmesan cheese (you can use a torch to help melt it if you wish).

To Assemble