Sous Vide Chicken Burgers

This nothing radical but it did come out tasty. I had a pound of ground chicken, so I set my water bath to 143. Then I mixed the chicken with 1 tsp onion powder, 1/2 tsp granulated garlic, 1/4 tsp dried thyme, 1.5 tsp of rubbed sage, and 1/4 cup parmesan cheese along with some S&P. The meat was mixed til the seasoning was uniform throughout, then formed into three even lumps and pattied up. I heated a sautee pan with just under 1/4" of oil; when it near the smoke point I cooked the burgers for about 1 minute, or until I got a very nice crust.

Removing them to a cooling rack I let them cool enough that they wouldn't melt the bags, then vac sealed them and dropped them in the bath. Time based on Baldwin's chart.

When they were done I served them on a toasted rolls with some cheddar-dijon aoli. Very tasty!