French-style Stuffed Beef Burger

Prep Time: 20 minutes

Cooking Time: 2 hours

Serving: 4


1 pound ground beef (80% lean, 20% fat)

4 slices Swiss cheese

4 tablespoons Dijon mustard

4 hamburger buns

1 tablespoon olive oil

Salt and pepper to taste

For the Stuffing:

1/2 cup chopped mushrooms

1/2 cup chopped onions

1/4 cup chopped parsley

1/4 cup breadcrumbs

1 egg

Salt and pepper to taste


Preheat your sous vide machine to 140°F (60°C). T

o make the stuffing, mix together the chopped mushrooms, onions, parsley, breadcrumbs, egg, salt, and pepper in a bowl. Divide the ground beef into 8 equal portions.

Flatten each portion into a thin patty. On 4 of the patties, a piece of Swiss cheese should be placed.

Distribute the stuffing mixture evenly among the 4 patties before spooning it over the cheese.

On top of the filling, place the remaining 4 patties. Seal the borders by pressing them together. Salt and pepper the filled patties on both sides. Each burger should have a tablespoon of Dijon mustard on it.

Put 1/4 tablespoon of olive oil and each packed patty into a separate vacuum-sealed bag. Using a vacuum sealer, seal the bags.

The sealed bags should be placed in the hot water bath and cooked for two hours.

The packed patties should be gently removed from the bags once the two hours have passed.

Turn on the high heat on a grill or grill pan. The filled patties should be cooked for 2 to 3 minutes on each side, or until a beautiful sear has developed. The hamburger buns are toasted.

Each burger patty should be placed on a bun before assembly.

Your mouthwatering beef burgers with French-style stuffing should be served hot.

Nota: For added taste, you may also top your burgers with other ingredients like arugula, sautéed mushrooms, or caramelized onions.


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