For Memorial Day this year, the Epicurean Butter team is trying a new take on a typical meal. Of course, we have to keep the burger (because it is not a Memorial Day feast without one), and we are adding one of our favorite root vegetables, beets!
But instead of cooking everything on the grill, we took to the sous vide cooker to see how well our butters fared using this trending cooking style.
Sous Vide Beets with Maple Syrup Butter
1 bunch of 4 medium-sized beets
2 tbsp Maple Syrup Butter from Epicurean Butter
1 tsp salt
Combine all ingredients in a vacuum sealed plastic bag. Place in a water bath and cook at 185°F for one hour.
Sous Vide Cheeseburgers with Garlic Herb Butter
1 lb lean ground beef
salt and pepper to taste
1 tbsp Roasted Garlic Herb Butter from Epicurean Butter
2 slices cheddar cheese (or cheese of your choice)
Gently shape two, one-inch thick hamburger patties. Sprinkle with salt and pepper. Place in a vacuum sealed plastic bag and cook in a water bath set to 140°F for 90 minutes.
Over medium-high heat, melt butter in heavy pan. Sear patties one minute on each side. While searing second side, add cheese to melt.
When cooking meats sous vide style, you do not usually include butter or other fats in the water bath, which is why we waited to add the butter until the searing stage. If you like your burgers extra garlicky or saucy, we think adding an extra tab or two of butter could really pay off.
For sous vide vegetable cooking, you often see recipes that include butter in the bag. Because we recommend adding only a touch of that maple syrup flavor on those beets, we would not add any more than 1 tbsp of the Maple Syrup Butter. You could also do half Maple Syrup butter and half unflavored butter if you wanted even less Maple flavor.
We hope that you are able to enjoy good food and quality time with your friends and family this Memorial Day Weekend. We also thank all of those who have served in our military.