Set circulator to your desired temperature.
Rare: 120F/49C (ISVA Note: we do not recommend eating ground meat products at rare temperatures as they are unable to be pasteurized.
Medium Rare: 131°F (55°C)
Medium: 140°F (60°C)
Medium Well: 150°F (65.6°C)
Well: 160°F (71.1°C)
Portion the ground meat into eight even pieces. Shape each portion into a thin round patty that's slightly larger than the cheese slice.
Fold the cheese slices into quarters and place in the center of the 4 the patties, covering the cheese with remaining 4.
Tightly crimp the edges of the beef together to form a tight seal.
Using a Vacmaster chamber or suction machine seal appropriate sized resealable VacMaster pouches while "empty," when process is complete open the empty pouches and gently place one or two patties inside.
Using your thumb and index fingers seal bags, leaving one-inch open at the top corner. Slowly lower bags one at a time into pot of water by holding onto the open corner.
Press air out of bag as it is submerged and seal bag just before last corner is submerged.
Gently place the burgers into the SV1 and cook for at least 1 hour, no more than 4 hours. If you make them more than 1 inch thick, make sure to leave them in the bath 1 hour per inch.
Remove the bags from the SV1 open and gently pat the burgers dry with paper towels.
In a medium bowl, whisk together all of the ingredients until smooth, taste and adjust seasonings as necessary.
Season generously to taste with the BurgerBlend.
Heat a cast iron skillet over high heat, add oil (or use hot grill). When the oil is shimmering, sear the burgers 45 seconds on each side.
Place each burger patty on a bun topped with copious dollops or the BurgerBlend hamburger sauce and garnish with the tomatoes, onions and lettuce, serve immediately.
