Paleo Recipes – Cavegirl Cuisine

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SousVide Asian Burgers with Ginger-Avocado Sauce and Pickled Slaw

SousVide Asian Burgers with Ginger-Avocado Sauce and Pickled Slaw

sous vide supreme promo packWho said bunless burgers had to be boring? Not me! These SousVide Asian Burgers have a mouthful of flavor exploding with every bite. And, using the SousVide Supreme water oven really keeps the patties moist and to the perfect internal temperature…you can’t overcook with this style of cooking!

Other SousVide recipes that you may enjoy:
SousVide Lamb Shoulder with Hazelnut-Mint Pesto
SousVide Cowboy Steak

SousVide Asian Burgers w/ Ginger-Avocado Sauce & Pickled Slaw

Ingredients

  • • BURGERS:
  • • 3/4 pound ground beef
  • • 3/4 pound ground pork
  • • 1/2 teaspoon dried mint leaves
  • • 2 teaspoons Chinese Five Spice
  • • 2 teaspoons minced onion
  • • 1/2 teaspoon sea salt
  • • PICKLED SLAW:
  • • 2 spring onions, thinly sliced (or 4 scallions)
  • • 1 cucumber, seeds scraped, peeled and julienned
  • • 1 small red pepper, seeded and julienned
  • • 1 carrot, peeled and julienned
  • • 1 teaspoon sesame oil
  • • 1/2 cup white vinegar
  • • salt and pepper, to taste
  • • GINGER-AVOCADO SAUCE:
  • • 2 avocados
  • • 1/4 cup coconut milk
  • • 2 tablespoon finely chopped fresh garlic
  • • juice of 1/2 lime
  • • 1/2 teaspoon sea salt
  • • OPTIONAL GARNISHES:
  • • greens, cornichons, tomatoes, mustard

Directions

  1. Preheat SousVide Supreme water bath to 135 degrees F.
  2. Mix together burger ingredients. I use my hands to get everything married together. Form into 4 burgers. Place in freezer for about an hour. I put parchment paper between the patties so they won't stick together. Slightly freezing the burgers will help keep their integrity when sealing. Place two patties per pouch. Seal.
  3. Cook for 2.5 hours.
  4. While the burgers are cooking, mix together slaw ingredients. Add water until the liquid is about the veggies. Refrigerate until ready to use. This can be done the night before. Taste before serving and season with salt and pepper if necessary.
  5. In a small food processor, mix together sauce ingredients until smooth. Refrigerate until ready to use. Taste and season with salt if necessary.
  6. Once burgers are completed cooking, transfer them to a high-heat skillet with 1-2 tablespoons of ghee or butter and cook on each side for 1-2 minutes per side. Let rest for 5 minutes.
  7. Serve patties with sauce, slaw, and any chosen garnishes.
  8. Enjoy!

Ingredients

  • BURGERS:
  • 3/4 pound ground beef
  • 3/4 pound ground pork
  • 1/2 teaspoon dried mint leaves
  • 2 teaspoons Chinese Five Spice
  • 2 teaspoons minced onion
  • 1/2 teaspoon sea salt
  • PICKLED SLAW:
  • 2 spring onions, thinly sliced (or 4 scallions)
  • 1 cucumber, seeds scraped, peeled and julienned
  • 1 small red pepper, seeded and julienned
  • 1 carrot, peeled and julienned
  • 1 teaspoon sesame oil
  • 1/2 cup white vinegar
  • salt and pepper, to taste
  • GINGER-AVOCADO SAUCE:
  • 2 avocados
  • 1/4 cup coconut milk
  • 2 tablespoon finely chopped fresh garlic
  • juice of 1/2 lime
  • 1/2 teaspoon sea salt
  • OPTIONAL GARNISHES:
  • greens, cornichons, tomatoes, mustard

Directions

  1. Preheat SousVide Supreme water bath to 135 degrees F.
  2. Mix together burger ingredients. I use my hands to get everything married together. Form into 4 burgers. Place in freezer for about an hour. I put parchment paper between the patties so they won't stick together. Slightly freezing the burgers will help keep their integrity when sealing. Place two patties per pouch. Seal.
  3. Cook for 2.5 hours.
  4. While the burgers are cooking, mix together slaw ingredients. Add water until the liquid is about the veggies. Refrigerate until ready to use. This can be done the night before. Taste before serving and season with salt and pepper if necessary.
  5. In a small food processor, mix together sauce ingredients until smooth. Refrigerate until ready to use. Taste and season with salt if necessary.
  6. Once burgers are completed cooking, transfer them to a high-heat skillet with 1-2 tablespoons of ghee or butter and cook on each side for 1-2 minutes per side. Let rest for 5 minutes.
  7. Serve patties with sauce, slaw, and any chosen garnishes.
  8. Enjoy!
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