Everybody loves an egg on a burger,
but what about an egg inside a burger?
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We have a lot of dishes out there for it to be done right,
it has to be cooked at two different temperatures.
A turkey at Thanksgiving,
the legs require higher temperature than the breasts,
so you usually have to hammer the breast of the turkey
to get the legs right.
A Scotch egg,
ground beef 132 degrees for medium rare,
but the egg inside to cook has to be upwards
of over 140 degrees.
We're gonna take the egg yolks
and we're gonna confit them
at about 62 degrees Celsius,
which is around 143 degrees right?
That's a perfect egg yolk consistency.
Then we're gonna put that inside of a burger patty,
which we're only going to cook to about 131 degrees,
making it medium rare.
Magic?
No.
Just a little bit of ingenuity.
And we're gonna do that right now
with our friend,
the plastic bag.
First part is super simps,
we're just gonna separate an egg yolk.
Gonna take this egg yolk
and I'm gonna slide it right into the bag here.
We're gonna coat it in oil just because
it's gonna help the heat transfer all around the egg,
we're gonna keep it separated.
Also provides a little bit of a cushion
if it gets bounced around in there,
so the egg yolk does not break.
We're gonna use the old technique of displacement.
If you have a vacuum machine,
I would not suggest using it for this
just because the pressure of the vacuum
just could squeeze it
a little too tightly and pop it.
I have my circulator set at 143.5.
You just drop it in there and let it go.
That's just gonna make sure everything's set
and it's beautiful and it's still gonna be runny.
We leave that in there for 40 minutes.
And now we wait.
So it's been 40 minutes
and we pull this out and
what we have in here is an egg yolk
that has all the way cooked through.
I'm gonna set that just off to the side here.
Now we're gonna make our patties.
So I'm gonna use eight ounce patties.
I'm gonna split it into two four ounces,
I'm gonna mash it out,
I'm not gonna try to overwork the meat,
just gonna get it to where I need to go.
I'm gonna make two identical patties that fit,
and then I'm gonna create a divot on the inside.
So these divots now are for your egg yolk.
Let's free the beast.
So you're gonna just take a spoon,
drain off excess oil,
and that is your 62 egg yolk
that has been confited,
and you're gonna lay that inside.
We're gonna kinda push the meat around it
give it a nice little cradle,
second patty goes on top
and you're gonna be very light
and then you're gonna start to seal the seams
on the edges.
You don't want this coming apart.
We're gonna cook it kind of sous-vide.
We're actually just raising the temperature
of the entire burger from
tip to tip to medium rare.
The reason why that's nice for a patty
that is stuffed like this is
'cause you're not gonna be flipping it
and agitating it which is gonna be
nicer on the egg yolk
and not only nicer on the egg yolk
but it's gonna be nicer on
not busting open these two halves right.
You can even do that little pie thing
where you're like.
Again if you have a vacuum machine,
I don't like it with burgers.
I think that the pressure of it
messes with the shape and it actually presses things down
and it splays out the ends a little bit too much
it feathers them out.
Put that in a bag.
Now the butter,
and then we're gonna do a displacement seal again.
We'll put a little bit of butter in there
because butter is good on a burger
and it's gonna help kinda keep more moisture in here
also when you cook burgers this way
you're not losing any moisture on the inside
which is kind of like when you pit it on the pan
it's lost on the pan
it kinda goes out.
We're gonna retain it and
we're gonna basically cook this burger
in it's own juices.
We're gonna get the circulator down
it's at 143,
we need to get it down to 131.
We don't want to wait
so throw some ice cubes in it.
So we're sittin' at about 131,
I'm gonna drop these in,
if you go in with this after it turns to temperature,
it may be 45 minutes is a good wait.
Burgers sometimes like to do that
and they like to float
so what you can do is take
a little bit of a weight.
That burger is not gonna get overcooked.
A lot of times when using direct heat
there's varying degrees of doneness.
The outside is well done,
then you move kind of into that
and there's a ring of medium rare
with the center just being a little bit rare.
This way we're getting medium rare
from tip to tip and you can just
leave it and set it,
I can't use that,
maybe that's copyrighted,
if I say set it and bink it, you know?
40 minutes sounds like a long time
cause it took another step,
but if you think about it,
this stuff is not gonna overcook.
When you get to the burger,
it's not gonna overcook.
You can kinda just hold it in the bath,
you can do multiples,
when I do this at my house,
when I have people over for burgers,
I'll have like 12 going,
instead of having to sit there
and cook off 12 burgers,
I have them going
and I take them out when everyone
is ready to eat I just finish them.
They're already cooked through,
it's never gonna overcook,
it just holds at one temperature
you don't have to babysit it
just walk around,
clean up,
hide things under couches,
and this will just sit there.
And if you're guests are late,
they can be late.
Because your burgers are never
gonna overcook.
It's been 45 minutes,
pull our burger out.
This does not look like an appetizing burger,
because it's only been warmed
to 131 all the way around.
We're gonna fry it.
All you gotta do is put a crust on the outside.
Not too much,
you're not gonna be cooking the burger anymore,
you just want it hot
and you want to make it crusty.
Now we're gonna season it.
You don't want to season this
when it's in the bag for a long time
it tends to make the meat a little mushy
because it starts to almost cure it.
So let's lay this in here,
got my oil at 385,
high temp,
I don't wanna cook it,
I just want to put a crust on the outside.
And that's it.
Boom.
Crust on the outside of the burger.
And now for the big reveal.
There's our meat medium rare
with a perfectly cooked egg yolk inside.
That egg yolk is at 141.
That beef is at 133.
That is one thing
two different temperatures
right where they need to be.
Not even gonna rock a bun on this real quick
I'm just goin' straight patty in.
I mean, that's ridiculously good.
That egg yolk is perfect,
the meat's medium to medium rare,
it's super juicy.
From inside your burger.
(techno music)
For more cooking stuff,
inside of stuff,
click here.
Today we're gonna make
breakfast tacos.
Realize I've been to Austin,
I know what a breakfast taco is.
Well in this one,
you're gonna make your own homemade
tortillas but instead of torillas
which are te...
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