Sous Vide Cod Burgers with Curry Aioli
Equipment
- Food processor
- Bowls
- Non-Stick Skillet
- Sous Vide Immersion Circulator
- Cooking Container
Ingredients
For the Patties
- 500 grams cod fillets roughly chopped
- 1 egg
- 1 cup flour
- 1 tbsp fish masala
- 6 grams salt
- handful Laksa or cilantro leaves
For the Curry Aioli
- 3 tbsp mayonnaise
- 1 tbsp fish masala
- 1 clove garlic minced
Assembling the Burgers
- 2 burger buns
- lettuce leaves
Instructions
- Combine the chopped cod, egg, masala powder, salt, and laksa leaves in a food processor.
- Pulse into a rough farce.
- Combine fish mince mixture and flour in a bowl.
- Form mixture into patties and allow to set in the freezer for 10 minutes.
- Put patties into a sous vide bag with some olive oil.
- Cook for 30 minutes at 130°F.
- Sear the patties for 45 seconds each side in a non-stick skillet.
- Combine all ingredients for the aioli in a bowl.
- Assemble the burgers.
- Spread aioli on both halves of each burger bun, layer lettuce, and fish patties.
Notes
- Any lean fish could be worked into this patty. Mahi-mahi, snapper, bass. . . even other seafood such as prawns, crabmeat, and lobster.
- Shape the patties, handling them with a very light touch. Pressing too hard on them will toughen them up as they cook. Try to shape them at least an inch thick and just a bit bigger than your bun in diameter. They'll shrink and fit perfectly into those buns as they cook. Give them a few minutes in the freezer to set a bit so they'll keep their shape as you get them in the sous vide bag.
- Bag the patties up a bit loosely. Doing so via the water displacement technique would be perfect. Sealing them in really vacuum-tight would press too hard on the meat and consequently toughen the burgers.
- Some chopped cilantro and chili flakes would be excellent additions to the aioli.
