- 1 pound ground beef chuck or lamb (or a combination), 80% lean
- ½ pound ground pork
- ¼ cup chopped fresh mint, plus more leaves for garnish
- 1 1/2 teaspoons kosher salt
- ½ teaspoon cayenne
- ½ teaspoon dried oregano leaves, rubbed between your fingers
- 2 shallots, minced
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1/3 cup dried breadcrumbs
- ½ cup plain Greek yogurt, plus more for serving
- 1 large egg, lightly beaten
- Zest of 1 lemon
- Pita breads, lettuce leaves, and tomatoes, for serving
Preheat your sous vide water bath to 60 degrees C.
Place the beef, pork, mint, salt, cayenne, and oregano in a medium mixing bowl.
In a small sauté pan, cook the shallots and garlic over medium low heat in 1 tablespoon of the oil until tender and translucent. When cool, add the shallot mixture to the meat along with the breadcrumbs, yogurt, egg, and lemon zest; mix gently but thoroughly to combine. Form the meat mixture into slightly flattened meatballs (about 2 tablespoons each) and transfer the patties to two resealable freezer food storage bags. Seal each bag using the water displacement method, lower both bags into the water bath and cook (completely submerged), for 1 hour. Remove the bags from the water and discard the liquid in the bags. Transfer the patties to a plate or platter.
Heat a large nonstick skillet over medium heat and add the remaining olive oil. Cook the meat patties (in batches if necessary) until browned on both sides, 2 to 3 minutes. Transfer the patties to a serving platter and garnish with mint leaves. Serve with pita bread, lettuce, tomatoes, and yogurt if desired.
Sous Vide Lemongrass Chicken with Thai Basil
Simple Sous Vide Steak
Sous Vide Viet-Style Pork Tenderloins
Sous Vide Curried Pumpkin and Sweet Potato
Sous Vide Pork Chops with a Summer Vegetable Saute
Sous Vide Skirt Steak for Tacos
Easy Sous Vide Creme Brulee
Sous Vide Chicken Liver Mousse
Sous Vide Beet Salad with Feta, Pistachios, and Honey
Sous Vide Chuck Roast "Debris" Poboys