- 1 lb grass fed ground beef
- ½ medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of coconut oil
- 2 teaspoons Penzeys Turkish seasoning (penzeys.com)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons of lard
- Heat up the coconut oil in a small cast iron skillet over medium heat. Once the pan is hot, sauté the diced onion in melted coconut oil with some salt and pepper. When the onions are soft and translucent, add the minced garlic and stir everything around until the garlic is fragrant (~30 seconds). Transfer the cooked onions to a small bowl to cool to room temperature.
- In a large bowl, combine the beef, cooled onion mixture, Turkish seasoning, several cranks of freshly ground black pepper, and a generous pinch of salt. Use your hands to mix everything (but try not to overwork the meat).
- Form the meat and onion mixture into 8 sliders and place them on a plastic-wrap lined platter. Cover the patties with another sheet of plastic wrap and put them in the freezer for 2 hours. (Don’t forget to line the platter with plastic wrap – it’s MUCH easier to remove the patties if they aren’t frozen to the plate.)
- Once the patties are frozen solid, vacuum seal them in food-safe plastic. You should be able to fit two patties per package. You can store them in the fridge or cook right away.
- To cook, fill and preheat your sous vide cooker (e.g., SousVide Supreme) to 130 F and dump in the sliders for anywhere between 30 minutes and 12 hours. When you are ready to eat, take the burgers out of the water oven and dry them with paper towels.
- Heat up the lard in a large cast iron skillet over high heat. When the pan is hot, fry the burgers for about 45 seconds on each side. Serve immediately.