This is my take on Modernist cryo-fried burgers as described in Modernist Cuisine. They are a perfect medium rare throughout the inside with a thin, crispy outer crust. This is achieved by cryo-frying the burgers: cooking them sous vide, briefly freezing them in liquid nitrogen to keep the inside from overcooking, and then frying them in hot oil. The burgers were juicy and tender with an extremely satisfying crunch through the browned surface. The actual work making the burgers was minimal, but the setup complicated. I cooked these as part of Fried Day at the Instructables lab when we already had both liquid nitrogen and pots of hot oil ready to go.
Here are the abbreviated instructions; go through each step for pictures and more information: Mix ground beef with salt to achieve a 0.8% salt concentration, refrigerate for an hourCook beef sous vide to an internal temperature of 131°FFreeze the outside of the burgers in liquid nitrogen for 30 secondsFry the burgers in oil at approximately 425°F for 30 secondsMany thanks to ReneediCherri for photography.
Modernist Cuisine recommends grinding your own meat to make the best burgers. They are undoubtably right, but knowing the amount of effort that goes into grinding meat from making sausage, I opted to skip this step, and instead started with 100% grass-finished ground beef.
Add salt to make a 0.8% concentration. Fold the salt into the ground beef, form patties with a mass of approximately 180 - 200 g, put them into plastic bags, and add 5 g of a neutral oil.
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