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Pour water to the fill line of a sous vide cooker (such as SousVide Supreme(R)) to make the water bath. Preheat to 134 degrees F (57 degrees C). Mix garlic, chives, paprika, salt, Worcestershire sauce, and black pepper thoroughly into the ground beef. Form mixture into 2 patties and press into 2 chef's rings. Place into a food-grade cooking pouch and vacuum-seal. Submerge the pouch in the water bath and cook until no longer pink in the center, about 1 hour. Preheat an outdoor grill for high heat and oil the grate thoroughly. Remove patties from the pouch and chef's rings. Pat dry with paper towels. Grill patties until surfaces are lightly charred with grill marks, 30 to 45 seconds per side. Place patties on burger buns and top with lettuce, tomato, Monterey Jack cheese, ketchup, and mayonnaise.
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Vacuum sealer for sous vide bags, compression, preservation
Broiler-like torch attachment — even sear on sous vide proteins
Insulated container for efficient sous vide cooking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Steam + convection — bread with perfect crust, sous vide, reheating
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Vacuum sealer for sous vide bags, compression, preservation
Broiler-like torch attachment — even sear on sous vide proteins
Insulated container for efficient sous vide cooking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Steam + convection — bread with perfect crust, sous vide, reheating