Ingredients & Substitutes

Instructions

1. 1

   Combine 1.5 pounds of ground beef, 1 teaspoon of smoked paprika, 0.5 teaspoon of garlic powder, 0.5 teaspoon of onion powder, 0.75 teaspoon of salt, and 0.25 teaspoon of black pepper in a large bowl, then gently form into four uniform patties.

2. 2

   Place the four seasoned beef patties into a vacuum-sealable bag, ensuring a single layer, and remove all air before sealing, then cook in a sous-vide water bath at 135°F (57°C) for 1.5 hours for medium-rare.

3. 3

   While the patties cook, heat 0.5 tablespoon of olive oil in a large skillet over medium heat and crisp 2 diced slices of bacon for 5-7 minutes, then remove the bacon bits and reserve the rendered fat.

4. 4

   Add 0.5 medium finely diced red onion and 0.5 medium finely diced green bell pepper to the same skillet with the bacon fat, sautéing for 5 minutes until softened, then stir in the drained and rinsed 15 ounces of chickpeas and cook for an additional 3 minutes.

5. 5

   Remove the skillet from heat and incorporate 1 tablespoon of cider vinegar and 2 tablespoons of chopped fresh parsley into the chickpea mixture, gently stirring to combine with the reserved crispy bacon bits.

6. 6

   After the sous-vide cooking, remove the beef patties from the bag, pat them thoroughly dry with paper towels, and sear them in the remaining 1.5 tablespoons of hot olive oil in the skillet for 1-2 minutes per side until a deep brown crust forms.

7. 7

   Serve each seared sous-vide American spiced beef patty immediately alongside a generous portion of the warm smoky chickpea hash.