Following the good example of Slow Food Columbus leader Bear Braumoeller, I bought some locally produced grass-fed ground beef at my local farmer's market and made burgers sous vide. The were deliciously palate-opening!
The best grilled burgers I've had are at Squire's restaurant in my Mom's home of Briarcliff Manor. They're flame broiled and for 40+ years have been the juiciest, tastiest burgers I've ever had. (Okay, the $32 burger at db Bistro Moderne in NYC is remarkable, but it's filled with braised short rib and black truffle.) But even the Squire's burger lacked the flavor of my sous vide burger. Maybe it's because its meat juices drip out of the burger onto the bun.
I thought of how I always load my burgers with Heinz ketchup. I savored my sous vide burger without that condiment, enjoying every bite. This was the first time in memory that I chose to have a burger without ketchup.
I'm looking forward to making my next sous vide burger tomorrow without the salt and pepper to see how the grain-fed beef tastes really plain.