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Sous Vide Pork Milanese Burger Recipe

Sous vide pork milanese burger

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

This one was so much fun to come up with. I love a classic milanese - perfectly juicy chicken, pork or veal with a light but super crispy exterior. That's what I set out to replicate in this delicious sous vide pork Milanese burger recipe. Don't skip the pickled onions - the acidity and brightness pair so well with all of the flavors in this dish. I bet this one will be a new staple for you and your family!


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Pork Milanese Burger Recipe

  • Published: October 20, 2021
  • By Mike La Charite
  • Total Time: 2 to 3 hours
  • Cooks: 135°F (57.2°C) for 2 to 3 hours
  • Serves:  2 burgers

Ingredients for Sous Vide Pork Milanese Burger

  • For the Burger

  • 12 ounces ground pork
  • 1 teaspoon kosher salt
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon Penzeys powdered lemon peel
  • Sundried Tomato Aioli

  • 1 large egg
  • 1 teaspoon dijon mustard
  • 2 medium garlic cloves minced
  • 2 tablespoons lemon juice
  • 2 tablespoons sundried tomatoes
  • 1 teaspoon dried thyme
  • 1 cup vegetable or canola oil
  • Kosher salt and ground white pepper to taste
  • Pickled Onions

  • 1 red onion, sliced thin
  • 2 cloves fresh garlic, crushed
  • 2 cups red wine vinegar
  • 3 tablespoons fine salt
  • 3 tablespoons ultrafine sugar
  • 1 teaspoon peppercorns
  • 1/2 teaspoon fennel seeds
  • To Finish

  • 1/4 cup all purpose flour
  • 1 egg, beaten
  • 1/2 cup panko breadcrumbs
  • Canola oil (or other neutral frying oil)
  • Shaved parmesan cheese
  • To Assemble

  • Brioche roll, toasted if desired
  • Baby arugula
  • Sundried Tomato Aioli (recipe follows)
  • Pickled Onions (recipe follows)
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Cooking Instructions for Sous Vide Pork Milanese Burger

For The Burger

Preheat your water bath to 135 - 140°F (57.2 - 60°C). Season pork and shape into two even patties, wrap in plastic wrap, and freeze for 1 hour or until it will hold its shape under vacuum. Vacuum seal, then put into the bath making sure it's fully submerged. Cook 2-3 hours (or until pasteurized based on your temp and thickness).

For The Aioli

Combine all the ingredients in a measuring cup that just barely fits the width of your immersion blender. Make sure the oil is the last thing to go in. Insert your immersion blender and rest on the bottom of the cup. Blend until a thick emulsion is obtained. You may need to move the blender up and down to make sure all the oil is incorporated, but be careful - you don't want to shoot aioli out of the cup. This can be refrigerated for 2-3 days in an airtight container.

For The Pickled Onions

Combine vinegar, salt, sugar and spices in a small bowl and whisk to combine.

Chamber vacuum method: place the onions and garlic in a vacuum bag with the pickling liquid (you won't need it all). Set the sealer for the longest time available (mine is 99 seconds) and seal the bag. The onions will be ready to use immediately or you can hold them in the fridge until ready.

Sous vide method: preheat sous vide bath to 185°F (85°C). Place the onions with the pickling liquid in a gallon sized Ziploc freezer bag and place in the bath using the water displacement method. Cook for 30 minutes, then remove to an ice bath to chill fully. These can be made in advance and will last in an airtight container in the fridge for up to 2 weeks.

To Finish

Prepare a 3 part dredging station (flour, eggs, and panko - not seasoned in advance). Meanwhile fill a high sided pan with oil (about an inch deep) and heat to about 375°F (190.5°C). Remove the burger patties from the bag and dry well. Dip the patties first into the flour, then the egg, and finally the panko. Fry the patties for about 30 second on each side or until golden brown. Remove to paper towels to drain and immediately top with the parmesan cheese (you can use a torch to help melt it if you wish).

To Assemble

Coat both the top and bottom buns with aioli. Place arugula on the bottom bun, then top with the patty and some pickled onions. Serve immediately.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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