http://youtu.be/iRuilGHOv-w

 WE HAD RECENTLY INTRODUCED THE 9 OUNCE CLOUSEAU SOUS VIDE STEAK BURGER AND WILL SOON HAVE THE 10 TO 12 OUNCE STEAK SANDWICH. BUT FIRST WHAT MAKES THESE SO DIFFERENT THAN SAY ANYONE ELSES. WE COOK THESE BY A FRENCH PROCESS VERY SLOWLY AND VERY LOW HEAT. THE COOKING TEMP IS 138 DEGREES FOR MANY HOURS IN A VACUUM. WHAT THIS DOES IS KILLS THE PATHOGENS, AND COOKS THE PROTEIN COLLAGENS TO A TENDER TEXTURE. MOST OF THE FATS MIGRATE OUT AND SOME ARE INCORPORATED INTO THE PROTEIN FIBERS. THE MEAT RETAINS A VERY NICE PINK COLOR AND IS SO,SO TENDER. THE STEAK LOOKS LIKE PRIME RIB AND IS AS TENDER. WE THEN PAN SEAR THE MEAT TO CARMELIZE THE SUGARS IN THE PROTEIN TO LOOK LIKE A REGULAR BURGER. THE BURGER COMES WITH SPECIAL MUSTARD, ROMAIN HEARTS, BURGER, CHEESE, MAYO ON A SPECIAL BREAD. THE STEAK COMES WITH ROMAIN, STEAK, WORCESTERSHIRE SAUCE AND IS ON A SPECIAL CHICAGO ITALIAN CRUSTY LOAF CUT. WE CALL THE BURGER THE CLOUSEAU BECAUSE OF THE PINK PANTHER MOVIE WITH STEVE MARTIN IN HIS PRONUNCIATION OR THE DAME BURGEURE. THESE BEEFY SANDWICHES WILL KNOCK YOUR SOCKS OFF. TRY ONE TODAY