Very successful dinner! The burgers were seasoned and cooked sous vide at 130 F for three hours. I made some bacon, and used the rendered fat to cook down onions and garlic. Then, I cooked some egg yolks confit in truffle scented oil using a sous vide bath at 150 F for 1.5 hours. Finally, I seared the burgers in bacon fat, layered on the bacon and onions, followed by some smoked Gouda, and put them under the broiler. I served the burgers topped with the egg yolks.