The Myhrvold Burger

More food Science! today, with Modernist Cuisine's Nathan Myhrvold decontructing the classic burger. Interesting stuff, and he also provides this recipe:

First, put the beef patty in a plastic bag and cook it sous vide — immersed in warm water for about half an hour until the core temperature reaches about 130 degrees. Next, dip the patty in liquid nitrogen for 30 seconds to freeze the outer millimeter of the meat, and then deep-fry in 450-degree oil for one minute.

Perhaps a little out of the reach of home cooks, what with the sous vide and liquid nitrogen and all, but certainly a thorough response to the technical challenges of burger making.