Simple Sous Vide Burger

AuthorAndrew WizzoCategory, DifficultyBeginner

Summer is approaching and who doesnt love a cookout. With sous vide, burgers can be made ahead of time and be ready at any moment the time is right! Plus they are easy to make and great to eat!

 

Yields6 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Cook Time:

Click here to set a timer ⇒

1 Hour food timer


To grill or not to grill, that is the question? "But its not your only options" he cried! Thats right everyone, get ready for this great sous vide burger recipe. Using minimal ingredients you probably already have, you can make a quick burger, or many of them. You can even freeze them before cooking, and pull them out at a later date. The only question now you should be asking is what type of cheese do you cascade over the top!

 


Here's The Beef-
 3 lbs Ground Beef 80/20
 Salt & Pepper
 4 oz Olive Oil
Gather The Materials-
1

Burgers are a summer classic and to begin this recipe which is very easy, start by gathering the ingredients. I would also suggest highly that you clean off and sanitize a portion of your countertop to work on!

Forming Burgers-
2

I prefer my burgers kept simple. So I won't be mixing anything into my ground beef. Using a scale, or eyeballing the weight of the meat, form balls roughly 8oz in weight. By doing so you should have roughly 6 even looking sized ground beef balls, each weighing 8oz.

3

Pick up one ball and mold it slightly into your hands tossing it back and forth to make sure the ball is a solid mass. This also helps in removing air pockets distributed inside. Then, using the force of your arm throw the ball onto the sanitized counter top. Doing so will cause the pressure and force of the ball to press out into a wider shape of a patty.

4

Gently presses the patty in and using your fingertips and palms, form a generic burger shape. You are looking for a round puck with edges. Lift the meat off your work surface and gently press on the other side to flatten the bottom. Then place the disk aside and work on the next ball. Repeat these steps until all 6 patties have been formed.

5

With all 6 patties formed to 8oz burgers, season them well with salt and pepper. I prefer to do this on a wire rack with a sheet pan underneath so that I don't make a mess. Then, using your vacuum bags, gently transfer patties inside so that they are evenly spaced out, place a small amount of oil in each bag so that the meat can absorb some of the fat.

Seal the bags shut and move on to the next step.

Get to cooking-
6

Set up your sous vide to your desired doneness temperature of a burger! I love to eat my burgers rare to medium rare, so I set it to heat to 120°F.

Once the water bath has reached the desired temperature place your burger patties in and close the lid. Allow them to cook in the circulator for 1 hour. However, they can be held for up to 4 hours if you are throwing a cookout and want to have burgers available for a period of time!

7

When the burgers have finished cooking remove the ones you would like to eat. If you only cooked a few, remove them all from the water bath.

Cut open each bag and drain the liquid. Place the burgers down and gently pat them dry.

For searing, I recommend 2 options. The first is using a cast iron pan, the second would be a high heat propane or charcoal grill.

Marking off or Searing-
8

As it's January, it's quite cold outside. So I opted to cook my burgers indoors on a cast iron skillet.

Begin by heating the skillet up to a light smoke point, then add a sufficient amount of oil to the pan so that you can sear a few burgers at a time. Place one of the patties down and then follow it up by placing the remainder of them around until all the open space is being used. Within about 1 minute, you will achieve a crispy golden brown color on the burger. Flip them as this happens so that you can get color to each side, cooking again for another minute.

9

With the burgers seared off, remove each one from the heat and place them in a container ready to be served. Of course, serve the burger with your favorite style bun and burger toppings.

If by chance you're a fan of cheese on a burger. Add the cheese right after flipping the burgers the first time. Using a spoon, gently ladle some of the fat from the pan on top. As it runs off it will melt the cheese to golden perfection and allow it to drip around the edges.


More Photos:

Ingredients

Here's The Beef-
 3 lbs Ground Beef 80/20
 Salt & Pepper
 4 oz Olive Oil

Directions

Gather The Materials-
1

Burgers are a summer classic and to begin this recipe which is very easy, start by gathering the ingredients. I would also suggest highly that you clean off and sanitize a portion of your countertop to work on!

Forming Burgers-
2

I prefer my burgers kept simple. So I won't be mixing anything into my ground beef. Using a scale, or eyeballing the weight of the meat, form balls roughly 8oz in weight. By doing so you should have roughly 6 even looking sized ground beef balls, each weighing 8oz.

3

Pick up one ball and mold it slightly into your hands tossing it back and forth to make sure the ball is a solid mass. This also helps in removing air pockets distributed inside. Then, using the force of your arm throw the ball onto the sanitized counter top. Doing so will cause the pressure and force of the ball to press out into a wider shape of a patty.

4

Gently presses the patty in and using your fingertips and palms, form a generic burger shape. You are looking for a round puck with edges. Lift the meat off your work surface and gently press on the other side to flatten the bottom. Then place the disk aside and work on the next ball. Repeat these steps until all 6 patties have been formed.

5

With all 6 patties formed to 8oz burgers, season them well with salt and pepper. I prefer to do this on a wire rack with a sheet pan underneath so that I don't make a mess. Then, using your vacuum bags, gently transfer patties inside so that they are evenly spaced out, place a small amount of oil in each bag so that the meat can absorb some of the fat.

Seal the bags shut and move on to the next step.

Get to cooking-
6

Set up your sous vide to your desired doneness temperature of a burger! I love to eat my burgers rare to medium rare, so I set it to heat to 120°F.

Once the water bath has reached the desired temperature place your burger patties in and close the lid. Allow them to cook in the circulator for 1 hour. However, they can be held for up to 4 hours if you are throwing a cookout and want to have burgers available for a period of time!

7

When the burgers have finished cooking remove the ones you would like to eat. If you only cooked a few, remove them all from the water bath.

Cut open each bag and drain the liquid. Place the burgers down and gently pat them dry.

For searing, I recommend 2 options. The first is using a cast iron pan, the second would be a high heat propane or charcoal grill.

Marking off or Searing-
8

As it's January, it's quite cold outside. So I opted to cook my burgers indoors on a cast iron skillet.

Begin by heating the skillet up to a light smoke point, then add a sufficient amount of oil to the pan so that you can sear a few burgers at a time. Place one of the patties down and then follow it up by placing the remainder of them around until all the open space is being used. Within about 1 minute, you will achieve a crispy golden brown color on the burger. Flip them as this happens so that you can get color to each side, cooking again for another minute.

9

With the burgers seared off, remove each one from the heat and place them in a container ready to be served. Of course, serve the burger with your favorite style bun and burger toppings.

If by chance you're a fan of cheese on a burger. Add the cheese right after flipping the burgers the first time. Using a spoon, gently ladle some of the fat from the pan on top. As it runs off it will melt the cheese to golden perfection and allow it to drip around the edges.

Simple Sous Vide Burger

We love to read your comments. Be the first to leave one!

Leave a reply