Sous Vide Burgers Recipe

Preheat a cast iron or stainless steel skillet over with 1 tablespoon 15 ml of oil over high heat until the oil starts to lightly smoke. Step 2 shape ground beef into 5oz patties. Remove the burgers from the bags and.

Camila Farah

Form mixture into 2 patties. Step by step sous vide burgers. Prepare the sous vide bath. When done remove burgers from the hot water and shock the bag in an ice bath for two minutes. Before searing the burgers have your toasted buns and condiments ready to accept it.

Mix garlic chives paprika salt worcestershire sauce and black pepper thoroughly into the ground beef. Preheat to 134 degrees f 57. Add the burger patties with side a facing down and add 1 tablespoon 15 ml of unsalted butter. Remove the burgers from the freezer and vacuum seal each one individually. Step 1 set anova sous vide precision cooker to 137 f 58 3 c.

Let them rest briefly and season with more salt and pepper. Vacuum seal burgers in a flat layer and drop the bag in the sous vide bath at 138ºfor 45 minutes. Add an additional sprinkle of salt and pepper to the outside of the burgers if desired. Place the burgers in the water bath for 1 to 2 hours. Place seasoned patties into a zip lock bag and vacuum seal the bag using the water displacement technique see recipe for details.

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To finish in a pan. After sous vide cooking your burgers are fully cooked. Divide meat into four equal portions and gently shape each one into a patty slightly wider than your buns. Pour water to the fill line of a sous vide cooker such as sousvide supreme to make the water bath. Preheat a water bath to desired final temperature using a sous vide cooker according to the chart above.

Set the temperature to 120 degrees for rare or 125 degrees for medium rare. Form your burger patties place them in an airtight plastic bag sumberge in a warm water bath for 30 minutes 133 degrees for medium rare using a sous vide circulator remove and sear on both sides for 1 2 minutes per side then pile on toppings of choice. Remove burgers from the bag and pat dry. Sprinkle both sides of the burger with salt and pepper. Set the temperature to 120 degrees for rare or 125 degrees for medium rare.

Sprinkle both sides of the burger with salt and pepper. To finish in a pan. Let them rest briefly and season with more salt and pepper. Mix garlic chives paprika salt worcestershire sauce and black pepper thoroughly into the ground beef. Form mixture into 2 patties.