Sous Vide Burgers Temp

Cook for 30 minutes for 1 to 1 1 2 inch burgers. Chill them for at least 20 minutes before sous vide cooking. Fill a large container or pot with water.

Camila Farah

At 130 f it takes 2 hours to safely pasteurize beef while at 140 f it takes only 12 minutes. Using sous vide allows you to cook hamburgers long enough to pasteurize them at almost any temperature you prefer resulting in moist tender burgers that are just as safe as traditionally cooked ones. When water reaches temperature place bag of burgers into water ensuring the burgers are completely submerged. That will give you a burger around a perfect medium rare. With sous vide methods you have a bit more leeway as beef can be safely pasteurized at temperatures as low as 130 f if held for long enough.

Place sous vide tool into full pot of water and set temperature to 133 degrees for medium rare 140 for medium. If you prefer a more well done burger just increase the temperature. Sous vide cook patties. Don t overcompress the meat and gently. Some people go as low as possible while still pasteurizing it while i personally prefer around 135 f to 140 f 57 c to 60 c.

Step 2 shape ground beef into 5oz patties. Step 1 set anova sous vide precision cooker to 137 f 58 3 c. Attach the sous vide precision cooker. Get your water ready and bag the burgers. Divide the meat into 4 equal parts and shape them into 4 patties.

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For me the ideal water temperature is 135 f. For me the ideal water temperature is 135 f. Step 2 shape ground beef into 5oz patties. Place sous vide tool into full pot of water and set temperature to 133 degrees for medium rare 140 for medium. At 130 f it takes 2 hours to safely pasteurize beef while at 140 f it takes only 12 minutes.