Remove the airtight bag of burgers and set aside while the water heats up. Burgers are great cooked sous vide at 55c 131fand then finished on a very hot grill. When water reaches temperature place bag of burgers into water ensuring the burgers are completely submerged. For example sous vide is a great way to cook steak exactly to your liking but only if you use the correct temperature a few degrees is all that stands between rare and medium. 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.
Cooking burgers sous vide allows for unparalleled control over cooking temperature and therefore level of juiciness. So your beef is safe to eat after the long cooking time in the warm water bath. 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. At 130 f it takes 2 hours to safely pasteurize beef while at 140 f it takes only 12 minutes. Note that the temperature will rise about 10 f during searing to 145 f.
Note that the temperature will rise about 10 f during searing to 145 f. Cooking burgers sous vide allows for unparalleled control over cooking temperature and therefore level of juiciness. At this doneness the burger is tender and juicy with a pale pink color. Remove the airtight bag of burgers and set aside while the water heats up.
