Sous Vide Burger – Bacon Bleu Cheese
Servings Prep Time
6hamburgers 15minutes
Cook Time
60minutes
Servings Prep Time
6hamburgers 15minutes
Cook Time
60minutes
Ingredients
Instructions
  1. In a large skillet or cast iron pot, sauté bacon (sliced crosswise into 1/2 inch pieces) over high heat until crisp. Remove bacon to a paper towel-lined plate and drain all but 2 tablespoons of bacon grease from pan. You will use remaining bacon grease in the pan to sear the burgers when they are done cooking.
  2. Mix together ground beef, cooked bacon pieces, Worcestershire Sauce, salt, green onions and blue cheese crumbles in a large bowl until well-combined. Do not over mix or the meat will get tough. Separate mixture into 6 equal parts and form 6 burger patties. Press an indentation into the center of each one to prevent misshapen patties after the searing process.
  3. Place burgers into a gallon-sized zip top bag (these are large burgers so I use 2 bags and put 3 in each) and place them laying flat into the refrigerator for 30 minutes. This helps them firm up and keep their shape better during the sous vide process. If you are short on time, you can omit this step.
  4. Fill a large pot or sous vide container with warm water. Remove all the air from the bags with the burgers using the displacement method (see above for details). Do not vacuum seal the burgers because this will cause them to squish together.
  5. Heat up your sous vide water with your circulator to 133 degrees for medium rare. (128 degrees for rare, 140 degrees for medium and 150 for well done.) Submerge the bags containing the burgers, ensuring the burgers are fully covered with water and cook for 60 minutes.
  6. Remove burgers from sous vide bath when cooking time is done. Pat dry. Salt and pepper to taste before searing. Heat the pan you cooked the bacon in (with the remaining 2 tablespoons of bacon grease) over high heat until very hot. Sear burgers one minute per side and remove. Serve on toasted hamburger buns with a schmear of mayonnaise, if desired.