Don’t judge it till you’ve tried it! I know… it sounds really strange – Sous Vide Burgers!
I know what you’re thinking (’cause it’s what I used to think) – why the heck would I stick burgers into a plastic bag and put them in a warm water bath for 30 minutes? Keep reading for the answer… (hint: perfect burgers every time.)
So what exactly
This little magic tool circulates the water and keeps it at an amazingly consistent temperature for even and perfect results. And it’s amazing!
Probably most well-known for cooking expensive meats to perfection (just think of filet mignon, medium rare edge to edge, then seared for the perfect crust), but sous vide can also be used for any number of other types of food. Pork, chicken, vegetables, and even flavor infused liquor!
Are Sous Vide Burgers Worth It?
As you can probably tell from the entire tone of this post, YES sous vide burgers are worth it! They’re actually very easy to make and they are absolutely perfect every single time.
To say I was skeptical of trying to craft the perfect hamburger via sous vide is quite an understatement! (What I really thought was that’s about the most ridiculous thing I’ve ever heard…. boil my beautiful burgers? No way!)
Well, guys, it’s a good thing one of my strengths is the ability to admit when I’m wrong. Cause boy was I wrong! I have finally reached hamburger perfection! (See where I take it up a notch with this Sous Vide Burger – Bacon Blue Cheese! Delish!)
How to Make Perfect Sous Vide Burgers
Form your burger patties, place them in an airtight plastic bag, submerge 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!
Ingredients Use In This Recipe
- Groud Beef – use high quality beef to experience the fabulous flavor of these burgers.
- Worcestershire Sauce – this gives the beef a very rich flavor.
- Seasoned Salt – although optional, this brings out lots of flavor.
- Salt and Pepper – to taste
- FIxings – toppings of your choice: lettuce, tomatoes, cheese, onions, mushrooms, and whatever you want.
Step by Step Instructions
- Form burger patties from high quality ground beef mixed with a little Worcestershire Sauce and sprinkle liberally with salt and pepper.
- Place in
zip topbag in a single layer and remove any air using the displacement method by leaving a corner of the top unzipped, then submerging the bag containing the burgers almost completely, but leaving the corner unzipped so the air can escape the bag.
- Then when all of the air is out, quickly zip the bag. Remove the airtight bag of burgers and set aside while the water heats up.
- Place sous vide tool into a full pot of water and set temperature to 133 degrees for medium rare (140 for medium). When water reaches temperature, place bag of burgers into water, ensuring the burgers are completely submerged. Cook for 40 minutes (for 1 to 1 1/2 inch burgers).
- While burgers are cooking, prepare a platter with all of your favorite toppings. I like the classics – lettuce, tomato, onion, and of course toasted buns! Or go crazy and add crisp bacon, tender avocado, and maybe some grilled onion…. mmm!
- When cooking time is complete, carefully remove the bag from the
potof water and remove cooked burgers to a plate.
- Lightly pat dry and add more salt and pepper. Yes, they will look a little odd at this point. They’re missing that wonderful, flavorful crust on the outside. But we’ll get to that next!
- Time to get that nice, deep, rich crust on the outside. If it’s great grilling weather, by all means, toss those suckers on a hot grill for about one minute per side. Don’t forget that these burgers are already cooked to perfection, so don’t overdo it
! grill handy? No problem. Just heat up a skillet, toss in some butter, and sear the burgers one to two minutes per side. No
- Place your amazing sous vide burgers on a freshly toasted bun and load up toppings of choice.
And that’s all there is to it! Sous Vide Burgers are perfect Every. Single. Time. You never have to worry about overcooking (or undercooking – so long as you cook them at 133 or hotter) your burgers. I am a true believer now. Once is all it took.
Looking for something to serve with these amazing burgers? Try these roasted potatoes!
Looking for another cool Sous Vide Recipe? How about this Infused Vodka – Habanero style!
Now it’s your turn. Break out that Sous Vide tool and