Mix ground beef and Worchestershire sauce. Divide into 4 equal parts and form 4 hamburger patties approximately 1 to 1 1/2 inches thick. Patty should be just larger than bun.
Sprinkle both sides of the burgers with half of the salt and pepper and seasoned salt, if using. Reserve the other half for after the cooking process.
Place burgers into zip top bag in a single layer and remove all of the air using the displacement method (see above).
Place sous vide tool into a full pot of water that is large enough to hold the burgers. Heat water to 133 degrees for medium-rare (140 for medium). Add bag of burgers when temperature has been reached. Make sure to fully submerge the burgers. Set timer to 30 minutes.
Prepare toppings platter while burgers are cooking.
When cooking time is complete, carefully remove bag of burgers. Take burgers out of bag and pat try. Sprinkle both sides of burgers with remaining salt and pepper and seasoned salt if using.
Heat grill or skillet on high heat. If using a skillet, add a pat of butter and melt. Place burgers on grill or skillet and sear for 1-2 minutes on each side. Remove burgers, place on toasted buns, and add toppings of choice.