Sous Vide Burgers – Perfect Burgers Every Time!

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.)

Sous Vide Burgers Medium Rare

So what exactly is this whole sous vide thing anyway? In short, it’s a method of slowly and precisely cooking all types of food so it reaches the exact optimum temperature and comes out perfectly every single time. It is done by submerging the food in a warm water bath in an airtight bag until the food reaches “food nirvana.”

You’ll need a sous vide circulator to accomplish this perfection. (Here’s the one I have – and I love it!)

Sous vide circulator in a pot of water

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.
hamburgers on a cutting board before cooking
  • Place in zip top bag 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.
Sous Vide burgers in the bag in water
  • 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).
overhead of sous vide burgers in pot of water with circulator
  • 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!
hamburger fixings on a plate horizontal
  • When cooking time is complete, carefully remove the bag from the pot of 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!
  • No grill handy? No problem. Just heat up a skillet, toss in some butter, and sear the burgers one to two minutes per side.
sous vide burgers searing in a skillet overhead
  • Place your amazing sous vide burgers on a freshly toasted bun and load up toppings of choice.
final picutre of sous vide burgers cooked with fixings

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 elevate yourself to burger heaven. It’s worth buying one of these for the Sous Vide Burgers alone! Not kidding.


Sous Vide Burgers - Perfect Burgers Every Time

Sous Vide Burgers - Perfect Burgers Every Time

Yield: 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes


  • 2 pounds ground beef, use 80% for the best flavor
  • 1 teaspoon Worcestershire Sauce
  • 2 teaspoons salt, divided
  • 2 teaspoons Pepper, divided
  • 2 teaspoons Seasoned Salt, optional
  • 4 hamburger buns, toasted on a grill or skillet
  • lettuce, for topping
  • Tomato, for topping
  • onion, for topping


  1. 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.
  2. 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.
  3. Place burgers into zip top bag in a single layer and remove all of the air using the displacement method (see above).
  4. 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.
  5. Prepare toppings platter while burgers are cooking.
  6. 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.
  7. 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.

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  1. Robert Pait says:

    Trying this tonight. I am hoping to find the best seasoning for my burgers which can be easily repeated. Every once in a while we eat at a restaurant and the burger is amazing. I want to duplicate this at home.

  2. I don’t believe that a hamburger cooked to only 133 degrees is safe to eat. You can do that with steaks because the interior of the meat is sealed and untouched by any outside contamination and the outside is seared. When you grind meat you are grinding the outside into the insides and now all the meat may be contaminated. I love rare steak, but would never touch a rare burger. Unless you buy top quality ground beef that is certified to be edible raw, you’re taking a big chance.

  3. 30 minutes is not enough time to pasteurize the burgers throughout at 133F per the chart here: It takes 56 min once 133F is achieved. Probably 1.5 hours from time of insertion into the water bath.

    It could be you’re not intending to pasteurize them, but some people might prefer that outcome.

    1. Yes, you are correct. Thanks for the additional info! I do think it’s important for people to know the difference. I was not intending to pasteurize this one since I was eating right away, but if I were cooking them, then refrigerating them for later consumption, I would definitely cook them an hour plus… Thanks again! Heather

    2. Robert Pait says:

      Cooking to 133 traditionally does not pasturize either. I do not care for well done burgers. If you get fresh ground or grind yourself you can reduce the risks. The problem with a longer cook with immersion circulator is moisture loss.

  4. I’ll pass on that one thank you. First boil the burgers…..then I have to either light the grill or dirty a pan.
    Doesn’t make sense. Not to mention it’s taking more then 30 mins to cook. Waste of time. And for some reason a boiled burger doesn’t sound appealing.

    1. I totally hear ya! That’s actually exactly how I used to think (until I tasted one of these burgers!) But no worries… it’s not for everyone. (Just those who want complete control over the temperature and taste of the burger). 😉

      1. I love sous vide cooking. Recently I’ve made pork chops, chicken breasts, and burgers. Finished off on either grille or pan seared. All have been tender, juicy, and cooked to perfect temp. My next cook is going to be ribeyes.

    2. Robert Pait says:

      133 is not boiling. Using an imersion circulator is super easy and convenient way to perfectly cook to desired temp. Traditionally you are going to dirty a pan anyways.