Recipe: Sous Vide Hamburger - Sous Vide Guy

Name: Recipe: Sous Vide Hamburger - Sous Vide Guy
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 2
Ingredients: 1 lb freshly ground beef for two patties.; 1 tbsp vegetable oil - ideally something flavourless; 1tbsp unsalted butter; Kosher salt and freshly ground black pepper to taste.; Sliced cheese - chedder for traditionalists, or american cheese for a fairground feeling.; Toasted burger buns; Sliced toppings as desired - we like tomato, white onion (soak the rings in water for 10-15 minutes to cut its acidity), and shredded iceberg lettuce.

by Kiyann Grimaldo

2 Burgers

1 hr

Recipe: Sous Vide Hamburger

By Jack Lawson Beef Sous Vide

May 19, 2022

Sous vide is a perfect paring with hamburgers, despite all appearances. Like with steak sous vide cuts down on the amount of shrinkage during cooking. As a result your burgers are going to be a lot juicier than normal, and bigger too. If you've never given sous vide hamburger a spin it's definitely worth a shot!

Prep: 10 mins
Cook: 50 mins
Yields: 2 regular burgers, or 2 double-patty smashed burgers.

Ingredients

1 lb freshly ground beef for two patties.

1 tbsp vegetable oil - ideally something flavourless

1tbsp unsalted butter

Kosher salt and freshly ground black pepper to taste.

Sliced cheese - chedder for traditionalists, or american cheese for a fairground feeling.

Toasted burger buns

Sliced toppings as desired - we like tomato, white onion (soak the rings in water for 10-15 minutes to cut its acidity), and shredded iceberg lettuce.

Directions

Cooking

1Begin by heating your water bath to 129 degrees Fahrenheit for a medium-rare burger.

2DIvide your ground beef into equal parts and press into patties. If making smashed style burgers we suggest using two baking sheets lined with parchment paper to compress the patties.

3Season the outside of your patties with kosher salt and freshly cracked black pepper. Remember, burger seasoning is best on the outside of the patty to create a great crust. Let the beef speak for itself.

4Vacuum seal your patties, or use a Zip-lock bag and the water displacement method.

5Cook the burger patties for at least 40-minutes, or up to 2 1/2 hours.

6Very carefully remove the burgers from their bags and place them on a kitchen-towel lined plate. Pat dry to remove excess moisture that will interfere with the sear, re-season with salt and pepper, then let rest for 10 minutes or so.

Searing

1Heat 1 tbsp of oil in a large, cast-iron pan until lightly smoking.

2Place patties in the pan most seasoned side down and add 1 tbsp of unsalted butter. This will help develop more colour on the burger.

3Cook 45 seconds to 1-minute per side.

4Flip and add your slice of cheese. If you want to encourage melting then remove the pan from the heat and cover for about 30seconds to allow the cheese to melt more.

5Finally, plate up your burgers on some toasted buns and have your condiments at the ready!

00:00

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Recipe: Sous Vide Hamburger - Sous Vide Guy

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Recipe details

Yield 2 Burgers
Time spent: Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr

Show Nutrition Info

Per serving

% Daily value

Ingredients

Sous Vide Hamburger

1 lb freshly ground beef for two patties.
1 tbsp vegetable oil - ideally something flavourless
1tbsp unsalted butter
Kosher salt and freshly ground black pepper to taste.
Sliced cheese - chedder for traditionalists, or american cheese for a fairground feeling.
Toasted burger buns
Sliced toppings as desired - we like tomato, white onion (soak the rings in water for 10-15 minutes to cut its acidity), and shredded iceberg lettuce.

Instructions

Directions
Cooking
1 Begin by heating your water bath to 129 degrees Fahrenheit for a medium-rare burger.
2 DIvide your ground beef into equal parts and press into patties. If making smashed style burgers we suggest using two baking sheets lined with parchment paper to compress the patties.
3 Season the outside of your patties with kosher salt and freshly cracked black pepper. Remember, burger seasoning is best on the outside of the patty to create a great crust. Let the beef speak for itself.
4 Vacuum seal your patties, or use a Zip-lock bag and the water displacement method.
5 Cook the burger patties for at least 40-minutes, or up to 2 1/2 hours.
6 Very carefully remove the burgers from their bags and place them on a kitchen-towel lined plate. Pat dry to remove excess moisture that will interfere with the sear, re-season with salt and pepper, then let rest for 10 minutes or so.
Searing
1 Heat 1 tbsp of oil in a large, cast-iron pan until lightly smoking.
2 Place patties in the pan most seasoned side down and add 1 tbsp of unsalted butter. This will help develop more colour on the burger.
3 Cook 45 seconds to 1-minute per side.
4 Flip and add your slice of cheese. If you want to encourage melting then remove the pan from the heat and cover for about 30seconds to allow the cheese to melt more.
5 Finally, plate up your burgers on some toasted buns and have your condiments at the ready!
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Comments

Mymkins on Jul 10, 2022

You didn’t explain the part with the baggie or the hot water at all? The 40 min to 2.5 hrs of what?

49 Reply
- See 3 previous
- Rob lunt on Jul 20, 2022
  
  if they are vacuum sealed or in a zip lock bag, you wont be able to fry them. so depending on how much you want them cooked you place them in the pan of water, they look nice but I would be worried about them breaking apart as there is nothing to bind them together. you could always add an egg to bind them, but this may change the taste slightly.
  
  Like
- PaulaC on Jul 20, 2022
  
  thank u i thought i was the only one that missed something
  
  2
- Sun27694178 on Jul 20, 2022
  
  I was confused too, so I googled sous vide. I think she is referring to cooking in a sous vide cooker where you can set a temperature and let
  your sealed bag simmer at that temperature for a given time.
  
  11
- Micha Hogan on Jan 09, 2023
  
  I could not understand anything about this recipe. Terrible directions.
  
  21
Melissa on Jul 20, 2022

Too much work for 2 patties. And yeah, you didn't explain everything.

19 Reply