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Perfect Sous Vide Burgers: Juicy and Delicious Every Time

Easy Sous Vide Burger Recipe: Perfect Juicy Burgers Every Time

Elevate your burgers game with this foolproof sous vide method. Achieve unparalleled juiciness and perfect doneness in every bite, especially for larger 6-8 ounce patties. While traditional grilling works well for smaller burgers, sous vide cooking takes thick, gourmet burgers to the next level.

This two-step cooking process ensures edge-to-edge perfection: a precise water bath followed by a quick sear. The result? A burger that’s cooked exactly to your preferred doneness with a deliciously crispy exterior.

Crafting the Ideal Patty

For consistent results, use a scale to measure 6-8 ounces of ground beef per burger. Gently form the patties, taking care not to overwork the meat. Shape them slightly wider than your buns, as they’ll shrink during cooking. Unlike traditional burgers, there’s no need for a dimple in sous vide patties – they’ll cook evenly without bulging.

Sealing Secrets for Sous Vide Success

Skip the vacuum sealer for burgers – it can compress the meat too much. Instead, use the water displacement method: place your seasoned patty in a zipper-lock bag, slowly lower it into the water bath, and seal just before it submerges. This technique preserves the burger’s loose texture and juiciness.

The Crucial Rest Before the Sear

Unlike steaks, sous vide burgers benefit from a brief rest after the water bath. This step prevents overcooking during searing and allows excess moisture to evaporate, ensuring a better crust. Pat the burgers dry and let them cool to room temperature before the final sear.

Searing to Perfection

While there are several methods to sear your sous vide burger, a blazing hot cast iron skillet is the top choice. It creates a rich, deep char without overcooking and allows the burger to baste in its own juices. For an extra touch of char, consider using a kitchen torch on the top while the bottom sears in the pan.

Temperature Guide: Achieving Your Ideal Doneness

Sous vide cooking offers precise temperature control, eliminating guesswork. Set your water bath to your desired final temperature, keeping in mind that the burger will gain about 10°F during searing. Here’s a handy guide:

Sous Vide Hamburger Temperature and Timing Chart
Doneness Temperature Timing Range
Very Rare to Rare 115°F (46°C) to 123°F (51°C) 40 minutes to 2 1/2 hours
Medium-Rare 124°F (51°C) to 129°F (54°C) 40 minutes to 2 1/2 hours
Medium 130°F (54°C) to 137°F (58°C) 40 minutes to 4 hours (2 1/2 hours max if under 130°F/54°C)
Medium-Well 138°F (59°C) to 144°F (62°C) 40 minutes to 4 hours
Well Done 145°F (63°C) to 155°F (68°C) 40 minutes to 3 1/2 hours

Ultimate Sous Vide Burgers

Ingredients

  • 24 to 30 ounces (680 to 850g) freshly ground beef chuck
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon (15ml) vegetable oil (if finishing on stovetop)
  • 4 slices cheese (optional)
  • 4 soft hamburger buns, lightly toasted
  • Toppings, as desired

Directions

  1. Set your sous vide immersion circulator to your desired final temperature, referring to the chart above for guidance.
  2. Divide the beef into four equal portions and gently shape each into a patty slightly wider than your buns. Season generously with salt and pepper. Place each patty in an individual zipper-lock bag. Remove air using the water displacement method: seal all but one corner of the bag, then slowly lower it into the water bath, pushing out the air before sealing completely.
  3. Stovetop Finish: After cooking, remove burgers from bags and pat dry thoroughly. Season again with salt and pepper. Let rest at room temperature for 10 minutes. Heat oil in a large cast iron or stainless steel skillet over high heat until smoking. Sear burgers for about 1 minute per side, adding cheese (if using) after flipping. Transfer to prepared buns, add toppings, and serve immediately.
  4. Grill Finish: Prepare your grill for high-heat cooking. For charcoal, light one chimney of coals and arrange on one side when ashed over. For gas, set half the burners to high. Clean and oil the grates. After patting dry and resting the burgers, grill over the hot side for about 45 seconds to 1 minute per side, adding cheese after flipping. If flare-ups occur, move burgers to the cooler side briefly. Serve on prepared buns with desired toppings.
Nutrition Facts
Servings: 4
Amount per serving
Calories 624
% Daily Value*
Total Fat 32g 41%
Saturated Fat 12g 58%
Cholesterol 151mg 50%
Sodium 681mg 30%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 52g
Vitamin C 2mg 8%
Calcium 150mg 12%
Iron 7mg 38%
Potassium 737mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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