Hamburger Sous Vide Recipe – Ultimate, Delicious Burgers in 5 Steps

Hi, I’m Jasmine from SousVideRecipe.com, and like most home cooks, I’ve had more than my share of disappointing burgers. You know the ones—dry in the center, charred on the outside, uneven from one bite to the next. It wasn’t until I tried a hamburger sous vide recipe that everything changed. It started out as an experiment. I’d already been using sous vide for steak and prime rib, and I thought, “Why not ground beef?”

I shaped a few patties, sealed them up, dropped them into a 135ºF bath, and went about my day. No smoke, no flare-ups, no babysitting a pan. When I pulled them out, gave them a quick sear in a hot cast iron skillet, and slid them into toasted buns, the result blew me away. Tender, juicy, evenly cooked burgers with flavor that rivaled anything from a high-end restaurant. That first bite of my hamburger sous vide recipe was the last time I cooked burgers the old-fashioned way.

There’s something deeply satisfying about a perfectly cooked hamburger—crispy on the outside, juicy in the middle, full of flavor with every bite. But achieving that perfect doneness every time? That’s where things usually fall apart. I’ve scorched patties on the grill, dried them out on a stovetop, and even steamed them into blandness in a rush. Enter the game-changer: this hamburger sous vide recipe. It gives you precision, flexibility, and juicy results that are impossible to mess up.

In this guide, I’ll share how this method changed burger night in my home, the exact temperature and time ranges that work, and how to finish with a perfect sear or grill mark. Plus, I’ll walk you through seasoning tips, common questions (like “Do you season before or after sous vide?”), and how to adapt this hamburger sous vide recipe for weeknight dinners or summer cookouts.

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A Method That Works for Every Burger Lover

What I love most about this hamburger sous vide recipe is how flexible it is. You’re not locked into just one texture or temperature. Want medium-rare burgers with a buttery, juicy center? Set your sous vide to 129–130ºF. Prefer something a little firmer and more traditional? Then 135–140ºF is the sweet spot. Need a well-done burger for the picky eater in your life? No problem—go with 145ºF and feel confident your burger will still be juicy and flavorful, not dry or crumbly like the oven or grill often delivers.

This hamburger sous vide recipe also works like magic when plans change. I’ve had guests show up late, and instead of panicking, I just let the patties sit in the warm bath a little longer. They held up beautifully—no overcooking, no drying out. Sous vide really is a game-changer, especially if you’ve already tried my zero-stress sous vide steak or sous vide New York strip. This method brings that same relaxed cooking energy to burger night.

One of my favorite things about this hamburger sous vide recipe is how customizable it is. Want to finish them in a screaming hot cast iron skillet? Great choice. Craving those beautiful charred grill marks and smoky flavor? Toss them on the grill for a quick sear. Either way, you’ll lock in flavor while building that crave-worthy crust.

This method isn’t just great for burgers—it’s completely revolutionized how I cook ground beef. I now use sous vide for everything from stuffed peppers to ground beef lettuce wraps, and I always come back to this hamburger sous vide recipe as my go-to. The flavor is bold, the texture is dependable, and I get consistent results with almost zero effort.

You don’t even need fancy equipment—just your immersion circulator, some ground beef, and a good bun. Want to mix things up? Swap in grass-fed chuck, try a blend with brisket or short rib, or add creative toppings like chipotle aioli, pickled onions, or sharp aged cheddar. This hamburger sous vide recipe gives you the perfect blank canvas to build your ultimate burger.

It’s also a smart choice if you like prepping ahead. Make a batch of patties, seal them, and refrigerate or freeze them. Then just drop them into the bath whenever you’re ready for a burger night that’s practically effortless but tastes gourmet.

Whether you’re feeding a crowd or cooking for one, this hamburger sous vide recipe delivers every single time.

Mastering the Hamburger Sous Vide Recipe Time & Temp

Ideal Temperature Guide for Perfect Doneness

One of the best parts of this hamburger sous vide recipe is how precise it lets you be with your burger’s doneness. Whether you like your burger pink and juicy or cooked all the way through, the water bath will deliver exactly that—every single time. Here’s a quick breakdown:

Doneness	Sous Vide Temp	Cook Time
Rare	120°F (49°C)	45 minutes to 1 hour
Medium-Rare	129°F (54°C)	45 minutes to 1 hour
Medium	135°F (57°C)	45 minutes to 1 hour
Well-Done	145°F (63°C)	45 minutes to 1 hour

For safety and flavor, we recommend using freshly ground beef from a trusted source when making this hamburger sous vide recipe. And yes—145 degrees is safe, but if you use high-quality meat, you can confidently cook to lower temps with better results.

How Long to Sous Vide Burgers (and Why It Works)

For this hamburger sous vide recipe, cook time isn’t just about reaching temperature—it’s about achieving the ideal texture and ensuring food safety. Since your water bath holds the temperature consistently, you don’t have to guess or constantly monitor the meat like you would on a grill or stovetop. Instead, focus on duration. Cooking your burgers for 45 minutes to 1 hour at your chosen temp (usually 129–145ºF) ensures full pasteurization and a tender, juicy bite. This is especially helpful when serving a crowd or preparing ahead.

Now, if you’ve ever wondered, “Can you overcook beef in sous vide?” the answer is more nuanced. Technically, no—because sous vide uses a fixed water temperature, your burger won’t go beyond your target doneness. But leave it too long, and you may run into texture issues. Ground beef cooked for too many hours can become mushy or develop a mealy consistency. That’s why this hamburger sous vide recipe sticks to the sweet spot of 1 hour or less. It’s long enough to pasteurize and build flavor but short enough to preserve that satisfying chew.

I’ve seen some folks try shortcuts like blasting burgers in a 300°F oven or using ultra-hot pans for searing. While high heat might seem like a good way to finish, it can actually reverse the benefits of sous vide. The beauty of a proper hamburger sous vide recipe is the low-and-slow precision—followed by a quick, controlled sear to lock in juices and create a flavorful crust. Anything more aggressive risks drying out the edges or overcooking the surface.

If you’re curious to explore more ways to use ground beef with sous vide, check out our sous vide ground beef nachos. They’re a flavor-packed twist on a classic game day snack. Or learn exactly how long to sous vide ground beef for meal prep and recipe building.

Whether you’re new to sous vide or dialing in your burger game, this hamburger sous vide recipe puts you in full control—flavor, texture, timing, and finish. Once you try it, you won’t go back.

Preparing the Perfect Burger for Sous Vide

How to Season Burgers Before Sous Vide

Seasoning is the foundation of any great hamburger sous vide recipe. The question I often hear is: “Do you season before or after sous vide?” Always season before. Unlike high-heat cooking, sous vide doesn’t create moisture loss, so your seasoning stays right where it belongs—on the meat.

Start by dividing your ground beef into four even portions. Handle the meat gently to avoid compressing it too much. You want it to hold together, but not feel like a meatball. Then form each patty slightly wider than your bun; burgers shrink a bit during searing. Generously season both sides with kosher salt and freshly cracked black pepper.

This step is also the perfect moment to customize your hamburger sous vide recipe. Want a garlic-kissed patty? Mix in minced garlic before forming. Prefer a smoky depth? Add a pinch of smoked paprika or liquid smoke. Once seasoned, you’re ready to bag them.

Bagging & Sealing the Right Way

Once seasoned, place each patty into its own quart-sized zip-top bag. I always recommend the water displacement method here—it’s perfect for home cooks and doesn’t require a vacuum sealer. Simply leave the top inch unzipped, slowly lower the bag into the water bath, and seal once the air is pressed out.

This step is crucial in a hamburger sous vide recipe because air in the bag can cause uneven cooking. I also like to chill the patties for 15–30 minutes after sealing to help them firm up, making them easier to handle during the finishing sear.

If you’re planning a cookout, you can prep everything ahead of time and keep your sealed patties refrigerated. They’ll hold well for a day or two. When guests arrive, drop them in the bath and get back to the party. It’s one of the reasons I use sous vide for everything from New York strip steaks to ground beef stuffed peppers.

The beauty of this hamburger sous vide recipe is that it’s as scalable as it is foolproof. Whether you’re cooking for two or prepping for a backyard BBQ, this method ensures every patty comes out juicy, seasoned, and ready to be devoured.

Finishing and Serving Your Hamburger Sous Vide Recipe

Pan Sear vs. Grill: Which Finish Wins?

Once your patties have spent their time in the bath, it’s time for that all-important final touch. This step of the hamburger sous vide recipe gives you the flavor-packed crust and texture contrast we all crave. Whether you finish on the stovetop or the grill, your only goal is a quick, hot sear—not further cooking.

To finish on the stovetop, heat a cast iron skillet with a tablespoon of vegetable oil until it just starts to smoke. Carefully pat each burger dry—moisture is the enemy of browning. Then sear one side for about a minute, flip, add cheese if you’re using it, and sear the second side for 45 seconds to 1 minute. Done. Juicy inside, crispy outside.

Prefer a flame finish? Then fire up your grill. Get it blazing hot, clean and oil the grates, then sear those burgers directly over high heat for 45 seconds per side. Add cheese in the last flip. If you love smoky flavor or want that backyard vibe, grilling is a great fit for your hamburger sous vide recipe. Just be sure not to overdo it—too long on the grill defeats the benefits of sous vide.

Build Your Burger Like a Pro

The final build is where your hamburger sous vide recipe turns into something unforgettable. Start with a soft, lightly toasted bun (always toast—texture matters). Layer in your patty, melted cheese, and go wild with toppings: pickles, lettuce, tomato, crispy onions, aioli, or classic ketchup and mustard.

Want next-level flavor? Try it with caramelized onions, or turn it into a brunch burger with an egg on top. Need a low-carb option? Wrap it in crisp lettuce or stack it in a portobello bun. Just like our sous vide ground beef lettuce wraps or nachos, you can tailor it to your cravings.

No matter how you serve it, this hamburger sous vide recipe will blow away anything off the grill or skillet alone. It’s more than just a burger—it’s a technique that ensures flavor and tenderness every single time.

Conclusion: The Only Burger Recipe You’ll Ever Need

If you’ve been chasing that perfect burger—juicy center, crisp crust, and flavor in every bite—this hamburger sous vide recipe is the answer. It delivers consistent results, total flexibility, and unmatched control. Whether you’re cooking for yourself, a crowd, or prepping meals in advance, sous vide eliminates the guesswork.

From shaping and seasoning to bagging and sealing, every step of this method is designed to make your burger night easier and more rewarding. The precise water bath gives you perfect doneness edge-to-edge, and a quick sear adds that irresistible finish.

I’ve tested this hamburger sous vide recipe dozens of ways: with grass-fed beef, chuck blends, with and without cheese, and finished both on the grill and in a cast iron pan. It’s never let me down. And best of all, it’s endlessly customizable—just like your favorite burger joint, only better.

So the next time you’re ready to elevate burger night, skip the flare-ups and uneven patties. Let your circulator do the heavy lifting, and enjoy the most flavorful, juicy burgers of your life.

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FAQs

How long to cook hamburgers in sous vide?

For 1-inch patties, cook for 45 minutes to 1 hour. This ensures food safety and perfect texture. Avoid going beyond 2 hours to prevent mushiness.

Is 145 degrees safe for burgers?

Yes, 145°F is USDA-approved for safety. However, many prefer 130–135°F for juicier burgers when using high-quality meat.

What happens if you sous vide ground beef?

It becomes incredibly tender and evenly cooked. Sous vide ground beef is juicy and safe, especially when sealed and held at pasteurization temps.

How long to cook burgers at 300°F?

If you’re searing after sous vide, high-heat finishes like 300°F aren’t necessary. Limit searing to 1 minute per side to avoid overcooking.

Do you season burgers before or after sous vide?

Always season before cooking. Sous vide locks in flavor without evaporating moisture, so early seasoning delivers deeper flavor.

What is the best temperature for sous vide beef?

For burgers, 130°F for medium-rare or 135°F for medium works best. For steaks or roasts, it varies—see our sous vide steak recipe for a full guide.

Can you overcook beef in sous vide?

Not traditionally, but over time the texture can break down. Keep burger cook time to under 2 hours for best results.