Sous Vide Burgers
Discover how to create juicy and flavorful sous vide burgers at home with this easy recipe. Elevate your burger game today!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 24 to 30 ounces (680 to 850g) freshly ground beef chuck
- Sea 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
Instructions
- Set your sous vide device to the temperature you want for the final result, as per the guidelines listed above.
- Portion the ground beef into four equal parts and mold each into a patty slightly larger than your buns. Liberally sprinkle with salt and pepper. Place each patty into its own resealable plastic bag. Expel the air by sealing the bag almost completely and submerging it slowly into the hot water, sealing it entirely right before it’s fully submerged. Follow the cooking times in the chart provided above.
- For Stove-top Finishing: Take the patties out of the bags and place them on a plate lined with paper towels. Carefully dry both sides and season again with salt and pepper. Allow the patties to sit at room temperature for 10 minutes to dry the exterior. Ensure your toasted buns and toppings are ready. Warm the oil in a large skillet over high heat until it begins to smoke lightly. Place the patties in the pan and cook without moving them until the surface is browned, roughly 1 minute. Turn the patties over and place a cheese slice on each (if desired). Continue cooking until the other side is browned and the cheese melts, about 45 seconds to 1 minute more. Move the patties to the buns, add toppings, and serve right away.
- For Grill Finishing: Take the patties out of the bags and place them on a plate lined with paper towels. Carefully dry both sides and season again with salt and pepper. Allow the patties to sit at room temperature for 10 minutes to dry the exterior. Ensure your toasted buns and toppings are ready. Ignite a full chimney of charcoal (around 5 quarts) and once it is lit and covered with gray ash, spread it on one side of the grill. Position the cooking grate, close the grill, and let it preheat for 5 minutes. Alternatively, turn on half the burners of a gas grill to the highest setting, cover it, and preheat for 10 minutes. Clean the grates with a scraper and apply oil using a towel held with tongs, rubbing it over the grates 5 to 6 times.
- Set the patties on the grill’s hot side and cook until they develop a dark crust, about 45 seconds to 1 minute. Turn the patties over and add cheese (if using). Continue cooking until the other side is browned and the cheese melts, about 45 seconds to 1 minute more. If the flames flare up due to dripping fat, close the grill lid to extinguish them. Alternatively, shift the patties to the cooler grill side using a long spatula until the flames diminish. Avoid letting the flames engulf the patties. Move the patties to the buns, add toppings, and serve right away.
Notes
- For a more succulent burger, opt for freshly ground beef chuck with a higher fat content.
- Generously season the patties with salt and pepper before cooking to enhance the flavor.
- Experiment with various cheeses to elevate the richness and depth of your burger.
Nutrition
- Calories: 624 kcal
- Fat: 32 g
- Protein: 52 g
Find it online: https://sousviderecipe.com/sous-vide-burgers/