Which is weird
But these. Pat Lafrieda Dry aged brisket burgers at 132 for 3 hrs were perfect.
by weedywet
Which is weird
But these. Pat Lafrieda Dry aged brisket burgers at 132 for 3 hrs were perfect.
by weedywet
30 Comments
I like sous vide burgers, though I only do it to make parties low-stress. Still, that looks good.
Did you reverse sear them after the SV?
I will take one, brioche bun, slice of tomato, few leaves of lettuce and thin shaved red onion please =)
I don’t understand the hatred for sous vide, wonderful tool.
I usually just make smash burgers on my cast-iron skillet and have never thought about using sous vide. I did just buy some 80/20 at the grocery today, so may give it a go.
I have never tried sous vide burgers. Will have to, but I fear this is taking all the advantages of burgers out: easy to make and fast. Your kitchen doesn’t smoke up. And you can make more at a time.
I enjoy them, but for larger burgers like 6-10oz. If it’s just a quarter pounder I’ll still fry them, or make two patties and smash them
Very cool. On my to-do list.
That looks incredible
I LOVE SV burgers that still have that Rare flavor and consistency past the sear.
I grew up with my father grilling rare hamburgers in the 70s, and that is still the flavor of my youth I crave.
I just do this with chicken and it’s beautiful
I’m not anti-sous vide burgers. It’s just that SV for a burger is more work than it’s worth. A burger isn’t hard to cook.
I use it when I need to make 20 burgers for a crowd or other special situations, but I’m not spending 3 hours for a hamburger on a random Tuesday.
I’m a SV burger hater. Every time I try my bun gets soggy in the bath.
🤤
I haven’t made sous vide burgers yet but plan too. I don’t trust undercooked burgers tbh (if it’s conventionally processed ground beef that is), but by going the sous vide route they should be completely safe to eat if still red or pink in the middle
I know I could sous vide burgers, and I’ve considered it, but most of the time if I’m doing burgers, it’s my quick weeknight meal, and I have my burger timing down to perfect with my air fryer and make burgers in 5 minutes perfect medium for me. I would like to make up a bunch of patties for freezing sometime soon though, then I just toss them in the sous vide when I get home from work, then a 30 second sear and dinner is ready. I can see the usefulness in that.
Before vacuum sealing just throw them in the freezer for about 15 to 30 minutes so don’t get squashed under the seal.
Haven’t tried this yet but looks super juicy so I will
Wow, that looks great. I’d love to try one.
__I commend you!__ Sous-vide allows for rare/pasteurized burgers!
I could be interested in a thick burger cooked sous vide. Anything < 0.5″ thick is rather just put a fat crust on it from raw
Not a hater, but I definitely don’t see the point. I’m also an outlier that thinks SV steak is pointless. I’m not trying to take hours to do something I can do in minutes with the same results. Tough cuts? Hell yeah. Burgers and steaks I’ll stick with a pan or grill. I see no benefit
How do you package these? Individually or a bunch of patties in one?
What is the time and temp for this beautiful creation?
I prefer a smash burger, I don’t think that is weird at all.
I love SV when I want to serve thick patties, at a nice medium rare.
I love sous vide burgers. I have some burger moulds that are sous vide safe and keeping them in the rings they keep their shape better. It’s hard to beat homemade medium/medium rare burgers made from your own mix of short rib/brisket/ground chuck.
I guess I know what I’m gonna make for the wife, she like rare burgers and I’m not chef enough to get it right, but this may give me a fighting chance. Any extra tips?
I’m not a smash burger fan by any stretch of the imagination. I hate them, actually. Just thin smears of dripping, greasy leather.
Give me a good thick burger cooked medium to medium-rare crispy on the outside, and just packed with flavor.
I grind my own beef – the grinder was one of the best birthday presents my wife ever got me – and being able to select the choicest cuts is a real game changer.
Top it all with iceberg lettuce, thin-sliced cocktail tomatoes and thin-sliced onions. Drizzle it with ketchup/horseradish mix on one bun, and Dukes on the other.
Thick-cut, pan-fried potatoes on the side with some cole slaw, and a nice tall glass of sweet tea make it the perfect Saturday afternoon meal.
I want a burger so badly now
Pickles only? You got bigger problems, my friend.