Tried Kenji’s Serious Eats method for sous vide burgers and I’m officially converted.
Used “American style Kobe” ground beef (so basically American Wagyu cross). Lightly formed 8 oz patties using stainless steel rings. Salt and pepper on the outside only.
I froze the patties for a few hours before bagging to help them hold their shape, then vacuum sealed.
Cooked at 130°F for just under 2 hours.
After the bath, added a little more salt and gave them a hard sear in a hot pan.
Result: incredibly moist but not mushy at all. Firm throughout, evenly medium-rare edge to edge, and super juicy. The texture surprised me the most. It held together beautifully and didn’t feel soft or crumbly.
I definitely recommend doing burgers this way if you want a true medium-rare interior without the food safety gamble.
by bawdymommy
29 Comments
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Best way to do em up. I recently made Bison burgers with basically this method. A little more lean but I like the taste and texture alot.
I used to do this for food shows. We would Sous vide cases of burgers, then reverse sear. So good
NGL, I’ve got a chub.
Might have to try this
It rubs me the wrong way for no reason that is actually factual and reasonable. I would try it though, for sure.
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Did you cook it in the rings?
I’m not tryna yuck your yum, but that burger is extremely red. I could never eat it that rare. But, I don’t have to like it, you do. Glad you found another great way to sous vide
I do this with 4 oz steak burgers from Allen Brothers. I don’t even bother with the frying pan and the sear; they’re good right as they are in a sandwich.
Gorgeous
I’m wondering if this would work for batches that includes people that are worried about the pink.
Maybe 130 for an hour and a half then remove some and another 30 minutes at 140 or something?
So I love Sous vide burgers but the biggest issue is when you vac they become solid and for me not as good as a burger with crevices. There’s two things you can do to stop this: 1) form as usual and use water displacement not a vacuum. 2) form it, put it in the freezer for a few hours so it is hard and then vac.
you have inspired me to try this and finally utilize my sous vide for more than tri tip and tenderloin and
How juicy is juicy? Did you need a bib?
I do the same thing at 133F but mine look similar. Quick sear on each side in the cast iron afterwards and delicious. My kids love it
Perfect.
Ignore the knee jerk critics.
It just doesn’t seem like this is worth it for a burger. Just grill it.
Sell me on this. How’s this better than a normal brisket burger on the grill in 15-20 min?
What was the fat % you used?
Unpopular opinion – any burger not cooked through is disgusting. The texture is like pre-chewed food, ew. I’ll take rare steaks all day, but ground beef needs the temp to get the texture.
I made these for my crew at the fire station for lunch a couple weeks ago. My captain thought they were fantastic but my crew was not overly happy with how pink they were and… microwaved them (I know, I was heartbroken too). They’re a bunch of picky firefighters with the appetite of kindergartners.
Do you vac seal individual patties ?
I’m sure they taste great but for me it is not right texturally. You can see how tightly those patties are packed.
“Firm throughout” is generally not what you’re going for with burgers.
The best way to safely do medium rare is to grind your own meat and then cook it on a stovetop or a grill.
Luke warm take a sous vide burger is a meatloaf sandwich. Tell me I’m wrong
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Fig me running
People keep saying this is delicious but I just can’t bring myself to eat what visually looks like a raw burger. My brain won’t accept that it is perfectly safe.
Wow, that looks… disgusting.
I’ve been sous viding burgers and finishing them on the bbq with a quick sear, for a few summers now. So, so fkn good. Damn, now I wish it was summer.