Store bought chuck and brisket burgers from Sam's Club. I seasoned with salt, pepper, and garlic powder first, then vacuum sealed and cooked at 135F for 90 minutes. Finished on a charcoal chimney for a minute on each side.
Thoughts:
* Great flavor
* Some of the larger burgers were a bit mushy inside
* Wife thought they were too pink
Next time:
* Sous vide a bit higher maybe
* Make my own patties
* Sear for 2-3 minutes on each side (I was afraid of overcooking them)
I guess what I want out of a burger is a firm texture, a great crust, but still juicy and flavorful.
Any tips would be great!
Stuff with cheese?
by samiel
10 Comments
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If, as you say, you like a firmer texture, found the patties mushy and your plans for next time include making your own patties and searing for 2-3 minutes each side, maybe…. omit the sous vide step? It’s not adding anything that you like.
In my experience, burgers are best just scorched with alot of seasoning. I’ve never tried to sous vide a burger but I will now and report back here.
Rare is for good cuts, not ground chuck
Ground chuck is actually the best for burgers IMO. Stay away from preformed patties regardless of what the packaging says it is. Going to have a high water content and a minimum and possibly binders or that pink slime product.
Never used a sous vide method for hamburger but if I did I would buy a chuck roast and grid it myself.
Good luck, thanks for sharing your experience.
I think everyone goes through a “What if I sous vide burgers?” faze. Most quickly figure out it’s not worth it.
However, I recently tried it with Turkey Burgers. Absolute game changer. So moist!
If you want firm, I’d skip sous vide, or you’ll be cooking to a medium well temperature to get your desired texture.
Don’t put it on top of a salad next time.
What’s all that green stuff?
You don’t want rare burgers. I would go up to 140F/2Hr.