Hi!
I’m planning on making the serious eats sous vide burgers this week (https://www.seriouseats.com/sous-vide-burgers-recipe). The ‘family pack’ of meat was on sale which I got, but I am a one person household. I have a vaccum sealer.
Would you recommend freezing the burgers to eat at a later date before or after sous viding (I assume not after searing)?
by tamwow19
4 Comments
I’m not an expert but I generally get better mileage from freezing raw food and not cooked foods (outside of soups, sauces, some breads, some sides, and some casseroles). I think the slow freezing of my home freezer messes with the texture of many cooked dishes, although burgers might be fine.
If you have bags designed for it for your vacuum sealer you can go from freezer to sous vide bag, although I usually thaw in the fridge first.
In almost every situation, I would freeze the raw so that I don’t end up cooking the meat twice.
Do not add salt before sous vide! It’ll give your burgers a sausage texture.
We shape patties and freeze before sous vide.
If I wanted to freeze burgers and not just raw meat, I’d form the patties, freeze on parchment on a sheet pan individually in open air, and then vacuum bag and seal. The recipe specifically states that sealing raw burger patties will compress and cause issues. Sealing hard frozen patties should fix that.