Sous Vide Burgers

By by ChefSteps
Images
Sous Vide Burgers
Serves
Makes 4 burgers
Ingredients
  • 900g Beef, ground, 20% fat recommended
  • 50g Egg, about 1 large
  • Salt, as needed
  • Black pepper, as needed


Procedure
This recipe was designed for use with the Joule Sous Vide by Chef Steps.

Heat Joule to133 °F / 56 °C : 133 °F / 56 °C will result in our favorite doneness—rosy in color and very juicy. If you like your burgers very rare, opt for 126 °F / 52 °C. If you like your burger more done, with just a hint of pink, you can go as high as 158 °F / 70 °C.

Grind beef (optional): If you have the equipment, grind your own beef. If you don’t, buy some.

Mix ground beef and egg: In a bowl, combine ground beef and egg. (You can whip the egg up a little beforehand or just crack it into the bowl.) Using your hands or a spatula, mix until egg is fully incorporated.

Portion patties: Use your scale to portion beef into 200 g patties.

Shape: To shape the patties, we press the beef into a 4 in (105 mm) ring mold. This gives us perfectly consistent patties, but it’s not absolutely necessary. If you are not using a ring mold, shape patties by first forming a ball to remove air and cracks. Next, flatten the ball between flat palms, using your thumbs to pinch the sides into shape.

Season: Just before cooking, season patties with salt and pepper. Transfer to gallon-sized ziplock-style bags. We do two burgers per bag to avoid overcrowding.

Cook: Depending on how thick your patties are, they will take anywhere from 15 minutes (for a 0.5 in / 1.3 cm thick patty) to 30 minutes (for a 1 in / 2.5 cm patty) to cook. You can leave them in the water for up to an hour, however, and they will still be perfect.

Do other stuff!: With sous vide, there’s no need to babysit your patties. You can leave them in the water while you set up some toppings, switch out the playlist, or shotgun some beers. Whenever you’re ready to eat, your burgers will be waiting.

Cool: Let burgers cool to room temperature while you prepare your platter of condiments. This will help them keep their shape when you sear.

Sear on a ripping-hot grill!: Transfer patties to a hot grill and sear 45 seconds. Flip, add cheese if you want, and sear for 30 more seconds. Cover, and cook 15 additional seconds to melt cheese. NOTE: No grill? Not an issue. You can finish your burgers under the broiler or in a pan on the stove too.

Eat up: Congratulations, friend. You will never eat an overcooked burger again. Top it off with your favorite burger toppins and enjoy!

Sous Vide Burgers

By by ChefSteps
Serves
Makes 4 burgers
Ingredients
  • 900g Beef, ground, 20% fat recommended
  • 50g Egg, about 1 large
  • Salt, as needed
  • Black pepper, as needed


Procedure
This recipe was designed for use with the Joule Sous Vide by Chef Steps.

Heat Joule to133 °F / 56 °C : 133 °F / 56 °C will result in our favorite doneness—rosy in color and very juicy. If you like your burgers very rare, opt for 126 °F / 52 °C. If you like your burger more done, with just a hint of pink, you can go as high as 158 °F / 70 °C.

Grind beef (optional): If you have the equipment, grind your own beef. If you don’t, buy some.

Mix ground beef and egg: In a bowl, combine ground beef and egg. (You can whip the egg up a little beforehand or just crack it into the bowl.) Using your hands or a spatula, mix until egg is fully incorporated.

Portion patties: Use your scale to portion beef into 200 g patties.

Shape: To shape the patties, we press the beef into a 4 in (105 mm) ring mold. This gives us perfectly consistent patties, but it’s not absolutely necessary. If you are not using a ring mold, shape patties by first forming a ball to remove air and cracks. Next, flatten the ball between flat palms, using your thumbs to pinch the sides into shape.

Season: Just before cooking, season patties with salt and pepper. Transfer to gallon-sized ziplock-style bags. We do two burgers per bag to avoid overcrowding.

Cook: Depending on how thick your patties are, they will take anywhere from 15 minutes (for a 0.5 in / 1.3 cm thick patty) to 30 minutes (for a 1 in / 2.5 cm patty) to cook. You can leave them in the water for up to an hour, however, and they will still be perfect.

Do other stuff!: With sous vide, there’s no need to babysit your patties. You can leave them in the water while you set up some toppings, switch out the playlist, or shotgun some beers. Whenever you’re ready to eat, your burgers will be waiting.

Cool: Let burgers cool to room temperature while you prepare your platter of condiments. This will help them keep their shape when you sear.

Sear on a ripping-hot grill!: Transfer patties to a hot grill and sear 45 seconds. Flip, add cheese if you want, and sear for 30 more seconds. Cover, and cook 15 additional seconds to melt cheese. NOTE: No grill? Not an issue. You can finish your burgers under the broiler or in a pan on the stove too.

Eat up: Congratulations, friend. You will never eat an overcooked burger again. Top it off with your favorite burger toppins and enjoy!