- Jun 11, 2013
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A few weeks back when I sous vide and smoked a slab of St. Louis ribs I also used the sous vide to cook some venison burgers. I have to say it's nice getting the exact doneness in a burger you want.
thid guy provided a ton of venison.
Here's a pack of burgers right out of the bath. I cooked them for about an hour at 138 degrees.
And here they are being seared on the grill. Only takes a few minutes at about 600 degrees. But that still cooks them more.
Coming together with an onion slice and some sweet hot pickles I made last fall.
Money shot! Perfect medium venison burger!
The sous vide is nice as it'll get you exactly where you want to be temp wise with everything including burgers.
The sous vide is nice as it'll get you exactly where you want to be temp wise with everything including burgers.
