129 hours? That seems like about 120 hours more than is needed. Most tests I've seen, where they divide the food up into separate pouches and then cook one for four hours, the next for eight, etc., don't show any improvements after 12 hours, and things tend to get mushy and the texture gets worse after that time. I'm not sure about how this applies to ground beef, but I assume that it too will suffer a gradual breakdown of the tissues which might result in a "mushy" texture.
Did you grind your own meat? I know people in these forums are very concerned about food pathogens and the temperature "safe zone," and I posted some USDA information that shows how you can achieve safety at lower temps as long as you hold at those temps for a long enough time. However, it only required two hours. If you start with a whole cut of meat, rinse the exterior, and then grind it, you greatly diminish the possibility of contamination compared to purchasing meat that has been ground in bulk. Thus, if your long sous vide times were intended to make the meat safe so you could eat it rare, you really didn't need to go for anywhere near that amount of time.
Grinding your own also tastes a LOT better. Night and day, actually. It's the biggest single improvement you can make when cooking burgers.
So I love all the things you did after the long sous vide cook, but I do wonder whether you might have gotten even better results with a more normal 6-hour sous vide, followed by all your other steps. And, if you didn't grind your own, doing a coarse grind with some combination of chuck, boneless short ribs, flap steak, and a little oxtail might have kicked it up another notch,