Sous Vide Burgers

[NewBuilder]

A simple tip for making sous vide burgers. Season the meat based on weight. We add 1.25% salt and .25% pepper to the meat before making the patties. You have to mix the meat more which changes the consistency a little but the results are always consistent.

 

[DougE]

I have looked into SV burgers, but have not tried to do it yet.

 

[4d90]

How do you sear it - in a skillet or grill?

I'd like to get a portable propane grill so that I can heat it up quickly and sear the burger after I SV it.

 

[DougE]

How do you sear it - in a skillet or grill?

I'd like to get a portable propane grill so that I can heat it up quickly and sear the burger after I SV it.

If you aren't doing too many, a screaming hot charcoal chimney with a grate thrown over top does a nice sear. I sometimes do steaks and chops that way.

 

[4d90]

Thanks for the reply and idea, DougE .

I do have a hibachi grill that I have yet to use after I've SV burgers.
My thought is that, for what I've noticed, it takes awhile for the charcoal to heat up and I'd only need it for ~5 minutes.

 

[DougE]

The chimney is ready in just a few minutes.

 

[NewBuilder]

I have looked into SV burgers, but have not tried to do it yet.

We do a bunch and freeze them, 4 to a pack.

 

[JIMSMOKES]

How do you sear it - in a skillet or grill?

I'd like to get a portable propane grill so that I can heat it up quickly and sear the burger after I SV it.

I use a propane torch when I only have a couple to do. A branding iron make some nice grill marks also.

 

[gmc2003]

A simple tip for making sous vide burgers. Season the meat based on weight. We add 1.25% salt and .25% pepper to the meat before making the patties. You have to mix the meat more which changes the consistency a little but the results are always consistent.

Just curious. Is there any advantage to SV'ing burgers?

Chris

 

[4d90]

> Just curious. Is there any advantage to SV'ing burgers?

Just like any SV food - you can cook multiple patties at once and they'll all be equally cooked to your chosen temp.

 

[dr k]

Just curious. Is there any advantage to SV'ing burgers?

Chris

I was wonderng about this as well since thawed 1/4-1/3 lbrs take 3 min per side and frozen patties 6 min per side. I seem to do tougher cuts SV like a chuck roast 48 hours for poor man's prime rib and save the tender cuts for grilling.

 

[NewBuilder]

How do you sear it - in a skillet or grill?

I'd like to get a portable propane grill so that I can heat it up quickly and sear the burger after I SV it.

How do you sear it - in a skillet or grill?

I'd like to get a portable propane grill so that I can heat it up quickly and sear the burger after I SV it.

Just curious. Is there any advantage to SV'ing burgers?

Chris

I was always overcooking my burgers and drying them out. With SV, I'm able to cook them with consistent results.

 

[jcam222]

Just curious. Is there any advantage to SV'ing burgers?

Chris

Same immediate question I had. I'm always up for experimenting though. I may give some 3/4 pounders a try like this.

 

[NewBuilder]

Same immediate question I had. I'm always up for experimenting though. I may give some 3/4 pounders a try like this.

It will work well, just don't over vac the pouch if using a vacuum sealer, just do it enough to take most of the air out.

 

[dr k]

I was always overcooking my burgers and drying them out. With SV, I'm able to cook them with consistent results.

I guess following the pasteurization chart of SV temp and thickness of the burger would be safe and good for those that like med rare burgers 130+ since you incubate below 130 not pasteurize.
Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath)

	55°C	56°C	57°C	58°C	59°C	60°C
Thickness	131°F	133°F	134.5°F	136.5°F	138°F	140°F
5 mm	2 hr	1¼ hr	60 min	45 min	40 min	30 min
10 mm	2 hr	1½ hr	1¼ hr	55 min	45 min	40 min
15 mm	2¼ hr	1¾ hr	1½ hr	1¼ hr	60 min	55 min
20 mm	2½ hr	2 hr	1¾ hr	1½ hr	1¼ hr	1¼ hr
25 mm	2¾ hr	2¼ hr	2 hr	1¾ hr	1½ hr	1½ hr
30 mm	3 hr	2½ hr	2 hr	2 hr	1¾ hr	1½ hr
35 mm	3¼ hr	2¾ hr	2¼ hr	2 hr	2 hr	1¾ hr
40 mm	3½ hr	3 hr	2½ hr	2¼ hr	2¼ hr	2 hr
45 mm	4 hr	3¼ hr	3 hr	2¾ hr	2½ hr	2¼ hr
50 mm	4½ hr	3¾ hr	3¼ hr	3 hr	2¾ hr	2½ hr
55 mm	5 hr	4¼ hr	3¾ hr	3½ hr	3 hr	3 hr
60 mm	5¼ hr	4¾ hr	4¼ hr	3¾ hr	3½ hr	3¼ hr
65 mm	6 hr	5¼ hr	4¾ hr	4¼ hr	4 hr	3¾ hr
70 mm	6½ hr	5¾ hr	5¼ hr	4¾ hr	4¼ hr	4 hr

	61°C	62°C	63°C	64°C	65°C	66°C
Thickness	142°F	143.5°F	145.5°F	147°F	149°F	151°F
5 mm	25 min	25 min	18 min	16 min	14 min	13 min
10 mm	35 min	30 min	30 min	25 min	25 min	25 min
15 mm	50 min	45 min	40 min	40 min	35 min	35 min
20 mm	60 min	55 min	55 min	50 min	45 min	45 min
25 mm	1¼ hr	1¼ hr	1¼ hr	60 min	55 min	55 min
30 mm	1½ hr	1½ hr	1¼ hr	1¼ hr	1¼ hr	1¼ hr
35 mm	1¾ hr	1½ hr	1½ hr	1½ hr	1¼ hr	1¼ hr
40 mm	1¾ hr	1¾ hr	1¾ hr	1½ hr	1½ hr	1½ hr
45 mm	2¼ hr	2 hr	2 hr	1¾ hr	1¾ hr	1¾ hr
50 mm	2½ hr	2¼ hr	2¼ hr	2 hr	2 hr	2 hr
55 mm	2¾ hr	2¾ hr	2½ hr	2½ hr	2¼ hr	2¼ hr
60 mm	3 hr	3 hr	2¾ hr	2¾ hr	2½ hr	2½ hr
65 mm	3½ hr	3¼ hr	3¼ hr	3 hr	3 hr	2¾ hr
70 mm	3¾ hr	3¾ hr	3½ hr	3¼ hr	3¼ hr	3¼ hr

Table 5.1: Time required to reduce Listeria by at least a million to one, Salmonella by at least three million to one, and E. coli by at least a hundred thousand to one in thawed meat starting at 41°F (5°C). I

 

[thirdeye]

Just curious. Is there any advantage to SV'ing burgers?

Chris

For me... moistness and adding more flavors are advantages. Cooking between 230° and 240° is my target range.

To keep a better texture and shape, I prefer the displacement method over vacuum sealing unless your form your patties and partially freeze them.

With SV the flavors in the bag stay in the bag, and in addition to dry seasonings, one thing I like to do for burgers is to paint on (or inject) a layer of products like Minor's AuJus Prep, Worcestershire, Head Country Marinade, etc. Sometimes by themselves, other times a mix. This is a sirloin steak I'm prepping for SV, but you get the general idea. This really bumps the 'beefiness' of a burger.

 

[thirdeye]

This is a very informative article from Serious Eats on SV for burgers.

Sous Vide Burgers Recipe

For larger burgers, sous vide cooking is a wonderful method of ensuring that your burger comes out with an unparalleled level of juiciness every single time.

www.seriouseats.com

 

[jcam222]

For me... moistness and adding more flavors are advantages. Cooking between 230° and 240° is my target range.

To keep a better texture and shape, I prefer the displacement method over vacuum sealing unless your form your patties and partially freeze them.

With SV the flavors in the bag stay in the bag, and in addition to dry seasonings, one thing I like to do for burgers is to paint on (or inject) a layer of products like Minor's AuJus Prep, Worcestershire, Head Country Marinade, etc. Sometimes by themselves, other times a mix. This is a sirloin steak I'm prepping for SV, but you get the general idea. This really bumps the 'beefiness' of a burger.
View attachment 669341
View attachment 669342

I use the Minors stock concentrates a lot. What is that prep product? I am definitely gonna mg to give this a go with 10 oz Wagyu patties I think

 

[thirdeye]

I use the Minors stock concentrates a lot. What is that prep product? I am definitely gonna mg to give this a go with 10 oz Wagyu patties I think

A similar product also comes in the tubs in paste form, but I like the premixed version because it's so handy and you have less waste. I use only a few dribbles onto a steak or roast and use the back of a spoon to coat the surface. The ratio for making AuJus (or an injection) is 1-tablespoon to 1-cup of water, and it's super easy to adjust for your personal taste. Other examples would be using as a binder for rubs, one or two drops in a bloody Mary, a 1/4 teaspoon on a topless onion before baking or smoking. Here is the Head Country marinade I mentioned.

 

[zwiller]

Same immediate question I had. I'm always up for experimenting though. I may give some 3/4 pounders a try like this.

Been playing with this but not got it perfected. I think SV is GREAT for large 12-16oz "pub" style burgers. So far my fave is adding water, salt, STPP, and MSG. That Au Jus Prep is good stuff. I have on hand. Restaurant grade au jus. Screaming hot sear a must. I actually SV days in advance.