SOUS VIDE HAMBURGER? GOOD OR BAD?

[Sowsage]

I've seen some people do SV burgers stuffed with cheese with some very tasty looking results. I'll try that one of these days.

Ive done some like that before but just cooked on the grill or cast iron. They are awsome!

 

[zwiller]

I plan to fool with this myself. I have been slowly developing a "pub" burger which is a huge gourmet type like you see advertised. I tried lots of things and most failed but were edible at least. I think SV would be perfect for them. Not sure but I think you may not want to season them before the bath. Might effect texture and same as mixing into the burger.

 

[Bearcarver]

Here ya go guys, All You need to know about SV'ing Burgers:
kicked-up-sous-vide-burgers

Bear

 

[chef jimmyj]

I could see SV for 6-8oz of meat made into stuffed burgers. It's hard to get the cheese melted, inside, and keep the meat medium or less. But I see no gain using the SV for smaller, 4oz , plain patties. Even frozen they only take 6 minutes a side to medium.
I need to try a stuffed SV Burger...JJ

 

[BaxtersBBQ]

YouTube search souvide burgers and check out the SouVideEverything channel. Dude also does some insane souvide BBQ. I’ve tried a lot of his recipes but not the burgers yet

 

[dr k]

I'd pasteurize ground meat so Baldwin's table shows 20mm burger(s) in a 133° bath will be pasteurized in 2hrs. Pasteurize eggs at 135° for 1hr 15min, then you can safely eat em raw or anywhere to hard boiled.

 

[Bearcarver]

YouTube search souvide burgers and check out the SouVideEverything channel. Dude also does some insane souvide BBQ. I’ve tried a lot of his recipes but not the burgers yet

Yup---90% of my SV research is from Doug Baldwin's book & Videos from the "Sous Vide Everything" guys. They do everything!!

Bear