You may ask: do you have to cook it above 160☏ as USDA says that’s the minimum temperature for cooked ground beef? Well, it depends. Then you can quickly sear them on the grill or in a skillet to add some beautiful color. Let them rest briefly and season with more salt and pepper.
Sear: After sous vide cooking, your burgers are fully cooked.Sous vide cook: Place seasoned patties into a zip-lock bag, and vacuum seal the bag using the water displacement technique (see recipe for details).Season: Sprinkle both sides of the burger with salt and pepper.
Form patties: Shape into 4 patties and chill them for at least 20 minutes before sous vide cooking.This sous vide burger recipe is incredibly easy – just follow some simple steps below: If yours is a 90/10 mix, you can add a tablespoon of olive oil or some finely chopped bacon to the meat. The fat helps to make a juicier burger as well as adding more flavors. It’s best to use an 80/20 mix (meaning 20% fat) which has more fat. Great hamburgers start with the right ground beef. You can spend the time with your guests and let the sous vide machine do the work for you! Best of all, no more babysitting your grill while cooking.It’s foolproof as you can set the temperature precisely, and you’ll never overcook or undercook your burgers again! Plus, your burger will be evenly cooked edge to edge.This sous vide hamburger recipe produces the super juicy burger that’s impossible to achieve with traditional method.You can cook the vacuum-sealed food to a very precise temperature in the warm water bath. With the traditional cooking methods, burgers are so easy to turn tough, falling apart, charred outside but somehow raw in the middle.Įnter sous vide! It’s a water bath cooking method by using an immersion circulator to heat the water to a certain temperature. We all know that grilling hamburgers, especially thick ones, is much trickier than grilling a steak. The Best Sous Vide Hamburger Why sous vide burgers are the BEST?
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