Sous Vide Hamburger
With a bit of experimenting and research, we've come up with some great tips for making a sous vide hamburger. We're aiming for juicy, great texture and the medium to medium-rare temperature we like. Nailed it!
Servings (change as needed): 3
- 1 1/4 pounds (570g) lean ground beef
- seasoning: Montreal Steak Spice, Note 1
- buns, mayonnaise, mustard, ketchup, onions, lettuce, cheese, tomatoes, mango, salsas, horseradish
HEAT SOUS VIDE WATER BATH to:° 134F/56.7C - 136F/57.8C for medium-rare -ish (although some would call this medium). I use 136F-138F. ° 137F/58C-138F/59C for medium (still warm pink)° 140F/60C for medium well-ish
PREPARE HAMBURGER PATTIES: Lightly form 3 ground meat patties of about 6-6 1/2 ounces/170-185g each, 1 inch/2.5cm thick. Don't over handle the meat. Season patties generously on both sides and edges with Montreal Steak Spice (or simply salt, black pepper and garlic powder). Transfer patties to a large zipper lock bag in a single layer. Do not use a vacuum sealer or the burgers will become too packed and dense.
COOK SOUS VIDE: Place bag with burger patties in sous vide bath with the water displacement method Note 2. Cook for 40-45 minutes up to a maximum of 3 hours. I find about 45 minutes to 1 hour results in the best juicy burgers.
REST AND FINISH BURGERS: Remove burgers from water bath and plastic bag. Pat dry well with paper towels. Rest for 10 minutes while you prepare grill or cast iron skillet for a quick sear. Sprinkle burgers lightly with salt and pepper. Then sear burgers on grill or in skillet. Pan sear: Heat a cast iron skillet to high (8-9/10). Add a tsp of vegetable or grapeseed oil. Sear burgers for 1 minute per side until top surface is browned. Gas grill: Heat grill to high (~500-550F). Spray burgers with oil. Grill for 1 minute on first side (cover grill). Flip burgers and grill 1 minute on second side (cover grill again) until browned. Add a slice of cheese on second side if you like. Serve in buns with your favorite toppings.
Nutrition values are estimates and do not include buns and toppings of your choice.
- Seasoning: instead of Montreal Steak Spice, use salt, pepper and garlic powder (or other seasonings you like). Season generously. If desired, you can mix 1 1/2 tbsp ketchup or BBQ sauce (no more than this) into the meat along with a sprinkle of garlic powder and pepper.
- Seal bag with displacement method: Place unzipped bag of burgers into water until top of bag is just above water line. Air will be pushed out. Then zip up bag. Let bag go - it should sink below water line. If bag doesn't sink, clip to side of container or add a metal spoon in bag.
- Make Ahead
- You can sous vide the burgers, cool them, then transfer to a sealed container or bag to freeze for up to 3 months. When ready to eat,
- warm them up from frozen in the sous vide at 125F/51.7C for about an hour. Pat them dry and grill for a minute per side on high.
- Or defrost them to room temperature and sear in pan or grill.
- Sous vide burgers will also be fine in the fridge for several days until you are ready to do the final grill.
Calories: 263kcal | Carbohydrates: 1g | Protein: 41g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 125mg | Potassium: 663mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 5mg