Sous Vide Burgers (Best Temp)
Sous vide burgers come out juicy and evenly cooked every time. Use our tested temperatures, simple seasoning tips, and quick sear for the best texture and flavor.
Servings (change as needed): 3
Ingredients
- 1 1/4 pounds lean ground beef (15–20% fat preferred)
- seasoning: Montreal Steak Spice, Note 1 (or salt, pepper, garlic powder)
Optional
- buns and toppings (mayonnaise, mustard, ketchup, onions, lettuce, cheese, tomatoes, mango, salsas, horseradish)
Instructions
- HEAT SOUS VIDE WATER BATH to (choose one):134–136F / 56.7–57.8C: medium-rare (softer texture) 137–138F / 58–59C: medium (our preferred range) - warm-lighter pink140F / 60C: medium-well
- 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 - it makes the burgers too dense.
- SOUS VIDE: Submerge bag in water bath using water displacement method (Note 2). Cook for 40-45 minutes up to a maximum of 3 hours. I find 45-60 minutes results in the juiciest burgers.
- REST AND FINISH BURGERS: Remove burgers from bag, pat dry well, and rest for about 10 minutes while you prepare grill or cast iron skillet for a quick sear. Sprinkle burgers lightly with salt and pepper. 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.
Notes
- Seasoning: instead of Montreal Steak Spice, use salt, pepper and garlic powder (or other seasonings you like). Season generously.
- For a variation, 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: Lower the unzipped bag into water until the air is pushed out, then seal. If needed, clip the bag to the side or weigh it down.
- Make Ahead
- Refrigerator: Store cooked burgers in the fridge for up to 3 days. When ready to serve, pat dry, bring to room temp, and sear on a hot grill or pan for about 1 minute per side.
Freezer: Cool the burgers, then freeze in a sealed container or bag for up to 3 months. Reheat from frozen in the sous vide at 125F / 52C for about 1 hour. Pat dry, then sear for 1 minute per side on high heat.
- Refrigerator: Store cooked burgers in the fridge for up to 3 days. When ready to serve, pat dry, bring to room temp, and sear on a hot grill or pan for about 1 minute per side.
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