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Sous Vide Burgers
Posted on 7/24/16 at 5:07 pm
Posted on 7/24/16 at 5:07 pm
Just wondering if anyone on this board tried this? The videos look like amazing results. I plan to try it in the near future.
I recently took some green onion sausage and cooked it using the sous vide. Seared it on the grill afterwards. It was great! No punctured casing, extremely juicy, and a nice snap.
I recently took some green onion sausage and cooked it using the sous vide. Seared it on the grill afterwards. It was great! No punctured casing, extremely juicy, and a nice snap.
5
Posted on 7/24/16 at 6:04 pm to pheeyok
Yep. I do it often. I love it.
This post was edited on 7/24/16 at 7:01 pm
Posted on 7/24/16 at 6:06 pm to pheeyok
I do this all the time. 136F for about 1.5 hours then sear on a really hot grill or Cast iron.
So easy, so good.
So easy, so good.
Posted on 7/24/16 at 6:31 pm to ruzil
Why not just sear on a really hot cast iron? I've never had a problem getting a good crust on thr burger and getting it to medium / med rare. Seems like an unnecessary step to sous vide.
Posted on 7/24/16 at 6:46 pm to tigersfirst
I get it, but how juicy the meat is when cooked with sous vide is a remarkable difference.
Posted on 7/24/16 at 7:29 pm to Janky
That looks raw.
Posted on 7/24/16 at 7:39 pm to Cosmo
It cooked at 135* for over an hour. It was plenty cooked.
Posted on 7/24/16 at 7:47 pm to Janky
Mmm, raw hamburger meat
Posted on 7/24/16 at 7:50 pm to LSUballs
They weren't raw. However, the point was to show that one of the benefits of doing burgers sous vide is you can hit your temp consistently. Whether you like it red like the pick or something else, the benefit is consistency.
Posted on 7/24/16 at 7:51 pm to LSUballs
quote:
Mmm, raw hamburger meat
And plenty safe to eat since it is pasteurized and tasty.
Posted on 7/24/16 at 7:53 pm to ruzil
I really like the sous vide technique at the lake house. I can put it to cook and go catch the afternoon bite. Then when I get home simply sear and eat.
Posted on 7/24/16 at 7:57 pm to Janky
I don't see any benefit from cooking a hamburger for an hour and a half and the end result being a burger with red mush center. It's just not my kind of burger. But as long as you enjoy your burger I wouldn't worry about what I think. 
This post was edited on 7/24/16 at 7:58 pm
Posted on 7/24/16 at 8:02 pm to LSUballs
Again, don't. Set the temp higher and it could be brown in the middle. That is the point, you can decide how it is cooked and go about your way while it is cooking. You don't have to tend the grill for flame ups.
Posted on 7/24/16 at 8:16 pm to Janky
A burger takes like 10 min on the grill. This just seems like trouble.
Posted on 7/24/16 at 8:19 pm to Janky
I would eat that
Posted on 7/24/16 at 8:25 pm to Janky
yeah IWEI but that poor pitiful wafer thin bun 
Posted on 7/24/16 at 8:26 pm to Janky
Also, I look forward to an invite to the lake house
Posted on 7/24/16 at 8:28 pm to Cosmo
its not all that bad labor and time wise
I've sous vide plenty of burgers and have gotten really good results each time...always finished off on my cast iron. just a preference.
I've sous vide plenty of burgers and have gotten really good results each time...always finished off on my cast iron. just a preference.
Posted on 7/24/16 at 8:30 pm to The Egg
Exactly. I am about to finish my strip on the grill and I am wondering if I should just throw it away.
Posted on 7/24/16 at 9:31 pm to pheeyok
I think the thickness of the burger is important here. I'd not sous vide patties less than 6 ounces, but I can see how a thicker patty could benefit, particularly +8 ounces.
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