quote:
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.

That's the way I look at it. I can do 4 oz patties quick on a grill and they're fine. Bigger patties benefit from this.

I recently went to a small party at a friend's house. There were about 8 of us and we were going to be swimming and drinking all day. I made a dozen 8 oz patties and put them in the sous vide at 140 degrees. Then I took them to the party and we re-heated/seared them when we got hungry.

I also know last time we had this party the burgers were crap. The patties were falling apart and way overcooked. That was partly the cook's fault and partly the alcohol. I know better than to try and take over another man's grill so this was a great compromise.

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Posted by Ignignot

Member since Mar 2009

18823 posts

Posted on 7/25/16 at 10:05 am to pheeyok

quote:
Sous Vide Burgers

quote:
I recently took some green onion sausage and cooked it using the sous vide.

while i don't doubt that this method works, if you're a sharp enough cook and know how to properly use hot skillets and grills you can avoid having to use a sous vide for something like this

basically a sous vide is a dummy proof way to do stuff

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Posted by Delacroix

Member since Oct 2008

3985 posts

Posted on 7/25/16 at 11:30 am to pheeyok

I love to sous vide steak and chicken. However, burgers aren't worth the trouble of sous vide, IMO. The temperature gradient in a burger cooked in a hot cast iron or a hot grill isn't as troublesome as with steak.

I've tried to sous vide burgers, but honestly it isn't any better than cooking it the conventional way.

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Posted by pheeyok

Ann Arbor, MI

Member since May 2009

233 posts

Posted on 7/25/16 at 5:49 pm to Ignignot

So far, the results don't lie. I'll take "dummy proofing" as long as the results are good. Sous vide isn't as much work as people think. I have two kids under2, and it's actually the easiest option at times.

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Posted by Janky

Team Primo

Member since Jun 2011

35957 posts

Posted on 7/25/16 at 6:30 pm to pheeyok

Exactly. Put it in the water and forget about it for anywhere between one and four hours.

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Posted by Btrtigerfan

Disgruntled employee

Member since Dec 2007

21363 posts

Posted on 7/25/16 at 6:55 pm to Janky

Store ground beef is the riskiest stuff on the meat counter. Surface areas are where bacteria thrive. Ground meat has the most. Sous Vide is the best way to get everything to a safe temperature without overcooking it.

A thick pork chop cooked sous vide is glorious. Yes, it is pink in the center.

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