There’s something magical about a perfectly cooked hamburger that can elevate an ordinary meal into a memorable experience. This sous vide hamburger recipe ensures each patty is juicy and full of flavor, with a tender texture that’s hard to resist. Whether you prefer a classic cheeseburger or a more adventurous topping combination, this method guarantees a delicious result every time. Get ready to enjoy the ultimate burger experience with minimal effort.
Steps
- Form ground beef into patties, about 6-6.5 ounces each and 1 inch thick, handling them gently to avoid compacting the meat. Season the patties generously on all sides with Montreal Steak Spice or your preferred seasoning mix.
- Preheat your sous vide machine to the desired temperature for your preferred level of doneness (e.g., 134F-138F for medium-rare). Place the seasoned patties in a large ziplock bag, using the water displacement method to remove air, and submerge the bag in the sous vide water bath.
- Cook the burgers in the sous vide bath for 40-45 minutes, or up to 3 hours if needed, to achieve a juicy texture. Once done, remove the burgers from the bath, take them out of the bag, and pat them dry with paper towels.
- Allow the burgers to rest for 10 minutes while you heat a grill or skillet to high heat. Sprinkle the patties lightly with salt and pepper before placing them on the hot grill or skillet.
- Sear the burgers for about 1 minute on each side until a nicely browned crust forms. If desired, add a slice of cheese after flipping to the second side. Serve the burgers in buns with your choice of toppings.
Ingredients
- 1 1/4 pounds (570g) lean ground beef
- Montreal Steak Spice (or seasoning of choice: salt, black pepper, garlic powder)
- Optional toppings: buns, mayonnaise, mustard, ketchup, onions, lettuce, cheese, tomatoes, mango, salsas, horseradish
Nutritional Values
Calories: 789kcal | Carbohydrates: 3g | Protein: 123g | Fat: 30g | Saturated Fat: 12g | Trans Fat: 3g | Cholesterol: 351mg | Sodium: 375mg | Potassium: 1989mg | Fiber: 3g | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 15mg
FAQ
- What is the main advantage of cooking hamburgers using the sous vide method?
- Sous vide cooking allows for precise temperature control, ensuring burgers are cooked to your desired doneness consistently. This method also guarantees a juicy and tender texture, especially with meat that contains 15-20% fat.
- How can I achieve a grilled appearance on a sous vide burger?
- After sous vide cooking, you can achieve a grilled or crusty exterior by grilling or pan-frying the burgers for about two minutes. This step adds a delightful char while keeping the inside juicy.
- Is it safe to eat sous vide burgers cooked to medium-rare?
- Yes, as long as the burgers are cooked above 130°F (54.5°C), the sous vide method ensures any harmful bacteria are eliminated, making medium-rare burgers safe to consume.
- What are some recommended seasonings for sous vide hamburgers?
- Common seasonings include salt, pepper, and garlic powder. Other options include Montreal Steak Seasoning, paprika, onion powder, chili powder, and thyme. You can also experiment with sauces like ketchup or BBQ sauce mixed into the patties.
- Can sous vide hamburgers be prepared in advance?
- Absolutely. You can sous vide the burgers, then cool and freeze them for up to three months. When ready to serve, reheat in the sous vide bath or defrost and sear them on a grill or pan.
- What is the ideal thickness for sous vide hamburgers?
- For optimal results, sous vide burgers should be about 1 inch (2.5 cm) thick and weigh between 6-7 ounces (170-198g). This thickness ensures even cooking and a satisfying texture.
Tips
- Temperature Control: Experiment with different temperature settings to find your preferred doneness for sous vide burgers. A range of 134°F to 138°F is recommended for medium-rare, but personal preferences may vary.
- Minimal Handling: Form your burger patties gently to avoid dense burgers. Overhandling the meat can result in a tougher texture.
- Seasoning Tips: It’s best to season the outside of the patties generously, as adding salt directly to the meat can draw out moisture and make them dry. Consider using Montreal Steak Spice or a mix of salt, pepper, and garlic powder.
- Post-Sous Vide Searing: Achieve a flavorful crust by searing the burgers on a hot grill or pan for about one minute on each side after sous vide cooking. This will give the burgers a nice, caramelized exterior.
Equipment
- Sous Vide Machine or Sous Vide Immersion Circulator: This is essential for cooking the burgers at a precise temperature in a water bath.
- Zipper Lock Bags (e.g., Ziploc bags): Used for the water displacement method to cook the burgers sous vide. These are commonly available but might need to be purchased for this specific use if not already owned.
- Cast Iron Skillet or High-Quality Grill: While many people may have a basic pan or grill, a cast iron skillet or a high-quality grill is recommended for achieving a good sear on the burgers post-sous vide.
