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Sous vide burgers recipe tutorial. How to setup a sous vide machine. How to grind the meat. Protein substitutions ideas. Control the doneness of the burger.

Sous Vide Burger Recipe

Steven Pennington
Complete guide to homemade sous vide burgers. Protein substitutes ideas. Grind your own meat
4.5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine French | American
Servings 4 people
Calories 303 kcal

Suggested Equipment

Sous Vide Machine
Temperature proof water tub/bath


  • 1 pound Ground Beef / Serves 4 burgers
  • 1 Egg Yolk / never add the egg whites to sous vide burgers
  • 1 ½ teaspoon Kosher Salt / Or To Taste
  • 1 pinch Black Pepper

Optional Ingredients

  • Worcestershire sauce / Just do not add a lot. If more is needed, then add more after the cook and when you eat
  • 2 teaspoon Minced Garlic / The finer the cut the better


Sous Vide Machine Setup

  • Select a temperature-safe countertop (the sous vide machine temperature doesn't exceed 160 degrees. The reason is the cooking temperature for the burgers is 128 to 160 degrees. Most kitchen counters will be safe.
  • Use a temperature-safe water bath/tub, fill the tub up with water 80% of the way. You need to make sure there is enough water for the sous vide machine's motor to be under the waterline.
  • Next, set the sous vide machine temperature to the desired doneness.
    - Rare 128-130
    - Medium Rare 133-137
    - Medium 140-145
    - Well Done 150-160
    TIP: once you set the temperature, make sure the machine is on. You'll hear and see the machine moving the water around.

Preparing The Burgers To Cook

  • If you enjoy grinding your own meat this would be an excellent time to do so. I find the burger texture like no other when you grind it fresh for burgers.
  • Remove the beef from the packaging and place it into a large bowl. Using two forks, separate the beef. Fluffing it up the packaged beef is the idea.
  • In a small bowl, add 1 egg yolk and mix well (if you decide to use Worcestershire sauce I would add it straight to the egg yolk mix) incorporates the best this way. Never add egg 'Whites"...
    READ the notes sections below for a reason why not to use them
  • Add in the salt and pepper. I like to sprinkle the salt and pepper very evenly. Watching someone just adding a bunch of salt to one section of the meat drives me crazy lol. You'll never get even seasoning that way.
  • Combine all the ingredients together and then begin forming the burgers.
    I like using a burger shaper tool. They look like a cookie-cutter. A large round circle.
    Place the burger shaper on a plate and add/fill with as much meat as you like.
    This recipe makes 4 burgers, so I would suggest dividing up into 4 sections of the beef evenly before shaping so you know for sure you'll have 4 even burgers.
  • Optional: Place the burgers into the refrigerator for 20-30 minutes to set up and allow the flavors to develop.

Cooking The Sous Vide Burgers

  • Two options:
    1 Option: place the burgers into a large food saver bag and remove the air using the machine.
    2 Option: place each burger separately into personal sized plastic sandwich bags.
    (To remove the air dip the plastic bag into the sous vide machine water bath with the zip/closing at the top. As you press the bag into the water the air will be forced out. As you move the bag lower into the water the more air is removed. Once the bag opening is at the water level, close/zip the bag).
  • Add the sealed burgers to the sous vide machine.
    TIP: You do not want the burgers just floating around in the water.
    - Keep them away from the sous vide machine motor or risk the bags becoming unsealed allowing water to enter.
    - Two good options would be placing a large plate on top of the burgers to keep them submerged
    - Using clips to secure them to the sides of the water bath tub, but only if the bags are large enough. Better technique to use for when you're cooking larger cuts of meat. Or add a numbre of smaller bags to one large bag then clip to the end of the water tub away from the sous vide machine motor.
    ( I personally like using a plate method )

Cook Times & Temperatures

  • The minimum amount of cook time is 1 hour. I suggest 2 hours
  • Burger Doneness / Internal temperatures
    - Rare 128-130
    - Medium Rare 133-137
    - Medium 140-145
    - Well Done 150-160

Bonus Recipe - Teriyaki Avocado Mayo

  • 3 T of Teriyaki  Sauce (Using our website search engine look up "Teriyaki Salmon" to find a Teriyaki recipe)
    1 Large Hass Avocado
    5 T Duke's Mayonnaise
    Crush the Avocado and add the Teriyaki and Mayo. Taste and make your adjustments. It's crazy good. Great spread for the burger buns.



TIP 1#  Fill the sous vide machine up with water in the bathtub using hot water to save time. Just heating up the water with only the sous vide machine will take a while. Over 15 plus minutes using cold tap water.
2# Once cooked, the pink you see in the meat is not raw. Yet if you have health issues or concerns the USDA suggests an internal cook temperature for ground beef of 160 degrees.
The selected safety doneness temperature would be the same as the temperature you set on the sous vide machine. Your doneness temperature.
Example 130 degrees is a perfect medium-rare. Why would you cook at a higher temperature if you want medium-rare?
3# Egg Whites...Egg whites do not begin to coagulating (cooking) until a temperature of 144 degrees. Popular sous vide burger cooking temperatures are lower than 144 degrees, resulting in uncooked egg whites. Stick to yolks only...


Serving: 1BurgerCalories: 303kcalCarbohydrates: 1gProtein: 20gFat: 24gSaturated Fat: 9gTrans Fat: 1gCholesterol: 129mgSodium: 750mgPotassium: 312mgFiber: 1gSugar: 1gVitamin A: 65IUCalcium: 27mgIron: 2mg
Keyword How to sous vide burgers, Sous Vide Burgers
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