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sous vide burger on white plate sliced in half to show the cooked burger

Sous Vide Burgers Step-by-Step Tutorial

Steven Pennington
Complete guide to homemade sous vide burgers. Protein substitutes ideas. Grind your own meat
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine French | American
Servings 4 people
Calories 425 kcal

Suggested Equipment

Ingredients
  

  • 1 pound Ground Beef Serves 4 burgers
  • 1 Egg Yolk Tip: never add the egg "whites" to sous vide burgers
  • 2 teaspoons Kosher Salt Or To Taste
  • ½ teaspoon Black Pepper

Burger Buns

  • 4 Hawaiian Kings Burger Buns

Optional Ingredients

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

Instructions
 

Preparing The Burgers

  • 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. Tip: Never add egg 'Whites"...
    READ the notes sections below for a reason why not to use egg white
  • 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 and then begin forming the burgers.
    I like using a burger shaper tool. They look like a cookie-cutter. A large 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 evenly before shaping, so you know for sure you'll have 4 burgers the same size.
    KitchenArt 18525 Adjust-A-Burger Press Set, Plastic, 2-Piece
  • Place the burgers into the refrigerator for 20-30 minutes to set up. This will help the burger stay together during the cook.

Cooking The Burgers

  • Two options:
    1) Place the burgers into a large food saver bag and remove the air using the machine.
    2) Or place each burger into a freezer bag. Freezer bags are temperature safe.
    (To remove the air, dip the plastic bag into the water bath. As the bag is lowered into the water, the air will be forced out.
  • Add the sealed burgers to the heated water tub.
    TIP: You do not want the burgers floating around in the water.
    Keep them away from the machine motor or risk the bags becoming unsealed, allowing water to enter.
    It is a good option to place a large plate on top of the burgers to keep them submerged. Or adding weights to the bags.

Sous Vide Machine Setup

  • Select a temperature-safe countertop (the machine temperature doesn't exceed 160 degrees.
    Use a temperature-safe water bath/tub, fill the tub up with water 80% of the way. You need to ensure there is enough water to protect the motor to be under the waterline.

Cook Times & Temperatures

  • Next, set the sous vide machine temperature to the desired doneness.
    Blue/Rare 125-128°F / 51.6-53.8°C
    Medium Rare / Medium 129-135°F / 54.4-57.2°C
    Well Done 136-140°F / 57.7-60°C
    TIP: once you set the temperature, make sure the machine is on. You'll hear and see the machine moving the water around.
  • Cooking Time: cook time is 45 minutes on the low end to 1 hour.
    If you choose temperatures between 125-130°F / 51.6-55°C, the cook times can be extended up to 2 hours.

Video

Keyword How to sous vide burgers, Sous Vide Burgers