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Sous Vide Hamburger

The ultimate burger that gives you all the temperature and juiciness control that you want!
Course Main Course
Cuisine American
Keyword hamburger, sous vide
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6

Equipment

  • 1 Sous Vide
  • 1 Water bath
  • 1 Vacuum sealer not needed if you opt for water displacement method instead
  • 1 Sous Vide Prefect Hamburger Rings not needed if you opt for water displacement method instead

Ingredients

  • 1 lbs ground beef
  • Weber burger seasoning

Instructions

  • Preheat a water bath to the desired final temperature. I set mine to 138 °F.
  • Divide meat into equal portions using the kitchen scale. The rings I use are 1/3 lb, so roughly 6 ounces a portion works great.
  • Roughly shape the portion into a patty and place into the mold. Place a divot in each patty. Do not over compress the meat into the mold.
  • Season both sides of the patty generously with the burger seasoning. Place patties into bags and vacuum seal shut. I stick to one patty per bag.
  • Cook according to the chart above.