🔪Prep Time 10 minutes
👨🍳Cooking Time 30-45 minutes (onions)
🛁Sous Vide Time 2 hour @122F/50C
🍔Total Time 2 hour 10 minutes
Ingredients (Serves 4)
- 4- 8oz ground beef patties
- Salt and fresh ground pepper to taste
- 1 tablespoon avocado oil (any high smoke Point will do)
- Cheese of choice. If desired.
- Hamburger buns of choice. optional.
- Lettuce/Tomato/Bacon ect
- 2 Large Yellow onions
- Salt + 2 tsp sugar (optional)
- 1 tablespoon olive oil
Cooking the Burgers
Burgers, like most meats that are cooked sous vide, tend to reward the thicker cuts. The first time I tried burgers Sous Vide I learned this the hard way. I got a patty that was way too thin and when I seared them, they over cooked. This time I chose a thicker 8oz patty.
Salt and pepper those patties to taste and put them in any BPA plastic bags. I prefer to use gallon freezer bags just because of the higher temp cooks I do. A lot of Sous Vide cooks are also using Vacuum sealers to Sous Vide. I just don’t have one, YET. In place of a nicely sealed bag you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.
Set your Sous Vide cooker to 122F/50C. You might say wow thats pretty low. Well, ask me how I learned that lesson (My first time was a disaster). While researching why this happened, I found out via Kenji Lopez over at Serious Eats that burgers raise about 8-10 degrees even after they are pulled.
Caramelizing the Onions
Slice the onions and heat up your skillet to medium high. Try to keep your onion slices about the same size so they cook evenly. Once your pan is hot, add the olive oil and then add your onions. For the first couple minutes (approx 10) your going to want to just coat the onions with the pan oil and just begin the process. After the initial cook, I add the salt and sugar and mix, dropping the heat to between medium and medium low. Depending on how hot your pan is. From then on, its just about letting the pan do the work stirring the onions every couple minutes. The caramelization process usually takes between 30-45 minutes.
This is also about the time I like to start getting my buns ready with all the toppings
Remove the burgers from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear.
For searing the burgers I used a combination of Cast Iron Skillet and Searzall torch attachment. Heat up the skillet on high and when it just starts smoking and add the oil. Sear for 60-90 seconds on each side depending on burger thickness. Remove from pan and hit the remaining edges with the searzall. Its at this time that I add my cheese and melt with the torch.
Now your perfectly cooked burgers are ready to enjoy and dinner is served.
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Does the cooking method cause the meat to remain pink in color or is your Burger more of a rear cook? I’m wondering is there a deeper cook that can be achieved for a more medium burger.
Yes ma’am! This is only that red because that’s the temp I was going for. If you want a more medium burger just bump the temp up to your desired doneness
Looks great! Can I put them in an ice bath for 5 minutes so when I sear I don’t overcook?
Sure can. With that you’ll prob want to pick a temp closer to the final temp Ull want tho.