Sous Vide Burger Sliders

Sliders. Mini burgers. Snack burgers. A great staple as an hors d’oeuvre at any party or BBQ. You will find yourself coming back to this one time and time again as I have. The best part about it is that it is so customizable. Don’t like pickles? add bacon. Don’t like bacon? Add an onion ring. Don’t want to die from the devil that is romaine lettuce? leave the lettuce off.

🔪Prep Time 5 minutes

👨‍🍳Sear Time 5 minutes

🛁Sous Vide Time 2 hour @121F/49.5C

🍔Total Time 2 hour 10 minutes



  • 6 – 4 oz 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


For this cook I used these 4oz burger patties. Take your patties and season generously with salt and pepper and seal in your bags of choice. Either a standard zip lock or  vacuum sealed bag works.

Now we come to the temperature portion of this weeks blog and this week I am going to take a little more time to discuss. My last burger blog garnered a lot of attention and it actually was a great learning experience to the likes and dislikes of the people who read these.

For this cook I set my Sous Vide cooker to 121F/49.5C. You might say wow thats pretty low. Well, while researching my first couple of burger tries, I read a blog by Kenji Lopez over at Serious Eats where he said that burgers raise about 8-10 degrees during the sear. I have found this to be accurate in my own experiences as the low cooking temp allows me to get pretty aggressive with my sear and still get me to my level of doneness and texture that I like. I realize that a lot of people don’t like rare burgers because they’re a little soft inside and that is perfectly fine. I would say mine ends up more towards the 129 looking texture/color.

At the end, I have included a picture of how this temperature came out so you can make your own decision based on your preferences. The procedure is still the same. If you are going to cook a bunch and store in the refrigerator for say a party before you sear, I would def pick a temperature closer to your desired end result.

As the burgers are coming to the end of their time in the bath, I start prepping the buns and toppings. One of my favorite slider buns are Hawaiians, followed closely by potato. I set my pan to med-low, melt some butter and set the buns in.

Set your buns up to receive your toppings.

After 2 hours, your sliders are ready to come out of the bath. Note to everyone. These patties got a little squished due to the vacuum sealer but as you will see in the end, they still came out looking great.

Remove the burgers from bag and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute.

It is 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 Cast Iron Skillet. Heat up the skillet on high and when it just starts smoking and add the oil. Sear for 60-90 seconds on the first side and then flip, add your cheese and sear for the same amount on the opposite side. Depending on burger thickness.


And now assemble your sliders and prepare for the crowd to go wild. These were some of the most tender and juicy burgers I have ever had. They blow any overcooked BBQ burger I have ever had out of the water.

As promised, here is what the inside looked like.


Let me know in the comments below how you like your SV burgers! The one thing I will say is SV cooking is not hard and fast. Theres no one time and temp that works for everyone. Get out there and Experiment. Find your personal preference. The times and temp given here are great for me but may not be liked by all.

If you enjoyed this recipe id love to hear from you! Drop me a line in the comments down below and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with your friends!

About The Author


This is me. I am Groot.


  1. definitely going to do this soon. while reading the narrative I had a question about the squishing “effect” of the vacuum sealer, but thanks! you read my mind and answered it. One more thought? what if you made, sealed and froze the patties…would you add 1 hour to time?

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