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If you’ve never made a sous vide hamburger recipe, you need to add it to your sous vide bucket list. Burgers cooked sous vide style are so freakin’ juicy. This is one of my favorite sous vide ground beef recipes because the results are so unexpectedly different than traditionally cooking burgers.
A version of this recipe is featured in my new sous vide cookbook, and I’m sharing the full recipe for you today on Sip Bite Go.
So take out your sous vide machine and let’s get cooking!
Ingredients for juicy sous vide burgers
It all starts with delicious ground beef and seasonings. This recipe will show you a basic salt and hickory smoked black pepper.
Some other burger seasonings? Jacobsen’s black garlic sea salt, Texas-style bbq salt, and liquid smoke for that smoky flavor.
At the end, you can finish the burgers with a little olive oil, butter, or mayo sear.
More on that later.
New to sous vide techniques? Learn why is sous vide so popular.
What’s the best sous vide hamburger temperature?
The temperature for cooking sous vide burgers depends on how you like your burger.
Cook the burger the same amount of time in the sous vide bath as indicated in the recipe, but adjust the temperature to your preference…
- Rare burgers – sous vide at 120-128°F
- Medium rare sous vide burgers – sous vide at 129-134°F
- Medium burgers – sous vide at 135-144°F
- Medium well – sous vide at 145-155°F
- Well done – sous vide at 156-162°F
Don’t forget to add 60 minutes when cooking sous vide from frozen.
How to sous vide burgers
Step 1. Preheat sous vide machine to 138ºF.
Step 2. While the sous vide bath preheats, make the burger patties by seasoning ground beef with salt and pepper.
Separate the burger meat in four 8-ounce patties and flatten into disc shapes.
Add an additional sprinkle of salt and pepper to the outside of the burgers, if desired.
Vacuum sealing burgers for sous vide
Step 3. Vacuum-seal burgers in a flat layer and drop the bag in the sous vide bath at 138ºF for 45 minutes. If you’re using a ziploc bag to sous vide burgers, read on in this post for details.
See more info on vac sealing in this guide on how to vacuum seal meat.
Want to sous vide burgers in Ziploc bags?
To evenly sous vide cook burgers in Ziploc bags, use one bag per burger. Use the water displacement method to remove air from the bag.
Don’t put multiple burgers in a large gallon ziploc bag to sous vide them because they are unlikely to stay in a flat layer, which will negatively affect the results and evenness of the cook.
Learn more about using ziploc vs vacuum sealed bags for sous vide cooking.
When done, remove burgers from the hot water and shock the bag in an ice bath for two minutes.
Remove burgers from the bag and pat dry.
Step 4. Choose a method to finish sous vide burgers.
Finishing sous vide hamburgers in a cast-iron skillet
Preheat a large cast-iron skillet on the stove to medium-high or high heat.
To do a mayo sear, smear a light coat of mayo on both sides of burger patties then add them directly to the hot pan. Alternatively, you can add olive oil or butter to the pan then add the burgers (without the mayo).
Give the burgers a quick sear for medium-rare, a longer sear for medium, and keep flipping them until they’re well done, if that’s what you’re going for.
For the most accurate temperature, use a digital thermometer.
Finish burgers on the grill
Preheat grill and brush cooked sous vide burgers with olive oil. Grill burgers on each side until grill marks appear and the outside is browned.
Sous vide toppings for burgers
Want to have more fun with sous vide cooking? Make the toppings sous vide, too.
- Sous vide onions
- Pickled sous vide cucumbers
- Sous vide zucchini chips
- Overnight bacon sous vide
All of these burger topping recipes are in The Home Chef’s Sous Vide Cookbook.
In the book, you’ll also find a tasty recipe for a Greek Turkey Burger topped with feta cheese. It’s so tasty.
How to prep sous vide burgers for a crowd
Prepping sous vide hamburgers for a BBQ or a sous vide party is a great idea because you can do so much in advance. That’s great, because it means there’s no need to babysit burgers on the grill when guests are over for a barbecue.
Sous vide meal prep tips for burgers
- Prep these super-juicy burgers the day ahead
- Sous vide ground beef patties the morning of the event, and finish them on the grill when it’s time to eat.
- To please everyone: cook the burgers to medium-rare in the sous vide water bath then finish them on a cast iron pan or on the grill to everyone’s specifications.
- You could even buy and freeze ground beef in advance if you really want to prepare ahead of time
- Serve with easy sides like sous vide corn and this make-head Mexican salad
Want to double down on impressing guests with sous vide cooking? Make it a surf and turf sous vide dinner with these sous vide lobster tails or sous vide shrimp kebabs.
More tasty sous vide burgers to try
- Sous vide stuffed burgers with cheese and sauteed mushrooms
- Sliders with chicken breast sous vide style
- BBQ sous vide pork burger
- Sous vide salmon burger
- Hawaiian buns with sous vide meatballs
- Ground sous vide lamb burgers
Sous vide tools for cooking burgers
Here are some products with affiliate links to check out
- Sous vide machine Joule, SousPreme multipot, Anova, or Instant Pot Slim (learn about the new Instant Pot sous vide machines)
- Sous vide container – bucket or stockpot to hold sous vide water
- Bag to cook food in – vacuum sealer or ziplock gallon bags
Stock Up on your favorite meats at Crowd Cow and Snake River Farms. They’ll ship craft butcher cuts right to your door. Which is awesome.
When was the last time your knives were sharpened? If it’s been a while, check out Knifeaid – use SIPBITEGO at checkout for 10% off sharpening services.
Does cooking hamburgers in water sound crazy?
When I took out the Anova to make sous vide hamburgers for the first time, my husband thought I was crazy.
He knows I’ll sous vide everything I can get my hands on, but couldn’t imagine burgers are better sous vide style than just plain grilled. Some people may think: why would you add water to the traditional burger cooking process?
But it makes complete sense, as I so confidently reminded him: we love steam burgers from Canard, one of our favorite Portland lunch restaurants. You might find similar burgers cooked in water on a menu as “underwater burgers” as they’re sometimes called.
Final tips for making sous vide burgers
- Season before cooking – burgers cooked sous vide style need a light seasoning before being formed and vacuum sealed.
- Want to sous vide burgers in Ziploc bags? To evenly sous vide cook burgers in Ziploc bags, use one bag per burger. Use the water displacement method to remove air from bag. Don’t put multiple burgers in a large gallon ziploc bag to sous vide them because they are unlikely to stay in a flat layer, which will negatively affect the results and evenness of the cook.
- They’re super easy to meal prep – cook them the morning of the event and sear them when guests arrive.
- Adjust the temp – When cooking for a group of people who like their burgers done to different temperatures, the easiest method is to sous vide the beef patties at a lower temperature (medium-rare) and then finish them to the desired temperature.
- Cooking sous vide burgers from frozen? Add 60 minutes to the cook time.
Share your burgs
So what do you think about this sous vide burger recipe? Are you down with ground beef cooked sous vide style? It’s definitely a recipe worth a try!
For more delicious ideas, find me on Instagram @sipbitego and subscribe to the Sip Bite Go channel for more sous vide cooking.
Sous Vide Burgers Recipe [Sip Bite Go]
Ground beef gets so juicy in sous videburgers. See how to cook sous vide hamburgers and BBQ grill or sear them torare, medium, well done. This recipe makes 4 half-pound patties.
Ingredients
- 2 lbs ground beef
- 1 tsp garlic salt
- 1 tsp pepper
- 1 tbsp olive oil (sub mayo or butter)
- 4 buns
- toppings as desired
Instructions
Preheat sous vide machine to 138ºF.
While the sous vide bath preheats, make the burger patties by seasoning ground beef with salt and pepper. Separate the burger meat in four 8-ounce patties and flatten into disc shapes. Add an additional sprinkle of salt and pepper to the outside of the burgers, if desired.
Vacuum-seal burgers in a flat layer and drop the bag in the sous vide bath at 138ºFor 45 minutes. When done, remove burgers from the hot water and shock the bag in an ice bath for two minutes. Remove burgers from the bag and pat dry.
To grill finish... Preheat grill and brush cooked sous vide burgers with olive oil. Grill burgers on each side until grill marks appear and the outside is browned.
To cast iron finish… Preheat a large cast iron skillet on the stove to medium-high or high heat. To do a mayo sear, smear a light coat of mayo on both sides of burger patties then add them directly to the hot pan. Alternatively, you can add olive oil or butter to the pan then add the burgers (without the mayo). Sear burgers on each side until brown. To cook them to medium or medium well, use a digital thermometer for the most accurate results.
Plate with buns and toppings.
Recipe Video
Recipe Notes
- Season before cooking - burgers cooked sous vide style need a light seasoning before being formed and vacuum sealed.
- They’re super easy to meal prep - cook them the morning of the event and sear them when guests arrive.
- Adjust the temp - When cooking for a group of people who like their burgers done to different temperatures, the easiest method is to sous vide the beef patties at a lower temperature (medium-rare) and then finish them to the desired temperature.
- Cooking sous vide burgers from frozen? Add 60 minutes to the cook time.
Recipe: https://sipbitego.com/sous-vide-burgers
Video: https://youtu.be/5DxwgfQ2E_g
Amazon disclosure - We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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