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.
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.