Juicy Sous Vide Hamburgers Mayo Seared Recipe [Sip Bite Go]
If you’ve never tried sous vide hamburgers mayo seared, then you’re in for a treat. You just can’t disagree with the taste and juiciness of sous vide hamburgers cooked with a mayo sear. They’re perfect for grilling or finishing in a cast iron skillet. This recipe makes 4 half-pound patties.
Preheat sous vide machine to 138ºF. Form the burger patties. First, season ground beef with salt and pepper. Mix together the ingredients until combined. Separate the burger meat in four 8-ounce balls and then flatten the ground beef into disc shapes. Add an additional sprinkle of salt and pepper to the outside of the burgers, or any other spices, if desired.
Vacuum-seal burgers in a flat layer and drop the bag in the sous vide bath at 138ºF for 45 minutes or at your desired temperature according to the temp chart. 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.
Add a smear of mayo on both sides of cooked hamburgers. You can also add one side of mayo and place it mayo-side down to cook. Then add mayo to the other side.
Finish hamburgers in a cast iron skillet on the stove, or with a BBQ grill. Add mayo-patties directly to the hot pan or the grill. To pan sear sous vide hamburgers: preheat a large cast iron skillet on the stove to medium-high or high heat. Give them a quick sear to stay at medium-rare - just enough of a sear to brown the outside of the burger on each side, and to brown the edges (use tongs) so there is no white mayo left. To cook to a higher temperature, use a digital thermometer to know when it is done. Don’t forget to brown the edges of the burgers. For grill finished hamburgers, add the mayo hamburgers directly to the grill and cook until desired temp is reached.
Plate with buns and toppings, and enjoy.
Don’t add anything to the pan other than the burgers coated with mayo.
Add 60 minutes to the sous vide cook time for hamburgers when cooking from frozen.