Sous Vide Burgers Recipes
SOUS VIDE SLIDERS
Sous vide burger sliders are easy to make, with very little prep, and will result in the most flavorful, juicy burgers you've ever had!
Provided by Whitney Bond
Categories Main Course
Time 1h5m
Number Of Ingredients 5
Steps:
- Combine the ground beef and steak seasoning.
- Form into 12 sliders.
- Place on a foil lined baking sheet and into the freezer for one hour.
- Remove from the freezer and place 4 sliders each in 3 plastic zipper bags.
- Since I don't have a fancy vacuum sealer, I simply use the "water displacement method" of placing the airtight sealed bag with the sliders in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed.
- Place the bags of sliders in a sous vide set to 130°F (for medium rare to medium - for medium to medium well, set the sous vide at 138°F) for 45 minutes - 3 hours.
- Remove the sliders from the sous vide and the plastic bags and let rest on a paper towel lined cutting board for 10-15 minutes.
- Before serving, heat the olive oil in a cast iron skillet over high heat.
- Add the sliders and sear for 20-30 seconds per side.
- Alternatively, you can grill the sliders on high heat for 20-30 seconds per side.
- Top with a slice of cheddar cheese and serve on Hawaiian rolls.
Nutrition Facts : Calories 297 kcal, Carbohydrate 15 g, Protein 16 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 65 mg, Sodium 141 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SOUS VIDE LAMB BURGERS
Sous viding will make nearly perfect burgers. Try it out yourself!
Provided by Michelle Tam
Categories Dinner
Time 4h20m
Number Of Ingredients 4
Steps:
- Preheat your SousVide Supreme to 137°F (J. Kenji suggests 130 F for medium rare, 140 F for medium) and generously season the ground lamb with salt and pepper. Then, add the Tabil seasoning and gently mixed the meat to distribute the seasoning.
- Divide the meat into 4 patties and then freeze them for two hours so your vacuum sealer won't squash the patties too much when it's time to vacuum seal them.
- After the patties are solidified, vacuum seal them, two per bag.
- Dunk them in the SousVide Supreme for about 2 hours (you can keep them submerged for 45 minutes up to 12 hours). Then, take the patties out and dry them with paper towels.
- Arrange the patties on a baking rack on top of a foil-lined tray. Break out your kitchen torch and you should aim your torch 4-6 inches away from the patties and make small circular motions with your flame until you get a nice even char.
Nutrition Facts : Calories 323 kcal, Carbohydrate 1 g, Protein 19 g, Fat 27 g, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SOUS VIDE BURGERS
The great thing about cooking burgers sous vide is that you don't have to worry about overcooking or undercooking. You get moist, juicy, flavorful burgers every time. To get that nice grilled exterior, you can just sear them on the grill at the very end. Serve with sous vide onions confit. Recipe courtesy of Vicky McDonald.
Provided by SousVide Supreme
Categories Main Dishes Burger Recipes Hamburgers
Time 1h15m
Yield 2
Number Of Ingredients 13
Steps:
- Pour water to the fill line of a sous vide cooker (such as SousVide Supreme®) to make the water bath. Preheat to 134 degrees F (57 degrees C).
- Mix garlic, chives, paprika, salt, Worcestershire sauce, and black pepper thoroughly into the ground beef. Form mixture into 2 patties and press into 2 chef's rings. Place into a food-grade cooking pouch and vacuum-seal.
- Submerge the pouch in the water bath and cook until no longer pink in the center, about 1 hour.
- Preheat an outdoor grill for high heat and oil the grate thoroughly.
- Remove patties from the pouch and chef's rings. Pat dry with paper towels.
- Grill patties until surfaces are lightly charred with grill marks, 30 to 45 seconds per side.
- Place patties on burger buns and top with lettuce, tomato, Monterey Jack cheese, ketchup, and mayonnaise.
Nutrition Facts : Calories 768.9 calories, Carbohydrate 28.6 g, Cholesterol 165.8 mg, Fat 50 g, Fiber 3 g, Protein 49.3 g, SaturatedFat 20.4 g, Sodium 901.3 mg, Sugar 4.1 g
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- Form patties: Divide the meat into 4 equal parts and shape them into 4 patties. Don’t overcompress the meat and gently form them into disks. Make them slightly wider than your buns as they will shrink a little bit during cooking.
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- HEAT SOUS VIDE WATER BATH to:° 134F/56.7C - 136F/57.8C for medium-rare -ish (although some would call this medium). I use 136F-138F. ° 137F/58C-138F/59C for medium° 140F/60C for medium well-ish
- PREPARE HAMBURGER PATTIES: Lightly form 3 patties of about 6-6 1/2 ounces/170-185g each, 1 inch/2.5cm thick. Don't over handle the meat. Season burgers generously on both sides and edges with Montreal Steak Spice (or simply salt, pepper and garlic powder). Place in a large zipper lock bag. Do not vacuum seal the burgers or they will be too packed and dense.
- COOK SOUS VIDE: Place bag with burger patties in water with the displacement method Note 2. Cook for 40-45 minutes up to a maximum of 3 hours.
- REST AND FINISH BURGERS: Remove burgers from water bath and bag. Pat dry well with paper towel. Rest for 10 minutes while you prepare grill of skillet. Sprinkle burgers with salt and pepper. Sear chops on grill or in skillet. To pan sear: Heat a skillet to high (8-9/10). Add a tsp of vegetable or grapeseed oil. Sear burgers for 1 minute per side until browned. To grill: Heat grill to high (~500-550F). Spray burgers with oil. Grill for 1 minute per side and until browned. Add a slice of cheese on second side if you like. Serve in buns with your favorite toppings.
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- 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.
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- Mix the ground chuck with ½ teaspoon salt. Divide the ground beef into four 6-ounce portions and shape into patties. Place on a sheet pan and freeze, covered, for 2 hours.
- Prepare the sous vide bath. Set the temperature to 120 degrees for rare or 125 degrees for medium-rare. Remove the burgers from the freezer and vacuum seal each one individually. Place the burgers in the water bath for 1 ½ to 2 hours. Remove the burgers from the water bath and let rest for 5 minutes. Take the burgers out of the bag and season with salt and pepper.
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