Sous Vide Hamburgers

Two hamburgers on a plate with lettuce, tomato and cheese on a bun

5 from 2 votes

Sous Vide Hamburgers are cooked to your desired doneness and turn out ultra juicy thanks to the precise temperature of sous vide cooking!

Prep Time15

Cook Time1 30

Resting Time10

Total Time1 55

Course: Dinner

Cuisine: American

Servings: servings

Calories: 305kcal

Author: Danielle Wolter

Equipment

Ingredients

2 pounds ground beef 80/20 for best results
1 ½ tablespoons steak seasoning
1 tablespoon avocado oil for searing
hamburgers buns toasted
sliced cheese
pickles
tomato
lettuce
red onion

Instructions

Heat a sous vide water bath to 130F degrees. You can also use the chart in the post above to determine what temperature you need to get your preferred doneness.
Form into 8 patties about 1-inch thick. Use half the seasoning on the outside of the burgers.
Place in a ziplock freezer bag and use the water displacement method to remove the air from the bag.
Cook for 2 hours. Remove burgers from the bag and pat them dry. Let sit for 5-10 minutes.
Heat a cast iron skillet over high heat while the burgers rest.
Use the second half of the seasoning to season the outside of the burgers again.
Add the avocado oil, then the burgers. Sear for 60-90 seconds per side, until a crust is formed. If you want your cheese melted, add it to the burgers at this point when searing the second side so it gets nice a melted.
Remove and serve on buns with condiments.
**Water displacement method is recommended to avoid smashing the burgers.

Notes

Only season the outside of the burger. Once before cooking and once again before searing. Mixing the seasoning into the beef before cooking can cause it to become tough.
When using the water displacement method, use the instructions above to remove the air from the sealable bag to avoid bacteria entering the bag.
The burgers should be fully submerged in the water bath. If air gets in the bag while the burgers are cooking and the bag starts to float, just open the ziplock bag, remove the air and reseal it again.
To prevent floating, you can also use a sous vide sinker weight or something heavy to weigh down the bag.
Make sure you’re using a large enough bag and water bath container to fit 8 burger patties. You may need to use two ziplock bags with 4 burgers in each one.
You’ll want to arrange the burgers in the ziplock bag(s) in a single layer as best you can. If they’re overlapping, they may not cook evenly.
The cooking time is based on 1-inch thick burger patties. If your burgers are thicker, you will need to cook them longer.
Letting the burgers rest when they come out of the water bath helps get a good sear. You’ll also want to pat them dry with a paper towel to remove any excess liquid.
When making the burgers, be careful not to overwork the beef or pack the patties together too much. This will result in tough burgers.
Instead of searing them in a cast iron skillet, you can use a grill. Depending on the size of your skillet or grill, you may need to sear the burgers in batches.
You’ll only want to sear the burgers for 60-90 seconds per side. Any more than this and they may overcook in the center.

Nutrition