Hamburger Beef Patties
A sous-vide beef burger patty that’s fried and colored over high heat, and can be enjoyed on its own or as a gourmet burger.
- Vacuum Sealer
- Vacuum Bag
- Mixing Bowl
- Sauté Pan
- Kitchen Paper
For Sous Vide Cooking
- 16 oz Ground Beef
- 1/2 tsp Kosher Salt
- 1 tsp Unsalted Butter or Olive Oil, for sous vide cooking
- 15 turns Fresh Cracked Pepper
- 2 each Garlic Clove, whole skin on crushed
- 1 sprig Fresh Thyme or Rosemary
For Searing the Patties
- 1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
- 1 tbsp Unsalted Butter, for basting (optional)
- Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.
- Chose your preferred doneness.Taste: Medium Temperature: 138.2 °F Time: 45 minutes
- Portion the ground beef into 4 oz balls before shaping 1 inch hamburger patties.16 oz Ground Beef
- Generously season the hamburger patties with salt and pepper before placing it in the vacuum bag along with olive oil or unsalted butter and thyme or rosemary.16 oz Ground Beef, 1/2 tsp Kosher Salt, 15 turns Fresh Cracked Pepper, 1 tsp Unsalted Butter or Olive Oil, for sous vide cooking, 2 each Garlic Clove, whole skin on crushed, 1 sprig Fresh Thyme or Rosemary
- Using the vacuum sealer, make sure that the hamburger patties are completely sealed and that any air has been removed from the bag.
- When the target temperature is reached, carefully place the sealed hamburger patties in the water bath making sure that it is completely submerged in the water.
- Cook the food until ready.
- Once the hamburger patties have finished cooking, carefully remove them from the water bath. Remove the hamburger patties from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray with a roasting rack. Before searing, thoroughly dry each hamburger patty with paper towels.
- Place a sauté pan over high heat and add high-temperature cooking oil. When the oil begins to lightly smoke, carefully add the hamburger patties along with the garlic and herbs to the pan. Sear the steak on each side for approximately 40 seconds or until golden brown. After flipping the hamburgers, you can add unsalted butter for basting. This adds an extra depth of flavor and smells amazing!1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil, 1 tbsp Unsalted Butter, for basting (optional)
- Slice and serve!
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)