Sous Vide Hamburger Patties

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.

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.

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!

Slice and serve!