Sous Vide Burger

Sous Vide Burger
Staff Writer
Ken Goodman Photography

If you’re an experimental cook, then this burger recipe is for you. Using the sous vide technique, the authors of Wicked Good Burgers devised this recipe so that the interior of the burger is cooked to just the right temperature and the exterior is not overdone. Once they’re cooked in a hot water bath, they can be finished on your choice of a skillet or grill and topped with their delicious special sauce. 

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4
Servings
538
Calories Per Serving
Deliver Ingredients

Ingredients

For the Special Sauce

  • 1/2 Cup mayonnaise
  • 2 Tablespoons ketchup
  • 1 Tablespoon yellow mustard
  • 1 Tablespoon cider vinegar
  • 1 Tablespoon pickle relish
  • 1 Tablespoon minced shallot
  • 1 Teaspoon sugar
  • 1/2 Teaspoon black pepper

For the burgers

  • 1 1/2 Pound ground chuck
  • 1/2 Teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper, to taste
  • Vegetable oil, for cooking
  • 4 burger buns, toasted and buttered
  • Special Sauce
  • Iceberg lettuce, for garnish

Directions

For the Special Sauce

Combine all of the ingredients and chill until ready to serve. 

For the burgers

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.

You can finish the burgers on a skillet or grill. If using the skillet, while the burgers are resting, heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500 degrees.  Or, test by brushing on a bit of oil. When the skillet starts to smoke, it is ready. Brush oil onto the skillet and sear the burgers for 1 minute per side.

If grilling, build a fire in a kettle grill. Clean the grill grate well with a stiff wire brush. Brush the grate with oil and grill the burgers for 1 minute per side.

To serve, spread the Special Sauce on the buns and top each with a patty and iceberg lettuce. Serve immediately.

Nutritional Facts

Total Fat
33g
47%
Sugar
3g
3%
Saturated Fat
12g
50%
Cholesterol
166mg
55%
Carbohydrate, by difference
9g
7%
Protein
49g
100%
Vitamin A, RAE
24µg
3%
Vitamin B-12
6µg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
41mg
4%
Choline, total
15mg
4%
Fiber, total dietary
1g
4%
Folate, total
23µg
6%
Iron, Fe
7mg
39%
Magnesium, Mg
50mg
16%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
423mg
60%
Selenium, Se
34µg
62%
Sodium, Na
469mg
31%
Water
121g
4%
Zinc, Zn
12mg
100%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.