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Side view of a sous vide hamburger on a wooden board.
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Sous Vide Hamburgers

Sous Vide Hamburgers are cooked to your desired doneness and turn out ultra juicy thanks to the precise temperature of sous vide cooking!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings 8 servings
Calories 305kcal

Ingredients

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

Instructions

  • Heat a sous vide water bath to 130F degrees.
  • Mix the seasoning in a bowl with the ground beef.
  • Form into 8 patties about 1-inch thick.
  • Place in a ziplock freezer bag and use the water displacement method to remove the air from the bag.
  • Cook for 1 ½ hours. Remove burgers from the bag and pat them dry. Let sit for 5-10 minutes.
  • Heat a cast iron skillet over medium high heat while the burgers rest.
  • Add the avocado oil, then the burgers. Sear for 60-90 seconds per side, until a crust is formed.
  • Remove and serve on buns with condiments.
  • **Water displacement method is recommended to avoid smashing the burgers.

Notes

  1. When using the water displacement method, use the instructions above to remove the air from the sealable bag to avoid bacteria entering the bag.
  2. 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.
  3. To prevent floating, you can also use a sous vide sinker weight or something heavy to weigh down the bag.
  4. 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.
  5. 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.
  6. The cooking time is based on 1-inch thick burger patties. If your burgers are thicker, you will need to cook them longer. 
  7. 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.
  8. When making the burgers, be careful not to overwork the beef or pack the patties together too much. This will result in tough burgers.
  9. 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.
  10. 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

Serving: 1burger | Calories: 305kcal | Carbohydrates: 1g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 76mg | Potassium: 310mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg