Listen, I've been cooking burgers for longer than I care to remember, and this sous vide method is a real game-changer. When you're after a perfectly cooked burger – and I mean spot-on every time – this technique delivers. By using a water bath to cook the patties, you get total control over the temperature, which means no more guesswork or hovering over the grill. Add some sharp cheddar and crispy bacon on top, and you've got something special. I spent years tinkering with different methods, but once I tried this approach, there was no going back. If you've struggled with getting your burgers just right, or you're simply looking for a foolproof way to cook them, this recipe will set you straight.
Ingredients
The foundation of a perfect sous vide burger starts with high-quality fresh ground chuck, which provides the ideal balance of lean meat and fat content for a juicy, flavorful patty. The fat content in ground chuck helps maintain moisture during the precise temperature-controlled cooking process, while also contributing to the development of a beautiful crust during the final searing stage.
The supporting ingredients elevate the burger from good to exceptional, with American cheese providing the quintessential melt and creamy texture, while thick-cut bacon adds a savory crunch. The seasoning remains simple but effective with kosher salt and black pepper, while ghee or clarified butter serves as the ideal searing agent due to its high smoke point and rich flavor profile. Additionally, using a vacuum sealer to extend food freshness will help you always have high-quality ingredients ready for your next cooking adventure.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Chuck | 1 pound | 80/20 fat content recommended |
| American Cheese | 4 slices | Room temperature for better melting |
| Thick-cut Bacon | 4 slices | Pre-cooked until crispy |
| Kosher Salt | To taste | Season generously |
| Black Pepper | To taste | Freshly ground preferred |
| Ghee/Clarified Butter | 2 tablespoons | For searing |
| Burger Buns | 4 | Toasted
Recipe
A sous vide burger represents the pinnacle of precision cooking, delivering consistently juicy and perfectly cooked patties every time. By maintaining an exact temperature throughout the cooking process, the sous vide method guarantees that each bite is evenly cooked while retaining maximum flavor and moisture. This method not only ensures that the burgers are cooked to perfection, but also highlights the benefits of vacuum sealing which enhances heat transfer for even cooking.
This recipe combines the technical precision of sous vide cooking with traditional burger elements like melted cheddar and crispy bacon. The 80/20 ground beef ratio provides ideal fat content for juiciness, while the final sear creates that coveted crusty exterior that defines a great burger.
Shape 8 oz portions of ground beef into 1-inch thick patties and season generously with kosher salt and black pepper. Vacuum seal each patty individually. Set sous vide cooker to 140°F (60°C) and cook for 90 minutes.
Remove patties from bags and pat dry thoroughly. Heat a cast-iron skillet over high heat with ghee or bacon grease, then sear patties for 1 minute per side. Add cheddar cheese during the final minute of searing. Place patties on buns and top with crispy bacon, heirloom tomato slices, and preferred condiments.
For best results, make certain the meat is very cold before shaping to prevent the fat from melting prematurely. When searing, use a well-ventilated area as the high heat can create smoke.
Allow the burgers to rest for 1-2 minutes after searing before assembly to prevent excess juice loss. Consider pre-warming the buns for an enhanced experience, and keep toppings at room temperature to avoid cooling the burger too quickly.
Cooking Tips
Mastering sous vide burger preparation demands careful attention to several key details beyond the basic recipe.
I've found that starting with high-quality ground beef, specifically an 80/20 blend, makes all the difference in creating incredibly juicy sous vide burgers. When I'm seasoning the meat, I don't just stick to salt and pepper – I love adding a splash of Worcestershire sauce to enhance the beefy flavor.
I always recommend setting your cooker to 133°F for that perfect medium-rare result.
Here's a pro tip: while your burgers are being cooked sous vide, prepare your searing station. I keep my cast-iron skillet screaming hot with a pat of butter or bacon grease ready to go. When those patties come out of their bags, I sear them for just 1-2 minutes per side – this creates that amazing crust we all crave.
Don't skip the resting period! I let my burgers rest for a few minutes after searing, which helps keep all those precious juices inside. The importance of temperature control is crucial in sous vide cooking to achieve the desired doneness. Trust me, these extra steps will transform your burgers from good to absolutely incredible.
History
Innovative French chefs transformed burger preparation forever when they pioneered modern sous vide cooking in the 1970s. While you might think this cooking method is relatively new, it actually has roots dating back to the 18th century, when early cooks experimented with vacuum-sealed bags for boiling food.
But it wasn't until Georges Pralus and Bruno Gousset refined the technique that it really took off.
I love how the French term "sous vide," meaning "under vacuum," perfectly describes this revolutionary cooking method. By placing food in sealed bags and cooking it in temperature-controlled water baths, we've finally solved one of the biggest challenges in cooking burgers: achieving perfect consistency throughout.
No more disappointingly overcooked edges with raw centers!
Today, I'm seeing more home cooks embrace this precision cooking method, bringing restaurant-quality results to their own kitchens. It's amazing how we can now maintain an exact temperature of 133°F for that perfect medium-rare burger every time.
With the principles of sous vide desserts establishing a foundation for flavor infusion, when I add delicious ingredients like cheddar and bacon to the sealed bag, the flavors infuse beautifully throughout the cooking process, creating an unforgettable burger experience.
Conclusion
These sous vide burgers are a game-changer for anyone who takes their meat seriously. The method might seem fancy, but it's actually quite straightforward – just set it and forget it until you're ready for the final sear. The bacon adds that smoky crunch, while the cheddar melts perfectly into all the nooks and crannies. I've made these countless times, and my neighbors now peek over the fence whenever they smell them cooking. While it's not the fastest way to make a burger, it's become my trusted method for getting that spot-on medium-rare every single time. Give it a try – your taste buds will thank you.