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Classic Sous Vide Burgers

D'Artagnan | Yield: serves 4
Grill, broil, smash, sear, sous vide… there are many ways to cook a burger. The advantage to sous vide is a burger that’s an even temperature throughout, with very little “active” cooking. Here, we paired these juicy burgers with classic accompaniments – American cheese, West Coast-style burger sauce, and soft potato rolls.
Easy Sous Vide Burger Recipe | D’Artagnan

Ingredients

  • 24 ounces Ground Angus Beef, or Ground Wagyu Beef
  • Coarse salt and freshly ground pepper
  • Neutral oil, for finishing
  • ¼ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • ½ teaspoon vinegar
  • 4 thick slices American cheese
  • 4 potato buns
  • 2 tablespoons butter (for toasting, optional)
  • Lettuce, tomato, pickle (optional)

Preparation

  1. Using an immersion circulator, preheat a water bath to 132 – 137 degrees F.
  2. Gently form four 6-ounce patties, being careful not to overwork the meat. Season both sides of each patty with salt and pepper.
  3. Seal patties individually in vacuum bags. Cook patties in the water bath for 2-2.5 hours.
  4. While the patties are cooking, make the burger sauce: in a small bowl, stir together mayonnaise, ketchup, sweet pickle relish, and vinegar. Cover and refrigerate until ready to use.
  5. To finish, remove the patties from the bags and place on paper towels; carefully and thoroughly pat dry. Rest for about 10 minutes. Season with salt and pepper. Using a griddle, grill, or broiler, toast buns with butter, if desired.
  6. Heat a lightly-oiled grill or cast iron pan over very high flame. Sear or grill until a nice crust has formed, about 1 minute. Flip the patties over and top with cheese. Continue to sear about 1 minute more.
  7. Dress buns with reserved burger sauce, lettuce, tomato, and/or pickle (if using), patties, and bun tops. Serve immediately.