Sous Vide Burger

---
title: Sous Vide Burger
servings: 2
time: 1 hour
tags: [sous-vide, burger, beef]
cuisine: American
difficulty: easy
source: "roambackup.md"
description: "Sous Vide Burger"
long_description: "With traditionally cooked burgers, it is very difficult to gauge doneness. Low density means rapid overcooking and a relatively thin profile means that it's difficult to judge where to stick a thermometer. With precision cooking, you can nail that perfect pink interior time after time."
---

== Temperature Guide ==

Very Rare to Rare: 115°F / 46°C to 123°F / 51°C, ~{40%minutes} to ~{2.5%hours}

Medium-Rare: 124°F / 51°C to 129°F / 54°C, ~{40%minutes} to ~{2.5%hours}

Medium: 130°F / 54°C to 137°F / 58°C, ~{40%minutes} to ~{4%hours}

Medium-Well: 138°F / 59°C to 144°F / 62°C, ~{40%minutes} to ~{4%hours}

Well-Done: 145°F / 63°C to 155°F / 68°C, ~{40%minutes} to ~{3.5%hours}

Preheat #sous vide immersion circulator{} to desired temperature (129°F for medium-rare).

Season @freshly ground beef{1%lb} with @kosher salt and freshly ground black pepper{} and form into patties (6 to 8 oz each).

Place patties in vacuum bags and seal. Cook for ~{40%minutes} to ~{2.5%hours}.

Remove from bags, pat dry, and sear in a hot #skillet{} for 30 seconds per side. Add @sliced cheese{} during the last few seconds.

Serve on toasted @hamburger buns{} with desired @toppings{}.