Name: Sous Vide Burger Patty
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 pound (.05kg) Wagyu ground beef chuck; 1 tablespoon Slap Yo Daddy "Love Me Tender" All purpose Rub - Hot; 3 burger buns; 3 leaves green leaf lettuce; 1 large tomato (sliced); 3 tablespoons mayonnaise; 3 tablespoons mustard; 9 pickle slices

For the juiciest and most perfect burger you have ever eaten, cook your Wagyu beef in a sous vide machine. With two stages of cooking you can perfectly control the end temperature of your burger. First, cook the burger to your preferred doneness in the water bath, then give it a quick sear on the grill or in a pan.

Be very gentle when forming your patties, so you don’t overwork the beef. Don’t use the vacuum pump to seal the bag, as this can compress the beef patties too much. Make the patties slightly larger than your buns, as they will shrink a little (though not as much as traditional cooking).

Once your burger is removed from the water bath, let it rest for a few minutes before searing. Give it a perfect sear on the grill, in a skillet, or even pop it under the broiler. Then top the burger with your favorite condiments and a bun.

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A closeup of a burger in a bun with lettuce, tomato, and melted cheese.

You can serve your patties as fancy or as simply as you like, once they are cooked to perfection.

A raw burger patty in a sous vide plastic bag.

Carefully place the patties in the sous vide bags and remove as much air as possible, without using the vacuum.

A cooked burger on a piece of foil being charred with a blow torch.

Finish the cooked patties on the grill, in a skillet, or with a blow torch.

A hamburger cut in half revealing a medium-rare interior.

With sous vide cooking, you will get the perfect medium-rare burger every time.

Sous Vide Burger Patty Recipe

Harry Soo

reviews

This recipe is sponsored by Slap Yo’ Daddy.

For the juiciest and most perfect burger you have ever eaten, cook your Wagyu beef in a sous vide machine with two stages of cooking.

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Preparation 20

Cook 1

Ready in 1 20

Servings

CourseLunch

InfluenceGlobal

DifficultyExperienced

MethodSimmer

Similar RecipesBurgers

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Ingredients

Burger Patty

1 pound (.05kg) Wagyu ground beef chuck
1 tablespoon Slap Yo Daddy "Love Me Tender" All purpose Rub – Hot

Burger

3 burger buns
3 leaves green leaf lettuce
1 large tomato sliced
3 tablespoons mayonnaise
3 tablespoons mustard
9 pickle slices

Equipment

sous vide machine

Directions

Burger Patty

Divide the ground beef into three mounds. Sprinkle some Slap Yo Daddy "Love Me Tender" All purpose Rub – Hot on each mound.
Form burger patties with your hands. Do not overwork the meat. Sprinkle some more rub on the patties.
Carefully place the patties into a gallon food-grade bag designed for sous vide cooking. Gently press out all the excess air and use your vacuum sealer unit to seal the bag without turning on the vacuum setting.
Put the patties into your Sous Vide Supreme unit. Cook at 132 degrees F (55 degrees C) for 60 minutes or at 135 degrees F (57 degrees C) for 40 minutes.
Remove and cut open the bag. At this point, you can fry, sear, grill, or blow torch the patty.

Burger

Assemble the three burgers with the burger patty using the buns, lettuce, tomatoes, mayonnaise, mustard, and pickles.
Tip: Don't be tempted to overpower the Wagyu patty with too many or too powerful burger components, let the meat be the star.

Nutritional Information

Calories: 639kcalCarbohydrates: 29gProtein: 32gFat: 44gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 113mgSodium: 746mgPotassium: 715mgFiber: 3gSugar: 6gVitamin A: 1767IUVitamin C: 11mgCalcium: 171mgIron: 7mg