Best burger I’ve ever had

Dawgtired

I’m not sure if Captain Mike in on this site or I got this somewhere else. I was cranking up my soul-vide and my wife walks by and asked what I’m cooking. I said burgers and she questioned my sanity in a not so kind manner. She walked by a few more times shaking her head and mumbling something. When she took a bite, she said she couldn’t believe it and for me to never cook a burger any other way.
So....6oz burgers, salt and pepper (actually I use Camp Mix which is S/P, onion and garlic pwd), sous-vide at 131 for one hour, remove and sear in a very hot cast iron pan. Delicious!

EastTNBGE

Interesting.  Always looking for ways to use sous-vide.  How thick were the burgers? Normal thick burger patties?

YEMTrey

What was the meat mixture?  Usually go brisket/short rib/ combo.

Dawgtired

EastTNBGE said:

Interesting.  Always looking for ways to use sous-vide.  How thick were the burgers? Normal thick burger patties?

Probably 1”. I used a vacuum sealer so they may have started out thicker than that but I believe once they hit the cast iron pan they were 1” or a little thicker.
i forgot to add that I topped them with Meathead’s glop. 1/2 C Mayo, 1/2 C BBQ sauce,
3T yellow mustard, 1T(+) hot sauce, 1/2 t salt, 1/4 t garlic pwd

Dawgtired

YEMTrey said:

What was the meat mixture?  Usually go brisket/short rib/ combo.

I just used 80/20 chuck from the grocery store. 

Elijah

Did you vacuum seal them individually? If not, how did you keep them separate? 

smbishop

@Dawgtired Ok, I am going to try it, you better be right!

From “Simple Sous Vide” Jason Logsdon

smbishop

OK, not a believer, but the results were fantastic!

littlerascal56

Now you got my mouth watering for a bacon cheeseburger. Going to try this Piedmontese burger this week.