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Sous vide burgers

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henapple
henapple Posts: 16,025
in EggHead Forum
Had to try after all the discussion. Had a few frozen I had ground..  133 for 3 hrs and seared in bacon grease. 


Green egg, dead animal and alcohol. The "Boro".. TN 
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Comments

  • J-dubya
    J-dubya Posts: 173
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    They look great! 
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  • Theophan
    Theophan Posts: 2,654
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    GORGEOUS!!!
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Nice looking  burger - with a side of pasta no less. MC at Home uses a deep fried sous vide burger which comes out great, but as I'm not into pasta salad with burgers, I need the fryer for the French fries. Your technique of frying in bacon grease sound like a good solution....
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • bhedges1987
    bhedges1987 Posts: 3,201
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    Looks really good. How were they?

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • henapple
    henapple Posts: 16,025
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    bhedges1987 said:
    Looks really good. How were they?

    They were as good as any I've done. I would go a little shorter on the sear next time. 

    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • texaswig
    texaswig Posts: 2,682
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    That looks awesome. Nice and medium all the way. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • caliking
    caliking Posts: 18,735
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    Looks good from here. How was the texture of the SV burger compared to the usual way? 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • MaC122
    MaC122 Posts: 797
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    curious? why? I m in the market for a sous vide. Thanks
    St. Johns County, Florida
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  • henapple
    henapple Posts: 16,025
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    @caliking... I noticed no difference in the texture. @texaswig... I went too long on the ci
    @MaC122... Long night? 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • rifrench
    rifrench Posts: 469
    edited April 2016
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    i bet they were tasty! I will have to try them...

     1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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  • bettysnephew
    bettysnephew Posts: 1,189
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    I noticed no difference in the texture.

    Just curious, did you vacuum them or just in a baggie? I noticed when I put them in vacuum sealer but it may have been the grind of the meat.
    A poor widows son.
    See der Rabbits, Iowa
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,987
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    bettysnephew said:
    I noticed no difference in the texture.

    Just curious, did you vacuum them or just in a baggie? I noticed when I put them in vacuum sealer but it may have been the grind of the meat.
    His were frozen which is what you need to do if you vac seal. You can form nice airy non-compressed patties and freeze them and they will stay that way when you vac seal them and in the bath. You can also do them in a zip loc without freezing. 
    Keepin' It Weird in The ATX FBTX
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  • henapple
    henapple Posts: 16,025
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    The Cen-Tex Smoker said:
    bettysnephew said:
    I noticed no difference in the texture.

    Just curious, did you vacuum them or just in a baggie? I noticed when I put them in vacuum sealer but it may have been the grind of the meat.
    His were frozen which is what you need to do if you vac seal. You can form nice airy non-compressed patties and freeze them and they will stay that way when you vac seal them and in the bath. You can also do them in a zip loc without freezing. 

    Vac sealed. As I seal I keep the burgers separated. 

    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • texaswig
    texaswig Posts: 2,682
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    Looks perfect to me. It doesn't get much better than that. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • J-dubya
    J-dubya Posts: 173
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    Going to try these soon, but I'm concerned about the vac sealing and I'm not quite sure what tecniques is being described above?

       You guys are freezing them before vac sealing them? Like frozen all the way or just chilled to stay together?

       I'm worried  about the vac seal compressing the burger. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,987
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    J-dubya said:
    Going to try these soon, but I'm concerned about the vac sealing and I'm not quite sure what tecniques is being described above?

       You guys are freezing them before vac sealing them? Like frozen all the way or just chilled to stay together?

       I'm worried  about the vac seal compressing the burger. 
    Just use a zip loc bag with all the air pushed out. If you must use a vac seal bag, freeze the burger first so it does not compress the meat and taper the edges. 
    Keepin' It Weird in The ATX FBTX
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  • bgebrent
    bgebrent Posts: 19,636
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    Nice!  Looks great man!
    Sandy Springs & Dawsonville Ga
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  • SGH
    SGH Posts: 28,795
    edited April 2016
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    @henapple Looks good to me Unc.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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