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Sous vide burgers
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henapple
Posts: 16,025
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
Comments
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They look great!
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GORGEOUS!!!
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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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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 -
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 -
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 -
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 2013A happy BGE family in Houston, TX.
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curious? why? I m in the market for a sous vide. Thanks
St. Johns County, Florida -
i bet they were tasty! I will have to try them...
1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia -
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 -
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.Keepin' It Weird in The ATX FBTX -
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.
Vac sealed. As I seal I keep the burgers separated.
Green egg, dead animal and alcohol. The "Boro".. TN -
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 -
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. -
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.Keepin' It Weird in The ATX FBTX -
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@henapple Looks good to me Unc.
Location- Just "this side" of Biloxi, Ms.
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