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Sous Vide burgers
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Lit
Posts: 9,053
These were pre made jalapeño cheddar burgers from a local grocery called Sprouts. They are really good just grilled but this took them over the top. I froze them then vacuumed to keep their shape then into the sous Vide frozen at 150 for 2 hours. I was worried it was too hot but I had some brats in there also. Seared them off on the PK then topped with Colby jack. These were ridiculous.
Comments
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I really like that idea. Great out of the box cook!
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2 Large
Peachtree Corners, GA -
Looks great! We have sprouts around here too, but I’ve never tried their premade burgers.They look a little dense - is the picture deceiving?DFW - 1 LGBE & Happy to Adopt More...
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NorthPilot06 said:Looks great! We have sprouts around here too, but I’ve never tried their premade burgers.They look a little dense - is the picture deceiving?
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Cool! What made you want to try them sous vide?It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
Nice! I've always wanted to try making sous vide burger using mason jar rings as mold.
IMO, if 'boiled' long enough, you can have medium rare burgers that are safe to eat?canuckland -
Nice cook @lit The taste and texture of the SV burgers is in a league of its own. We’ve been doing them this way for a few months now-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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SV burgers have been on my list for quite some time. Yours look great!
Did you feel these were an improvement vs. your usual method (grill or griddle)?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I guess I’ll be the outlier here and say that I do not like thick burgers with a lot of pink in them. Maybe if I grind my own but burgers for me they are a medium center cook and not medium rare. I used to order/cook burgers medium rare but then I found myself a bit over them after they weren’t piping hot.
I prefer loose and thin burger patties versus the meatloaf like thick ones.. all boils down to preference though. -
smokingal said:Cool! What made you want to try them sous vide?
165 by the end but still nice and juicy. -
caliking said:SV burgers have been on my list for quite some time. Yours look great!
Did you feel these were an improvement vs. your usual method (grill or griddle)? -
We have done these a few times. You can make totally safe 131 degree med rare (very pink) burgers which, in my view, is the most compelling reason to Sous Vide them. They are safe at 131 in 30-60 min depending on thickness
A few notes on the patties and density:
-store bought patties are made in a press. They are always dense. If I buy store bought patties I always deconstruct them and re-form by hand so they aren't as dense (personal
preference)
-as lit said, freeze them first so it does not compress further and squeeze/taper down the edges (if you are using a vac sealer).
You can make light, airy patties by hand, hard freeze and seal them and they will come out light and airy after the bath.
Sous Vide burgers are especially awesome for thick patties. I have pretty much moved to thin smash burgers so I haven’t done it in a while. If you like thick burgers and want a little color (safely) in the Meat, Sous Vide is an excellent option.
Keepin' It Weird in The ATX FBTX -
You can make totally safe 131 degree med rare (very pink) burgers which, in my view, is the most compelling reason to Sous Vide them. They are safe at 131 in 30-60 min depending on thicknessThey will be up to temp in about this amount of time but will need longer to pasteurize.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
jtcBoynton said:You can make totally safe 131 degree med rare (very pink) burgers which, in my view, is the most compelling reason to Sous Vide them. They are safe at 131 in 30-60 min depending on thicknessThey will be up to temp in about this amount of time but will need longer to pasteurize.Agreed. According to Baldwin's table an inch thick burger starting right from the fridge needs 2 3/4 hours at 131°F to be pasteurized. Even the thinnest of burgers needs 2 hours to be pasteurized. I'd add a bit more time if tossing in burgers that are frozen.Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath)55°C 56°C 57°C 58°C 59°C 60°C Thickness 131°F 133°F 134.5°F 136.5°F 138°F 140°F 5 mm 2 hr 1¼ hr 60 min 45 min 40 min 30 min 10 mm 2 hr 1½ hr 1¼ hr 55 min 45 min 40 min 15 mm 2¼ hr 1¾ hr 1½ hr 1¼ hr 60 min 55 min 20 mm 2½ hr 2 hr 1¾ hr 1½ hr 1¼ hr 1¼ hr 25 mm 2¾ hr 2¼ hr 2 hr 1¾ hr 1½ hr 1½ hr 30 mm 3 hr 2½ hr 2 hr 2 hr 1¾ hr 1½ hr 35 mm 3¼ hr 2¾ hr 2¼ hr 2 hr 2 hr 1¾ hr 40 mm 3½ hr 3 hr 2½ hr 2¼ hr 2¼ hr 2 hr 45 mm 4 hr 3¼ hr 3 hr 2¾ hr 2½ hr 2¼ hr 50 mm 4½ hr 3¾ hr 3¼ hr 3 hr 2¾ hr 2½ hr 55 mm 5 hr 4¼ hr 3¾ hr 3½ hr 3 hr 3 hr 60 mm 5¼ hr 4¾ hr 4¼ hr 3¾ hr 3½ hr 3¼ hr 65 mm 6 hr 5¼ hr 4¾ hr 4¼ hr 4 hr 3¾ hr 70 mm 6½ hr 5¾ hr 5¼ hr 4¾ hr 4¼ hr 4 hr
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
HeavyG said:... According to Baldwin's table an inch thick burger starting right from the fridge needs 2 3/4 hours at 131°F to be pasteurized.
My favorite burgers are thick, seared, even a little charred on the outside, but VERY pink in the inside, but I'm scared to make those, anymore! If SV will give me a safe but pink burger, I'm eager to try that! -
The Cen-Tex Smoker said:... -store bought patties are made in a press. They are always dense. If I buy store bought patties I always deconstruct them and re-form by hand so they aren't as dense (personal preference)
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HeavyG said:jtcBoynton said:You can make totally safe 131 degree med rare (very pink) burgers which, in my view, is the most compelling reason to Sous Vide them. They are safe at 131 in 30-60 min depending on thicknessThey will be up to temp in about this amount of time but will need longer to pasteurize.Agreed. According to Baldwin's table an inch thick burger starting right from the fridge needs 2 3/4 hours at 131°F to be pasteurized. Even the thinnest of burgers needs 2 hours to be pasteurized. I'd add a bit more time if tossing in burgers that are frozen.Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath)55°C 56°C 57°C 58°C 59°C 60°C Thickness 131°F 133°F 134.5°F 136.5°F 138°F 140°F 5 mm 2 hr 1¼ hr 60 min 45 min 40 min 30 min 10 mm 2 hr 1½ hr 1¼ hr 55 min 45 min 40 min 15 mm 2¼ hr 1¾ hr 1½ hr 1¼ hr 60 min 55 min 20 mm 2½ hr 2 hr 1¾ hr 1½ hr 1¼ hr 1¼ hr 25 mm 2¾ hr 2¼ hr 2 hr 1¾ hr 1½ hr 1½ hr 30 mm 3 hr 2½ hr 2 hr 2 hr 1¾ hr 1½ hr 35 mm 3¼ hr 2¾ hr 2¼ hr 2 hr 2 hr 1¾ hr 40 mm 3½ hr 3 hr 2½ hr 2¼ hr 2¼ hr 2 hr 45 mm 4 hr 3¼ hr 3 hr 2¾ hr 2½ hr 2¼ hr 50 mm 4½ hr 3¾ hr 3¼ hr 3 hr 2¾ hr 2½ hr 55 mm 5 hr 4¼ hr 3¾ hr 3½ hr 3 hr 3 hr 60 mm 5¼ hr 4¾ hr 4¼ hr 3¾ hr 3½ hr 3¼ hr 65 mm 6 hr 5¼ hr 4¾ hr 4¼ hr 4 hr 3¾ hr 70 mm 6½ hr 5¾ hr 5¼ hr 4¾ hr 4¼ hr 4 hr Keepin' It Weird in The ATX FBTX -
Theophan said:The Cen-Tex Smoker said:... -store bought patties are made in a press. They are always dense. If I buy store bought patties I always deconstruct them and re-form by hand so they aren't as dense (personal preference)Keepin' It Weird in The ATX FBTX
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How did we ever survive as a species before fire was invented?______________________________________________I love lamp..
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nolaegghead said:How did we ever survive as a species before fire was invented?
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Theophan said:HeavyG said:... According to Baldwin's table an inch thick burger starting right from the fridge needs 2 3/4 hours at 131°F to be pasteurized.
My favorite burgers are thick, seared, even a little charred on the outside, but VERY pink in the inside, but I'm scared to make those, anymore! If SV will give me a safe but pink burger, I'm eager to try that!
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
i get ground bear meat from time to time, looks like 137 kills the trichinella. sounds like a plan
fukahwee maineyou can lead a fish to water but you can not make him drink it -
HeavyG said:I'm on Team Smashburger mainly because no matter how much I try to explain to my wife that I can cook her (via sous vide) a nice thick, juicy, and perfectly safe burger she just will not eat any burger with any sign of pink.
I've actually thought about buying a chuck roast, or even brisket, and washing it with food-grade peroxide to kill bacteria on the outside, then rinsing it thoroughly to get rid of the peroxide, then chilling and grinding it, and then making MY kinda burgers! My mouth is watering just thinking about it. But so far I haven't gotten around to trying it. We'll see. -
Theophan said:HeavyG said:I'm on Team Smashburger mainly because no matter how much I try to explain to my wife that I can cook her (via sous vide) a nice thick, juicy, and perfectly safe burger she just will not eat any burger with any sign of pink.
I've actually thought about buying a chuck roast, or even brisket, and washing it with food-grade peroxide to kill bacteria on the outside, then rinsing it thoroughly to get rid of the peroxide, then chilling and grinding it, and then making MY kinda burgers! My mouth is watering just thinking about it. But so far I haven't gotten around to trying it. We'll see.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
The danger from undercooked ground beef has to do with factory slaughtering methods. A typical 1/4 lb. burger might have bits from 40 different cows in that one quarter pound so you just don't know which one got contaminated with e-coli by contact with fecal matter. All it takes is momentary contact.Once in a while we share a cow slaughter with a neighbor, and freeze up a side of beef. We get about 20 lbs. of ground that way and it's all the same cow, drastically reducing the possibility of contaminants.
Otherwise, we grind our own from store bought roasts. Brisket point makes great burgers with loads of flavor.Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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@Lit resurrecting this thread as I just got a sous vide machine yesterday. Do you season the patties and then freeze? Or did you just put S&P on them after the bath?Milton, GA
XL BGE & FB300 -
just wondering how many hours at 131 to tenderize a frozen aldi burger so that it doesnt turn into a hockey puck after cooking
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Lit said:NorthPilot06 said:Looks great! We have sprouts around here too, but I’ve never tried their premade burgers.They look a little dense - is the picture deceiving?Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Theophan said:HeavyG said:I'm on Team Smashburger mainly because no matter how much I try to explain to my wife that I can cook her (via sous vide) a nice thick, juicy, and perfectly safe burger she just will not eat any burger with any sign of pink.
I've actually thought about buying a chuck roast, or even brisket, and washing it with food-grade peroxide to kill bacteria on the outside, then rinsing it thoroughly to get rid of the peroxide, then chilling and grinding it, and then making MY kinda burgers! My mouth is watering just thinking about it. But so far I haven't gotten around to trying it. We'll see.
Grab a Chuckie and sear the outside, but don't cook. Just enough to kill the bacteria and then bring it inside and cut it up and grind it down and cook the burgers in less than 4 hours and you should be as safe as you can get.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
GoooDawgs said:@Lit resurrecting this thread as I just got a sous vide machine yesterday. Do you season the patties and then freeze? Or did you just put S&P on them after the bath?
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