Hamburgers are something I have never cared for until I made these easy sous vide hamburgers.
They were juicy and delicious.
The crispy crust from finishing them in a cast iron skillet (affiliate link) was just right – not too hard, not too soft.
I have never tasted a hamburger this good in my life and now this sous vide (affiliate link) hamburger recipe is going to be a frequent addition to my kitchen menu.
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Here is my recipe.Print
- 1 pound of hambuger
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon butter
- Mix the salt into the hamburger and refrigerate for one hour.
- Preheat your sous vide (affiliate link) machine to a temperature of 131 degrees Fahrenheit.
- When the hour is up, divide the hamburger into four equal parts and make patties.
- Sprinkle the pepper and garlic salt on top of the hamburger patties dividing it evenly between patties.
- Place each hamburger patty into its own vacuum sealed bag.
- Once the water (affiliate link) has reached the correct temperature, place the vacuum sealed hamburgers into the water (affiliate link) and cook for 45 minutes.
- Once the 45 minutes is up, remove each hamburger from the vacuum sealed bag and set on a plate to rest.
- Put the butter into a cast iron skillet (affiliate link), turn the burner onto medium high and allow the butter to melt.
- Once the butter is melted, add the hamburger patties and cook for 30 seconds to 1 minute per side. You want each side to be nice and brown.
- Remove the hamburger patties and place them on a plate lined with paper towels so the excess grease drains off. I usually lay a couple layers of paper towels on top as well and pat it down to absorb any grease on top of the meat.
- Serve immediately.
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