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Easy Sous Vide Hamburgers

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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.

There are also links below to products I recommend from companies I have a referral relationship with. I will be compensated if you make a purchase after clicking on my links.


Here is my recipe.

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Easy Sous Vide Hamburgers

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Ingredients

Scale
  • 1 pound of hambuger
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper (affiliate link)
  • 1/2 teaspoon garlic powder (affiliate link)
  • 1 tablespoon butter

Instructions

  1. Mix the salt into the hamburger and refrigerate for one hour.
  2. Preheat your sous vide (affiliate link) machine to a temperature of 131 degrees Fahrenheit.
  3. When the hour is up, divide the hamburger into four equal parts and make patties.
  4. Sprinkle the pepper and garlic salt on top of the hamburger patties dividing it evenly between patties.
  5. Place each hamburger patty into its own vacuum sealed bag.
  6. 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.
  7. Once the 45 minutes is up, remove each hamburger from the vacuum sealed bag and set on a plate to rest.
  8. Put the butter into a cast iron skillet (affiliate link), turn the burner onto medium high and allow the butter to melt.
  9. 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.
  10. 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.
  11. Serve immediately.
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