I made Sous Vide burgers tonight. I have wanted to try these for a long time since everything else has been so good on the Sous Vide, but I was intrigued by how this would all work.

I kept it simple, 1 lb of ground beef, 1 egg, salt and pepper. We cooked in the water bath and then fried with butter in a hot pan, constantly basting 30 seconds on each side. I also managed to set off the smoke detectors in the process. πŸ‘€

The end product was a very juicy, perfectly medium-rare burger. But I didn’t find the output to be worth what you have to put into it. I can do burgers on the Big Green Egg much easier. Even Smashburgers on the flat-top are easier. Going to stick to traditional burgers…

No photos since nothing was really picture worthy.

Jamie Thingelstad @jthingelstad

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