Sous Vide Burger: when & how to sous vide burgers, sous vide burger temp experiment

If you're looking for thick juicy pub style burger, there's no better way to cook it than sous vide. We'll walk through when & how to make sous vide burgers.
We take things a step further by doing a sous vide burger temp experiment to help you determine what temp makes the most sense for YOU! By the end you'll find your perfect sous vide burger time and temp.
In this cook, we use an Anova Nano 3.0, INKBIRD sous vide (ISV-200W), and the Wevac Sous Vide Cooker (SV80).
Shop (affiliate):
Machines:
Anova Nano 3.0 on Amazon: amzlink.to/az0...
Anova Nano 3.0: bit.ly/3TrzmT0
Wevac Sous Vide Cooker (15% DISCOUNT): bit.ly/3Rt6Xti
**Code "topsousvide" will save you 15% on ANY & ALL Wevac products**
Wevac Sous Vide Cooker on Amazon: amzlink.to/az0...
INKBIRD Sous Vide ISV-200W on Amazon: amzlink.to/az0...
Containers:
Anova Container 16L on Amazon: amzlink.to/az0...
Anova Container 16L: bit.ly/3RlXofy
Anova Container 12L on Amazon: amzlink.to/az0...
Anova Container 12L: bit.ly/3RHskby
LIPAVI Sous Vide Container (12 qt): amzlink.to/az0...
Cambro Container (8 qt): amzlink.to/az0...
Accessories:
Kore sous vide magnets: amzlink.to/az0...
Ziploc bag holder stands: amzlink.to/az0...
Thermapen ONE: bit.ly/3rLrP5O
***************************************
Subscribe for more sous vide videos!
bit.ly/3WDrVXS
Get recipes, tips, tricks, and more things sous vide at topsousvide.com/

[@peterdurand3098]

Good video, as always. I noticed that as you finished the sous vide portion there was a lot of juice in the bag. For what its worth I freeze the burger before sealing in my chamber vac along with a drop or two of good olive oil. It gives a very tight fit as you can imagine. But without compressing the meat. Cooking for about 2.5-3 hours (at 57C/135F). I use an 8 oz patty and when the bag is opened there is less than 1 tsp of liquid left over. My local butcher makes these patties with prime rib meat and fat, 80-20 ratio. They are sooo good! Cheers, Peter

[@topsousvide]

Thanks for sharing your knowledge Peter! Very helpful! I will definitely try this.

[@CoolJay77]

Nice comparison. My first ever experiment with sous vide was to make 8 oz burgers in sous vide, then searing over a grill. I've compared it to a burger cooked over the grill. The sous vide patty tasted like steamed meat, the one cooked over the grill had a rich flavor from fat smoke and a more robust char flavor. I like sous vide better for steaks.

[@topsousvide]

If you can keep the burger cooked evenly enough to your liking on the grill, it’s hard to beat!

[@marko63362]

Thanks! This adds a potential new method in meal planing during a busy week for the family!

[@topsousvide]

Love that!

[@stephenburston8197]

I hope you go well with your KZbin channel. Your very good at. I’m a total newbie to Sous Vide and you know your stuff. Thank you.

[@topsousvide]

Thank you so much! Really appreciate the words of encouragement! I hope you have a great day.

[@peterdurand3098]

Good video. Thanks.

[@topsousvide]

Thank you, Peter! Have a great weekend!

[@faeriethompson3733]

I recommend repeating the experiment but doing one at 150 then do a blind taste test. Think you will be very surprised at the result. I always cook steaks at 130 but burgers at 150.

[@MattWeaver-bc9dr]

That’s your preference

[@topsousvide]

Appreciate the input! I’ll give it a try.

[@ZepG]

I like my burgers red, 150 would turn them brown.