Will do! Just checked out their website. Looks really good! Kinda reminds me of Singleton’s which is in Cavendish.
Sure was! Then finished in a cast iron pan. And by finish, just about a minute a side to give it a bit of char.
We’ve been cooking burgers like this ever since we bought the Sous Vide cooker. In fact, a burger is the first thing we cooked in it. In the winter, we finish in the cast iron; on the grill in the warmer months. But still will use cast iron depending on the weather outside.
Cool, I’ll try it. We do steaks and finish in cast iron. Never thought of doing a burger that way. I’ll bet it turns out juicy!
Absolutely! If you like burgers rare, it’s a really good way to cook them. Not that they turn out bad if you like them more done.
Burger from last night. I think this was 80% ground beef. Seasoned with salt and pepper. I like burgers on the rarer side. Came out awesome. Sent from my iPhone using Tapatalk
Thank you! 129F. My wife cooks it for at least an hour; if not a bit more. Then a hot, quick sear in cast iron.
Thanks! I’ve been using a crockpot and old brew controller for a poor man’s Sous vide set up. Been mainly doing steaks. So far I really like it. I never thought to do burgers. I see a dedicated Sous vide set up in my future.
Yeah I can definitely tell that a dedicated unit would be superior. The temperature drift on the controller/crockpot method is as much as 5 degrees and there is no water circulation. The water circulation isn’t a deal breaker since the crockpot has inherently consistent heat. The temperature drift is a product of the controller and isn’t desirable. It was a nice way for me to dip my toe into the method since I already had all the tools. I’ve still gotten fairly consistent results but a dedicated unit would be more convenient.
