To finish in a pan. I almost asked this in another thread about grinding your own beef but decided it d be hijacking that discussion. Time to show how to make a cheeseburger sous vide for the summer. Pre heat your precision cooker to the desired final temperature according to your preferred finished texture. Preheat a water bath to desired final temperature using a sous vide cooker according to the chart above.
Directions step 1 set the anova sous vide precision cooker to 130ºf 54ºc. Top yes and it s a good idea. Can i grind my own beef at home. Divide meat into four equal portions and gently shape each one into a patty slightly wider than your buns. Season with salt and pepper.
Place sous vide tool into full pot of water and set temperature to 133 degrees for medium rare 140 for medium. Remove the burgers from the bags and. Some people go as low as possible while still pasteurizing it while i personally prefer around 135 f to 140 f 57 c to 60 c. Pasteurization cannot safely take place lower than 130 f so for this reason i strongly recommend freshly grinding beef for sous vide burgers you plan on serving rare to medium rare. Weigh out your ground beef into even piles of 6 to 8 ounces 168 to 224 grams apiece.
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Using sous vide allows you to cook hamburgers long enough to pasteurize them at almost any temperature you prefer resulting in moist tender burgers that are just as safe as traditionally cooked ones. Directions step 1 set the anova sous vide precision cooker to 130ºf 54ºc. To finish in a pan.
