Cooked one traditionally in a pan to 140 as well for a side by side comparison. How to make perfect sous vide burgers form your burger patties place them in an airtight plastic bag sumberge in a warm water bath for 30 minutes 133 degrees for medium rare using a sous vide circulator remove and sear on both sides for 1 2 minutes per side then pile on toppings of choice. I ve never sous vide moose before but i have made regular burgers and steaks and my upfront advice is that it is a lean meat. And it was a thin patty it was what i had available which made it pretty pointless for sous vide but i do want to try again preferably with thicker patties. 27 upvotes 27 comments.
And sous vide is the way to prepare. You have to adapt based on what you re looking to get. With sous vide methods you have a bit more leeway as beef can be safely pasteurized at temperatures as low as 130 f if held for long enough. I finished them on the stove and my wife and i thought they were pretty good. At 130 f it takes 2 hours to safely pasteurize beef while at 140 f it takes only 12 minutes.
I usually add pork fat into my creations. For those who sous vide burgers thinking from strictly a food safety pov i don t know how i d feel about cooking commercially available ground beef to the lower temps of sous vide if some of the nasties that were on the surface of the beef were ground to the interior of the patty. The sv beyond burger retained 15 more moisture in a side by side bite the anova d bb was much more tender and juicy. I ve only tried a burger once so far just to see how it went. Step by step sous vide burgers.
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Hello chefs has anybody tried to sous vide a beef burger if so how do you stop the pattie getting crushed will vacuum sealing. My friend on the other hand didnt eat a bite because he s not used to burgers being pink in the middle. I usually add pork fat into my creations. And sous vide is the way to prepare. Cooked one traditionally in a pan to 140 as well for a side by side comparison.
