Remove the airtight bag of burgers and set aside while the water heats up. Following precise temperature and time charts gives you the ability to get exactly the result you want. So your beef is safe to eat after the long cooking time in the warm water bath. When water reaches temperature place bag of burgers into water ensuring the burgers are completely submerged. Equally with chicken you need to make sure the meat is cooked to 62 c or it will not be safe to eat.
My favorite temp to sous vide hamburger is 135 f 57 c. For wild game the best temperature for tender meat is usually between 53c 127f and 55c 131f. For example sous vide is a great way to cook steak exactly to your liking but only if you use the correct temperature a few degrees is all that stands between rare and medium. 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. With sous vide you can cook a hamburger medium rare pink inside and still pasteurize it so it will be safe to eat.
At this doneness the burger is tender and juicy with a pale pink color. At 130 f it takes 2 hours to safely pasteurize beef while at 140 f it takes only 12 minutes. 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. Cooking burgers sous vide allows for unparalleled control over cooking temperature and therefore level of juiciness. Place sous vide tool into full pot of water and set temperature to 133 degrees for medium rare 140 for medium.
Place sous vide tool into full pot of water and set temperature to 133 degrees for medium rare 140 for medium. At this doneness the burger is tender and juicy with a pale pink color. My favorite temp to sous vide hamburger is 135 f 57 c. Remove the airtight bag of burgers and set aside while the water heats up.
