Sous Vide Grass Fed Beef Burgers

Sous viding burgers is a great way to get burgers EXACTLY how you want them. No more poking, prodding, and second guessing yourself. You want it medium rare – just cook them at 130-132F. It’s that simple. (Remember – you can hack your own sous vide machine for cheap.)

I was pretty happy with the tasty sous vide lamb burgers I made last week so I decided to make some beef burgers tonight. The minor tweaks I made this time included decreasing the cooking temperature to 132 F and searing the cooked patties in a pan before using my kitchen torch to brown the edges.

Here’s a step by step look at how I made them:

I divided a pound of grass fed ground beef into 4 portions and gently formed them into patties. I seasoned both sides generously with salt and pepper.

I didn’t mix in the seasoning because I didn’t want to overwork the meat. Too much manhandling can lead to tough pucks.

I placed the seasoned burgers on top of a plastic-wrapped plate and covered the plate with another sheet of plastic wrap. If you don’t line your plate with plastic wrap first, it’ll be difficult to remove the frozen patties. I put the plate in the freezer and froze the patties (at least 2 hours).

Once the patties were frozen…