Sous Vide Cheeseburgers

The best thing about sous vide burgers is that you can't over cook them.   They are so juicy and delicious.   I will give you a sous temperature for burgers between medium-rare to well don below.  Having said that, If I make ours for medium and then just put my husbands on the grill for a minute longer on each side then I do mine (he likes his medium well).

SOUS VIDE CHEESEBURGERS

(makes 4 quarter pounders)

Ingredients:

*1 pound 20/80 ground beef

*1 teaspoon Worcestershire sauce

*1 teaspoon salt

*1 teaspoon ground black pepper

Directions:

~Bring sous vide water bath to 

   124-129 medium-rare

   130-137 medium

   138-144 medium-well

   145-155 well done

~In a medium bowl, gently mix 1 teaspoon Worcestershire sauce, 1 teaspoon salt, and 1 teaspoon ground black pepper into 1 pound ground beef.

~Form 4 equal patties (4 ounces each), leaving them about 1 1/2 - 2 inches thick.

~Place burgers in a single layer into a vacuum seal bag, and remove most of the  air (if you remove all of the air it will squeeze the burgers to much and they will be tough).

~Seal bag.

~Place into sous vide bath making sure that they are completely submerged.

~Cook for 30 minutes.

~Remove from water bath and from bags.

~Gently pat burgers dry with a a paper towel.

~Heat up grill to medium-high heat (or a skillet).

~Once grill (or skillet) is hot, add burgers.

~Cook for 1 minute, flip add cheese and cook for 1 more minute.

~Serve with desired toppings.