- What Is Sous Vide Cooking?
- Benefits of Sous Vide Patties
- Preparing Patties for Sous Vide
- Setting Up the Sous Vide Process
- Step-by-Step Guide to Sous Vide Patties
- Tips for Perfect Sous Vide Burgers
- Storing and Reheating Sous Vide Patties
- Conclusion
- Frequently Asked Questions
If you care about consistency and flavor, using sous vide for patties is a game-changer. This cooking method ensures patties are evenly cooked to your desired doneness, keeping the inside juicy while maintaining a firm texture.
With sous vide, you can cook to the exact doneness you desire, eliminating the risk of overcooking. Sous vide captures all the natural juices and seasonings. This helps to deepen the flavor without the addition of fats or oils.
Whether you’re cooking beef, turkey, or plant-based patties, this technique is effective with all types. Then, post sous vide, a quick sear creates a crispy, golden crust, rounding out the perfect bite.
It’s incredibly easy to execute at home and extremely forgiving, so it’s a surefire winner.
What Is Sous Vide Cooking?
How Sous Vide Works
Sous vide is a cooking technique where food is vacuum sealed in a bag. This is because it’s cooking the food in an immersion circulator’s water bath at a consistent, very low temperature. The water is heated to a specific temperature with a sous vide machine, allowing for perfectly uniform cooking from edge to edge.
When cooking patties, you’ll want to use a water bath that’s set to a specific temperature, such as 135°F (57°C). This ensures that the meat cooks evenly from edge to center, guaranteeing that it doesn’t get overcooked. Thanks to this precise control, you can feel comfortable walking away from your patties in a water bath for hours. They won’t shrivel up or lose a bit of taste.
Since the food is vacuum sealed in a bag, it becomes about as close to sterile as food can be when cooked properly. Just maintain the temperature above 130°F (54°C) for a few hours. This will help you pasteurize the patties, making sure they’re safe to eat. This is why sous vide is convenient and reliable for keeping food safe.
No more guesswork like with other cooking methods where timing is often a challenge. Sous vide allows you to achieve reliable results each time.
Why Use Sous Vide for Patties
Cooking patties sous vide ensures juiciness, particularly for thicker patties. It seals in all that liquid and moisture, so it’s cooking the meat in a way that’s tender and flavorful. Unlike grilling or pan-frying, with sous vide you don’t need to rest the patties after cooking.
With traditional burgers, you need to let a burger sit for a few minutes to allow it to redistribute its juices. Not so with sous vide—you can go ahead and serve your patties right after searing, without any advance prep!
Another benefit is the accuracy of temperature. You can cook burgers to the perfect doneness every time. Serve medium-rare at 135°F (57°C) or medium at 138°F (59°C) with no fear of a hasty overcooking.
This level of precision makes sure that every burger is cooked to perfect burger perfection YOUR perfect burger preference. The sous vide technique provides you with a much wider cooking window. This allows you to cook for a large party without being hurried.
This versatility truly stands out for anyone who desires professional-quality results. It takes away the panic of running back and forth between different pans on the stove!
Sous vide has a huge community of passionate enthusiasts, with more than 40,000 of them exchanging tips and recipes online. That’s an indication of just how popular and versatile this method of cooking has become for home cooks and professionals alike.
This feature is particularly useful for making burgers. Even bigger ones end up cooking evenly and staying super juicy, which is why real burger aficionados love ’em.
Benefits of Sous Vide Patties
Even Cooking from Edge to Edge
Because sous vide allows for precision cooking, patties come out perfectly cooked from the center to the edge. Sous vide cooking delivers perfectly even doneness throughout your patties. Different from conventional methods, it removes the issue of overcooked exterior layers and undercooked centers.
So if you set your water bath to 135°F, your patty will cook perfectly medium-rare…all the way through. This technique helps prevent overcooking because the temperature will never go above the desired level. Sous vide cooking can’t develop a nice brown seared crust.
That said, you’ll get the ideal texture and nice crusty exterior if you finish the patties quickly over a hot grill or plancha.
Enhanced Flavor and Juiciness
Cooking our patties sous vide locks in natural juices and flavors, delivering a juicy and delicious flavor with every bite. Longer cooking times like 60 or 90 minutes, as opposed to short times, can help reduce moisture loss.
Even lower temps make for even more tender patties, resulting in juicy, not greasy patties. Cooked at 130°F for 90 minutes, it turns the patty extremely tender and brings out a rich flavor. Increased temperatures or decreased cooking time will detract from these desirable qualities.
Ideal for Party Preparation
Sous vide makes meal prep easy, especially when cooking for a crowd. Patties can be cooked well in advance and held to the ideal temperature in the water bath.
Once guests do show up, a quick sear is all that’s needed to finish them, saving time and minimizing stress. This technique delivers consistently cooked patties for every guest, no matter their patty’s size or thickness.
Improved Food Safety
Sous vide greatly reduces the danger of foodborne illness, as the technique cooks meat to exact temperatures that are safe and consistent. Maintaining patties at a consistent temperature helps to make sure harmful bacteria are killed without overcooking the patties.
The sealed cooking environment decreases contamination dangers, offering an added layer of protection for home cooks.
Preparing Patties for Sous Vide
Choose the Right Meat Quality
The foundation of a great burger is, well, the meat. Working with freshly ground beef makes for superior texture and flavor. If you’re grinding your own beef, start by trimming off any connective tissue.
Then, dice the meat into one-inch chunks. Put the cubes on a plate or sheet tray in a single layer. Then freeze them for 10-15 minutes until an icy crust forms. This allows the meat to grind in a uniform consistency.
Work in small, half-pound batches, processing in a food processor and pulsing until the mixture is finely ground. To save time, feel free to use pre-ground beef, just choose an 80/20 lean-to-fat ratio for juicy patties.
Form Patties for Even Cooking
Second, when shaping your patties, be gentle so you don’t lose that texture by mashing the meat together. You don’t want to overwork the meat or you’ll end up with dense, tough burgers.
Remember that the patties will lose some size as they cook. Round them out so they’re slightly larger than the buns—roughly a half-inch wider—for a perfect match. This way, you know they’ll fit together nicely after cooking.
Make sure patty thickness is consistent among patties to ensure even cooking while in sous vide.
Add Seasonings for Flavor Boost
This is your time, during pre-sear seasoning, to add flavor and push the natural flavors of the beef forward. A simple mix of salt and pepper does the trick perfectly!
Mix it up by sprinkling in garlic powder, onion powder, or smoked paprika for an added flavor kick. For the patties, season both sides liberally with salt and pepper.
They’ll keep in the fridge for three days, or you can freeze them for three months.
Seal Patties Effectively
Sealing well is essential for sous vide. If you have a vacuum sealer, that is your best option, and it helps to make sure the bag stays airtight.
Or, the water displacement method is equally effective. For one, seal the patties in a resealable plastic bag. Next, take the sealed bag and slowly submerge it in a large pot of water.
The pressure will force out the air and you can seal the bag. This allows for no water to get inside, which helps the patties cook more evenly.
Setting Up the Sous Vide Process
Prepare the Water Bath Correctly
Begin by getting a large container or pot half full of water. Either follow along with your sous vide machine of choice, or conventionally cook to your desired doneness. We do want a fairly precise water level, so make sure your water is high enough to cover the sealed bag entirely.
If you’re just getting started with sous vide, learn how to start using the water displacement method! It’s a quick and dirty method, but it works! Place the patties into a resealable plastic bag.
Next, place the bag into the water, so that only the top is above the surface, and seal it completely. This would create a vacuum if not for special equipment. It’s best to clip or weigh the bag to the pot so it doesn’t float.
Select the Right Temperature
The temperature you set is going to have the most immediate impact on the resulting doneness of your burger. If you want your patties medium rare, shoot for 130°F to 135°F. Medium is 135°F to 140°F and medium-well up to 145°F.
Cooking the patty to a minimum of 130°F for 2 hours will not only make it safe but will preserve the juiciness of the patty. If you like to get creative with combinations such as short rib and brisket, do it at a little higher temperature.
This method can improve the texture without losing flavor.
Determine the Ideal Cook Time
For six- to eight-ounce patties, cook times depend on thickness. Generally speaking, one to two hours will be enough. Longer cooking times will break down the tougher cuts such as brisket and leave them fork tender.
Don’t forget to give your patty a quick sear in a hot skillet to create a nice brown crust that adds tons of flavor.
Step-by-Step Guide to Sous Vide Patties
1. Prep Patties for Cooking
Step 1 — Portion out patties. Start by using a kitchen scale to accurately portion your ground beef into equal-sized portions. This prevents any overcooking, ensures even cooking and allows for perfect accuracy in timing.
For optimal results, shoot for six- to eight-ounce patties, since thicker patties will lose less moisture when cooked sous vide. The key is to handle the meat delicately when shaping—if you’re over-compressing the meat, that can create a texture that’s simply too dense.
Try to keep them no more than three-quarters of an inch thick so you keep them cooking evenly.
2. Seal Patties in Vacuum Bags
Add each patty into a vacuum-sealable bag. If you are seasoning them, evenly sprinkle seasonings on them before vacuum sealing.
Vacuum sealing eliminates all of the air and seals the meat in an airtight environment, locking in moisture, texture, and flavor. Don’t own a vacuum sealer? Use the water displacement method with a ziplock bag instead.
3. Heat Water Bath to Desired Temperature
Preheat your sous vide machine to whichever doneness you prefer. If you want them medium-rare, use 130°F. If you want medium, shoot for 140°F.
Holding this exact temperature is key to even cooking without risk of overcooking.
4. Cook Patties for Recommended Time
Add the sealed patties to the water bath, making sure they’re completely submerged. Cook them for two hours at 140°F / 60°C.
If you’re beginning from frozen, don’t forget to add an additional 40 minutes. The perfect burgers—the sous vide technique is the ideal way to make sure your burgers stay juicy and cook evenly throughout.
5. Remove Patties from Water Bath
Gently remove the patties from the bags and onto a plate. Allow them to rest at room temperature for 10 to 15 minutes.
We don’t want to add moisture back in there. This drying time is key to getting that perfect sear later.
6. Sear for a Perfect Crust
Once you are ready to sear, heat a tablespoon of avocado oil in a large skillet over high heat. When the oil is hot, sear each patty for 1 minute on both sides.
The brief high-heat sear creates a tasty crust that perfectly complements the tender, juicy interior.
7. Serve and Enjoy
Serve your sous vide patties right away topped with your favorite fixings alongside your favorite side dishes.
The end product is a burger that’s juicy, flavorful, and perfectly cooked to your desired doneness.
Tips for Perfect Sous Vide Burgers
Achieve the Best Texture and Thickness
When it comes to sous vide burgers, texture and size are everything. To get the best results, shoot for patties that are 6 to 7 ounces. Just be sure they’re at least 1-inch thick or slightly more!
This thickness guarantees a nice even cook and juicy middle. To ensure a tender texture, be gentle when forming patties to avoid overworking the meat. You don’t want to press too hard, or else you’ll end up with dense, tough patties.
Since sous vide is a low-temperature method, you can pasteurize the meat as well, guaranteeing a food-safe burger without drying out the meat. In general, 2 to 3 hours is sufficient to heat through and pasteurize, varying with thickness.
Use Proper Searing Techniques
Searing is what gives burgers (sous vide or not) that necessary crust and smoky goodness. Finish pat the patties dry and sear them in a pan with a high smoke point oil such as avocado oil or grapeseed oil.
These oils stop oxidation and keep the burger tasting fresh. A hot cast-iron skillet is ideal, because it truly gives the burger an evenly browned crusty exterior.
Sear each side really quickly, just long enough that you get a decent crust formed on the outside without continuing to cook the inside.
Rest Patties Before Searing
Letting patties rest after sous vide cooking allows juices to redistribute. A short rest on a plate guarantees that they’ll be juicy when seared.
This final step is crucial to ensure that your burgers are bursting with flavor and perfectly juicy.
Experiment with Unique Seasonings
Sous vide provides a great opportunity to incorporate flavors directly into the meat. Consider putting in some sprigs of rosemary or thyme to the sous vide bag for a hint of herbaceous flavor.
For a customized flavor, blend in smoked paprika or garlic powder to the ground beef. Get adventurous and try new seasoning blends to discover your ideal taste!
Storing and Reheating Sous Vide Patties
Safe Storage Techniques
Proper storage keeps your patties fresh and delicious for future meals. After cooking, you can use an ice-water bath to cool them down rapidly, then move to the fridge for long-term storage. This step is important to minimize the risk of bacteria growth.
Stored patties can be kept for up to four days in the fridge if kept inside sealed airtight bags. Even days after cooking sous vide, flavor and texture is held firmly in place during storage. This prevents the Maillard reaction, which means the patties will be tender and juicy when you reheat them.
If using freezer, make sure that patties are vacuum-sealed to keep moisture in and freezer burn out. How long can cooked sous vide patties last frozen? They can last frozen for up to three months with good quality retention.
Reheat Without Losing Quality
Reheating sous vide patties is easy and it really helps maintain the texture, which is important. For sous vide patties, use a water bath 20–30°F lower than the initial cooking temp, since this will allow you to reheat all the way through without overcooking.
For instance, if your patties started off cooked to 131°F, you would want to reheat them to roughly 100–110°F. After they’re sealed back up, a quick sear in a hot cast iron skillet or clamshell grill both crisps the outside and keeps the inside nice and juicy.
The USDA advises ground beef be cooked to a safe internal temperature of 160°F. Another option is to reheat them directly in the clamshell grill, which is really effective! That way, you’ll get both ideal reheating and an appetizing crust in one simple step.
Conclusion
Cooking patties sous vide eliminates the guesswork. It’s the secret to juicy, perfectly cooked burgers every single time. The technique seals in flavor and juiciness while providing you with absolute control over the doneness. Be more prepared for your backyard cookout or meal-prepping for the week ahead! The good news is, sous vide makes it even easier and more reliable!
Sear your sous vide patties fast and hot to give that signature crust. You’ll be left with a burger that is nothing short of amazing! You can easily store any leftover patties without quality loss, and reheating them is super easy.
Give sous vide a try and experience the difference it can make in your cooking routine. It’s a simple thing to do that will have a huge impact on the tastiness of your meals!
Frequently Asked Questions
What is sous vide cooking?
Sous vide is a cooking method in which food is vacuum sealed in a bag. The sealed bag is then placed in a water bath, with the temperature extremely regulated. Sous vide guarantees even cooking and perfectly juicy patties cooked to your desired doneness every time.
Why use sous vide for patties?
Sous vide patties are the best, perfectly cooked throughout, juicy and tender. The technique keeps your burgers from overcooking and seals in flavor so your patties taste way better than the competition.
How do I prepare patties for sous vide?
Once patties are formed, season with salt, pepper and spice of your choice. Vacuum-seal or seal in a zip-top bag using the water displacement method. Just be sure that the patties are uniform in shape and size to avoid uneven cooking.
What temperature should I use for sous vide patties?
For medium-rare, you will want to set your sous vide to 130°F. For medium, shoot for 140°F. Set time based on doneness preference.
How long should I cook patties in sous vide?
For time, cook patties for 1 to 2 hours. This results in perfectly cooked, juicy, tender patties every time. No risk of overcooking with longer cooking thanks to precise temperature control.
Can I sear sous vide patties after cooking?
Of course, you need that sear to get a nice brown crust. First, consider patting the sous vide cooked patties dry. Finally, just sear them in a hot skillet with oil for 1-2 minutes per side.
How do I store sous vide patties?
Refrigerate any cooked patties in an airtight container for up to 3 days. For long term storage, freeze them in vacuum-sealed bags up to 3 months. For optimal results, reheat in sous vide or a skillet.