Killer sous vide burgers with #anovafoodnerd James Parry

Killer sous vide burgers with #anovafoodnerd James Parry

Dry, flavorless, and overcooked burgers can put quite the damper on an otherwise fun-filled summer get together. Whether you're the guest eating them, or the person having to serve them, it's less than enjoyable for anyone involved. #anovafoodnerd James Parry is stopping by today to share his super-simple and crazy-delicious sous vide burger recipe that's sure to put a smile on everyone's face.

It's a burger bonanza

It's time for a little taste of summer so James decided to make some wicked-awesome burger using his trusty Anova Precision Cooker. With the ability to cook upwards of 10-12 burgers a time, Anova makes it easy to ensure no matter how large the occasion is, your burgers come out perfect.

Why sous vide?

The first answer: because burgers are SO delicious when cooked sous vide! To expand a little further, as mentioned above, the ability to cook several at once is also a benefit. Imagine throwing a party and 10 people are coming over for burgers. With Anova, it's as easy forming 10 patties, tossing in a bag and walking away! When it's time to eat, pull them out, give them a quick sear and serve away. No standing over a hot grill or stove wondering when the burgers are done while missing that great game of cornhole going on in the back yard. Enjoy your guests, and enjoy perfectly-cooked burgers with ease. Use the following recipe, and scale as needed. Cooking one burger or 10, the recipe stays the same. Just adjust the amount of ingredients, choose your preferred toppings, and serve up the best burgers ever.

Sous vide burgers, step-by-step

What you'll need:

  • 5 oz of fresh ground beef, per burger.
  • Hamburger buns
  • Slices of American cheese
  • Butter
  • Salt
  • Pepper
  • Mustard
  • Ketchup
  • Toppings of choice (Lettuce, tomato, onion, etc!)
1. Shape 5oz of ground beef into patty form. Season with salt and pepper. 2. Place patties in individual ziplock freezer bag. Because of the fragile nature of ground beef, we recommend using individual bags and skipping the vacuum sealer so the patties don't become misshapen due to the strong vacuum. 3. Using the water displacement method, drop burgers into a 137°F / 58.3°C water bath and cook for 1 hour for an edge-to-edge medium result. 4. As the burgers are finishing their time in the precise warm-water bath, toast the buns in a warm pan with bit of butter until golden brown. 5. Remove burgers carefully from the bag. Fire up a cast-iron skillet and sear the burgers about 30 seconds on each side. 6. Place cheese and top bun over burger and melt cheese. 7. Finish assembling burger. Add your choice of condiments and toppings and enjoy!

Time to cook!

Take a crack at the full recipe for super-simple sous vide burgers, available on the Anova Recipes Site and the Anova App. Nerds, let us know in the comments some of your favorite burger combos, and share your cooks on social media using #anovafoodnerd!
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