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Best Recipe: Burgers!!!


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13 minutes ago, SnakeDoc said:

Those two sound like great, all around burgers.

they are man try them out ! ..

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17 minutes ago, SnakeDoc said:

I also keep a mix of butter and olive oil by the grill, so I can baste the upper side of the burger before flipping it, and baste the cooked side too

Stealing this for next time I make burgers 

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40 minutes ago, SnakeDoc said:

we all have that friend who flips the burger a lot and press it down with the spatula after
 

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Painfully true 

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3 hours ago, Nolan220 said:

Stealing this for next time I make burgers 

Usually the heat from the grill melts the butter, I also have different ones I use with seasoning for other meats and veggies, such as fajita seasoning for my fajitas, Garlic and sea salt for seafood, garlic for corn.

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15 hours ago, SnakeDoc said:

Well that is blasphemy, the only eggs that go on burgers are fried eggs in top of the pattie. 

Hell's yeah breakfast burgers with left overs are the best 

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So I bought a chuck roast and did a double coarse grind through my Lem, made some seasoned 8 oz. patties and put them in the sous vide at 127 for 1 1/2 hours. Seared them on my PK grill 2 minutes, flipped and seared again, flipped and topped with cheese (muenster and American), then grilled for about 30 seconds more til the cheese was melted, removed and let rest a few minutes, then bunned ‘em with some pickles and homemade burger sauce, and fries on the side. Perfection.

The wife and daughter ate them up, too. Wife couldn’t finish a half pounder so I helped with that, but the 6 year old had no problem with the quarter pounder I made her (just grilled, as it was too skinny for a sous vide I think).

Got ahead of myself and forgot to take a pretty picture for you, but at least in the halfway after pic you can see the beautiful color on the inside. Pink but not bloody, just right.


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Ground beef, salt, pepper, a little olive oil
Form patties
Sous Vide to medium-rare
Sear on cast iron butter
Simply the best 
I've never thought to sous vide a burger.. is there a noticeable difference? I might just give this a whirl next time[emoji846]

the more I practice, the luckier I seem to get..

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I've never thought to sous vide a burger.. is there a noticeable difference? I might just give this a whirl next time[emoji846]

the more I practice, the luckier I seem to get..


YES!!! If you want a perfect burger, try it. 127 for an hour or two, then sear it and let it rest a few minutes for the internal temp and juices to equalize. No more overcooked or undercooked burgers.

I think the sous vide shows it’s benefits most with a thicker burger.


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On 6/21/2020 at 10:35 AM, azstu324 said:

I've never thought to sous vide a burger.. is there a noticeable difference? I might just give this a whirl next timeemoji846.png

the more I practice, the luckier I seem to get..
 

 

5 minutes ago, bluesmandan76 said:


YES!!! If you want a perfect burger, try it. 127 for an hour or two, then sear it and let it rest a few minutes for the internal temp and juices to equalize. No more overcooked or undercooked burgers.

I think the sous vide shows it’s benefits most with a thicker burger.


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The cafeteria at my office does their burgers sous vide and they are delicious.  Just as bluesmandan said, finish with a sear on each side and you get perfectly cooked burgers even when they're thicker.

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1 hour ago, bluesmandan76 said:

YES!!! If you want a perfect burger, try it. 127 for an hour or two, then sear it and let it rest a few minutes for the internal temp and juices to equalize. No more overcooked or undercooked burgers.

I think the sous vide shows it’s benefits most with a thicker burger.

 

1 hour ago, B.Boston said:

The cafeteria at my office does their burgers sous vide and they are delicious.  Just as bluesmandan said, finish with a sear on each side and you get perfectly cooked burgers even when they're thicker.

That makes total sense! Thicker burgers are always great but they must be done perfectly medium IMO with a charred outside. It's nearly impossible to get the center done correctly just on the grill. Either it turns out too pink or ends up getting obliterated. 

The next burgers will be done in the Sous Vide! 

 

Thx!

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I take back what I said about sous vide not doing much for thinner burgers!!!!

I went to the farmers market today and they had some beautiful lettuce and tomatoes, so I bought them and made burgers again tonight.

I made 2 quarter pounders and one half pounder (right out of the freezer) and sous vided them at 127 for an hour and a half. Then put some butter in a cast iron pan and brought it up to the smoke point (just above medium on my stove).

I seared the quarter pounders for one minute per side, then 30 seconds covered to melt the cheese. For the big burger same deal but two minutes per side. Perfect.

I prefer the flavor of a grilled burger though...


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I take back what I said about sous vide not doing much for thinner burgers!!!!

I went to the farmers market today and they had some beautiful lettuce and tomatoes, so I bought them and made burgers again tonight.

I made 2 quarter pounders and one half pounder (right out of the freezer) and sous vided them at 127 for an hour and a half. Then put some butter in a cast iron pan and brought it up to the smoke point (just above medium on my stove).

I seared the quarter pounders for one minute per side, then 30 seconds covered to melt the cheese. For the big burger same deal but two minutes per side. Perfect.

I prefer the flavor of a grilled burger though...


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IMG_3623.thumb.jpg.7bda95cab989ad83d04d7cf2d93bb500.jpgIMG_3624.thumb.jpg.dd21eda75fe6a439dfa5a3ea5fd6b547.jpg

Those look delicious. What’s your sous vide setup? I’ve been interested to get into it.


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Those look delicious. What’s your sous vide setup? I’ve been interested to get into it.


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I bought an Instant Pot branded one off Amazon. I use it with a tote or little cooler or tonight I just plugged the kitchen sink drain, filled it with hot water and did it in that. You need some decent ziploc style bags (not the zipper kind but the old kind). You put the meat in, zip it halfway, then submerge it in water as you zip up the last bit... that makes a vacuum seal. Use clothespins and a stick to clip the ends to it and keep them from going under water just in case the zip seal isn’t 100%.

If you have a thermometer you can do it in a pot on the stove; you just have to tend it a bit. That’s a good way to try out the technique for proof of concept before you spend $100 on the gadget that makes it easy.


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