Sous Vide Hamburger
With traditionally cooked burgers, it is very difficult to gauge doneness. Low density means rapid overcooking and a relatively thin profile means that it's difficult to judge where to stick a...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
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Cooking tools:
- Sous vide circulator
- Kitchen scale
- Grill
- Chimney starter
- Grill scraper
- Cast iron skillet
- Zip-top bag
- Tongs
- Spatula
- Kitchen towel
- Paper towel
- Plate
- Stove
Ingredients
- 1 lb / 454 g of freshly ground beef (6 to 8 oz / 168 to 224 g per burger)
- Kosher salt
- freshly ground black pepper
- Sliced cheese as desired
- Toasted hamburger buns
- Toppings as desired
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