Best burger ever

In the Sous Vide Recipes Forum
I was somewhat unsure as to whether I'd miss the "grill flavour" aspect, but as it turned out this was perfect.

Starting with the Pat LaFrieda Brisket Blend burger (http://store.lafrieda.com/product.php?productid=17539&cat=254&page=1), I vacuum sealed, just as is, no seasoning.

Cooked at 132 F for 45 mins.
Out of the bag, dried them off, added a dash of Worcester Sauce and then blowtorched until crusty.
A light sprinkle of grated Parmigiano on top, also quickly torch melted, and served on a toasted bun with chipotle ketchup.

near perfection,,, perfectly med-rare through.
Next time I might try 128 F for a bit rarer finish.

but sous vide is the perfect way to do a burger.
I am converted.


7 Replies So Far

What kind of a blow torch do you use? I am thinking of getting one and could use some advice as to the type to get.
I use a Bernzomatic propane torch from Home depot, much cheaper than a food torch.
Thank you. I just went to the Home Depot site and they have various ones. Is yours a particular model? I will have to try sous vide burgers again. The last (and first) time I did them I was not overly excited by the result, but that could be because I had to pan sear the burgs. I'm encouraged by your post to try again.
I use the Iwatani Pro that just attaches to disposable Butane cylinders.

it gets monster hot and yet is light and controllable.
Plus it comes apart for easy storage.

http://www.amazon.com/Iwatani-Torch-Burner-Professional-Cb-tc-pro/dp/B0027HO3XO/ref=sr_1_1?ie=UTF8&qid=1341528411&sr=8-1&keywords=iwatani+torch
Agreed, sous vide is by far the best burger.

I saw that "meat men" episode, and I put together a burger blend of my own.

I started with ~ 2.6 lbs chuck, 2.08 lbs brisket (fatty cap) and 2.55 lbs short rib.

Just playing around mind you, and it was very good, I'm getting close to trying it again, just thinking of fine tuning it.
Any suggestions are most welcome ...
Another vote for the Iwatani! Great torch. I love doing burgers sous vide and won't ever do them any other way, provided I have the time.
I've used the Bernzomatic BZ8250HT Trigger-Start Hose Torch ( http://www.amazon.com/Bernzomatic-BZ8250HT-Trigger-Start-Hose-Torch/dp/B001OLVPOY/ref=sr_1_3?ie=UTF8&qid=1353477848&sr=8-3&keywords=propane+torch )

The propane canister sits on the counter. It doesn't matter what the torch angle is and the torch is light.

Pull the trigger to start the torch (no starter or matches to light).

The trigger has a lock so you don't have to hold the trigger for minutes at a time.

Good heat output.

Works with standard or Fat-Boy propane canisters which are easy to find locally. I believe it also works with MAPP gas, but I haven't used it.

The only downside for me is the hose is a little stiffer than I would like.

One suggestion: When using a torch, I've found that using a light-weight steel, low lip pan (like a solid bottom pizza pan) works better than a heavier fry pan. The Fry pan will collect the heat and start the meat cooking, while the lighter pan won't hold much heat.

The other option that I've just recently tried is to deep fry the meat for about a minute at 375F. The meat will look beautiful with very little hassle.


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