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What Would You Like to Sous Vide?
How to Sous Vide Beef Hamburger
Using sous vide allows you to cook hamburgers long enough to pasteurize them at almost any temperature you prefer, resulting in moist, tender burgers that are just as safe as traditionally cooked ones. Some people go as low as possible while still pasteurizing it, while I personally prefer around 135°F to 140°F (57°C to 60°C).
Hamburgers are one of the few beef preparations that I usually eat cooked past medium-rare because it's the only way to ensure the safety of the food. I do love a good medium-rare burger though and there are more high-quality burger places that take enough care with their beef for it to be safe.
Using sous vide allows you to cook the hamburgers long enough to pasteurize them at any temperature you prefer, resulting in moist, tender burgers that are just as safe as traditionally cooked ones.
The temperature you will want to use for your burgers is dependent upon your personal preference. Some people go as low as possible while still pasteurizing it, using 131°F (55°C) as their base temperature. I prefer a slightly more done burger and lean towards 135°F to 139°F (57.2°C to 59.4°C). For those who prefer more traditional style of doneness 141°F to 145°F (60.6°C to 62.8°C) is common.
If you are using high quality meat that you've ground yourself and feel safe eating non-pasteurized foods, many people swear by a rare burger at 125°F to 130°F (51.7°C to 54.4°C). It just needs to be heated through. Make sure to use safe beef and cook it for less than 2 or 3 hours so it stays out of the danger zone.
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What is the Best Sous Vide Hamburger Temperatures and Times?
Using sous vide allows you to cook hamburgers long enough to pasteurize them, resulting in tender burgers that are completely safe. Some people go as low as possible, while I prefer around 135°F(57°C) for 3-4 hours.
This sous vide lamb burger is an amazing combination of flavorful lamb with a garlic aioli. It's all rounded out with some feta cheese and tomato slices. It's the perfect way to make the best lamb burger you've even cooked!
Grilled hamburgers are something I look forward to every year. The combination of the beef, cheese, bun, and sauce is always amazing. The only downside is that I prefer medium-rare burgers which means I have to grind my own meat, something that can be time consuming. Luckily, when you use a sous vide recipe, you can cook your hamburgers long enough to pasteurize them so you can enjoy medium-rare burgers with minimal effort.
Sous Vide Hamburger Comments
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