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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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