The Key to Super Juicy and Delicious Burgers Is to Prepare Sous Vide Before Grilling
Everyone knows that the best burgers are grilled right away, but if you’re ready to add a little science to your burgers, get started with sous vide hamburgers. ChefSteps explains in this video how to get perfect charcoal on the outside and perfect texture on the inside using this combination of cooking methods.
The process is fairly straightforward, but since you will be cooking them partly in sous vide mode, you will need to shape your patties evenly. They use the ring shape in the video, but they could probably use a mason jar lid or something roughly the same shape you want your burgers to be consistently.
Shape the patties as usual and cook them to work, but then submerge them in hot water – controlled, of course, by your handy submersible circulation pump – at 133 degrees Fahrenheit (56 degrees Celsius) for about half an hour to solidify. and bring them to the ideal temperature inside.
Then kiss them with the grill heat to get a delicious charcoal outside, melt the cheese you are about to put on it and finish them off. The end result is a gorgeous grill on the outside that tastes great and melts in your mouth without the risk of overcooking or gum on the inside. Watch the video above to see everything from start to finish.