Sous Vide Hamburger Recipe

I have cooked burgers just about every way imaginable, but this sous vide hamburger recipe is the one I keep coming back to when I want guaranteed results. From backyard grilling to cast iron pan-searing, burgers can be unpredictable. One minute they are undercooked in the middle, and the next they are dry and crumbly. Sous vide cooking completely removes that guesswork and gives me precise control over doneness every single time.

What I love most about this method is how evenly cooked the burgers turn out from edge to center. With a sous vide hamburger recipe, the beef gently cooks in a temperature-controlled water bath, locking in moisture and flavor. Once the burgers come out of the bag, a quick, hot sear adds that irresistible crust we all crave. The result is a burger that is juicy, tender, and incredibly beefy without being greasy.

This recipe is written for six generous burgers, making it perfect for family dinners or casual gatherings. I will walk you through everything step by step, including seasoning, shaping, sous vide timing, and finishing techniques. Even if you are new to sous vide cooking, I promise this process is simple, reliable, and deeply satisfying.

Ingredients

• 3 pounds ground beef (80/20 chuck is ideal for juiciness)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 6 hamburger buns, lightly toasted
• 2 tablespoons neutral oil (such as avocado or canola oil, for searing)
• Optional toppings: sliced cheese, lettuce, tomato, pickles, red onion, bacon, and condiments of choice

Instructions

1. Prepare the sous vide bath: I start by preheating my sous vide water bath to 135°F (57°C) for medium burgers. If you prefer medium-rare, set it to 130°F (54°C), or go up to 140°F (60°C) for medium-well. Precision is one of the biggest advantages of a sous vide hamburger recipe, so choose your ideal doneness now.
2. Season the beef: In a large bowl, I gently combine the ground beef with salt, pepper, garlic powder, and onion powder. I mix just until evenly distributed. Overmixing can make burgers dense, so I handle the meat as lightly as possible.
3. Form the patties: I divide the seasoned beef into six equal portions, about 8 ounces each. Using my hands, I shape them into patties slightly wider than the buns, about 1 inch thick. I avoid compressing them too much, which helps keep the texture tender.
4. Bag the burgers: Each patty goes into its own vacuum-seal bag or a high-quality zip-top freezer bag. If using zip-top bags, I use the water displacement method to remove as much air as possible. Removing air ensures even cooking and prevents floating.
5. Sous vide cooking: I carefully lower the sealed burgers into the preheated water bath. They cook for 1 to 1 1/2 hours. This window gives flexibility, which is another reason I love this sous vide hamburger recipe. The burgers will not overcook as long as the temperature stays constant.
6. Remove and dry: Once the cooking time is complete, I remove the burgers from the bags and gently pat them completely dry with paper towels. Drying the surface is essential for achieving a good sear.
7. Sear the burgers: I heat a cast iron skillet or grill pan over high heat and add the oil. When the oil is shimmering, I sear the burgers for about 45 to 60 seconds per side until a deep brown crust forms. Because the burgers are already cooked inside, this step is all about flavor and texture.
8. Add cheese if desired: If I am adding cheese, I place it on the burgers during the last 20 seconds of searing and loosely cover the pan to help it melt.
9. Assemble and serve: I place the finished patties on toasted buns and add my favorite toppings. The burgers are ready to serve immediately while hot and juicy.

Sous Vide Hamburger Recipe Tips and Variations

One of the reasons I recommend this sous vide hamburger recipe so often is its flexibility. Once you master the basic method, it is easy to customize the burgers to suit your taste or occasion.

Choosing the right beef

I strongly prefer 80/20 ground chuck for sous vide burgers. The fat content keeps the patties moist and flavorful. Leaner blends can work, but they will not be as juicy, even with sous vide cooking.

Seasoning options

This recipe keeps the seasoning simple to let the beef shine, but you can experiment. Smoked paprika, Worcestershire powder, or a pinch of cayenne can add depth. I recommend seasoning lightly so the burgers remain versatile.

Frozen patties

You can cook burgers straight from frozen using this sous vide hamburger recipe. I simply add about 30 extra minutes to the cooking time. This makes meal prep incredibly convenient.

Grill finishing

Instead of a skillet, I sometimes finish the burgers on a blazing hot grill. The smoky char pairs beautifully with the evenly cooked interior and works especially well for outdoor gatherings.

Bun and topping ideas

Brioche buns add a touch of sweetness, while potato buns offer a classic, soft texture. For toppings, I love sharp cheddar, caramelized onions, and a simple garlic aioli. The neutral flavor of the burger makes it a great canvas.

Conclusion

This sous vide hamburger recipe has completely changed how I approach burger night. The consistency, juiciness, and control it offers are unmatched by traditional methods. Once you try burgers cooked this way, it is hard to go back to guessing doneness over a grill or stove.

I encourage you to give this recipe a try, even if sous vide cooking feels new or intimidating. The process is straightforward, forgiving, and incredibly rewarding. Whether you are cooking for friends, family, or just yourself, these burgers deliver restaurant-quality results at home. If you enjoy experimenting, use this recipe as a foundation and make it your own. Happy cooking, and enjoy every juicy bite.

Yields: 6 burgers
Preparation Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: Approximately 1 hour 50 minutes