Sous Vide Burgers

Burgers. Everybody loves ’em, whether they’re made from beef, turkey, chicken or veggies! They’re great on a BBQ and they’re great under a grill…but have you ever tried them sous vide? Now is your chance!

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  • Prep Time: 30m
  • Cook Time: 1h
  • Total Time: 1h 30m
  • Serves: 6 - 10 people
  • Category:


  • 750 grams minced beef
  • 2 tablespoons sesame oil
  • pinch garlic salt
  • pinch black pepper
  • dash sunflower oil or butter


  1. Heat your Clifton at Home water bath to 60°C.
  2. Meanwhile place your mince into a bowl and season with the garlic salt and the pepper.
  3. Knead the meat for 2 – 3 minutes before adding the sesame oil; once added, continue to knead for a further 5 minutes. This will make the meat stick together without needing a binding agent.
  4. Once kneaded, pick up a handful of the meat and roll between your palms to make a big meat ball the size of a small fist.
  5. Put the ball of meat onto a plate and squash into a burger shape using your palm.
  6. Using the Clifton at Home vacuum sealer make small individual bags to fit each burger. Once made, place each burger into individual bags, vacuum and seal.
  7. Place the bags into the water bath for one hour. Use the Clifton at Home Immersion Grid to keep the burgers from floating on top of the water.
  8. Whilst cooking, prepare a salad or other side dishes such as potato wedges or chips.
  9. Using a large frying pan on a high heat, add a dash of oil or butter.
  10. Once the burgers are ready take them out of the water bath and the bags and then place into the hot frying pan.
  11. Leave for 30 seconds and then flip over. Be careful not to start the cooking process again.
  12. Take the burgers out of the frying pan and pat dry if necessary.
  13. Then serve your burgers however you like!