The Key To Super Juicy, Tasty Burgers Is To Sous Vide Before Grilling

Everyone knows that the best burgers are straight off the grill, but if you’re ready to add a little science to your burger prep, break out the sous vide. ChefSteps explains in this video how to get the perfect char on the outside and the perfect texture on the inside with this combination of cooking methods.

The process is fairly simple, but since you’ll use a sous vide to cook them part-ways, you’ll want to form your patties uniformly. They use a ring mould in the video, but can probably use a mason jar lid, or anything else roughly the same shape you’d want your burgers to consistently be.

Form your patties as normal and get them ready to go, but then submerge them in hot water — controlled by your handy sous vide immersion circulator, of course — at 50-60 degrees Celsius for about a half hour just to firm them up and get them just to the perfect temperature inside.

Then kiss them with heat on the grill to get that delicious char on the outside, melt whatever cheese you plan to put on it, and finish them off. The end result is a glorious grilled outside that tastes perfect and melts in your mouth, with no risk of overcooked or rubbery insides. Check out the video above for the full start-to-finish.

How to Make Mind-Blowingly Delicious Burgers with Sous Vide [ChefSteps (YouTube)]