Sous-Vide Burgers (4.25” x 1”)

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I've made hundreds of Sous-Vide Burgers and have posted about them at least 10x in my food blog, but this post is extra special for a few reasons. Although I own about 60-Plus different size molds, I decided to take a leap of faith and buy these new molds. These molds are designed explicitly for burgers which makes them unique. 

Like I said earlier, I have a plethora of stainless steel molds. For burgers, I have mold that runs from 10" inches down to 2.75." My preferred burger molds are 5" inches and 4", but they never fit the burn perfectly. The 4" one shrunk up just a bit, making the bun too big, and the 5" ones are just slightly too big. These new molds are 4.25" x 1" and hold 8 oz of meat (.75" holds 6 oz). 

Originally this post was just about burgers, but I guess it's now become a review. I love these molds. I own 18 of them and will buy some more. I like making burgers in bulk. I am hoping other sizes will become available in the future. I'd like to see a 3.25" x .75" mold or 2.75" x .75" for Sliders. And maybe one designed for a Juicy-Lucy that measures 4.25" x 1.25".  

It's been my experience that the burgers made with stainless steel molds tend to stick just a little and require just a little cooking spray. Even with the spray, the burger does not release without a bit of work. Mind you, it's not a big deal, and they do work.  The new molds from Sous-la-Vide come out effortlessly and require no assistance because they just come out. 


I used Patty paper on both sides to secure the meat, making it easier to Vac-Seal. Processed at 131.5f for 2.75-Hrs (Pasteurized). If you are going to sear them right away, place them on the counter for at least 5-Minutes. Since I make burgers in bulk, I shock and refrigerate. After processing, place in a large container for about 15-Minutes, fill with cold water and a huge amount of ice. I also use an aquarium pump to circulate the cold water, which improves heat transfer. 


To Sear: Dry the burger very well, add a schmear of mayo and add your favorite spices or rub. I love Montreal Steak Seasoning. The mayo helps the spices adhere to the burger. The piece de resistance has to be the Wagyu for the searing. Anyhow sear at a very high temp. And the Carbon Steel pan helps incredibly well with heat transfer and Maillard. Note: If starting from refrigerated temps retherm using the hottest tap water. Submerge Vac-Bag in tap water for at least 10-Minutes. 





















Comments

  1. MariaNovember 29, 2021 at 6:11 AM

    I would have to be much more of an experienced sous vide person to understand these directions. Do you sear them before you pack them.in the sous vide bag? Do you use these molds during the sous-vide "cooking"? Do you shape the meat in the mold then take out to sear?

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