Sous-Vide Burgers (4.25” x 1”)

-

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?

    ReplyDelete

Post a Comment

Popular posts from this blog

Burnt Ends the Sous-Vide way!!!

-
Image
  (OP-7/2014) The King of BBQ Brisket is Burnt Ends. But what are Burnt Ends? Traditional Burnt Ends are from the point of brisket. Where I live, you rarely find a whole packer (whole briskets), and when you do come across one, you're usually not in the market for one. Yes, yes, I could buy one and freeze it, but I don't like to freeze the meat. So I decided to make Burnt Ends entirely from the flat. Burnt Ends are a delectable delicacy and are prized by many if not all BBQ enthusiasts. I actually prefer Burnt Ends to BBQ brisket. Sometime during the "cook," the whole brisket is removed, and the point is separated from the flat. Traditionally the point is cubed up and doused with more spices and smoked very low and slow for a couple of more hours, and sometimes BBQ sauced is added. Burnt Ends are typically served with a little char on them with some BBQ sauce on the side or in sandwiches. I recently attended a BBQ workshop, and their version of Burnt Ends was terrible
Read more

Eye-of-Round (Sous-Vide)

-
Image
EYE OF ROUND- EOR  (OP- 5/2017)I've been wanting to do this for a while but prefer other cuts for roast beef (I still do). Anyhow, after reading all the pontificating posts on E-O-R, I wanted to see what all the hype was about. After making about 5 of these E-O-R's, I have dialed in what I believe is the perfect temp and time.  The T/T was selected because it provides the highest moisture retention, texture (tenderness) for slicing using a Deli-Slicer. If you plan on slicing by hand or wanted to slice very thick to serve as an entree it might not work. The E-O-R will be cooked at 128f for 24 hours and sliced on my Berkel Slicer.  (Disclaimer located at the bottom for T/T). Note: The T and T are perfectly fine. The Log Reduction is exceeded 12.  If you plan on purchasing the E-O-R at Costco or another whole seller, I will suggest buying it cryo-vacuumed-sealed. If you don't, there's a possibility that it was mechanically tenderized. I'm not against mechanically tende
Read more

Curing Notes and some Math

-
Image
(OP-2016) I wrote this up to help you with some of my recipes. I hope these notes and links expand your knowledge of curing.  My recipes are straightforward to follow if you use the info given below. Replicating my recipes is possible because I use percentages for everything. The weight of meat plus fat is 100%, and all ingredients to be added are expressed as a percentage of the weight of the meat plus fat.  Percentages can be used to standardize recipes regardless of batch size, and all weights are metric. An online calculator is provided below.  No weights are given because the weights of meats vary. Again everything is a percentage of the meat's weight after trimming. Here is an example- Meat weight,  2393  grams, and we want to find out the amount of salt we need in grams-  2393 * 3.5%=83.755 or 2392/100 * 3.5 =83.755 grams. Or 2393 * .035 = 83.755 For most of my recipes, I use  .25%  cure #1 & #2 for all my curing needs. This equates to 156 ppm of Sodium Nitrite al
Read more