Classic Sous Vide Burgers

Prep Time 10 minutes
Cook Time 2 hours 3 minutes
Total Time 2 hours 23 minutes
Course Main Course
Servings 4


  • Cast Iron Skillet
  • Small Bowl
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 24 oz ground beef Wagyu or Angus
  • Coarse salt & freshly ground black pepper
  • Neutral oil
  • 1/4 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp sweet pickle relish
  • 1/3 tsp vinegar
  • 4 slices American cheese thick
  • 4 potato buns
  • 2 tbsp butter
  • lettuce, tomato, pickle (optional)


  • Using an immersion circulator, preheat a water bath to 132° – 137°F.
  • Gently form four 6-ounce patties, being careful not to overwork the meat. Season both sides of each patty with salt and pepper.
  • Seal patties individually in vacuum bags. Cook patties in the water bath for 2-2.5 hours.
  • While the patties are cooking, make the burger sauce: in a small bowl, stir together mayonnaise, ketchup, sweet pickle relish, and vinegar. Cover and refrigerate until ready to use.
  • To finish, remove the patties from the bags and place on paper towels; carefully and thoroughly pat dry. Rest for about 10 minutes. Season with salt and pepper. Using a griddle, grill, or broiler, toast buns with butter, if desired.
  • Heat a lightly-oiled grill or cast-iron pan over a very high flame. Sear or grill until a nice crust has formed, about 1 minute. Flip the patties over and top with cheese. Continue to sear about 1 minute more.
  • Dress buns with reserved burger sauce, lettuce, tomato, and/or pickle (if using), patties, and bun tops. Serve immediately.
Keyword burger, sous vide