SV and sear has become my go-to, if not favorite, way to do burgers lately. I'm going to do a beef rib meat/bacon grind today with either a 80/20, or perhaps HouseHomey 's unctuous 75/25. However, I'm thinking that plopping them in the hot tub at 131/1-2 hrs might render out too much fat and negate the bacon boost. Perhaps I should just do a reverse sear. What say ya'll?
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- Nov 2015
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- The Great State of Jefferson
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I'm not sure about the effects on bacon in the grind, but these days I always SV burgers followed by searing. I've been lucky enough to find chuck-eye steaks at a local butcher and that's become my go-to for grinding. In order to achieve full pasteurization, I generally SV at 131 for 4 hours ... with no obvious loss of fat. There's the usual purge, of course ... but no obvious fat in it.
To keep from crushing the burgers, I use the displacement method with ziploc bags rather than the vacuum sealer.
Searing is done either on my gasser (a genesis EP-330) sear station or, if the weather is crap, I'll use a Searzall torch.
Either way, the results are consistently edge-to-edge medium rare (safely pasteurized, of course) with a great crust.
One of these days, I must remember to take some pics ...
FWIW, my go-to guide for safe SV time/temp is this: http://www.douglasbaldwin.com/sous-vide.html
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I used to do the displacement method, but my wife showed me how to use the vac sealer so as not to crush them. I think I'll just try the burger/bacon mix in the SV to see if it works. Thanks for the Baldwin link, I remember Potkettleblack sharing something similar
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OK, that is a great link. I've saved to my One Note...
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I use a large biscuit ring to keep the patties from squishing in the vacuum. I know I am logging on a bit late for your experiment but I am hoping you went through with it and report the results. I use SV primarily for stuffed burgers. I could argue that a regular burger is better just grilled but there is no doubt that a stuffed burger is much better SV. It also solves the problem of the "raw burger in the middle syndrome" when making really fat patties.
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It will be fine! Go for it! Worked great for me with all my grinds. Use a ring mold for van seal or as mention a ziplock.
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