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SVQ Burger Thoughts

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    SVQ Burger Thoughts

    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?

    #2
    Go classic or go home.....

    Comment


    • CaptainMike
      CaptainMike commented
      Editing a comment
      Since I'm already home I think I'm going to try the SV method and see what happens. I mean, it's still gonna be a burger either way.

    #3
    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

    Comment


    • CaptainMike
      CaptainMike commented
      Editing a comment
      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

    • treesmacker
      treesmacker commented
      Editing a comment
      OK, that is a great link. I've saved to my One Note...

    #4
    I do the vacuum seal on less than max setting.
    Grind brisket trimmings about 30% fat then SV and sear or SV, smoke and sear.

    I like SV for safety since I want them med rare.
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    • Polarbear777
      Polarbear777 commented
      Editing a comment
      A little fat does come out into the purge as you can see it solidify when chilled. At 30% there’s plenty left in the burger. Plus any fat in the bag is good in the CI pan and searing.

    • Spinaker
      Spinaker commented
      Editing a comment
      Nice Post! This looks great man!

    • HouseHomey
      HouseHomey commented
      Editing a comment
      FanFreekingtastic!!!!

    #5
    You’re not going to render a whole lot of fat at 131x2. I wouldn’t worry about it.

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    • CaptainMike
      CaptainMike commented
      Editing a comment
      And it did not render much fat.

    #6
    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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      #7
      I have got to try this...

      Comment


        #8
        How did the burgers turn out?

        Comment


          #9
          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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