I have been struggling all summer to consistently get a juicy well done burger. Others here are able to do it but I wasn't able to come up with a repeatable approach. Gawd, the hot tub sure solves that problem. I had some 70/30 burger in the freezer and it came out dripping at 155. Did some straight chuck just now at 145 with a sear (no ice bath) and they were juicy with a touch of pink the way I like them.
I cooked some to 160 in the hot tub for my wife and just put grillgrate marks on it and she really liked them. She doesn't need juices.
So I have landed on two different burgers, a well done and a juicy option. The sous vide makes this easy enough to do so that I am happy with the approach.
I have a bunch of options:
1) Cook as many as I need to 160 for 40 min. Then turn the tub down to 145 and add as many of the juicy ones I need for 40 min while leaving the 160 degree ones in the pot as well. Gives me at least an hour of leeway if meal time shifts around a bit. Hard to plan for how many want juicy vs well done. Need lead time for the cook.
2) Cook them all to 145. Give how ever many juicy ones I want a cold bath and put them in the fridge. Finish the well done ones and they go straight to the grill. Light grill marks on well done ones. Solid sear on the 145's to re-therm them. I imagine option 2 would give me a juicier burger. My question here is how long would I need to cook them once the water was at 165 given they were already at 145.
3) Cook all to 145. Put a nice sear on the juicy ones. Burn the crap out of the well done ones on the grill since those folks don't really care.
I'm leaning toward option 3.
Feedback?
P.S. - I would really like to thank Meathead the moderators and others who have helped me this summer. I started in May with a new gasser. I have learned how to do smoked brisket, great ribs, pulled pork, alabama chicken, and now, a good burger. This is an amazing place
I cooked some to 160 in the hot tub for my wife and just put grillgrate marks on it and she really liked them. She doesn't need juices.
So I have landed on two different burgers, a well done and a juicy option. The sous vide makes this easy enough to do so that I am happy with the approach.
I have a bunch of options:
1) Cook as many as I need to 160 for 40 min. Then turn the tub down to 145 and add as many of the juicy ones I need for 40 min while leaving the 160 degree ones in the pot as well. Gives me at least an hour of leeway if meal time shifts around a bit. Hard to plan for how many want juicy vs well done. Need lead time for the cook.
2) Cook them all to 145. Give how ever many juicy ones I want a cold bath and put them in the fridge. Finish the well done ones and they go straight to the grill. Light grill marks on well done ones. Solid sear on the 145's to re-therm them. I imagine option 2 would give me a juicier burger. My question here is how long would I need to cook them once the water was at 165 given they were already at 145.
3) Cook all to 145. Put a nice sear on the juicy ones. Burn the crap out of the well done ones on the grill since those folks don't really care.
I'm leaning toward option 3.
Feedback?
P.S. - I would really like to thank Meathead the moderators and others who have helped me this summer. I started in May with a new gasser. I have learned how to do smoked brisket, great ribs, pulled pork, alabama chicken, and now, a good burger. This is an amazing place
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