SV Elk Burgers

[zueth]

In the past I have always cooked my Elk Burgers on the grill, but decided I would try them in SV.  I made patties with the ground elk and weighed each one, so that I knew they all were the same weight. ( 7 ounces)  I seasoned them with Weber Steak and Chop Seasoning.  Then I vaccum packed them but stop the vacuum packer just after the package got tight to burger so it didn't suck out juices or flatten burger.  I cooked it in the SV for 1 hour @130 and then took it out of SV and placed on paper towels to rest for ten minutes and patted dry burger.  Then I finished on the SRG for 1 minute, then flipped and added 2 slices of gruyere cheese to each patty and continued to cook for another minute.  Also toasted the buns at the same time.  I made an aioli that I spread over both buns then topped bottom bun with the burger than on top of that some arugula.  These turned out amazing, I am going to have a hard time not using the SV next time I have elk burgers.

[KJRsmoker]

I just recently bought a Joule sous vide and have used it 3 times so far with burgers.  Honestly, I don't think I'll ever cook a burger without using sous vide.  The burgers are always done perfectly from edge to edge, and they are super juicy. 

[bspitt]

That looks amazing! SV is probably the way to go on Elk, Buffalo, venison, etc burgers as they can dry out and overcook real quick on the grill.

[HighOnSmoke]

Awesome looking burger!