Is Anyone Cooking Hamburgers Sous Vide?

[muebe]

Might work for those ground rib-eye burgers that pz made

I would think that they would become mush and fall apart then be impossible to finish grill.

So after attempting this myself I found that they do not become mush and are extremely delicious!

Give it a go Paul you won't be sorry!

I put the patties in frozen at 135F for two hours and let the patties come up to temp with the water.

They were well worth it!

http://www.letstalkbbq.com/index.php?topic=9422.0

[pmillen]

Give it a go Paul you won't be sorry!

Tomorrow (Sunday).

Edit:  Sunday.  Marcia wants hers cooked over charcoal like we always have.  Okay, then.

[pmillen]

I'll have to say that the burgers over charcoal were fantastic.  There's something about that charcoal flavor...

Anxiously waiting for my Pit Barrel Cooker.

[teesquare]

Mike...IS it considered "food safe" to cook ground meat Sous Vide - i.e. at temps les than 165F? Can you clarify this for us?

[muebe]

Mike...IS it considered "food safe" to cook ground meat Sous Vide - i.e. at temps les than 165F? Can you clarify this for us?

165F is recommended because the bacteria die very quickly when exposed to that temperature(1.64 seconds) So when your grilling a burger you got maybe 15 minutes of cooking. In that short time you need to get the meat up to temp to kill the bacteria.

Bacteria will die at lower temperatures 130F and above but will take longer to die the lower the temperature. So my burgers were at 135F for 2 hours. Bacteria will die after being exposed to 135F for about 30 minutes. My burgers were at that temp for at least 90 minutes so all the bacteria should be dead.

So when done properly it is safe.