When I make burgers, I buy , season & make 20-30 with my burger press & vacuum seal them in packs of 2.
It was raining so instead go grilling into the bath @ 135F for 90 min.
Removed & seared 1 min each side in cast iron skillet.
Very tasty , very juicy , wife loved .
I may cold smoke the bunh before sealing the next time I make a bath of burgers.
The reason to sous-Vide burgers is that you can cook to lower temps & still be safe.
Federal guidelines suggest the following temperature and time combinations, applicable to sous vide as well, to kill salmonella and E. Coli bacteria in food.
130F for 86.42 minutes
135F for 27.33 minutes
140F for 8.64 minutes
145F for 2.73 minutes
150F for 51.85 seconds
160F for 5.19 seconds
165F for 1.64 seconds