One Lb. 80/20 GB = one 9 oz. & one 7 oz. pattie. (about 1' thick)
Formed patties, seasoned with salt, pepper, & steak dust, put into Ziploc bags, & into the freezer for one hour. (until just starting to freeze)
Sous Vide @ 126° for one hour & 20 minutes.
Patties rested for fifteen minutes while I cooked my fries in the airfryer.
Seared in cast iron skillet with canola oil & a pat of butter for 45 seconds each side.
American cheese, tomato, red onion, mustard, & ketchup.
Plated with fries and a Corona
These were very good. Medium rare. Red, firm, & very juicy. (First time for Sous Vide burgers.)
I usually Sous Vide in vacuum bags, but tried Ziploc bags for these burgers.
I had trouble keeping them submerged. I tried to get all the air out like they show how to do, but they still wanted to float.
Any suggestions???