WOW. Had my little guy Chef John so it from start to finish.

needs a fried egg

True

looks great though

No. Just no. sorry man. Kudos to your kid for trying, but that looks awful and needs to be cooked all the way and properly.

Medium rare is where it�s at

134 degrees all the way. It was awesome.

what was the texture like? It could taste great, but if it don't feel right in my mouth I'm spitting it out.

thats what she said

Phrasing!

the only acceptable way to cook a burger is on a griddle.

There's a lot of things I could like to try sous vide'd....a hamburger is not one of them.

Well when you grind your own meat the texture is always better. I would say that it's just a little more tender than the most tender burger you have ever had.

I bet you would enjoy it.

Maybe...seems like it would come out crumbly. Did it hold it's shape well or fall apart?

lulz

Better than wataburger i bet

It doesn't break down. You only sous vide it for 30 min.

This. Raw hamburger meat IS awful.

Learn what raw is

Whataburger lies

That pre packaged [censored] is garbage. If you grind your own on the spot it's naturally going to have a more reddish color to it.

If you grind good meat you don't have to cook it much and if you cook good meat until its grey its ruined. One of my favorite things is Tartar which isn't cooked at all. Its soo good, but usually made from filet.

Needs a boiled egg and boiled bacon to be 100% sous vide

ive had some dishes made with raw beef. pretty good if made right.

Raw hamburger causes worms. I'm not saying Brian's burger was raw, but if you talk about raw tartar, I'm out. Good luck

Along the same lines, carpaccio is very good but it has to be done right

Some GOOD olive oil and balsamic reduction. YUM.

You can�t argue that burger has raw meat in it Z

I just don't think I could eat that. Might if I was really hungry and it was pitch dark. Not saying it wasn't good etc. etc.

Can anyone post up some GRILLED meat pics please?

EXACTLY!

I need some CARBON!!!

I cooked burgers on the BGE last night.

Me: "These are great. All I need is a fried egg".

The Boss: "I think I just threw up a little".

I absolutely can

My buddy did this 3" thick Tomahawk, Sous Vide for 1.5 hours at 130 then 2min/side on blazing hot grillgrates this weekend at the Sams SCA Steak Cookoff. Good enough for 4th out of 57 teams.

For the win!





90 seconds in microwave, done.

Real meat ^^^^^^

You can try

YUCK

Go sell something... else!

Sorry, but that looks like the first guy didn't like it.

Father-in-law was a WWII POW,
he would ball up raw hamburger and
suck the juice out.

Healthier maybe. Taste tests usually are for the grilled or cooked burgers but thats just my take from reading several comparisons.

Ok ok. I will quit all the Sous vide negativity. Explain it to me please. To me that hamburger looks plain raw in the middle. Sure the outside is cooked but middle literally looks like warm uncooked red meat. I�m good with a rare-ish steak, but not rare hamburger. I Like that cooked so please explain what I�m not getting here. Just going off of pics B posted. Thank you.

feet on the counter while cooking... for that reason, I'm out

I don't vide but since I am a mailman I'll take a crack at it.
Sous vide cooks at low temperature and evenly all around. Doing so you have more leeway in how perfect it is. Miss it by 15 minutes SV and nobody would notice. Miss it by 30 seconds on the grill and it went from medium rare to medium. Also since grilling is at a much higher heat it cooks far faster on the outside than on the inside so you get a larger section that cannot be cooked to the, say medium rare, in a steak. The outside charred and a large portion of the outside overcooked. The inside may be perfect. Sous vide allows for a larger amount to be cooked to the perfect medium rare with a smaller portion at the outside cooked more.
I read all that and it makes sense to me. As far as steaks and such I've read more reports of a better tasting steak coming from the grilled over SV. Maybe only because I've only read a handful but you have to admit even the SV experts ruin the outside so they can make it "look" good.

Hope that kid wipe his butt and get them dirty feet off the counter.

I am out.

Ya, that burger looks raunchy, no way I'd eat that

Poor Kid. Never knew what hit him.

I just revisited the pics. What in God�s name are you thinking?

I bet your colon hates you.

It�s no wonder you see ghosts. You are probably going through a symptoms of mad cow or even worse. What a disaster.

I mean why even cook the bacon? Add a side of salmonella while you�re at it.

Bunch of dummies

Are you going to support this also?

I thought you were smarter than this?

I do

And that last part is debatable

So what you�re saying is Spags needs a new thermometer?

He ground steak or whatever that is and cooked it to 134 degrees. That's equivalent to a medium cooked steak. Not rare, not medium rare.

Sorry to medium rare. Not raw or rare.

I still question the method. I think boiling meat is suspect. Looks terrible.

Most meat boilers are probably frequent Carp section visitors.

That's not much of a stretch.

Eating under cooked ground beef is a questionable move. I'll eat rare, I'll eat Pittsburg steak, but not ground.

If a burger looks like it needs a tampon I'm out.

If you ground up a steak into hamburger meat and ate it rare isn't that the same thing?

No, any bacteria that is present can be mixed on the middle. ECOLI doesn't penetrate muscle tissue so in a steak it's only on surface if present.

This.

Does this thread need to be moved to the Health and fitness section? Specifically the colon cleansing thread?

Thank you for setting the world straight. And I mean this. You are a good man
Protecting the Peoples

Makes sense

Lmao

Steamed burgers are not unheard of in Yankee land so I guess this isn't worse...but it makes about as much sense as hiring me to protect your wife from ghosts

According to the government the minimum temps for ground meat is 160 degrees if that means anything.
That is a well done burger.

It's actually pretty dang good. You should try it cooked, sometime.

160 degrees for one second will kill all the bacteria. You can hold the meat at a lower temp for a longer period of time and still kill the bacteria. #doyourresearch

Just when I was starting to accept this Sous Vide thing you had to go and do this

Did some research, did you? E coli is present in ground meat and starts dying at 155 degrees. Some 2% can stand temps above that.
For what its worth the meat on this thread was ground and then cooked. Thats probably safer than cooking store bought ground meat but still e coli can make you sick and can be especially harmful to young and old people.

edit:
http://www.douglasbaldwin.com/sous-vide.html#Safety

I may stand corrected but I will post a site that seems to look into the safety of SV cooking and temps. He does a fairly good job of going through and documenting his sources of information. A good guide for anyone who uses this method and would be good information to know.

A couple short takes from his article is that up to just under 130 degrees bacteria can still grow so while you slow cook you need to keep the meat at 130 degrees for a fairly long time to make it safe. He did say for a 1" burger you would need to keep it at 130 degrees for 2 1/2 hours to kill enough bacteria to make it safe. Thats why they say to cook it hotter to shorten the time to make it safe because few people would take the time to heat the meat up to 130 degrees and keep it there for 2 1/2 hours just for a burger.

savages!!! i love it when it's pink in the middle!!! bloody is not my thing!!