Sous Vide Bison Burgers -

No ratings yet

Sous Vide Bison Burgers

Sous Vide Bison Burgers are a great way to take your burger game up a notch. By cooking the bison burgers in a water bath, you can achieve a level of juiciness and flavor that is simply not possible with traditional methods!

Prep Time15

Cook Time1

Course: Main Course, Sous Vide

Keyword: burgers in sous vide, how to sous vide burgers, sous vide burgers

Servings:

Calories: 255kcal

Author: Valerie Skinner

Ingredients

8 oz Ground Bison shaped into burger patties
½ tsp Salt
¼ tsp Black Pepper
¼ tsp Garlic Powder

Instructions

Add water to a large container or pot to fit your burgers and insert the immersion circulator. Set the temperature according to the chart below.
If desired, season your burgers with salt, pepper, and garlic powder. You can also leave them plain and season them before or after cooking.
Using the water displacement method (explained below), add the burgers to a freezer-safe bag and seal them properly.
Cook the burgers in the water bath for the time indicated in the chart below. Once they are finished cooking, remove them from the bags, let them rest for 10 minutes, and pat dry with paper towels.
You can cook the burgers in a cast iron skillet, on a grill, or under the broiler. Season with additional salt and pepper if desired. Serve with your favorite toppings like Thousand Island Dressing, lettuce, tomato, onion, pickles, cheese, and bacon.

Notes

⏲Best Time and Temperature to Sous Vide Bison Burgers

How long to cook bison burgers sous vide and at what temperature depends on how well done you enjoy your burger patties. The chart below is a general recommendation but will depend on the size of your burger patties, the type of meat, and how long you cook them.

Rare: 120F for 1 hour. Produces a burger that is pink throughout from edge to edge.
Medium Rare: 130F for 1 hour. Produces a pink burger that is slightly firmer than rare.
Medium Well: 140F for 1 hour. Produces a burger that is slightly pink in the center and firm to the touch.
Well Done: 150F for 1 hour. Produces a burger that is brown throughout and firm to the touch, and less pink.

Nutrition