ChefSteps - Burger Geekery: Time/Temperature Sweet Spot for Sous Vide Burgers We worked through lots of trials—and ate plenty of patties—to arrive at our favorite time-and-temperature combination. For 16-mm thick burgers, cooking
![Did burgers for the first time sous vide. They were great! It's nice knowing they are cooked perfectly all the way through, and then a quick sear to add a bit more Did burgers for the first time sous vide. They were great! It's nice knowing they are cooked perfectly all the way through, and then a quick sear to add a bit more](https://external-preview.redd.it/8WtM7rhItID3CXFybB_bBWr4BqMpECNjGYjcvAGi4xo.jpg?auto=webp&s=3e0c07fc6b7c86f6cd5ee3e1c7ec1ba335625018)
Did burgers for the first time sous vide. They were great! It's nice knowing they are cooked perfectly all the way through, and then a quick sear to add a bit more
![Anova Sous Vide on Twitter: "Enjoy perfectly cooked cheese-stuffed burgers with the precision of Anova and #anovafoodnerd Nick Roush's killer recipe for the famed Juicy Lucy → https://t.co/fmgamZgv7s https://t.co/nNwlkirLNp" / Twitter Anova Sous Vide on Twitter: "Enjoy perfectly cooked cheese-stuffed burgers with the precision of Anova and #anovafoodnerd Nick Roush's killer recipe for the famed Juicy Lucy → https://t.co/fmgamZgv7s https://t.co/nNwlkirLNp" / Twitter](https://pbs.twimg.com/media/DNE3cDqX0AAQ5kV.jpg)