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
![Isolated beef burger patties prepared for freezing vacuum packed in clear plastic ready for sous-vide cooking in a top down view on a wooden board on Stock Photo - Alamy Isolated beef burger patties prepared for freezing vacuum packed in clear plastic ready for sous-vide cooking in a top down view on a wooden board on Stock Photo - Alamy](https://c8.alamy.com/zooms/6/0f9f0023ebcf4a09a38a9eb7116eb920/prkkme.jpg)
Isolated beef burger patties prepared for freezing vacuum packed in clear plastic ready for sous-vide cooking in a top down view on a wooden board on Stock Photo - Alamy
![First Sous Vide burger: 10oz patty @135F for 50min, then seared, basted in butter, and devoured. : r/sousvide First Sous Vide burger: 10oz patty @135F for 50min, then seared, basted in butter, and devoured. : r/sousvide](https://external-preview.redd.it/c2vtG-ZxUCVOQjtaG9llnZPRSyuXHklXXxoF8vWjHZw.jpg?auto=webp&s=f5e8f44b34b492c6112ade3e3a3dff420eb0be0d)