How to Sous Vide Burger Patties

Hamburgers may not be the most obvious candidates for sous vide, but once you try cooking this American classic using this method you’ll never look back. Pre-cooking patties in sous vide means less time standing over a hot grill and more time enjoying wonderfully tender, incredibly juicy, and perfectly cooked hamburgers. So why not get a head start on grilling with our simple guide to cooking sous vide hamburgers.

Note: Due to the large surface area of ground beef it’s easier for harmful bacteria to develop, especially when cooking at low temperatures for long periods of time. For this reason we strongly recommend purchasing your own whole beef (beef chuck is ideal) and grinding it at home before cooking it sous vide or asking your butcher to grind it for you.

Temperature and cooking times for burger patties

145°F*1-3 hoursRare
150°F1-3 hoursMedium
155°F1-3 hoursWell Done
*Please note that some of these temperatures are lower than what the FDA recommends. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

Like most sous vide meats, the longer you cook, the more tender your meat will become. Leaving the patties in the water bath for longer than 40 minutes won’t cook the meat beyond your desired doneness but it will affect the texture. 

In terms of timing, our recommended cook times are based on a 6 oz pattie. If your patties are larger consider adding about 30 minutes to the cook time.

Follow this link to find out more information about Suvie cooking times and temperatures

Ingredients and Tools

  • Beef chuck minced int ground beef(about 12 oz)
  • Salt
  • Pepper
  • Vegetable oil
  • Your favorite burger toppings


  • Suvie or immersion circulator
  • A large pot (if using an immersion circulator)
  • Freezer safe recloseable bags
  • A heavy, preferably cast iron, pan or a grill


Divide the ground beef in half and shape into patties.

Season both sides generously with salt and pepper.

Place the patties into a plastic bag and vacuum seal. If you’re using a recloseable bag, follow our guide on the water displacement method

Lower the bag into the water bath and leave until cooked.


If you are using Suvie place the bag into a Suvie pan and cover completely with water. Place in Suvie and use the following settings:

Suvie Cook Settings

Bottom Zone: Sous Vide at 145-155°F for 1-3 hours (based on desired doneness)

Top Zone: Sous Vide at 145-155°F for 1-3 hours (based on desired doneness)

Once the cook is done remove the bag from your Suvie or water bath. 

Immersion Circulator

If you’re using a sous vide immersion circulator, pre-heat your water bath to the desired temperature.

Lower the bag into the water bath and leave until cooked.

Once cooked, remove the bag and turn off the immersion circulator.


Remove the patties from the bag and pat dry with paper towels. Season both sides with salt and pepper and allow to rest for at least 10 minutes.

Pan Sear

Heat 1 tbsp vegetable oil in a cast-iron pan over high heat. Avoid using olive oil as it has a low smoke point.

Once the oil begins to smoke and shimmer, add the steak. and cook without moving for 1 minute.

Flip the patties and repeat on the opposite side for 1 minute. After a minute remove the patties from the heat and place on hamburger buns.


Simply sear on a hot grill for about 1 minute on each side.

Remove from heat and rest for 5 minutes.

Add any topping and serve.

Recipes to try

Meatless Burgers


Are the cooking temperatures safe?

Our recommended cooking temperatures for Sous vide and Suvie are lower than what the USDA recommends, however, cooking times and temperatures are long enough and high enough for “pasteurization” to make your food safe. The USDA recommendations indicate the temperature needed to instantly kill food pathogens. By cooking for a longer time at a lower temperature we are able to achieve the same effect. However, high-risk populations should use extra caution when preparing foods below the USDA recommended temperatures.

Where can I get vacuum sealed proteins?

If you don’t want to fuss with vacuum sealers and recloseable bags you can skip the store and order the Suvie Protein Box. Just put together your ideal combination of preseasoned, portioned, and vacuum-packed high-quality meat, poultry, or fish. We deliver it to you frozen in a carefully-packed box.

Can I use any type of plastic bag?

You can, however, make sure that they are made from polyethylene. Brand name recloseable bags are made using polyethylene which is a BPA and dioxin free plastic that can safely handle sous vide cooking temperatures up to 190°F. Some generic branded plastic bags are made using cheaper polyvinyl chloride (PVC) which cannot handle high temps and contains chemicals that can leach into food.

Can I use frozen patties?

You can, just add an extra hour to the cook time.

Can I cool my patties after the sous vide process and sear it later?

For food safety and general food quality reasons, we don’t recommend allowing the patties to cool completely. However, the patties can be left to rest for 10 minutes before searing.

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