Burger Patties
Sous vide burger patties deliver consistently tender and juicy hamburgers with precise temperature control, then a quick grill finish for crust and flavor. This method reduces grill time while guaranteeing doneness throughout.
Sous vide burger patties deliver consistently tender and juicy hamburgers with precise temperature control, then a quick grill finish for crust and flavor. This method reduces grill time while guaranteeing doneness throughout.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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 the water displacement method
Lower the bag into the water bath and leave until cooked
For Suvie: Place the bag into a Suvie pan and cover completely with water. Set 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
For 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 from Suvie or water bath
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
To pan sear: Heat 1 tbsp vegetable oil in a cast-iron pan over high heat. Once the oil begins to smoke and shimmer, add the patties 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
To grill: 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
Cooked patties keep refrigerated up to 4 days. Reheat gently in a warm oven or reheat briefly in the sous vide bath at 130°F before serving.
immersion circulator or sous vide cooker · vacuum sealer or ziplock bags · large pot or container for water bath
Cook at 129–135°F (54–57°C) for medium-rare, adjusting based on your target doneness. Cook for 45 minutes to 1 hour for 12 oz patties.
Pat patties dry after the water bath, sear them in a hot skillet or on a preheated grill for 1–2 minutes per side until browned.
Yes. Cook and chill them in an ice bath, then refrigerate up to 4 days. Reheat briefly in the water bath or sear cold from the fridge.
Season generously with salt and pepper before bagging. Salt will not over-cure the meat in the short sous vide timeframe.
Beef chuck (12–20% fat) is ideal for juiciness and flavor. Ground sirloin works if you prefer leaner burgers.
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