Burger Patties

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