This is a ground sirloin burger seasoned with oregano, turmeric, shallot, and black pepper, then cooked sous vide at 135°F before a quick finish. The main reason to try this method: it takes the guesswork out of doneness — the water bath holds the patty at an exact temperature the whole time, so you get consistent results every single cook.
Ingredient notes
- Ground sirloin: This is leaner than regular ground beef (around 90/10), which is why it works well here — sous vide keeps it from drying out even at that fat ratio. Don’t swap in 80/20 ground chuck expecting the same texture; it’ll be greasier.
- Turmeric: It adds a mild earthiness and a golden color to the interior of the patty. The flavor is subtle once cooked, so don’t skip it worrying it’ll taste like curry — it won’t.
- Shallot: Milder and less watery than onion, which matters here because excess moisture can make a patty fall apart. If you only have white onion, use half the amount and pat it dry.
Before you start
The one thing that actually matters with sous vide burgers is getting a proper seal before the bag goes in the water. Air pockets cause the bag to float, and a floating bag cooks unevenly. If you don’t have a vacuum sealer, use the water displacement method: zip the freezer bag almost shut, lower it slowly into the water until the water pressure pushes the air out through the small opening, then seal it fully. Also, make sure your sous vide circulator has reached 135°F before the bag goes in — starting in cold water throws off your one-hour cook time.
Common problems and fixes
- Patty falls apart when you unwrap it: The plastic wrap and bag are doing the structural work during cooking. Unwrap carefully and let the patty rest on a plate for two minutes before moving it to the bun — it firms up slightly as it cools from the surface.
- No crust, pale and gray exterior: Sous vide gives you doneness but zero browning. After the water bath, sear the patty in a very hot cast iron pan for 30–45 seconds per side. The pan needs to be smoking hot or the patty will steam instead of sear.
- Burger tastes flat or bland: Seasoning distributes differently in sous vide than on a grill. If your mix tasted well-seasoned raw, trust it — but if you’re unsure, add a small pinch of salt to the outside of the patty right before the sear, not before the bath.
- Bag leaks into the water bath: A single freezer bag can fail at the seam under heat. Double-bag it — one bag inside another — and you won’t have to worry about it. Skip the egg in the mix to bind it; it makes the patty mushy and you don’t need it here.
- Patty is rubbery after searing: This usually means the sear went too long. At 135°F the patty is already fully cooked through; the sear is only for crust. Thirty to forty-five seconds per side is enough — any longer and you’re overcooking the exterior.
Sous Vide Burger: Medium-Rare Perfection Every Time
Equipment
- Immersion circulator (sous vide precision cooker)
- Large pot or sous vide container (at least 8-quart capacity)
- Vacuum sealer or gallon-sized freezer bags
- Cast iron skillet (12-inch) for searing
- Instant-read thermometer
- Plastic wrap
Ingredients
- 1 teaspoon oregano freshly chopped
- 1 teaspoon ground black pepper freshly cracked
- ½ teaspoon sea salt
- 1 teaspoon ground turmeric
- ½ small shallot minced, about 1 tablespoon / 15g
- 1 ¼ pounds ground sirloin 565g
- 1 tablespoon high-heat oil such as avocado or canola, for searing
Instructions
- Fill a large pot or sous vide container with water and attach your immersion circulator. Set the temperature to 135°F (57°C) and allow it to reach the target temperature before adding the patties.
- Mix your oregano, shallot, salt, pepper, turmeric and sirloin.1 teaspoon oregano, 1 teaspoon ground black pepper, 1/2 teaspoon sea salt, 1 teaspoon ground turmeric, 1/2 small shallot, 1 1/4 pounds ground sirloin
- Divide the mixture in half and form two even patties about 3/4 inch (2cm) thick. Wrap each patty tightly in plastic wrap to hold its shape. Place the wrapped patties in a freezer bag and remove as much air as possible using the water displacement method (or a vacuum sealer). Submerge the bag in the preheated 135°F (57°C) water bath and cook for 1 hour.1 1/4 pounds ground sirloin
- Remove the patties from the bag and pat thoroughly dry with paper towels. Heat a cast iron skillet over high heat with 1 tablespoon of high-heat oil (avocado or canola). Sear each patty for 45-60 seconds per side until a deep brown crust forms. Assemble your burgers on toasted buns with your choice of toppings and sauces.1 tablespoon high-heat oil
Notes
Nutrition
FAQ
Is 135°F safe for a ground beef burger?
The USDA recommends cooking ground beef to 160°F (71°C) for standard home preparation, and that’s the safest target for most cooks. A 135°F sous vide cook can achieve pasteurization through time rather than temperature — but only if the patty holds that temperature for a sustained period and your equipment is accurate, which introduces variables that matter more for beginners. If you’re new to sous vide or unsure about your circulator’s calibration, cooking to 160°F is the straightforward, no-risk choice.
Do I need a special sous vide machine, or will a pot of hot water work?
You need an immersion circulator to hold the water at a steady 135°F for a full hour — a pot on the stove fluctuates too much and won’t give you reliable results. Immersion circulators have come down in price significantly and basic models work well for this recipe.
Can I make the patties ahead of time and refrigerate them before cooking?
Yes, and it actually helps. Forming the patties, wrapping them in plastic wrap, and refrigerating for up to 24 hours lets them firm up so they hold their shape better when you transfer them to the bag. Just make sure they go into the sous vide bath cold — you may want to add five minutes to the cook time if they’re coming straight from the fridge.
More burger recipes to try
- Five Guys Bacon Cheeseburger
- Five Guys BLT Smash Burger
- Ultimate Avocado Bacon Smash Burger
- Angus Bacon Guacamole Burger