Hot on the heels of the Sous Vide Corn on the Cob comes the best burger I think I have ever tasted – sous vide wagyu burger.  I was feeling a bit flush this week and bought some wagyu ground beef at my local grocery store. Of course, the only thing on my mind was how this choicest of choice meats was going to taste prepared sous vide. Well, it is fabulous – plain and simple. The burger was tender, juicy, and flavorful like no other burger I have ever had.  I paired it with sous vide corn on the cob for a perfect Summer dinner.  Splurge a little on yourself with some wagyu burgers. Your taste buds will thank you profusely!

Heat the water bath to 142.5 degrees F.

Shape the burger patty, creating a dish in the center. Salt and pepper each side of the patty before vacuum sealing using the Manual/Gentle setting to not deform the patty.

Place the pouch into the water bath for at least 30 minutes, up to an hour or so. When done, remove from the water bath.

Place burger on plate and pat dry with paper towels. Enjoy on a bun as is or sear on a grill, with a torch, or in a hot skillet.

Dress as desired, but this beauty doesn’t need much as it is delicious as is!

Enjoy!

I served mine on a buttered and toasted brioche bun with port caramelized onions.

The Vesta Vac ‘n Seal vacuum sealer, vacuum pouches, and Vesta Imersa Elite immersion circulator provided by Precision Appliance Technology, Inc. These products will be available for purchase soon – visit www.vestaprecision.com, Amazon.com, or ask your local kitchen specialty store for Vesta vacuum sealing and sous vide equipment.