 And today I'm going to do a sous vide burgers. I did a video a couple weeks back on just trying out sous vide burgers. I really didn't put a whole lot of effort into them. I just kind of threw them in a vacuum bag and threw them in the water and didn't really do a whole lot of you know pre prep work on them so they didn't turn out as well as I thought they would but my son has requested burgers for his birthday party tomorrow. He's got a bunch of friends coming over and he's 17 going to be turning 17 so one of his friends requested that I make sous vide burgers so he could give him a try. So I'm actually going to put a little bit more effort in this one. So what I'm getting ready to do right now today's Saturday and tomorrow's Sunday is the day of the party. So I'm going to prep the burgers today and what I'm going to do is take the ground beef that I've had thought already 80-20 and I'm going to put it mix it up in a bowl. I read a couple different articles and watched a couple videos on sous vide burgers. One of them was Chef Steps and they suggested putting an egg in the burger to kind of hold it together some. I normally don't do that when I'm just making burgers. I do it for meatloaf all the time but I'm going to go ahead and try it and I'm going to season the meat before I patty it up with a little bit of the beef rub. Not a whole lot because we're going to season it on top also. They don't do that but I've always found it to season the meat itself when you're patting actually adds flavor throughout the whole burger instead of just on the surface. So I'm going to just use a little bit of my beef rub which is salt pepper and garlic in the meat while I patty it up. I usually use I found this lid from I think it was an old pretzel can or something in Costco that I used to make patties with because it's about three quarters of an inch thick and it's just the right size around. They used a metal you know ring patty ring that they they used but I found this makes good size patties so I'm going to make them on a thicker end probably a little over an inch thick and then this diameter and then of course they'll shrink up some but I'm going to patty them up today and I'm going to throw them in their freezer so that when we throw them in the sous vide that you know they have a little bit more time to cook because we're going to be going to church in the morning so I need them to cook a little bit longer than just an hour that they suggest so all right guys I'm going to get ready I'm going to throw all the meat in here mix it up okay guys I'm going to go ahead and show you how I patty them up I'm only going to do one I'm not going to sit here and patty all these burgers out for you on camera so I'm just going to show you how I do one of them and what I did is I took about five pounds of 80-20 ground chuck and I added about two to three tablespoons of my beef rub which is salt pepper garlic then I put two eggs chef steps recommended one egg for every two pounds but I figured two eggs for five pounds is good enough I don't want it too eggy I don't want it too meatloafy when I make this up you know the eggs just to really hold it hold it together some so what I'm going to do is I kind of eyeball it my hands are clean I washed them just now just so you guys know I kind of eyeball it and what I normally do I got bigger hands and I try to make them a little over a quarter of a pound the burger size so I kind of make it about the size of my fist and what I do is I take my little patty maker here and I'll put I'll put the meat down on a piece of parchment or wax paper or a plastic wrap and kind of put another one over the top of it and I'll take my little pad here I'll just kind of push it down not all the way down to the you know since this is going to be a little bit thicker than what the lid here is I just kind of push it down just to kind of make the shape and what I'll do is I'll just push my fingers around the bottom edges to kind of push it in and just kind of give it enough pressure so that it forms the shape I'm going to take it off just make sure and give it a little bit more give a little bit more um pressure on there kind of form it and what I'm trying to do is just make it a perfect shape and size so they're all uniform and they all cook the same so if you can see that you got a perfect patty here and then what I'm going to bag these up with today is I'm going to use my two gallon ziploc bags I'm not going to vacuum seal these up because last time I vacuum sealed them it kind of compressed the patty the pressure of the vacuum seal compressed the patties down and made them real thin and it took the shape away so I'm going to put these in the ziploc bags that way I'll do the air displacement method when I put them in the sous vide so it doesn't take the shape away and since they're going to be frozen that'll help out as well but I'm going to go ahead and patty some more of these up and put them in the bags okay I'll be right back I've got them all pattyed up put them in the big two gallon ziploc bags and I'm just going to put them on a pan like this and stick them in a freezer and it will take these out tomorrow morning before we leave for church and throw them in the sous vide and we will like I said get all this air out of there before then so all right I'll see you guys in the morning when I get ready to throw these in and it's Sunday morning it's about quarter after eight and we leave for church about quarter after nine so about an hour I'll be leaving so I got my burgers out of the freezer and like I said we're going to be putting these in right before we leave I got the water heating up out in the big cooler right now and we're going to do them at 132 degrees and by the time we get home that'll be perfect I'll pull them out and what I'm going to do before I leave right now is I'm going to chop up some lettuce onions tomatoes pickles I'm going to put cook up some bacon just put what we're going to do is going to have a big burger bar so the kids can make their own burgers anyway they want so I'm going to go ahead and chop up a whole bunch of vegetables and we'll be putting these in the sous vide in about 45 minutes or so before we leave so hang out with me and I'll be back I'm going to go ahead and throw these in now but I'm going to do them a little different than if they were vacuum packed because we do have some do you want to get some of that air out of there so I'm going to lay them in really slow here put them on the bottom and I got the bag open a little bit on the top so what we're doing is just going to try to get as much air out of here as possible so we're going to go ahead and just you can't really see it but I'm just going to make it to where the bag is just underneath the top is just above the water here so we're squeezing out as much of that air as possible then we're going to go ahead and seal these up because these are going to go under the water that one's down and these will float a little bit so I'm going to put a lid on to their uh something on top of these like a rack or something to keep them under the water. I'm also checking to make sure I put it under there and make sure that there's no more air but there's no water getting in it so I'm going to go ahead and do the rest of these but I'll see you guys back when we get back paired up the Weber kettle today so we're going to cook them on and that's getting ready to go so I'm going to get about 15 minutes or so get that all heated up and we will throw these on so guests are starting to arrive so I'm going to get these on and see how they turn out forgot to tell you I'll be back I'm going to put a little bit more of the beef right on top before I throw them on the grill so they're all dried off now I'm just going to toss a little bit just on top then I'm not going to do both sides so because they're seasoned throughout the meat but I'm going to put a little on and then we're going to throw them on the grill. Weber's right up to about 400 degrees it's coming along pretty good so I'm going to go ahead and throw start throwing these burgers on and I'm going to put the side on that I seasoned just so that that gets cooked in first so I've got a good bunch of them so I'll probably use this whole grate and I got the charcoal spread all out from the chimney so it's cooking pretty good as you can see I'm starting to flare up a little bit so I'm going to go ahead and get these all on and close the top just give them that quick sear won't be on here for long Martin right here he is going to they're both going to be testing these sous vide burgers and tell you how they like them go ahead guys take a bite all right make sure you speak into the microphone down here so I hope you guys can hear us very tender very tender I like it but not like how's it done this how's it done this for you the done this well it's more of a medium it's very it's very it is medium but it's also even yes very good it's like it was cooked before it was slain grilled take another bite so you can really get the flavor down kind of flavors are coming at you right now very slightly smoky very good a little bit peppery beefy okay so you like them that way yeah there you go guys awesome the second try at sous vide burgers came out a lot better than the first one so go ahead and try it and we'll see you again on the next one make sure you like this video and subscribe and we'll see you on the next video thanks guys see you way bye bye