 to do some sous vide burgers. I'm going to try these out for the first time. I've read a bunch of about them on the Facebook groups, a lot of the sous vide groups. I've seen some videos on them, but I've never tried them myself, so I'm going to try some. It's a Memorial Day. I want to cook some burgers, so I figured let's go ahead and sous vide some up and show everybody how they're done. I've pattyed out some 80-20. I'm going to go ahead and put just some of my regular beef rub, which is salt, pepper, garlic, onion powder, nothing too fancy. I'm just going to go ahead and season them up before I put them in this vacuum bag so I get some seasoning in them when they're sitting in the sous vide. I'm only going to sous vide them for about an hour, maybe an hour and 20 minutes at 140. I want them to be medium when they come out. Then we're going to throw them on the grill and cook them up. I'm going to go ahead and back these up and get ready. Alright guys, I'm going to go ahead and put these all in one bag, so I don't need to make up a bunch of different bags for each burger. I just stuck four burgers in the bag. I'm going to go ahead and open it up, seal this up real quick. Like always, I'm going to go ahead and double seal it. I'm going to pick the moisture setting just because I know some of the juices from the burgers are going to come up there. Go ahead and let that tighten up, let it seal, and then I'm going to hit it with a double seal. Then we're going to throw them in the sous vide bath. Alright guys, I got the sous vide's all up to 140, 140 degrees. Like I said, I'm only going to drop them in here for probably about an hour, an hour and 30 minutes, maybe even just an hour, 15. I'll probably pull them a little early because all we're really doing is trying to get them to be pasteurized, so we can make them a little medium, medium rare on the grill without having to worry about it. It changes the texture a little bit from what I hear. So I'm just going to toss them in there. Then what I'm going to do is go ahead and get, I'm going to cook these on my Weber. So I'm going to go ahead and just go ahead and get the fire started on the Weber, just so when these are done cooking, I can go ahead and throw them right on the grill and cook them up and eat them. I'll be back. Alright guys, I'm just getting my grill up the temp. So I thought I'd throw some bacon on my griddle here. So while the burgers are in the sous vide still, they still got another 35, 40 minutes. I'm going to crisp up some of this bacon so we can have bacon cheese burgers with it. So I thought I'd show you that and that grill is getting up the temp pretty good. Bacon is starting to cook. See you back in another 30 minutes and we'll have those burgers on. I want to pull these out of the sous vide and just like normal, when you pull any kind of meat out that you're going to sear from the sous vide, you want to go ahead and pat them dry. They look kind of gray and ugly, but we're going to go ahead and dry these off. Put a little bit more of that beef rub on there, salt, pepper, and garlic. The reason you want to pat them dry so you can get all the moisture off of them so that they sear up better, get that crust on that you're looking for. So I'm going to go ahead and pat them dry, put a little bit more of this on, salt, pepper, garlic, onion powder, just a little bit, not a whole lot. You don't want it too salty, just a tad to get it back on with the moisture that it took off when it was in the sous vide. That's it. I'm going to go ahead and throw these back on the grill for a couple minutes, don't take long, and then we're going to eat it up. I've got all my accompaniments out here, lettuce, tomato, onion, got the bacon, mayo, the ketchup, mustard. We're going to put these on the grill. All right, I'll back out to the grill, got my Weber hole nice and hot. I got my burgers here, brought the cheese out because we're going to throw some cheese on them. Yep, the weather's all nice and hot. I'm going to go ahead and throw these on. It shouldn't take too long because they're mostly cooked already. We're just going to try to get that quick charge to them, so I'm going to throw these on here, probably just for about three or four minutes. I'm going to flip them and we're going to throw the cheese on. I'm back on the grill for about two minutes. We're going to go ahead and flip them. Yeah, they're cooking pretty good. All we're trying to do is get them a couple more minutes on here, then we're going to throw the cheese on, let that melt, and that'll be done. All right, it's been another couple minutes. Flip them over, put the cheese on, and we'll be done. The wife likes this. The kid is like American, so we're going to throw some American on there. We're going to take them off the fire, just let them cheese melt over on the side over there. I'm going to take about a minute, close up the grill, put that heat in there. We're going to throw these on the pan and we'll get them inside and eat them up. Matter of fact, the cheese is probably already melted. There you go. All right, it's on. You can tell the cheese is all melted, just fine. I'm going to go ahead and open up mine just so you can see what it looks like when it's done. You see, kind of wanted it a little medium, nice and medium in there, nice and juicy. And we're going to throw them on buns, throw the accompaniments on, go to the counter and eat them. Thanks for watching. Make sure you join us on Facebook and make sure you subscribe. I have a sous vide burger. Hey guys, it's Darren. I just wanted to follow up with this video. I tried this out because a lot of people I saw in some of the other Facebook groups were saying how great sous vide burgers were. I tried it. I don't think it was any better than just cooking the burgers on the grill by themselves. It would be good probably if you are somebody who likes rare burgers and you want to make sure they don't get you sick. You could pasteurize it, cook it at like 129, 130 degrees for an hour to help kill any bacteria in the meat. But as far as making the burgers taste any better, probably not. I just pretty much added a step. So try it if you want to. I always like to try new things, but I can honestly say it didn't really do much, any different than a normal burger. So go ahead and try it. But thanks for watching. Make sure you subscribe. Make sure you like this video. Follow us on Facebook and we'll see you on the next video. Thanks guys.