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Sous Vide Burgers (in advance)

Jens_121021

In order to feed a bunch of people with fresh burgers can I prepare/sear the meat in advance, put it in the bag and then set aside for a couple of hours? So that I can just reheat the patties when the guests arrive?

How would you do it? Sear -> bag -> cool down ice water (?) -> fridge and then just sous vide at 62° for 30min when Im ready to serve?

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brian_martin2001

I would recommend searing after reheating. When you sous vide something, even if you've seared it first, the crust, while you get all the flavor from it, will lose its texture. Once you've reheated, it'll only take a couple seconds per side to refresh the crust. I recommend a second sear. Good luck.

FrankM_3301

I've done burgers this way several times. It's been great for tailgating when I have limited grill space/time. In this case, I do not do a pre-sear. Package them flat. Cook for about an hour. You can then chill, or lower temp a degree or two and let them hang in the bath (something I can't do at the ball park) for a couple of hours, grilling directly from bag. If you go this route, you might want to go a degree or two lower on the initial cook, so you don't overdo them. You definitely don't want to serve them right out of the bag. You need to sear, broil or grill post-cook.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

While I agree with Brian about the "crust" I generally just pre-sear cook, chill and reheat....the flavor of a pre sear is much greater...If I'm just doing 4 or so then I do post sear also...they are really good with a bottle of Shiraz

tshewman

Presearing and bagging may save you some time, but the time to bring it up to temp is the close to the same regardless if it is precooked or not. So, you may consider, searing, chill and bagging and then just cook as guests arrive.

Jens_121021

Thanks for the input everyone.