Beefy Burger tech - ultra sonic cleaner reverse sear

Assume you can turn the ultrasonic off, then why not. It's just a fancy name for water bath really.

I've also heard of doing it double bagged in a dishwasher (remove before the rinse which will be at higher temp)

Idly, if you also have the ultrasonic on have you just invented the ultrasmashed burger?

You probably do have a sous vide machine but you probably call it a cool box 

Before I had a sous vide device I had pretty good success putting use a heavy pot in the oven at low setting. You need a suitable thermometer to be able to monitor water temp without opening the oven though. Having said that, sous vide wand things seem to start from £50 nowadays.

Bang a couple in the hot tub, then add the burgers

what has happened to this place shouldn't we all be yelling about how our outdoor black top griddles are the perfect solution for this?

Posted by: Simon Griffiths

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what has happened to this place shouldn't we all be yelling about how our outdoor black top griddles are the perfect solution for this?

OK I'll represent 🤣 -OP should be cooking burgers on a cast iron pan, or an outdoor grill.

Sous vide followed by a reverse sear, for a burger seems a bit of an an over-engineered solution!!

Also you'll probably end up over cooking it when you reverse sear as burgers are small and thin compared to an 18oz steak or something, and the sous vide will have already warmed it up...

If you sous vide it to 60c you will ruin it with a sear...it will be sooo over done by the time you get a decent crust on it.

Just skip that and go straight to pan/grill!

You probably do have a sous vide machine but you probably call it a cool box 

This, it works well.  Just shove whatever you want in a zip lock bag in the cool box and fill with water and a thermometer.  Just too up from time to time with a bit more hot water

Also as above 60 is too hot and too much faff for a burger but it is brilliant for cheaper steaks

Yes, for burgers keep it simple - cast iron on the hob or on a BBQ...

Indoors:

George Foreman (RIP Big George) grill works for me. All this fancy claptrap, I don't even understand the first 2 posts.. *sigh*

Posted by: desperatebicycle

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George Foreman (RIP Big George) grill works for me. All this fancy claptrap, I don't even understand the first 2 posts.. *sigh*

Reverse sear is more for bigger cuts of meat.

Basically it's so you get a really even done-ness through out.

It. Can help you overdoing the exterior and leaving the middle too rare.

So for example you could sous vide or just whack it in the oven on very low.

Use a meat thermometer and when the internal temp of the meat reaches say 40c to pull it out of the oven and let it rest a few mins to the temp of the meat is really even throughout.

Then you bang it in a pre heated cast iron pan.. So hot the oil is about to catch fire.

Then you sear it really quick.. This last part is basically just to get a good sear/crust rather than 'cook it' as such.

As the internal temp is already 40c, it will raise more when searing... So you don't want the steak too hot before you sear, as you'll over cook it... To want the internal temp of the steak about 10c lower than what you want the final product, for this reason

So you end up with something like this.. Good crust but a nice even pink interior with minimal grey banding

So you end up with something like this..

Good crust but a nice even pink interior with minimal grey banding

https://www.reddit.com/r/steak/s/7fQDTakQ65

mattyfez post made me salivate. Right, I shall low and slow cook my burger tonight and then sear in the Foreman 😛

Posted by: desperatebicycle

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mattyfez post made me salivate. Right, I shall low and slow cook my burger tonight and then sear in the Foreman 😛

Problem with reverse searing a burger, or even a thin cut of steak (2 inch or thinner) is the extreme danger of overcooking it cause your kinda half cooking it twice..

With a burger I'd honestly just go straight to (a pre heated) grill /pan assuming the meat has been allowed to warm up to room temp, and not fresh out of the fridge.

My rule for frying meat is to start with the steak at room temperature, oil the meat more than the pan, stick it on the griddle for just enough time to get it brown and crisp and then rest it in a warm place (e.g. the oven where the plates are just warming) for longer than the cooking time.

I ignored that a bit last night with the tuna steaks though.  Coated with soy sauce then pressed on a mix of sesame seeds, garlic powder (magic ingredient in the right place) Italian herbs and sugar.  Just seared on the griddle for less time than you think and eaten without the resting.  Fantastic, although I wouldn't do that with bluefin tuna, just the stuff you can get in fishmongers and supermarkets that doesn't cost more than (insert stupidly priced thing here).

I'm lucky enough to have spent many weekends in Tarifa where the tuna is sustainable and inexpensive.

I had a whirl at reverse sear last summer using the oven and a hot pan. Worked well - nice and juicy. Didn't have an internal probe so just guessed. 

Would it work with an Ooni to sear it? And, if anyone's tried it, what temp and time? Ta!

I've been playing with the sous vide I got for my birthday.

It's great at larger joints - I've tried a few lamb ones.  But it's also great at steaks - particularly if you are doing more than a couple at once - means you can get them absolutely perfect every time.  I also seal mine up with a bit of beef tallow (artisanal obviously!) which makes them extra beefy.

I haven't tried burgers yet - but I guess the same applies: a more reliable way of getting a large number cooked perfectly.