Sous Vide Burgers

Ingredients

• 24 to 30 ounces freshly ground beef chuck
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 4 slices cheese, optional
• 4 soft hamburger buns, lightly toasted
• Toppings, as desired

Directions

1. Set up your sous-vide cooker and heat the water bath to the final temperature you want, following the chart above. Split the beef into 4 equal pieces, then handle them gently as you form patties a little wider than the buns. Sprinkle well with salt and pepper. Slip each patty into its own zipper-lock bag. To push out the air, close each bag almost all the way, leaving the final 1 inch open, then lower it slowly into the hot water. Just before the bag goes completely under, seal it fully. Cook the burgers for the time listed in the chart above.
2. To finish in a pan, take the burgers out of the bags and set them on a plate lined with paper towels. Blot both sides with care, then add another seasoning of salt and pepper. Leave the burgers at room temperature for 10 minutes so the outside can dry. Make sure the toasted buns and condiments are ready before you start searing. Warm the oil in a large cast iron or stainless steel skillet over high heat until it just begins to smoke. Put the patties in the skillet and leave them alone until the underside is lightly browned, about 1 minute. Turn the burgers over and, if you’re using cheese, place a slice on each one. Continue cooking until the other side has browned and the cheese is melted, 45 seconds to 1 minute longer. Move the burgers onto the prepared buns, add toppings as desired, and serve right away.
3. To finish on the grill, take the burgers out of the bags and set them on a plate lined with paper towels. Blot both sides with care, then add another seasoning of salt and pepper. Leave the burgers at room temperature for 10 minutes so the outside can dry. Make sure the toasted buns and condiments are ready before you start searing. Light 1 chimney of charcoal, about 5 quarts of coals. Once the coals are fully lit and coated in gray ash, dump them out and pile them on 1 side of the charcoal grate. Put the cooking grate in position, close the grill, and heat it for 5 minutes. If you’re using a gas grill instead, turn half the burners to the highest setting, close the lid, and heat for 10 minutes. Clean the grates with a grill scraper, then oil them by gripping an oil-soaked kitchen towel or paper towels with tongs and swiping the grates 5 to 6 times.
4. Set the burgers over the hottest part of the grill and cook until the first side develops a dark, well-browned crust, about 45 seconds to 1 minute. Turn the burgers, then add cheese if you’re using it. Cook the second side until browned and the cheese is melted, another 45 seconds to 1 minute. If dripping fat causes flare-ups, close the grill lid to smother the flames until they calm down. Or, with a long spatula, move the burgers to the cooler side of the grill until the flare-up settles. Don’t let flames surround the burgers. Transfer the burgers to the prepared buns, add toppings as desired, and serve right away.