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Yield: 4 servings

Prep Time: 10 minutes 

Sous Vide Cooking Time: 45 minutes 

Recipe Type: Main, Beef

Cuisine: American 


Sous vide cooking makes larger burgers juicer and more flavorful and these appetizing smoky burgers will earn you a lot of compliments. Just give them a quick sear in a heavy-bottom skillet (or grill), add your favorite toppings and enjoy. 

  • 1 1/2-pound/675g ground beef (10% fat)
  • 1 large egg, lightly beaten
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 4 slices smoked bacon or pancetta

  To serve:

  • 4 burger buns, split
  • Salad greens or shredded lettuce 
  • Crispy bacon 
  • Ketchup or chili sauce
  • Mustard
  • Sliced cucumber, red onion, tomato, ripe avocado
  • Sliced cheese



    In a bowl, mix together ground beef, egg, smoked paprika, and cumin. Shape into four 1-inch thick (6-oz/170g) burgers.


    Insert your Saki Sous Vide Cooker into a pot (or another sous-vide -friendly container); fill the pot with water between the MIN and MAX marks and set the temperature to 126°F/52°C for medium- rare; 134°F/57°C for medium; 143°F/62°C for medium- well and 158°F/70° for well-done burgers.


    Place the burgers in a zip-lock bag (or a vacuum-sealing bag) and insert into the heated. If using zip-lock bags, use the water-displacement method by slowly submerging the bag into the water to remove air. If the bag floats, place 2 heavy dessert spoons in the bag. Set cooking time to 45 minutes.


    When the time is up, remove the burgers from the bag and pat-dry with paper towels. Heat a cast iron skillet and sear the burgers for about one minutes per side (or place on the hot grill). Transfer to a plate and cover with aluminum foil; let rest for 1 minute.


    Toast lightly the cut sides of the burger buns, pile some salad greens and place the burgers on top. Add the desired toppings and serve with French fries.

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