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Smoky Burgers

Yield: 4 servings

Prep Time: 10 minutes

Sous Vide Cooking Time: 

45 minutes

Recipe Type: Main, Beef


  •  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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