Sous Vide Bison Burgers with Pickled Jalapeños

Thanks to the sous vide method, the juiciest bison burger you’ve ever eaten is just 45 minutes away.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Bison, Burger, Healthy, Sous Vide
Servings: 4
Author: The Healthy Toast

Ingredients

  • 1 lb ground bison
  • Salt and Pepper
  • 4 whole wheat burger buns
  • Pickled Jalapeños
  • Ketchup

Instructions

  • Fill large pot with very warm water (the warmer the water, the quicker your sous vide will reach proper cooking temperature).
  • Place circulator in pot and set to desired temperature (for medium-rare, we set ours to 129°F)
  • While water is heating, form into 4 patties and sprinkle each with salt and pepper.
  • Place patties in a zip-loc bag and remove all of the air. Bry recommends vacuum sealing by placing the opened bag in the pot of water. As you slowly raise the bag, begin to seal and push any extra air out. You can also achieve this with a vacuum sealer or ask your butcher to vacuum seal the patties for you.
  • Once the water has reached your desired temperature, place vacuum-sealed bag in the pot and cook for 40 minutes (it can remain in the water for up to 4 hours).
  • When ready to eat, remove bag from water and place patties on a paper towel-lined plate. Allow to rest 10 minutes.
  • If desired, sear patties in a pre-heated cast iron skillet with 1 tablespoon of oil or butter. Cook about 1 minute each side.
  • Place patty on bun, top with jalapeños and ketchup. Enjoy!

Notes

Adapted from Serious Eats
The Healthy Toast
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