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Have any of you tried cooking burgers sous vide?


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It should work, if you are worried mix egg into the mince mixture.  One per bag. 

They should sink as long as they are vacced properly, if not stick a teaspoon in the bag too.

I think make them at least thicker, maybe an inch otherwise they will get too compacted by the seal. and the flash sear in hot pan with some butter and a little oil like a steak. 

Look forward to your write up on this as i can not seen anything on forum covering this

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