Got the Anova for Christmas.

Finally got to try it out recently and tried doing burgers for a test run. Pretty neat technique overall....perhaps a bit more involved than a burger needs to be, but an interesting variation.

Ground some fresh chuck, didn't want to run the risk of cooking store bought ground beef at such a low temp for such a long time. Seasoned with s&p and zip bagged. Ran sous vide at 133 for 1.5 hrs. Removed and patted dry. Seared on buttered cast iron griddle. Pretty darn good. Perfect medium.

A burger press will help to form patties that are flat on both sides and uniform in size. Sous vide Burgers don't seem to tighten up into a meatball like they do on the high heat of a grill. The press helps ensure a flat surface for searing maximizing the area seared.

Steaks are next and I will bet that lobster or shrimp sous vide in garlic butter are in the future.