That springy, sausage-like texture is from mixing the salt with the raw meat. That’s the reason sausage has that texture: salt. For a more burger-like texture, just sprinkle salt on the outsides of the patties before searing.
My 14 year old son just made these burgers for us tonight. They were the best burgers I have ever had!!!! We don't own a sous vide cooker- so we put them in vacuum seal bags and took and took the air out- then we clipped the bags on skewers and suspended into large cooker and made sure boing water was at 140 degrees. I think they would have been even better if we had the cooker, but that's not something we can get at this time. My son thoroughly enjoys watching "chef tips" and trying various recipes. It's fun for him and an enjoyable activity for my son and I to do together. Thank you for your "chef tips"!
This is not rocket science. This is not art. This is just good-old fashioned blood-and-guts cooking that embraces some basic principles of consistency. Mr. Hill, you are doing fantastic work and I will be subbing. Thank you for your effort and keep educating!
Next time try adding butter and hard herbs to the bag. Since the burger was 15% fat a rule of thumb is to add some fat to the bag. At the restaurant we always add rosemary thyme and butter to the bags with any beef. Then when it's done sear it hard in a cast iron pan to give the crunch on the burger. Very well done video sir!
I have seen, made and devoured copious amounts of very good burgers, but this is something special all over. Going to make this low budget style ASAP. Thanks for the inspirational recipe!
Looks great! Nice tip about folding the bag back a bit... It's simple things like this that help avoid big disasters like the bag opening (I speak from experience). I'll be trying a sous vide burger tonight.
There's something about seeing people really enjoying food that makes me so happy. Try scorching with a blowtorch next time, probably more heat control than a grill.
Don't know if you catch comments on old videos but I just started doing sous vide and this recipe looks great. The other thing is I have that barbecue and love it. I'm subscribed. Thanks.
Bill Murray is a known Burger aficionado. He loves Burgers and is known to frequent many burger joints. This burger is named in honor of him and his love of Burgers. I'm sure he would love this burger.
What an amazing looking burger! I love the oozing yolk! Looks delicious and is on my must try list! Thanks so much for sharing this recipe and video! I'm still thinking of that gorgeous egg yolk! lol I love eggs if you can't tell. Take care :)
Finally got around to making this burger last weekend. I have to say, I'm a fan of egg yolks as a sauce for damned near anything and is IS good here, to say the least. However, this was also the first burger I have made with my water oven and I found it (astonishingly) unnecessary. That sous vide burger was so damned JUICY. It did not need any sauce, condiment or the yolk. This video is NOT telling you how damned juicy, so incredibly moist and meat-drippings-laden that burger actually is. I loved the burger, but I'll be saving the yolk surprise for when I have to grill the burgers or fry them, when the meat tends to dry out more. This was sooooo good. Burgers for me, my family and friends have changed forever. Also, I am stealing your Thousand Island recipe. Duh. So damned tasty.
This is great. The only changes I would make would be to pat the burger dry before searing it to quicken the browning. And I'd use a blowtorch instead of a bbq, because blowtorches are awesome. ;) #pyromania
+1 recommendation for the Anova. I use mine constantly. Who needs an oven? :P In fact, I'm currently cooking a Moroccan goat "tagine" at 56°C for 2.5 days.
Thanks for the great video. That burger looks delicious. ;) Sous vide is a great cooking method, but I can't see myself doing it often enough to warrant spending six or seven hundred bucks for this machine and the vacuum sealer. However, for the people who would like to try this without all the expense, French Guy Cooking has a macgyvered sous vide rig in one of the recent videos on his channel that uses things most people already own, and looks like it would work quite well.
From the CDC website: We had two reasons to do this study. The first was to describe restaurant ground beef practices that could lead to Undercooking of ground beef. We defined undercooking as cooking to less than 155°F because the U.S. Food and Drug Administration (FDA) Food Code says that restaurants should cook ground beef to 155°F for 15 seconds. We also looked at whether restaurants used a thermometer to check final temperatures of hamburgers. Using a thermometer helps ensure that ground beef is not undercooked. Cross contaminating other foods from raw ground beef. This can happen when hands or equipment touch raw ground beef and then touch other food or kitchen equipment. source: www.cdc.gov/nceh/ehs/ehsnet/plain_language/restaurants-ground-beef-handling-cooking.htm Well, this guy probably shouldn't open a restaurant anytime soon...
In regards to the 155°F thing; The reason why the CDC demands that you cook ground beef at that high for 15 seconds is to ensure that all bacteria is killed, however, you don't have to heat up the meat to 155°F for the bacteria to die, over longer periods of time 140°F is more than sufficient to eradicate all bacteria in the meat. Also, Chef Tips, have you heard of ChefSteps before? they have a lot of great and useful information when it comes to both basic and high-level sous vide techniques! I recommend that you check out their website at www.chefsteps.com for a lot of great information! :)
over worked the meat...vacuum sealed it way to tight for ground beef (use the water method to get air out so it doesnt compress the burger and dude get a blowtorch and a searzall
Did you pay dry what you call a perfect burger cause grill marks suck and grill wasn't hot enough onions was far from done unless you was lookin for just warm onions
Uh, okay. I guess if you happen to have purchased a sous vide machine you've just GOT to experiment with it. I'll give you a high-five because I'm all for that. But I cannot see how this could possibly be an improvement over just grilling it over the open flames. All the other steps are superfluous because nothing on earth beats a flame broiled burger. NOTHING.
Alejandro Gomez Thanks, but grill marks don't equal the hickory smoked flavor imbued by wood chips. And, you know, some of us DO know how to grill a perfect, juicy burger without a contraption. It's called experience! Sous vide definitely has its place, but not for everything.
S. Russell I think what you are missing is that with a rare or medium rare burger you are trusting the quality of the meat and the butchering, potentially at your own peril. By cooking the burger sous vide you are assuring yourself that any harmful bacteria has been killed. I too am very experienced at making a delicious burger on my big green egg, but I now use my sous vide machine first. It allows me to guarantee my small children won't have an issue eating a medium rare burger. While any grill master can get the middle of his/her burger to 140 before serving, a brief time sitting at 140 won't kill all the bacteria that could harm you. Keeping it at 140 for an extended period of time does guarantee that. You simply can not do that on a grill without overcooking the outside of the burger. I've done this with even simple recipes (only adding salt ands pepper) and it's such an amazing burger. EDIT: I should add, you can also set your temp to a much lower one like 130 or even 120. Both of those temps provide a much different eating experience.
Mighe Ryan I'm not missing any of your points. Been a professional chef for over 30 years. But I certainly do understand your concerns as to food safety when it comes to your young children. I respect and understand your duty and obligation to be a stern overseer of their health and well being. If sous vide puts your mind at ease then I can understand your enthusiasm for it. No argument there. Personally, I think it works wonders when it comes to cooking fish, resulting in a moist, silky texture. Quite lovely, really. However, I can never be converted to the need for the excess steps to cook a great burger. The end simply does not justify the means. So, lets just agree to disagree. Happy cooking!
+S. Russell Dude, perfect temp and JUICY. You have obviously never tried it!!!!!!!!!!!!!!!!!!!!!!!!!!! You can put a grate over a charcoal chimney as a coup de gras to get that smokey flavor, but trust me..........grilling "aint got $h!t" on sous vide burgers
+Kevin T Hey, if and when someone gives me a sous vide machine I'll be happy to try it out, not otherwise. But with Christmas coming up, who knows what Santa will leave under the tree? Bon Appetit!
Thanks for taking the time to reply. I'm pretty sure I am correct... My reference for this was the massive cooking tome "Modernist Cuisine | The Art and Science of Cooking".... Serious eats also have a guide on it - aht.seriouseats.com/2009/12/the-burger-lab-salting-ground-beef.html
Yeah, Yer right mate... I do have to take a step back at times and realise there is no "Right" way to cook food other than the way you happen to like. It's just I'm very passionate about burgers :D
Just imagine how good it would be if the burger was actually properly seared.. and don't cut the damn thing in half, there's an egg yolk in the middle. Good lord.
Are you truly this stupid? It is a demonstrative how to video. He cut it to show how the egg/cheese filling looks. If he hadn't cut it open you would have been on here giving him shit for not doing it. Get a life loser.
I have an open mind specially with burgers and I can confidently say that patty looks like shit, are you trying to sell the stupid oven? Is that the point here? I don't think i would feed it to my dog
Ok ok.....seriously, on a scale of 1-10, how serious of a burger is your little boiled masterpiece? Also, why didn't you just torch it to get the seared look on the entire thing vs a small grilling on the top and bottom? Lastly, does it taste nuked, nuwaved, or boiled? Because it sure looks that way out of the bag. Thanks!
That springy, sausage-like texture is from mixing the salt with the raw meat. That’s the reason sausage has that texture: salt. For a more burger-like texture, just sprinkle salt on the outsides of the patties before searing.
My 14 year old son
just made these burgers for us tonight. They were the best burgers I have ever had!!!! We don't own a sous vide cooker- so we put them in vacuum seal bags and took and took the air out- then we clipped the bags on skewers and suspended into large cooker and made sure boing water was at 140 degrees. I think they would have been even better if we had the cooker, but that's not something we can get at this time. My son thoroughly enjoys watching "chef tips" and trying various recipes. It's fun for him and an enjoyable activity for my son and I to do together. Thank you for your "chef tips"!
Thank you so much for taking the time to post this. Reading comments like this is what keeps me going. Tell your son to keep up the good work!!!
Dude, sear or torch the patty PROPERLY. Looks like those meatballs I used to get in school back in '95... I hated them.
+Ilya Koryavov I think usually people sear/torch after. There's no reason you couldn't if you made this. :)
yeah...under-seared for sure....hardly worth firing up the grill.
This is not rocket science. This is not art. This is just good-old fashioned blood-and-guts cooking that embraces some basic principles of consistency. Mr. Hill, you are doing fantastic work and I will be subbing. Thank you for your effort and keep educating!
Axe Jst Thank you for the nice, well thought out comment!
Next time try adding butter and hard herbs to the bag. Since the burger was 15% fat a rule of thumb is to add some fat to the bag. At the restaurant we always add rosemary thyme and butter to the bags with any beef. Then when it's done sear it hard in a cast iron pan to give the crunch on the burger.
Very well done video sir!
Thank you Joseph!
Avoid butter in the bag
I have seen, made and devoured copious amounts of very good burgers, but this is something special all over. Going to make this low budget style ASAP. Thanks for the inspirational recipe!
Outstanding looking burger, I think I'll try one. Thanks chef!!!
Great! Thank you for commenting!
Looks great! Nice tip about folding the bag back a bit... It's simple things like this that help avoid big disasters like the bag opening (I speak from experience). I'll be trying a sous vide burger tonight.
Thanks for commenting! Hope you enjoy the sous vide burger.
I just ordered my Sous Vide and I can't wait. I appreciate your videos. Rib Eye will be my first Sous Vide.
Get it yet? How did it go?
There's something about seeing people really enjoying food that makes me so happy. Try scorching with a blowtorch next time, probably more heat control than a grill.
I need this burger in my life
Very cool! Love the sous vide yolk! Viva sous vide :D
Ha ha! Thank you!
really like the egg in this, looks damn fine man, great work -
cheers!
Thank you! Cheers!
Don't know if you catch comments on old videos but I just started doing sous vide and this recipe looks great. The other thing is I have that barbecue and love it. I'm subscribed. Thanks.
I try and catch as many comments as possible. Thanks for subscribing!
A work of art....
Thank you!
looks pretty good, just a question,why the burgers name is bill murray??
Bill Murray is a known Burger aficionado. He loves Burgers and is known to frequent many burger joints. This burger is named in honor of him and his love of Burgers. I'm sure he would love this burger.
Nice job. Looks delicious.
What an amazing looking burger! I love the oozing yolk! Looks delicious and is on my must try list! Thanks so much for sharing this recipe and video! I'm still thinking of that gorgeous egg yolk! lol I love eggs if you can't tell. Take care :)
Thank you for commenting Kelly!
Finally got around to making this burger last weekend. I have to say, I'm a fan of egg yolks as a sauce for damned near anything and is IS good here, to say the least. However, this was also the first burger I have made with my water oven and I found it (astonishingly) unnecessary. That sous vide burger was so damned JUICY. It did not need any sauce, condiment or the yolk. This video is NOT telling you how damned juicy, so incredibly moist and meat-drippings-laden that burger actually is. I loved the burger, but I'll be saving the yolk surprise for when I have to grill the burgers or fry them, when the meat tends to dry out more. This was sooooo good. Burgers for me, my family and friends have changed forever. Also, I am stealing your Thousand Island recipe. Duh. So damned tasty.
Axe Jst Thank you for your comment!
Man those were some serious grill marks.....
Lol
This is great. The only changes I would make would be to pat the burger dry before searing it to quicken the browning. And I'd use a blowtorch instead of a bbq, because blowtorches are awesome. ;) #pyromania
I agree, blowtorches are awesome! Thank you for your tip Robert!
+Robert Breen cast iron skillet preheated with butter.....MUCH BETTER....no propane taste!!!!!
i think when the egg oozing out, i was like.... damn it i want one
Haha, thanks! Hope you enjoy the recipe!
Yup, that was a definite foodporn moment.
definitely trying this tonight !! on my way to the grocery store !!! :]
Cool! Hope you enjoyed the recipe!
Nice video and burger. But i have never heard anyone call a sous vide as an oven. Either way nicely done will try this tomorrow. And just sub
Thank you!
The cheese flow! Great burger
Thanks! That cheese and yolk was amazing!
Hey plz do with the veggies.. (can't help it. .m vegetarian-non meat)!! Love the burgers. .sandwiches. .
ok!
America is so awesome. Need to move there and work :( some of the things in the video aren't available elsewhere in the world
Wow, that looked So good, so much time and work for a good Burger. Good Job Chef:0)
I wish I had the counter space for such neat cooking gadget. My little apartment kitchen is tiny!
Also check out Nomiku Sous Vide Immersion Circulator on Amazon.com. Small unit that clips onto your pot and heats the water to a perfect temperature.
+1 recommendation for the Anova. I use mine constantly. Who needs an oven? :P In fact, I'm currently cooking a Moroccan goat "tagine" at 56°C for 2.5 days.
Great looking burger....shame you dont post videos more regularly...
Thanks. Yes, I need to post more often!
this is amazing burger dude
Thanks! It tasted really great!
Haha, just seeing this! Not bad work chef. Thanks for spreading the "Bill U Murray Me"! -PornBurger
Thanks!!! You make amazing stuff! So many we still want to try!
Thanks for the great video. That burger looks delicious. ;)
Sous vide is a great cooking method, but I can't see myself doing it often enough to warrant spending six or seven hundred bucks for this machine and the vacuum sealer.
However, for the people who would like to try this without all the expense, French Guy Cooking has a macgyvered sous vide rig in one of the recent videos on his channel that uses things most people already own, and looks like it would work quite well.
Thanks for that sharing that! I am sure there are many ways to duplicate this cooking method. I will have to check out the video you mention.
Check out the Anova sous vide circulator. It's about $200. Best investment ever!
i love the american style! make something so big one bite fills your mouth full!
i love that
+Anthony Ebenezer Thank you!
yo you should of torched the burger patty so it looks more appetizing
WTF! Was that an electronic peppercorn grinder!!!
+Junto I Yes! The thing is brilliant!
sorry but grinding peppers the usual way is way cooler and is kinda satisfying to me atleast
I'm vegan and I hate to say it, but that looks fucking epic.
That's pretty cool you would comment.
what is with the trend to make burgers bigger than you can eat? give me a fucking burger that i can actually fit in my mouth.
wow...that bisection ...just wow
Thank you!
where can i buy thats ronner?...i think that,s called ronne but i´m not sure heheheheh...it,s that what controlle the water´s temperature
Terrible sear but that does look amazing.
Looks more like a Rodney Dangerfield "I hate small food" burger!
+1fanger shouldnt sous vide a burger under 6 ozs and no more than 8-8.5 oz
From the CDC website:
We had two reasons to do this study. The first was to describe restaurant ground beef practices that could lead to
Undercooking of ground beef. We defined undercooking as cooking to less than 155°F because the U.S. Food and Drug Administration (FDA) Food Code says that restaurants should cook ground beef to 155°F for 15 seconds. We also looked at whether restaurants used a thermometer to check final temperatures of hamburgers. Using a thermometer helps ensure that ground beef is not undercooked.
Cross contaminating other foods from raw ground beef. This can happen when hands or equipment touch raw ground beef and then touch other food or kitchen equipment.
source: www.cdc.gov/nceh/ehs/ehsnet/plain_language/restaurants-ground-beef-handling-cooking.htm
Well, this guy probably shouldn't open a restaurant anytime soon...
In regards to the 155°F thing; The reason why the CDC demands that you cook ground beef at that high for 15 seconds is to ensure that all bacteria is killed, however, you don't have to heat up the meat to 155°F for the bacteria to die, over longer periods of time 140°F is more than sufficient to eradicate all bacteria in the meat.
Also, Chef Tips, have you heard of ChefSteps before? they have a lot of great and useful information when it comes to both basic and high-level sous vide techniques! I recommend that you check out their website at www.chefsteps.com for a lot of great information! :)
at least hes trying
So where is your video showing us how to do it better? Oh I see you don't have one. Just some stupid video of crap on the beach.
over worked the meat...vacuum sealed it way to tight for ground beef (use the water method to get air out so it doesnt compress the burger and dude get a blowtorch and a searzall
Did you pay dry what you call a perfect burger cause grill marks suck and grill wasn't hot enough onions was far from done unless you was lookin for just warm onions
140 degrees Fahrenheit =
60 degrees Celsius
I looks perfect...except for the soft egg yolk! I don't like runny egg yolks.
I understand. I used to not like them as well. Tastes change...
All the eggs went down to the table ?? Never mix meat with salt and pepper. Just do it right before the grill
Bill, Do you need a test pilot?
Haha!
Whats a Sous Vide exactly?
+killerman19880385 www.seriouseats.com/2015/08/the-food-lab-complete-guide-to-sous-vide-burger.html#chart
Was this Bill Murry Approved?
That's awesome! :) I would sear it with a blowtorch though! :)
That would be cool!
Sear in a cast iron
wait wait wait wait WTF I am pretty sure you saw the grill marks and you said "perfectly cooked burger on top" ? and you dare to call it a masterpiece
Dude I'm a bit late to the party, but why is it called the bill Murray burger?
I think it was something someone came up with and has nothing to do with Bill Murray ha ha!
so putting too much of one engredient and your sauce is ruined?
Pet them dry before searing. GOD DAMN
Judging from the colour of those tomatoes... Well, have you seen a real one?
so.... why is this named after bill murray?
I'm not quite sure! :)
Cook it to 135 then blast that puppy with some heat on cast iron. Better burger for sure
Uh, okay. I guess if you happen to have purchased a sous vide machine you've just GOT to experiment with it. I'll give you a high-five because I'm all for that. But I cannot see how this could possibly be an improvement over just grilling it over the open flames. All the other steps are superfluous because nothing on earth beats a flame broiled burger. NOTHING.
Alejandro Gomez Thanks, but grill marks don't equal the hickory smoked flavor imbued by wood chips. And, you know, some of us DO know how to grill a perfect, juicy burger without a contraption. It's called experience! Sous vide definitely has its place, but not for everything.
S. Russell I think what you are missing is that with a rare or medium rare burger you are trusting the quality of the meat and the butchering, potentially at your own peril. By cooking the burger sous vide you are assuring yourself that any harmful bacteria has been killed. I too am very experienced at making a delicious burger on my big green egg, but I now use my sous vide machine first. It allows me to guarantee my small children won't have an issue eating a medium rare burger. While any grill master can get the middle of his/her burger to 140 before serving, a brief time sitting at 140 won't kill all the bacteria that could harm you. Keeping it at 140 for an extended period of time does guarantee that. You simply can not do that on a grill without overcooking the outside of the burger. I've done this with even simple recipes (only adding salt ands pepper) and it's such an amazing burger. EDIT: I should add, you can also set your temp to a much lower one like 130 or even 120. Both of those temps provide a much different eating experience.
Mighe Ryan I'm not missing any of your points. Been a professional chef for over 30 years. But I certainly do understand your concerns as to food safety when it comes to your young children. I respect and understand your duty and obligation to be a stern overseer of their health and well being. If sous vide puts your mind at ease then I can understand your enthusiasm for it. No argument there. Personally, I think it works wonders when it comes to cooking fish, resulting in a moist, silky texture. Quite lovely, really. However, I can never be converted to the need for the excess steps to cook a great burger. The end simply does not justify the means. So, lets just agree to disagree. Happy cooking!
+S. Russell Dude, perfect temp and JUICY. You have obviously never tried it!!!!!!!!!!!!!!!!!!!!!!!!!!! You can put a grate over a charcoal chimney as a coup de gras to get that smokey flavor, but trust me..........grilling "aint got $h!t" on sous vide burgers
+Kevin T Hey, if and when someone gives me a sous vide machine I'll be happy to try it out, not otherwise. But with Christmas coming up, who knows what Santa will leave under the tree? Bon Appetit!
Grass-fed beef deserves better than this chemical bath. Next time, try a sprinkle of salt and a side of courage!
Needs to be seared much longer. That looks bad!
Vacuum packed too long and turned this into dense meatloaf.
Mmmmm. Grey meat.
Mmmmm. Try it before you comment.
Chef Tips I speak from experience. Had that very machine. Useful tool but post sear doesn’t compare to a proper maillard.
Sorry, you lost me at 0:48. Salt in burger patties ruins the delicate texture and turns it dense and chewy :(
It does not. Sorry you read that some where.
Thanks for taking the time to reply. I'm pretty sure I am correct... My reference for this was the massive cooking tome "Modernist Cuisine | The Art and Science of Cooking".... Serious eats also have a guide on it - aht.seriouseats.com/2009/12/the-burger-lab-salting-ground-beef.html
Yeah, Yer right mate... I do have to take a step back at times and realise there is no "Right" way to cook food other than the way you happen to like. It's just I'm very passionate about burgers :D
wow.... just wow....
can you overwork the patties ANY MORE? doesn't look like it
+Xavier Jones I thought the same thing. Holm didnt abuse Rhonda Rousey that much
Kevin T
did you see the video of rousey walking through the airport the next day?? entire face covered, it must have looked like raw hamburger patty
AM HA
well good job but this is not real cooking.. it is all about using new tools.. also it took a lot of time!
oh my gosh....food porn.
Ha ha!
10:08 bullshit son, you don't even know what you don't know.....
Thats not an original bill marey recipe
Overdone and non-seared, gray looking burger....sorry, that doesn't look good haha
There's something distinctly un-American about boiling a burger
Maybe, maybe not...
Just imagine how good it would be if the burger was actually properly seared.. and don't cut the damn thing in half, there's an egg yolk in the middle. Good lord.
cutting it was to show the viewers of this video....
+Be Frank show them how perfectly medium well it is cooked?
+800lb Gorilla maybe he likes it that way. I was just replying to why he cut the burger. I.e.: to show the egg and cheese. No sass necessary, sir
Are you truly this stupid? It is a demonstrative how to video. He cut it to show how the egg/cheese filling looks. If he hadn't cut it open you would have been on here giving him shit for not doing it. Get a life loser.
Nice video, but anybody that uses a gas grill shouldn't have subscribers.
+Xamnosidda Bwaahh!
Xamnosidda Bobby Flay might disagree
Pure idiocy. Compromise a meal for a gimmick?
Just add a bloody egg.
I have an open mind specially with burgers and I can confidently say that patty looks like shit, are you trying to sell the stupid oven? Is that the point here? I don't think i would feed it to my dog
Ok ok.....seriously, on a scale of 1-10, how serious of a burger is your little boiled masterpiece? Also, why didn't you just torch it to get the seared look on the entire thing vs a small grilling on the top and bottom? Lastly, does it taste nuked, nuwaved, or boiled? Because it sure looks that way out of the bag. Thanks!
its not boiled dipshit
Jesus fuck, you are ignorant and arrogant. Have you ever had one done this way? If no, shut the fuck up.
ikr
ridiculous ......
Right.....
Thats Cheating ;) No real chef would cook like this. lol. Ive had Identical and Superior results on a pan lol.