I’ve been cooking sous vide for years now: egg cups for breakfast, made for the week each Sunday, a great salmon recipe everyone loves, and plenty of other applications. Hell, even oatmeal. I’ve done burgers a bunch of times, but burgers are a quick and easy dish that I often don’t bother to sous vide because it adds a good bit of time and work to the process.

This past weekend we found ourselves rained out on Sunday, when we planned to have burgers, so I made the patties and chucked them in the freezer. I followed Kenji’s method (exhaustively documented, of course) by cooking them in the tank at 126 for a little over an hour, removed them to a cutting board to cool off, and then grilled them off on the grill, ripping hot.

I will say that making them this way yields a perfectly cooked medium rare burger: nice exterior char, lots of tender pink meat, and… well, that’s that.