Sous vide lamb burgers are what dreams are made of. The lamb burgers are cooked to perfection using a sous vide, then covered in a delicious homemade tzatziki sauce. The result? A masterful tasting burger that you can whip out for game day, pool parties or even a romantic dinner.
Time and Temperature
Through loads of experimentation, we’ve found that cooking the lamb burgers at 57C/135F for 45 minutes is the perfect combo. Leaving the patties in for 45 minutes results in a super juicy, firm burger. Also, cooking them at a temperature of 135F is the sweet spot for that perfect edge to edge rosy color. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the lamb burgers. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Check out our full list of recommended gear here.
Sous Vide Lamb Burger with Homemade Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1 Tbsp lemon juice
- 1 clove garlic
- 1/3 large English cucumber, diced
- 1/4 Tbsp salt
- 1/3 Tbsp fresh dill, chopped
- Salt and pepper to taste
- 1 lb ground lamb
- 4 hamburger buns
- 1 small red onion, halved and sliced thinly
- 5 ounces baby arugula
- 1/4 Tbsp dried oregano
- Salt and pepper to taste
Peel cucumber and roughly chop. Sprinkle them with salt, set in colander and place a heavy item on top to draw out water. Let sit for 30 minutes, then drain well and wipe dry with paper towels.
Add cucumbers, garlic, lemon juice, dill and a sprinkle of pepper in a blender or food processor. Blend the mixture until smooth, then stir in Greek yogurt. Add in salt to taste. Place tzatziki in refrigerator for at least one hour to ensure the flavors are blended.
Set sous vide machine to 57C/135F.
In a bowl, mix ground lamb, dried oregano and salt and pepper until well blended. Divide mixture into four equal portion and shape each into a patty about 4 inches wide.
Put the patties in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop bag in the bath for 45 minutes.
Remove patties from bath and pat dry with paper towel. Turn grill on high and cook the patties for 1-3 minutes on each side. Alternative: If you do not have a grill, heat pan on high, add oil or butter and sear the patties for 1 minute on each side.
Place patty on warm, toasted bun and top with homemade tzatziki sauce, fresh arugula, red onion and your other favorite toppings.