Cooking burger rare

[Stid2677]

I use Sous Vide, this lets me control the temp. I can hold the meat at whatever temp I like for long enough to kill and pasteurize. I like rare to med rare, so 130 degrees for an hour, then I sear off in cast iron. Sous Vide is an incredible way to make any lean cut fork tender, while still being pink and juicy.

Sheep burgers, I do like me some bacon too.