Sous Vide Pulled Beef Burgers


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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Recipe Temp 185 F / 85 C
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Burger buns or rolls filled with ridiculously tender beef. What's not to like?

Ingredients for 2

  • 10 ounces (300g) brisket

  • 2 carrots, roughly chopped

  • 1 white onion, roughly chopped

  • 1 stalk celery, roughly chopped

  • 4 sprigs thyme

  • 1 tablespoon unsalted butter or extra virgin olive oil

  • 2 cloves garlic, peeled

  • 1 bay leaf

  • Salt and freshly ground black pepper

  • 2 hamburger buns

  • 4 slices red onion

  • 4 slices cucumber

  • 2 slices tomato

  • 2 tablespoons BBQ sauce


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 185ÂșF (85ÂșC).

  • Step 2

    Combine brisket, carrot, onion, celery, thyme, butter, garlic, and bay leaf in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.

  • Step 3

    Place the bag in the water bath and set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the beef submerged.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the beef from the bag and transfer to a cutting board. Discard cooking liquid and cooked vegetables.

    • Step 1

      When beef is cool enough to handle, shred into bite-sized pieces. Season to taste with salt and pepper. Serve on hamburger buns, topped with onion, cucumber, tomato, and BBQ sauce.

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185 F / 85 C Recipe Temp
Recipe Time
Prep Time