Veggie Burger Sous Vide

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Veggie Burger Sous VideCourtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
Makes 4 gluten-free, veggie burgers


  • 1 cup (200 g) dried black beans, soaked overnight, rinsed and drained
  • 28 ounces (800 ml) vegetable stock or water, divided use
  • 2 ½ teaspoons (12.5 ml) sea salt, divided use
  • 1 ½ cup (240 g) medium grain brown rice
  • 1 tablespoon (15 ml) oat bran
  • 1/4 cup (60 ml) favorite barbecue sauce
  • 2 tablespoons (28 g) diced sous-vide cooked beets*
  • 2 tablespoons (30 ml) green onions, minced
  • 1 tablespoon (15 ml) celery, minced
  • 2 tablespoons (30 ml) bell pepper, finely chopped
  • 1 tablespoon (15 ml) garlic, minced
  • 2 tablespoons (30 ml) cilantro, minced
  • 1 tablespoon (15 ml) jalapeno pepper, seeded and minced
  • ¼ teaspoon (1.25 ml) ground cumin
  • ¼ teaspoon (1.25 ml) ground coriander
  • 1/3 teaspoon chili powder
  • 2 teaspoons (10 ml) black pepper
  • 2 tablespoons (30 ml) safflower oil, plus extra for brushing ring mold


  1. Fill and preheat the SousVide Supreme water oven to 194F/90C.
  2. In a large zip-closure cooking pouch** put the beans, 14 ounces (400 ml) of the vegetable stock, and a scant teaspoon (4 g) of the sea salt. Use the displacement method (Archimedes’ principle) to remove the air and zip the seal.
  3. In another large zip-closure cooking pouch** put the rice and the remaining vegetable stock.  Use the displacement method (Archimedes’ principle) to remove the air and zip the seal.
  4. Submerge the pouch of beans in the water oven to cook for 1 hour.  Add the pouch of rice to the water oven and cook for another 20 to 25 minutes. When the rice is cooked, open the pouch and fluff with a fork.
  5. In a bowl, whisk together the oat bran, barbecue sauce, beets, green onions, celery, bell pepper, garlic, cilantro, jalapeno, spices, salt and pepper. Stir in the rice.
  6. Once the beans are cooked, open the pouch, drain off any excess liquid; pour the beans into a large bowl and mash by hand.
  7. Stir the rice mixture into the mashed beans.
  8. Brush 4 ring molds with safflower oil and form the burgers into ¾ – inch (2 cm) thick patties within each mold.
  9. Freeze the burgers in the ring molds for 2 hours or more.
  10. Remove the ring molds from each burger and set the burgers aside.
  11. Using a traditional stovetop in a skillet over medium-high heat, add the safflower oil and cook each veggie burger until brown on each side and warm through, being careful when flipping, as they fall apart easily.
  12. Serve on your favorite toasted bun with all of your favorite burger condiments and vegetables.

* Time saving tip:  Make a batch of sous vide cooked Simple Beets to use what you need for this recipe and save the rest for another meal.

**We always recommend using zip pouches intended for sous vide cooking. Do not use a zip-closure bag intended for storage or freezing, as at this high temperature, an ordinary storage pouch may soften and could split.


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