A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Sous Vide Burgers

How to Make Sous Vide Burgers

These mini Indian spiced lamb burgers can be made now and frozen in the special vacuum pouches ready to pop into the water oven on party day.

Sous vide mini burgers
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To serve, all that's left to do is a 30-second turn in oil in a very hot pan to give the patties colour then pop each one onto mini naan bread, garnish and enjoy!

Last month I made a selection of Sous Vide starter dishes that were all ideal for entertaining and were made using the SousVide Supreme water oven.

I'm making party food and the main part of each recipe can be prepared in advance, ready to cook using the Sous Vide cooking method.

The great thing about this method of cooking is these lamb patties can sit in the water oven for hours and they will still be cooked to a perfect medium-rare (or however you choose) ready to brown and they can be ready when you are.

What exactly is Sous Vide?

Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide.

Instead of good cooking relying on perfect timing to cook, sous vide relies on precise temperature control, but once you've set the temperature on the machine you don't have to fuss about it anymore - just leave your food to cook.

You can buy a Sous Vide water oven You can now have one of these amazing machines in your own home as their range is specially designed for home kitchens.

The Sous Vide method takes the guesswork out of cooking, so anyone can create for example the perfect medium-rare steak just as you'd find in a top restaurant - at home.

Food to be cooked is first sealed in a special pouch and sealed with the vacuum sealer.

Sous vide mini burgers

Sous Vide Mini Lamb Burgers or Patties

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

sous vide burgers, lamb, sous vide mini burgers, how to make
BBQ, sous vide
Yield: 12
Author: Jan Bennett
Sous Vide Mini Burgers

Sous Vide Mini Burgers

It's best not to make the sauce until the day and then keep covered in the fridge until you need it. If your patties are frozen I think it's best to defrost them first.
Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M


  • 500g minced lamb - no more than 16% fat
  • 1 red onion - chopped to small dice
  • 1 red chilli - seeds removed and finely chopped
  • 1 tablespoon garam masala
  • 2 tablespoon of Madras curry paste - I think both Sharwoods or Patak's are good
  • salt and black pepper to season
To Serve
  • 12 mini naan breads
  • your favourite mango chutney
  • Yoghurt sauce - see below
For the Yoghurt Sauce
  • 5 tablespoons Total Greek yoghurt
  • half a cucumber - peeled, seeds removed and chopped to small dice
  • fresh coriander leaves - chopped
  • salt to taste


To Cook - Sous Vide
  1. When you're ready to cook, fill the Sous Vide water oven and set the temperature to 56.5 for medium-rare (60c for medium or 65.5c for medium-well).
  2. Cook the patties for a minimum of 2 hours but of course, they can stay happily in the water oven for a good few more hours till you are ready.
To Make the Burgers
  1. In a frying pan add a little oil and heat. Fry the onion and chilli until soft but not coloured and then remove from the heat and set aside to cool completely.
  2. In a large bowl add the minced lamb and the cooled onion and chilli along with the garam masala and the Madras paste and a pinch of salt and black pepper.
  3. Mix together with your hands but take care not to over mix the patties will lose texture and have a processed look.
  4. Take a tiny amount of the mixture and fry it. You can then taste and adjust the seasoning.
  5. When you're happy with the taste shape into 12 patties. Whether you're going to freeze them or not you need to pop them into 2 of the 1 gallon-sized special pouches.
  6. If you try to cram more in they will squash together when you vacuum seals them.
  7. After placing the patties carefully into the pouches fold the end over but do not seal at this stage. Pop them into the freezer to firm up for about 1 hour.
  8. Once they are almost frozen, you can seal each pouch and either return to the freezer for cooking another day or go straight into your Sous Vide at your chosen temperature, depending on how you want yours cooked.
  9. I cooked mine medium-rare and after the quick browning in a hot pan, they were perfectly tender and juicy.
To Brown the Burgers
  1. Once they're ready to remove from the pouch, take care as the steam will be hot. Pat dry on kitchen paper add a little oil to a pan and heat till it's very hot.
  2. Pop the patties in and brown for just 30 seconds on each side.
  3. Now all you need to do is assemble them:
  4. Add a dollop of yoghurt sauce onto each mini naan bread, pop on a patty and secure with a cocktail stick.
  5. Now add a small amount of mango chutney to each and they are ready to enjoy.
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