Sous Vide Chuck & Marrow Burgers | Recipe by

Sous Vide Chuck and Marrow Burgers – Its BBQ Time

Sous Vide Chuck and Marrow Burgers – Its BBQ Time Beef
  • SERVES: 8


  • 1.6kg ground chuck steak mixed with 15% marrow in the mix
  • 4 medium golden onions, very finely chopped
  • 3 tbsp Worcestershire sauce
  • Sea salt and black pepper


  • 200g tomato ketchup
  • 150g light mayonnaise (use full fat if you prefer but light makes no difference to the taste)
  • 150g english mustard
  • 4 tablespoons liquor from the gherkin or caper jar
  • A slug of extra virgin olive oil
  • Sea salt and black pepper


With the sunshine out we just had to ask Hannah to step out of the kitchen and get her barbecue on and she has done us proud with this recipe for mouth watering Sous vide burgers.


  1. Sauté the onions until lightly golden and then leave to cool. Once cold mix the Worcestershire sauce over and spoon over the beef mix in a large mixing bowl. Season the beef and marrow mix generously with sea salt and pepper and then mix in by hand to combine and mix in all the onions. Form 8 200g patties out of the mix and place them onto a plate then put into a very cold fridge for an hour to chill down.
  2. For the special sauce simply combine all the ingredients in a bowl and mix thoroughly. Test the seasoning, it should be perfectly balanced between sweet, hot and umami against a creamy backdrop – play around with the mix until you’re happy then put in the fridge to keep cool.
  3. Place your sous vide onto heat up, you want 60°C. After the patties have been in the fridge for an hour take them out of the fridge and vacuum seal them ready for the sous vide. Once they are at temperature place them into the water bath for 1 hour 45  minutes.
  4. Take the burgers out of the sous vide once they’re done and chill down.
  5. Fire up the BBQ coals and oil the bars well.
  6. When ready to finish the burgers, take them out of their pouches and dab dry with kitchen paper. Season with salt and pepper on both sides and get them onto the coals for 3.5 minutes each side – cooking with the BBQ lid on.

There you have it perfectly cooked and tasty as you like. Hannah made some amazing brioche buns, coleslaw and wedges to make the burgers into something quite spectacular check out her blog here for the recipe: Brioche Buns.

Published with the kind permission of The Kitchen Alchemist

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