This weekend, my pal Chef Haberer was able to make some sous vide cheese curd stuffed burgers, and for the first time around, they were fantastic.
He used 100% ground beef short rib, then blended in cheese curds into the mix. He lightly seasoned them, then sous vide for about 2 hours at 134°F. After the pouch, he seared them in a cast iron pan on an induction burner reaching about 520°F with a shallow pool of avocado oil.
The photo makes the insides LOOK very rare, but due to this process, it was actually a perfect medium/medium rare all the way throughout. That is the beauty of sous vide.
NERDSTEAK 