mix down soit’s niceand compact. 5. Rub the top and bottom of the burger with oil, place in a pouch and vac-seal. Depending on the size of your pouches, you might want to seal them individually or in pairs. 6. For a medium burger pop the pouches in your water bath at 58°C for 40 minutes. Or for a firmer, more well done burger try 62°C for 40 minutes. 7. Keep checking the water bath to make sure the water is covering the pouches. 8. Remove the burgers and pat dry with kitchen towel. Season and colour in a hot pan until the outside is crisp. Chef's Tip ---- Try using a flavoured butter. --- Dish Suggestion --- Serve ina Sesame Seed Ciabatta Roll with Cucumber and Spinach.