During the summer season, beautiful weather, the barbecue "sous vide" http://www.kitchenette.cz/clanek/206-sous-vide-suu-vid preparing everything that perhaps I can not, I went through the hamburger again. Mostly, when something catches me, I try it in many ways and I'm trying to perfection. So I tested different kinds of meat again, and it probably will not surprise you that OUR MEASURE and The Real Meat Society are winning me in terms of resources. They are unmatched! And the burgers themselves prepare themselves by adding only herbs (great is goodbye), salt, pepper and some water. If I have time and I do not underestimate this kind of care and preparation because it brings great fruits, I will give them for 2-4 hours to the sous vide bath at 55 ° C.