I'm having some people over for dinner tonight and am planning on cooking some burgers sous vide using my anova. I'm running into some complications due to everyone wanting their burger cooked to a a different degree of doneness. I need some cooked well done, some medium, and some medium rare. I'm going to lay out my plans on how to accomplish this and I'd like some input on whether or not it will work and/or if there's a better way.
According to the time tables I've looked at it should take about 75 minutes to cook and pasteurize the well done burgers in 160F water. If I put those in first and then as soon as they're done added some ice to the water to drop the temp down to 145F for the medium burgers and added those in. Those should take another 75 minutes or so to cook and pasteurize to the core. For the medium rare burgers it looks like if I add them during the last 45 minutes of cooking they should be cooked and pasteurized to the core and also relatively close to medium rare temps (may be a little overcooked but close enough). The only possible issue I see with this is the fact that, by the end, the well done burgers will have been in the water for about 2.5 hours. I've never cooked burgers that long sous vide before so am not sure if I'll run into any texture issues.