Speaking of recipes, here’s Alton Brown’s Mini Man Burger recipe which is a winner and great on potato buns-
http://www.foodnetwork.com/recipes/alton-brown/mini-man-burgers-recipe/index.html
Not too long ago I did a whole bunch of Sous-Vide stew beef and it was a whole lot better than frying. I then used it in beef Stroganoff, Boeuf Bourguignon, and Hungarian Goulash and all three were much better than usual.
This makes me wonder about Sous-Vide hamburger patties, which I bet would be much tastier than either fried or grilled. Sous-Vide preserves all the beef flavor and aroma that is usually lost, so when you open the bag it just screams “Beef!” Then, with a quick pan sear or grill and you would, I imagine, get the tastiest burger ever.
The best part is that you get better results from the cheaper cuts. Chuck cooked that way is much more flavorful than prime rib.
Instead of getting a special cooker, I just used a candy thermometer to keep it at 135F for about an hour and a half, checking every 5-10 minutes to make sure it wasn’t too warm or too cool.