That looks awesome, Powerplantop! I really like doing burgers that way. Over the last couple years though I have refined the technique a bit. My preferred method is now to finish the burger in a skillet instead of using the torch. I get a cast iron pan ripping hot, then add a TBSP or so of virgin organic coconut oil. It only takes about 30-45 seconds per side. This gets a really fantastic sear without substantially cooking the inside.
The reason I like the coconut oil is that no matter how hot you get it it doesn't hydroginize like other oils.
In the two or three years I've had my sous vide gear I've cooked between 2 and 7 days in it every week! In fact I just had ribs tonite from it. I smoked them in my smoker for 4 hours then finished overnight at 147. Very tasty!