Burgers are America’s favorite sandwich. The average American eats three burgers a week (for a national yearly consumption of 50 billion burgers). There are great blogs celebrating burgers, and their superior cousin, the cheeseburger. A Hamburger Today, Burger Beast, and Eat More Burgers are all fun reads.
Here at Winston, we’ve had the privilege of working with some true “Burger Masters.” These folks are using CVap® ovens to produce burgers that their customers crave in unique and different ways, showcasing the versatility of CVap equipment.
Chef Paul Wahlberg (one of the stars of the A&E show Wahlburgers) takes full advantage of CVap’s staging abilities. His kitchen can crank out an eight-ounce burger in about four minutes, using CVap to stage. He told us “…the precision, and the consistency of the equipment is always perfect.”
Chef John Tesar is so proud of his burgers he chose to share his method for a perfect burger with thousands of YouTube viewers. You can check him out here.
Adam Fleischman in LA has taken burgers to a different dimension, literally. He uses CVap in his concept Umami Burger, which emphasizes Umami (the fifth taste) to make a better burger.
Thomas Salamunovich, a CVap pioneer, first recognized the value of serving a gourmet hamburger at his fine dining restaurant Larkspur restaurant in Vail, Colorado. He turned his single menu item into a concept called Larkburger.
Tony Maws, Chef/Owner of Craigie on Main in Boston, cooks his Bar Burger at a low heat in our CVap oven, followed by a quick char on the plancha. Check him out here: craigieonmain.com.
We are certain that there are many more Burger Masters out there using CVap to help create the perfect burger. Let us know about it and we will highlight your recipe and restaurant!