We like to show off. One way we do this is at big trade shows, like the National Restaurant Association’s yearly expo. We staged burgers in a CVap® Cook and Hold Oven. Quick service and product consistency are two big advantages of this method!
We set the CVap oven to 135°F vapor temp / 135°F air temp. Next, we preheated for 30 minutes. Finally, we placed the burger patties on parchment-lined sheet pans and placed them in the oven for an hour.
After an hour, the burgers reached our desired minimum endpoint temperature.
Once at temp, we held the burgers until we were ready for our lunch service. We pan seared to finish them. However, they can be finished however you prefer (marked on a grill, pan seared, etc.). Using this method, you can produce a perfectly-cooked, juicy, delicious burger two minutes after it is ordered. It’ll have that mouthwatering, fresh-off-the-grill taste that patrons love. In addition, you are serving a safe product that hasn’t been overcooked.
Finally, we split hamburger buns, placed a slice of American cheese on one half, and held them in a CVap Holding Cabinet for about an hour to gently melt the cheese and soften the buns. Never ones to shy away from extremes, we also prepared crispy bacon using a CVap Retherm Oven. Lettuce, onions, pickles, and a variety of condiments were made available and attendees were not disappointed!
To give you another perspective, watch this short video You’ll see that in the time it takes to cook one frozen burger patty on a grill, you can finish three burgers that have been advance staged. Honestly, we would argue they are a little juicier than the traditional from-frozen product. Watch to the end and see for yourself!
