Hi-Tek Burgers

Hi-Tek Burgers
Andre Willers
15 Sep 2011

Synopsis:
Burgers using liquid nitrogen or ordinary freezing .

Discussion :

Liquid nitrogen :
From Nathan Myhrvold (SciAm aug 2011 p12)
1.Slow cook burger to medium rare .
2.Dunk briefly in liquid nitrogen(to freeze thin layer on outside)
3.Deep fry (creates brown crust , but does not overheat interior)
A lot of hassle and expense .

Freezer-microwave (my version)
1.Freeze two thin layers of mince-patty on stiff plastic ,after dipping in water (or misting)
Spices can be added .(Yummy!)
2.Cook the rest of the patty till rare .
3.Put this between the two layers of frozen patty .
4.Microwave . Not too , long , so the interior does not overcook .
5.Stand (5-10 min)

Freezer-oven (my version)
As above , but instead of microwaving , wrap in aluminium foil and oven bake at high temperature (220C) for a short while(try increments of 5 minutes)
Stand

Freezer-grill (my version)
As above , but instead put only one frozen layer on top , grill it , flip it, then put the other frozen layer on top and grill it .
Stand .

Cheese :
Can be frozen or not . Some cheeses are better after frozen (the strong sorts)
Add between the layers . Helps to meld them together .

The result is a juicy burger close to the liquid nitrogen model , without all the hazard and hassle .

Here's to champagne tastes and beer incomes.

Andre