We've played around with creative applications while melting cheese in the CVap. What we missed was the practical application of melting cheese in a uniform low temperature environment. In a recent workshop we adapted our butter burger. We cooked the burgers in the CVap for one hour at 55°C. Then we topped the burgers with slices of cheddar and American cheese. After 10 minutes the cheese had melted smoothly over the top of each burger. We were then able to briefly char the bottom of the burgers on the Kotaigrill. We created a perfect storm of flavor: perfecly cooked juicy burgers, silken melted cheese and the flavor of char from grilling.