There is our signature butter burger. It eventually sparked the idea that triggered the super moist water burger. Roughly a year later I am now smitten with exploring the heavy cream burger, combining the attributes of both innovations. Heavy cream is 40% fat. Butter is 82% fat. Water is none. In the butter burger we added 10% fat. In the dialed in water burger we added 10% water. For our first run at the heavy cream burger we added 20% heavy cream. The thought process and math follow the same path.
I mixed the cream and 0.75% salt into the meat. It formed a quick sticky burger emulsion. I formed the burgers into patties and put them in a pyrex pan. I cooked the burgers in our CVap, set at 55°C for 1 hour. The most delicious, juiciest burgers we make are always cooked first in the CVap to set the meat like a custard and then are finished on the grill or in a hot skillet.
The heavy cream burger is off to a solid start. It was moist, rich and tender. The next version needs to be done with us grinding the meat in order to control the texture and size. That will really show how the cream behaves, especially in comparison to our previous innovative benchmarks.
Years Past
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