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<blockquote data-quote="Bez+" data-source="post: 413660" data-attributes="member: 6797"><p>Well, what I would do is use the Bez+ family style burger - which is probably the same as many on this place.</p><p></p><p>Get some home grown beef - running about the lean to very lean fat content - and cook a few up.</p><p></p><p>If it is a restaurant - and it is - I would invite the chef and owner to come over for some experimentation.</p><p></p><p>Then I would give them - yes - give - about 100 patties to try. Test run. They are already clients so this is probably a great marketing strategy for the long term.</p><p></p><p>You have everything to lose if you do not work with them and a lot to win if you do. I know you know this - so do not blow it!! :lol: </p><p></p><p>I would work - in my kitchen - with the chef and owner - and make several different combinations of meat and "stuff".</p><p></p><p>Stuff being spices that they might want to try and spices that you might want to suggest. Have a few folks over, and feed them - or make the dogs REAL happy.</p><p></p><p>I am almost certain you will find a burger about 3/4's of an inch thick and 4-5 inches across will cook up very nicely without breaking apart. If it is lean, it will cook very much like a steak - timewise. </p><p></p><p>If it does break then look at the egg addition - I do not like it - but folks in a restaurant are in business to sell food and make a profit.</p><p></p><p>Much thicker or thinner and it becomes a restaurant chef problem - one must remember the chef is on a schedule and things must flow - so consistancy MUST be there. Cooking time and "cookability" of the product are VERY important.</p><p></p><p>Good luck - let us know how it goes.</p><p></p><p>Bez+</p></blockquote><p></p>
[QUOTE="Bez+, post: 413660, member: 6797"] Well, what I would do is use the Bez+ family style burger - which is probably the same as many on this place. Get some home grown beef - running about the lean to very lean fat content - and cook a few up. If it is a restaurant - and it is - I would invite the chef and owner to come over for some experimentation. Then I would give them - yes - give - about 100 patties to try. Test run. They are already clients so this is probably a great marketing strategy for the long term. You have everything to lose if you do not work with them and a lot to win if you do. I know you know this - so do not blow it!! :lol: I would work - in my kitchen - with the chef and owner - and make several different combinations of meat and "stuff". Stuff being spices that they might want to try and spices that you might want to suggest. Have a few folks over, and feed them - or make the dogs REAL happy. I am almost certain you will find a burger about 3/4's of an inch thick and 4-5 inches across will cook up very nicely without breaking apart. If it is lean, it will cook very much like a steak - timewise. If it does break then look at the egg addition - I do not like it - but folks in a restaurant are in business to sell food and make a profit. Much thicker or thinner and it becomes a restaurant chef problem - one must remember the chef is on a schedule and things must flow - so consistancy MUST be there. Cooking time and "cookability" of the product are VERY important. Good luck - let us know how it goes. Bez+ [/QUOTE]
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