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Prepping Sliders/Burgers

post #1 of 4
Thread Starter 

Is there a way to cook the patties beforehand and them heat them up at the event? I don't want to dry them out but there is little time for cooking them AT the party. Does anyone have suggestions on how best to prep them?

 

Thanks!

post #2 of 4

They are so small , that they should be cooked a la minute i possible

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 4

Agreed, advance prep-n-hold not such a good idea in this case.

Use a skillet on a butane tabletop burner and make em up a half dozen at a

time at the most. You can hold those a few mins in an adjacent chaffer over water,

then make more as those get etted.

post #4 of 4

Echo Meezenplaz comment.... but if you absolutely have to cook prior and there is no other way....depending on location i.e. electrical source a Paninni type grill will reheat both sides quick and squirt some flavored beef broth a couple times while they are cooking to help w/them drying out..

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