Thanks for all the help guys!
Originally Posted by cheflayne
Can't you use a spatula like you do for the regular patties?
Nope, the because of the mayonnaise in the chicken patties - the patties are very rather fragile. You can't scoop a spatula underneath them.
Originally Posted by SeabeeCook
Do a couple tests to see how long it'll take. Do you have to wash you hands in between glove changes in your country? We do in California, where I live. Test the process with a spat (or tongs?) as well. That'll tell you if either process works in your setting.
Nope we don't have to in our country :)
Originally Posted by Taylor Frost
How attached are you to the idea of going straight from raw to the grill? I had a similar predicament and the solution was to do a quick sear on our flat top prior to service in order to get them to hold together on the grill. Keyword here is QUICK. Super high heat, some oil and just enough time for it to seal the outside. If this method seems like sacrilege, then disregard these words.
Originally Posted by Pete
I would put them between parchment paper, even if using gloves, just to help them stay together? My bigger question is "how well do they hold up on your grill? I'd be more apt to cook these up on the flat top to ensure they don't break up.
That's a good idea - i'll actually experiment with parchment paper. Don't think using parchment paper would deem the gloves redundant though - but it's definitely something worth looking into. We're already cooking them on a flat top :)
Originally Posted by flipflopgirl
Why not freeze for service?
Or at least stack in a tub and stick in the reefer.
Two benefits here.
Patties are easier to handle as well as the colder state will slow down (not stop) the growth of the nasties (mold, bacteria and yeast).
Just a thought.
Freezing introduces some ice particles and does end up affecting the flavor :)
Originally Posted by ED BUCHANAN
I agree with Chef Layne , only I add one word or term. Use a dedicated spatula. Between picking up have a sanitizing solution available so spatula can be dipped.
Question? Are they cooked at same time on same grill as beef patties?
Yes, i've considered getting a dedicated spatula - however, the problem persists that these patties are too fragile to be picked by a spatula.
Yes, i intend to cook them on the same time on the grill as the beef patties. I've another question for you, what sort of a sanitizing solution can i use in a fast serve restaurant? I mean, if i dip the spatula in one, won't the spatula have some liquid residue on it, hence it making it unfit for picking up or touching other food?