I'm new to the forum - I hope this is in the right place.
I'm looking at opening up a Burger Station at a farmers market. The concept I am looking at is the Smash Burger Concept - not exactly as is done by Smash Burger but similar.
I'll run you through how my burger will be make from the time I form them in to Patties till it enters the bun.
1. A local butcher is supplying the 80/20 beef mince. Not yet decided whether he will form the patties or not.
2. Patties will be spiced on both side with a flavored salt of some kind - have a few options available.
3. It will then be smashed onto my hot griddle but not as thin as smash burger - I'd like to keep it medium thickness.
4. Once patties if flipped to grill 2nd side, I will add a slice of cheese (This is a very important step for me as I want to make sure that the cheese melts like Molten Lava)
5. On top of the cheese will be layered some caramelized onion.
6. Once removed, it will be slipped between the bun with all my condiments and served.
All of the steps are easy as pie but step 4 where the addition of cheese takes place is a bit of a problem for me. I've made some samples of this burger at home and the cheese I am using is 100% Cheddar - not processed. The cheese just doesn't melt. I've popped a lid over the burger as soon as it's flipped and cheesed to lock in the heat thinking that might melt it but no luck. I end up resorting to placing is under my broiler in the oven until it starts melting and then serve it. In a home environment this isn't a problem since we are all patient for the meal but in a restaurant/take away, people are not so patients and the option of a broiler to melt the cheese just won't work.
The other idea that crossed my mind which is yet to be tested is to use a Buffet Warmer like the attached and as soon as the burger is ready of actually few second before I deem it as ready it must come off the grill and into the buffet warmer for 1 or 2 minutes. The heat from here should melt the cheese, at the same time keep the burger hot whilst the Bun and Condiments are being prepared. It gives the person preparing these things a bit of time to do so and also does not end up drying out like beef jerky on the griller. It also clears up the griller for the next batch of burgers. Basically, I propose to use a food warmer type of setup however I don't want the burger to dry out in here at all. The max the burgers will stay in here is 3 to 4 minutes.
I'm open to any ideas you guys might have.