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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 06-09-2009, 02:31 PM   #1
Spydermike72
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Default Hamburger Holding Question

Got a quick question, I cooked burgers for 40 people this past weekend. How do you hold the finished product while it is in the chaffing pan without the burgers drying out ?? I have heard that some people use 7-Up in the pan... Thoughts ??
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Unread 06-09-2009, 02:36 PM   #2
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Eat faster.
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Unread 06-09-2009, 02:40 PM   #3
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Quote:
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Eat faster.
Quit posting from your Blackberry!!
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Unread 06-09-2009, 02:44 PM   #4
chambersuac
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I've used beef broth - sometimes diluted with water...
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Unread 06-09-2009, 03:05 PM   #5
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Quote:
Originally Posted by spydermike72 View Post
quit posting from your blackberry!!
lmao
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Unread 06-09-2009, 03:21 PM   #6
TKLINE59101
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Use beef broth diluted with water or au jus. Works great. They stay nice and juicy and the flavor added is pretty good to.
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Unread 06-09-2009, 03:35 PM   #7
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Warm buns...

(How's that for a softball for Bubba and his blackberry?)
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Unread 06-09-2009, 03:42 PM   #8
big brother smoke
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Don't cook all the way maybe 85% and then add some broth!
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Unread 06-09-2009, 08:32 PM   #9
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Thanks Guys, Beef broth never entered my mind!!
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Unread 06-09-2009, 10:16 PM   #10
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If you cook them rare and put them in a perforated pan over steam (chafing tray or steam table) they will come out perfect. We add liquid smoke and broth to the steam source-so both flavors get steamed into the burgers. When we vend we often cook burgers----it is better to be about 10 burgers ahead than 10 burgers behind. Just do not add cheese to burgers in the steam tray---it melts and runs everywhere.
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Unread 06-10-2009, 01:16 AM   #11
pigglywiggly1958
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Great ideas!
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