Burger Season is Upon Us. Prepare to Gobble!

Memorial Day is upon us. It’s a time to reflect on the sacrifices of our men and women in uniform. It’s also the official start of the summer season. Think summer foods, and the first thing that comes to mind is burgers. Here’s a delicious twist on burgers – made better with CVap (of course).

Not only does Memorial Day begin summer, it also immediately precedes June – a.k.a. National Turkey Lovers’ Month. So what does that mean? That’s right – turkey burgers! But not just any turkey burgers – these burgers started with CVap Staging.

First a question: do any of you get frustrated when someone describes turkey burgers as being dry, flavorless, or dull? With the abundance of techniques we have at our disposal, and the enormous variety of flavor combinations to choose from, there’s just no excuse for it! And of course we love turkey as a starring protein because it is a lean, versatile option.

For this post, we experimented with two different approaches, though our base mixture was the same for both. We combined ½ lb. of ground turkey with two beaten eggs, ¼ cup of Bourbon Barrel Soy Sauce, ½ of an onion (minced), One minced garlic clove, and one cup of Panko bread crumbs. Once the mixture was gently combined, we formed 3-ounce patties and put some on a parchment-lined half-size sheet pan.

turkey burger ingredients - mise en place
Eggs, minced garlic and onion, Panko, and soy sauce.


ground turkey raw
Ground turkey. Gently knead other ingredients into meat.














patties on tray
Ground turkey mixture formed into 3-oz. patties. Half were placed on parchment-lined tray.


smoke into bag
The other half of the patties were vacuum-sealed with a little added smoke.

















We took the other half, placed them in pouches for vacuum-sealing, and then added a little smoke for an extra dimension of flavor. It was just enough to give the burgers a subtle smokiness without it being overwhelming.

All of the patties then went into a CVap Cook/Hold Oven with Constant Cook ON, a Food Temperature (Doneness) setting of 145°F and a Food Texture (Browning) setting of 0, for 30 minutes.




To finish the patties, we pan seared them for texture and brought them to a finished temperature of 150° to 155°F (though tossing them on a grill for quick finish would work equally well). CVap Staging and then finishing in this manner yielded extremely well-textured, moist, and flavorful burgers.

The patties that were vacuum-sealed wound up being the perfect size and shape for the toasted ciabatta rolls we were using. We dressed those simply, with fresh torn cilantro and a chipotle salsa (fresh pico mixed with pureed chipotle peppers) that complimented the slight hint of smoke in the patty.

Pouched patties, seared on a grill
Pouched turkey patty, finished by searing on grill.
Turkey burgers with fresh torn cilantro and chipotle salsa.
Patties CVapped in a pouch fit perfectly on ciabatta buns.






















After pan-searing the more traditional patties, we treated a ciabatta bun to Sriracha mayonnaise on one side and an explosively delicious mixture of pureed onion, Bourbon Barrel Soy Sauce, and minced ginger and garlic on the other side. We finished it off with a mixture of tender baby lettuce and torn, fresh cilantro.

asian dressed turkey burger
Asian-influenced traditional patty with Sriracha mayo, onion, soy sauce, minced ginger and garlic, baby lettuce and torn cilantro.
Asian-styled turkey burger
Traditional patty dressed with Asian flavors. Note the even doneness – a hallmark of CVap cooking.


















While the first, Latin-inspired burger was extremely tasty, the Asian-influenced burger was off-the-charts delicious. We can’t wait to make it again!

So what exactly is CVap Staging? Using this process, food is brought to the exact internal temperature desired and then held there – without overcooking or drying out – until it is time to finish and serve the dish. This means that the final flavor-enhancing and texturing touches can be made just moments before the food is served. Imagine how much faster you could push plates out of a kitchen!

For more information about the complete line of CVap products, please visit our website at winstonfoodservice.com .

CVap® Veal Shank Osso Buco

Ossobuco (pronounced [ˌɔsːoˈbuːko]) is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese. Ossobuco or osso buco is Italian for “bone with a hole” (osso bone, buco hole), a reference to the marrow hole at the centre of the cross-cut veal shank (Wikipedia).

This classic is sometimes made with pork shanks or lamb shanks, but I’m a big fan of veal shanks so I’m going the traditional route. This is a perfect dish to make overnight in the CVap, chill in the morning, and then reheat for dinner service. This is one of those dishes that benefits from that wonderful mingling of flavors under refrigeration. One of these days there might actually be some leftovers to have the next day, but so far that hasn’t happened! Both of the preparation methods I’m sharing can easily be scaled for restaurant service, as well.

For overnight cooking, you would use the high yield setting on the Cook and Hold. This feature turns off the browning elements about 40% of the way through the cooking process that you’ll program. Just press start, the timer begins to count down, and that’s all you have to do. Settings would be 180 Doneness + 6 browning for 6 hours. After the timer counts down to zero, the CVap will enter a 150 Doneness + 0 browning hold mode. When you walk into the kitchen the next morning, it’s done.

For this post, however, I used a same-day method here and there are some subtle changes. The long hold that you would have had overnight does a lot to tenderize the shank and break down the collagen and fibers of the shank. That’s a good thing. I mean, who – besides your dog – wants to chew on a medium rare shank?

In this recipe the CVap is set for CONSTANT COOK. Press the constant cook button so that the light under it turns red. Set the Doneness to 180 + 6 Browning for 3 hours. During CONSTANT COOK, the browning temperature is engaged for the full roast period. It is necessary to hold for at least a few hours after the cook time is done to help tenderize the shanks. The CVap will still go to a 150+0 hold. By the way, if you are doing something like prime rib and your doneness is set below 150° F, the CVap will hold at the temperature you set with a 0 Browning. That’s how we can do a perfect rare or medium-rare prime rib overnight.

RECIPE/PROCESS:mise en place
¼ cup all-purpose flour
2 tsp salt
¼ tsp ground black pepper
2 lbs. veal shank
3 Tbsp butter
3 Tbsp olive oil
1 cup chopped onion
1 cup thinly sliced carrots
½ cup chopped celery
2 ea cloves garlic, crushed
8oz can tomato sauce
½ cup beef broth
½ cup white wine
1 tsp dried basil
1 tsp dried parsley
3 sprigs fresh thyme
1 bay leaf

1. Preset unit to CONSTANT COOK 180/6/3:00, and allow approximately 30 minutes to preheat. Follow instructions below.

2. In a shallow dish, combine flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Sear meat. Take the time to make sure the sides are browned. It’s no fun holding a round thing with tongs to do the sides, but it’s worth it.

3. Remove meat from pan, and set aside.










4. Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes. Stir in tomato sauce, broth, wine, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil and remove from the heat.

5. Place the contents of the saucepan into a hotel pan or a roasting pan. Make sure that the braising liquid is ¾ of the way up the shanks. Add more beef broth if you need to.


into cvap







out of cvap6. Place into CVap and press start. Make sure the timer starts and begins counting down. Go do something else for the next 5 hours or so. No dipping your bread into the pan after it starts to smell wonderful in your kitchen. Nona will hit you with a wooden spoon or throw a shoe at you. If you’re not Italian, you wouldn’t understand.☺

7. When you’re ready for service, pull the shanks out and strain the braising liquid. Shanks and stained liquid go back into the pan and into the CVap, and you’re done. Grab a shank and some sauce, then put it on polenta, rice, or just on a plate.

PRO TIP: I like to take an extra step of pureeing some of the strained bits, adding that to the broth and reducing it in a saucepan on the stove. Purists will scream foul at this step as it clouds the braising liquid, but I love the extra flavor it adds. Hold the shanks in the CVap while you do this. Whisking in a Beurre Manié (equal parts softened butter and flour) can speed up the process of creating that coat-the-back-of-the-spoon sauce to coat the plated Osso Buco.

Polenta with roasted crimini mushrooms and parmesan is my preferred plate liner for this. I noticed that the shanks did shrink away from the bone a lot more with this method vs. the high-yield method. It still tasted wonderful, but overnight might be the better route to enhance the plate presentation and yield.