Low-temperature burger from -21°C


  • 200 g of minced beef
  • Cheese
  • Lettuce
  • Tomato
  • Onion
  • Sauce to taste


To start to prepare this burger recipe, first mould the minced meat into a round shape with a uniform thickness of 1 cm. Then lower the temperature of the meat until it reaches -21°C and pack the burgers individually at 99% vacuum in order to preserve them.

Then, take the burger directly from the freezer to a tray at 80°C and cook it for 6 minutes. Then, open the bag and grill them for 30 seconds each side. Finally, we can add cheese, lettuce, tomato, onion and sauce to taste.

This process allows us to guarantee the quality of the product and maintain its original flavour. Furthermore, it provides standardisation and speed at the moment of service.

Chef ‘s notes