Guest written by Chef Liam.
Every chef has their own approach to cooking the perfect burger patty — whether it’s the searing char of the grill, efficient batch cooking in the oven, or using newer tools like the ever-popular air fryer. So, how do you cook your Angel Bay products?
In this article, we explore some of the best ways to prepare Gourmet Beef Burger Patties, looking at well-known methods such as a flat grill and a combi oven, as well as newer options like the air fryer.
The chargrill is a classic method that allows chefs to cook patties while managing other elements of the dish, such as bacon, eggs, buns and more, it’s often a busy station.
It’s also known for delivering a high-quality result, creating a caramelised crust while locking in flavour and moisture. This approach works well for burger outlets, pubs, restaurants and larger cafés.
An increasingly popular alternative is the combi oven. Modern ovens are highly efficient and precise, allowing control over heat, humidity and airflow.
This makes them ideal for consistent batch cooking, whether large, medium or small — while still supporting a wide range of menu items in pubs, restaurants and catering settings.
Air Fryer
Air fryers continue to grow in popularity and are now a useful tool in many professional kitchens.
They are particularly suited to smaller batch cooking, making them ideal for cafés, mobile catering and pop-up operations. Their high heat and fast cooking times help create a good outer texture while retaining moisture.
For Part I, we focused on comparing cooking results for Gourmet Beef Burger Patties.
The air fryer performed well and delivered results similar to oven cooking. However, it offered slightly less moisture control, which meant patties were not quite as juicy as other methods.
The combi oven produced results very close to the chargrill. In many cases, it would be difficult to tell the difference without a direct comparison — particularly in a simple taste test without additional toppings or sauces.
Overall, the chargrill remains hard to beat for texture and flavour, delivering a crisp exterior while retaining those rich beef juices.
All methods produced similar cooking times, so the best option will ultimately depend on your kitchen setup and service style.
What’s your preferred method for cooking the perfect patty? We’d love to hear what works best in your kitchen.