Preparation guidelines for the insect burger

 

To serve our insect burger golden brown but still juicy, we are recommending three different ways to prepare it: a combination steamer, pan or contact grill.

 

PREPARATION IN A COMBINATION STEAMER v
Combination steamer settings to cook the insect burger

1. Preheat the steamer to 240°C.

2. Set the humidity to 25-30%.

Insect burger being brushed with oil

3. Brush the insect burger patties with oil on both sides.

4. Put them on the baking tray with some space between the patties.

Note: As our product is deep-frozen it is likely, that the oil will freeze to. This is of no concern for the further processing.

Turn the insect burger after 3 minutes in the combination steamer

5. Cook the burger patties for 3 minutes in the combination steamer.

6. Turn each patty and cook them vor another 3:30 minutes.

When prepared accordingly the patties are golden brown, crispy on the outside and juicy on the inside.
Only consume the products cooked thoroughly (recommende core temperature: +72°C for at least 2 minutes).

 

PREPARATION IN A PAN v
Prepare the insect burger in a pan

1. Heat up some oil in a pan.

2. Put the deep-frozen patty in the pan.

3. Fry for 7-8 minutes until golden brown and turn the patty occasionally.

 

PREPARATION WITH A CONTACT GRILL v
Insect burger being brushed with oil from both sides

1. Preheat the grill to 180°C.

2. Brush the insect burger patties with oil on both sides.

Note: As our product is deep-frozen it is likely, that the oil will freeze to. This is of no concern for the further processing.

insect burger being grilled in a contact grill

3. Put the patty in the preheated contact grill and close it.

4. Grill the insect burger for 7 minutes (there’s no need to turn the patty!).

Insect burger grilled in a contact grill; it has an evenly spreader grill pattern

5. The patty is ready when it has an even grill pattern.

Serve hot immediately.

Keep the patties warm

From a microbiological point of view, the patties should be kept warm at a temperature of at least +65°C.
In non-electric thermal transport boxes, cooling down to +65°C takes place after about 30-45 minutes (covered and in a completely filled box).
 
For quality reasons, a warming period of 2 hours should not be exceeded.

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Wheeeere can I eat this lovely good looking burger made of insects? Here are all the locations across europe!



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