[Jeff Chandler]

It's actually a little tricky to cook meat to perfection while retaining most of the fat.

Thin burgers are the hardest. Thick burgers are easier. At home you can cook them low and slow and use a digital meat thermometer.

Burger house cooks are able to cook burgers consistently because of the repetition. A machine could do it even more precisely.

[MV=PY]

Sous vide cooking eliminates the guess work, and keeps the food warm without overcooking.

I've done a bunch of industrial manufacturing design work and if I was going to remove the biological components from the McDonald vending machine I'd go this route.

About sous vide

Sous Vide Burgers