I strongly recommend you read these instructions in their entirety before trying this cook. This cook is designed to cook the ultimate thick gourmet BURGER, around 1 1/2" thick works best. You are invited to enjoy tremendously flavorful and perfectly cooked burger!. This is a manual cook. It has several steps that will require your intervention. This cook starts on the metal tray on the bottom level, and ONLY uses Zones 1 & 2.The burger will need to be flipped manually after about 8 minutes. Then after the initial cook completes when the 2nd side is done, the burger(s) will be transferred to the GLASS tray, zone 2 and the Brava temp sensor will be used. The cook then completes with the interior of the burger being cooked/pasteurized to about 148°. Your burger(s) will develop an amazingly delicious thick deep brown CRUST on both sides that explodes with flavor! Your taste buds will thank you over and over again. Remember, a crust is very different from a seared finish! And is much, much more flavorful too! And is how ALL premier restaurants prepare their steaks and why they taste so good. The BEST part of this recipe is that the cook is SO simple! IMPORTANT: Different cuts/thicknesses/percentages of fats/grass vs grain fed ground meat and different cooking oils may give slightly different results. You may not get perfect results on the outside your burger(s) on the first try and may need to use the adjustment slider for future cooks to get the results exactly as you want them. There are too many variations for me to test them all. So you may have to use the adjustment slider for future cooks for future cooks. BUT I have found this recipe quite forgiving. You burger will likely be very rare inside (under 90°) when you transfer it to the glass tray. This is normal for this cook. You MUST complete the entire cook in order for it to be fully cooked and safe to eat. DO NOT CONSUME WITHOUT COMPLETING THE ENTIRE COOK. The 2nd part of the cook finishes the cooking process and then pasteurizes the burger(s) making it/them safe to eat. This step keeps them pink inside and juicy, I have primarily used this cook with 1 1/2" grass fed ground meat that has approximately 10%-15% fat content. Other types of ground meats, grain fed meats, and fat content should work well but I have not tried all other types obviously. Your cook time may vary for numerous reasons so you may need to use the adjustment slider for future cooks. Your results may vary a bit but you should get an exceptional crust on the exterior regardless of the meat. Doneness in the interior may vary a bit of course. MEAT PREPARATION. Weigh out 8 ounces of ground meat. In a bowl, season the meat if you want to. Do not add any sugar. I never anything to my ground beef because I use premium ground meat that is extremely flavorful and requires no additional seasoning. I strongly suggest you do the same. | For into a ball and then flatten it out so it is 1 1/2" thick. The burger(s) now need to be frozen. Cover the top and bottom of each burger with was paper. Place on a plate and then freeze. It is important that the burger(s) are resting FLAT on the plate. PREPARATION: Place a decent amount of ghee or a suitable oil of your choice with a high smoke point across zones 1 & 2. For best flavor and overall results, I do recommend you use ghee, in fact, only homemade Brava Ghee. Season the ghee/oil with a generous amount of salt and pepper (pepper is optional). COOKING INSTRUCTIONS: Remove your burger(s) from the freezer. Remove the wax paper. Place the frozen meat right from the freezer in centered in zones 1 & 2 directly on the seasoned ghee. DO NOT defrost them prior to cooking. Season the top of the burger generously with salt. Place the tray in your Brava, bottom level. Start the cook. After about 8 minutes, you will be prompted to flip the meat. using tongs or a spatula, flip your burger(s) over keeping the meat in about the same position on the tray that you started with, centered in the middle of zones 1&2. Restart the cook. It takes less than about 8 minutes to finish. Once this initial part of the cook completes, carefully remove the tray from your Brava. BE AWARE it will be very hot. Be sure to use a high quality oven glove rated for high temperatures. Next, carefully transfer the burger(s) on to the GLASS tray. centered within zone 2. I Insert the Brava Temp sensor into your burger then slide the tray into your Brava, TOP level. If you made multiple burgers, insert the probe into the burger farthest to the left. Then insert the temp sensor's connector to your Brava. The cable does not need to be tucked under the rail. | Restart the cook. The remainder of the cook is not fast and could take about 15 minutes or more. You will be alerted when the final cooking and pasteurization process is complete. Enjoy. If you have any questions of difficulties, contact me.