The present invention provides an apparatus for preparation of grilled domed hamburger patties. The apparatus cooks hamburger patty evenly on the inside, suitable for various gradations of doneness, such as rare, medium rare, medium, medium well, and well done. It also keeps the thickness of the hamburger patty of uniform size and reduces the shrinkage of the hamburger patty in diameter. The excess melted fat is allowed to drain off while making it less greasy. The patty remains juicy and uniformly cooked and the device prevents the charcoaling appearance of the hamburger patty.

The present invention provides an apparatus for preparation of grilled domed hamburger patties. The apparatus cooks hamburger patty evenly on the inside, suitable for various gradations of doneness, such as rare, medium rare, medium, medium well, and well done. It also keeps the thickness of the hamburger patty of uniform size and reduces the shrinkage of the hamburger patty in diameter. The excess melted fat is allowed to drain off while making it less greasy. The patty remains juicy and uniformly cooked and the device prevents the charcoaling appearance of the hamburger patty.

A system and method for manufacturing and processing a food product, such as forming, cooking, transporting, and slicing. The food product includes an elongated body having a generally D-shaped cross section. Additionally, the system includes a buffering and equilibrating apparatus which compensates for a difference in cycle times between the cooking system and the slicing system.