JUICY BURGER (Beef/pork mixture) – Recipe #1
(Fresh processed meat product, coarse mixture)

burger patty

Skitterphoto at Pexels

INGREDIENTS
Raw materials: (calculated for 5 kg batch)
40.00 % Beef lean, ground 2.000 kg
45.00 % Pork lean, ground 2.250 kg
10.00 % Pork back fat 0.500 kg
5.00 % Potable water 0.250 kg

Additives:
(per kg of raw materials) – (total for 5 kg)

12.00 g Common salt – 60.00 g
2.00 g Phosphate – 15.00 g

Seasoning:
(per kg of raw materials) – (total for 5 kg)

10.00 g Sugar, refined – 50.00 g
11.00 g Garlic, chopped – 55.00 g
5.00 g Black pepper ground – 25.00 g
1.50 g Monosodium glutamate (MSG)- 7.50 g
1.00 g Celery powder- 5.00 g
130.00 g Onion, chopped – 650.00 g
30.00 g Wheat flour – 150.00 g
2 pcs Eggs, fresh – 10 pcs

PROCESSING

Cut lean meat and pork back fat into small pieces
Mix lean meat, back fat, additives and seasoning
Grind the mixture 3mm
Form into patties (50 g per patty) in paperlyne
Pack in PE bag and seal
Store in freezer at -18°C
Fry in shallow oil or grill on charcoal

JUICY BURGER (Beef/pork mixture) Recipe #2
(Fresh processed meat product, coarse mixture)

INGREDIENTS
Raw materials: (calculated for 5 kg batch)

25.00 % Beef lean, ground – 1.250 kg
25.00 % Pork lean, ground – 1.250 kg
20.00 % Pork back fat, ground – 1.000 kg

Extenders: (total for 5 kg)
8.00 % TVP (textured vegetable protein) 0.400 kg
21.50 % Water for hydration 1.075 kg
0.50 % ISP (isolated soy protein) 0.025 kg

Additives:
(per kg of raw materials) – (total for 5 kg)
12.00 g Common salt – 60.00 g
2.00 g Phosphate – 10.00 g
50.00 g Potable water – 250.00 g

Seasonings:
(per kg of raw materials) (total for 5 kg)

10.00 g Sugar, refined – 50.00 g
1.00 g Celery powder – 5.00 g
5.00 g Black pepper ground – 25.00 g
100.00 g Onion, chopped – 500.00 g
30.00 g All purpose flour – 150.00 g
10.00 g Garlic, chopped – 50.00 g
2 pcs Eggs, fresh – 10 pcs

PROCESSING
HYydrate TVP and ISP with potable water
Cut lean meat and pork back fat into small pieces
Grind pork back fat and lean meat 3mm
Mix meat and fat with hydrated TVP/ISP, additives, seasonings
Form into patties (50 g) in paperlyne
Pack in P.E. bag and seal bags
Store in freezer at -18°C
Fry in shallow oil or grill on charcoal