Hamburger Recipe for Food Cart Business

1. Meat materials:

  • 700 g – Beef or pork lean, ground finely
  • 300 g – Pork back fat, ground finely

2. Curing mix:

  • 1 1/4 Tbsp – Salt, refined
  • 1 tsp – Phosphate
  • 1/4 cup – Chilled water*
  • * To dissolve in 3 ingredients

3. Extender:

  • 1/4 cup – TVP
  • 1/4 cup – Qualicel
  • 1/4 cup – Versagel
  • 1 1/2 cup – Water (if meat is pure beef) or (1 1/4 cup of water for pork or chicken)

4. Seasonings:

  • 1 1/2 Tbsp – Sugar, refined
  • 1 Tbsp – Black pepper, ground
  • 2 Tbsp – Garlic, chopped (or 2 t garlic powder)
  • 1/2 tsp – MSG (optional)
  • 1/2 tsp – Meat enhancer
  • 3/4 cup – Onion, chopped finely
  • 1/2 tsp – Celery powder
  • 2 tsp – Hamburger seasoning
  • 3 Tbsp – Milk or whey powder
  • 1 pc Egg medium size
  • 1/2 cup – Bread crumbs (or 4 T potato starch)
  • 1/2 tsp – Beef aroma
  • 1/2 tsp – Meaty ginisa
  • 1 t – BF blend (added in the last mixing)

5. Procedure:

  1. Select good quality raw materials. Grind meat and fat finely.
  2. Add salt and phosphate (dissolve in 1/4 cup chilled water). Mix until tacky.
  3. Add extenders: TVP, versagel and qualicel. Mix again until homogenous mixture is attained.
  4. Add seasonings and remix.
  5. To attain firm patties, chill mixture for 1-2 hours in the refrigerator.
  6. Form into the patties with the use of hamburger molder (50 g per patty), 1 kg should contain 20 pcs. For 30 g patty – 1 kg should contain 33 pcs.
  7. Freeze patties before packing.
  8. Store in freezer.
  9. Cook with little amount of fat.

Yield: 1 kg = 1.5 to 1.8 kg

You can buy all the ingredients above at:

Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: [email protected]
Web: www.spicesandfoodmix.com

source: Ultima Entrepinoy Forum Center

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