How to Make Mushroom Burger

Start a mushroom burger business targeting consumers who prefer their patties sans the cholesterol.

Mushroom burgers have become a welcome alternative for people who love burgers but prefer them to be more healthful. This is because mushrooms are said to be capable of lowering cholesterol levels and to be a good source of minerals, says Lourdes Rivera, meat processing guru and lecturer at the Ultima Entrepinoy Forum Center in Quezon City.

Start-up capital needed is P500 for around 20 pieces of 200-gram patties. Time to finish is 5 hours.

Materials Needed

  • Metal bowls
  • Measuring spoons
  • Measuring cup
  • Weighing scale
  • Burger molders
  • Spatula
  • Potato masher
  • Tray

You can purchase these from the supermarket or use the ones you already have at home.

To begin, prepare the following ingredients:

Meat materials:

  • Pork, lean and finely ground, 500 grams (P160/kg)
  • Mushroom, ground, 500g (P150/kg) (You can use either fresh or dried mushrooms that are readily available in supermarkets)

For the curing mix:

  • Salt, refined, 15g (P10/500g)
  • Phosphate, 5g (P30/500g)
  • Water, 60g

Extenders:

  • TVP (textured vegetable protein), 18g (P40/500g)
  • Qualicel, 10g (P30/100g)
  • Versagel, 50g (P30/100g)

Seasonings:

  • Sugar, refined, 15g (P35/kg)
  • Black pepper, ground, 5g (P40/100g)
  • Garlic, chopped, 24g (P32.25/500g)
  • Meat enhancer, 1g (P25/100g)
  • Onion, chopped finely, 109g (P47/500g)
  • Celery power, 0.75g (P35/100g)
  • Hamburger seasoning, 5g (P30/100g)
  • Milk or whey powder, 15g (P15/100g)
  • Egg, fresh medium, 1pc (P61.50/dz)
  • Bread crumbs, 56g (P29/150g)
  • Potato starch, 26g (P15/100g)
  • Beef aroma, 1.5cc (P50/60cc)
  • Meaty ginisa, 1.5g
  • BF blend, 3g (P30/100g)

Packaging materials:

  • Paperlyne plastic, 63 pcs (P35/150pcs)
  • Styropor, 12 pcs (P0.75/pc)

Make sure to buy your raw materials and ingredients from reliable sources. If you are buying meat from the public market, do so not later than 12 noon so you can be sure that the meat is fresh.

Getting Started

  1. Weight the needed ingredients and grind the meat and mushroom finely. (You may also use lean beef or chicken as meat material for the burger.) Dissolve the salt and phosphate in 60 grams of water (about 1/4 cup). Put the ground meat and mushroom in a metal bowl and add the dissolved salt and phosphate mixture. Wear plastic gloves, then mix the ingredients by hand using inward strokes until they become tacky. Set aside.
  2. Combine the extenders in a metal bowl and dissolve them in water. Use 1 and 1/4 cups of water if you’re using pork or chicken meat material, or 1 and 1/2 cups of water for beef. Mix well.
  3. When everything is completely dissolved, add the extenders to the mushroom and meat mixture. Mix by hand using inward strokes until they become tacky.
  4. In a separate metal bowl, mix the following seasonings: refined sugar, ground black pepper, chopped garlic, meat enhancer, finely chopped onion, celery powder, hamburger seasoning, BF blend (to prevent shrinkage), and milk or whey powder. You may also add beef aroma and meaty ginisa to enhance the smell of your mixture.
  5. Add the seasonings to the mushroom and meat. Mix by hand until they become tacky. Then add for last the potato starch, bread crumbs, and egg. Chill the mixture for 1 to 2 hours in the refrigerator.
  6. Afterwards, form the the patties. Weigh each patty and form it by covering it with plastic paperlynes and by using the hamburger molder and potato masher. Remove the extra plastic paperlyne, then fold the sides of the remaining paperlyne to seal the patty.
  7. Store the patties in the freezer before packing them in microwavable plastic containers.

Tips: To make the burgers juicier, you can use back fat of pork or beef.

How Much Will You Make

You may sell the mushroom burgers either with bread or packaged as a ready-to-cook meal. To compute the production cost for the 30-gram patties, divide P288.02 (total production cost) by 63 pieces to the cost of P7.57 for each patty. For 100 grams, divide P288.02 by 19 (the number of patties that can be made from 1.9 kg) to get the cost of P15.15.

Whey they are cooked and served with bread, you may sell the 30-gram patties at P12 each and the 50-gram patties at P20 each, and the 100-gram patties at P30 each.

If you want to sell the 50-gram patties as a ready-to-cook meal in microwavable plastic containers, it will cost you around P40 for a 5-piece pack that you can sell for P60.

Meat processing ingredients are available at Spices and Food Mix, tel: 411-1349; 742-0826; 742-7866

source: Millet Enriquez, www.entrepreneur.com.ph

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