How to Make Juicy Burger, Beef and Pork

Recipe 2

JUICY BURGER (Beef/pork mixture, extended, Philippines)
(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

1. HYDRATE TVP and ISP with potable water
2. CUT Lean meat and pork back fat into small pieces
3. GRIND Pork back fat and lean meat 3mm
4. MIX Meat and fat with hydrated TVP/ISP, additives, seasonings
5. FORM Into patties (50 g) in paperlyne
6. PACK In P.E. bag and seal bags
7. STORE In freezer at -18°C
8. PREPARE Fry in shallow oil or grill on charcoal

Gunter Heinz & Peter Hautzinger – Meat Processing Technology