You are on page 1of 2


o o

700 g Beef lean, ground finely 300 g Pork lean, ground

Curing Mix:
o o

1 1/2 tbsp Salt, refined 1 tsp Phosphate (dissolved in 1/4 cup water)

o o o o

1/4 cup TVP 1/4 cup Qualicel 1/2 cup Versagel 1 1/2 cup Water

o o o o o o o o o o o

1 1/2 tbsp Sugar, refined 1 tbsp Black pepper, ground 2 tbsp Garlic, chopped (or 2 tsp garlic powder) 1/2 tsp MSG 1/2 tsp Meat enhancer 3/4 cup Onion, chopped finely 1/2 tsp Celery powder 2 tsp Hamburger seasoning 3 tbsp Milk of whey powder 2 pcs Fresh egg. medium 1/2 cup Bread crumbs (or 4 tbsp potato starch)

Procedure: 1. Select good quality raw materials. Grind meat and fat finely.

2. Add salt and phosphate (dissolve in 1/4 cup of water). Mix well until tacky (sticky as glue). 3. Add extenders. Mix until a homogenous mixture is attained.

4. 5.

Add seasonings and remix. To attain firm patties, chill mixture for 1-2 hours in the refrigerator

6. With the use of a hamburger molder (50 grams per patty), form into patties. One kilo should contain 20 pieces. 7. 8. 9. For 30 grams patty 1 kg should contain 33 pieces. Freeze patties before packing. Store in freezer. Cook with little amount of oil.