Burger Patties

1. Meat materials:

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

2. Curing mix:

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

5. Procedure:

Select good quality raw materials. Grind meat and fat finely.
Add salt and phosphate (dissolve in 1/4 cup chilled water). Mix until tacky.
Add extenders: TVP, versagel and qualicel. Mix again until homogenous mixture is attained.
Add seasonings and remix.
To attain firm patties, chill mixture for 1-2 hours in the refrigerator.
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.
Freeze patties before packing. Store in freezer. 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 CenterNutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon City