Burger Patty is made of ground meat, usually ranging from beef, pork, and or even turkey. It was usually served in wheat bun or with rice. Most Filipinos especially the children love to eat burgers. You will often see them eating burger in any small burger stand in every street corner and even in the major fast-food chains around the country. Burgers are often served as a picnic and party food, cooked outdoors on barbecue grills.
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. Start a mushroom burger business today, targeting consumers who prefer their patties without the cholesterol. You have a wider market in putting up a business in making Mushroom Burger Patties. For a start-up capital of P500, you can make 20 pieces of 100 grams patties working for 5 hours. If you can sell them, certainly, you will earn good money from your home-made mushroom burgers.
How to make Mushroom Burger Patties
Materials Needed:
- Metal bowls
- Measuring Spoons
- Measuring cup
- Weighing scale
- Burger molders
- Spatula
- Potato masher
- Tray
Ingredients:
- 500 grams Pork (lean and finely ground)
- 500 grams Mushroom (ground)
For the curing mix:
- 15 g Salt, refined
- 5 g Phosphate
- 60 g Water
Extenders:
- 18 g TVP
- 10 g Qualicel
- 50 g Versagel
Seasoning:
- 15 g Sugar, refined
- 5 g Black pepper (ground)
- 24 Garlic, chopped
- 1 g Meat, enhancer
- 109 g Onion, chopped finely
- 0.75 g Celery powder
- 5 g Hamburger seasoning
- 15 g Milk or whey powder
- 1 pc. Egg, fresh medium
- 56 g Bread crumbs
- 26 g Potato starch
- 1.5 cc. Beef aroma
- 1.5 g Meaty ginisa
- 3 g BF blend
Packaging materials:
- 63 pcs Paperlyne plastic
- 12 pcs Styropor
Procedure
- Weigh 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, and then mix the ingredients by hand using inward strokes until they become tacky. Set aside.
- 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 as meat material, or 1 and 1/2 cups of water for beef. Mix well. When everything is completely dissolved, add meat mixture. Mix by hand using inward strokes until they become tacky.
- In a separate metal bowls, 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. 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 eggs. Chill the mixture for 1 to 2 hours in the refrigerator.
- Afterwards, from 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, and then fold the sides of the remaining paperlyne to seal the patty.
Note: Store the patties in the freezer before packing them in microwavable plastic containers.
Tips:
- Make sure to buy your raw materials and ingredients from reliable sources. If you are buying met from the public market, do so not later than 12 noon so you can be sure that the meat is fresh.
- You can use either fresh or dried mushrooms that are readily available in supermarkets.
- To make sure the burgers juicier, you can use the back fat of pork or beef.