4 Easy Steps to Make Mushroom Burgers for Business

November 7, 2009 by BizMind
Filed under Homebusiness, How-To-Articles

Filipinos love to eat burgers, either in buns or with rice. So you have large potential customer, whether they are kids who love to eat burgers for their breakfast, time constraint office workers, especially teens who love to eat burgers for merienda. Start a mushroom burger business targeting consumers who prefer their patties sans the cholesterol. 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.

Why this will click
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.

Materials Needed
*Metal bowls
*Measuring Spoons
*Measuring cup
*Weighing scale
*Burger molders
*Spatula
*Potato masher
*Tray

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

To begin prepare the following ingredients:
*Pork, lean and finely ground, 500 grams (P160/kg)
*Mushroom, ground, 500 g (P150/kg)

For the curing mix:
*Salt, refined, 15 g
*Phosphate, 5 g
*Water, 60 g

Extenders:
*TVP, 18 g
*Qualicel, 10 g
*Versagel, 50 g

Seasoning:
*Sugar, refined, 15 g
*Black pepper, ground, 5 g
*Garlic, chopped, 24
*Meat, enhancer, 1 g
*Onion, chopped finely, 109 g
*Celery powder, 0.75 g
*Hamburger seasoning, 5 g
*Milk or whey powder, 15 g
*Egg, fresh medium, 1pc
*Bread crumbs, 56 g
*Potato starch, 26 g
*Beef aroma, 1.5 cc.
*Meaty ginisa, 1.5 g
*BF blend, 3 g

Packaging materials:
*Paperlyne plastic, 63 pcs
*Styropor, 12 pcs

4 Easy Steps to Make Mushroom Burgers for Business
1. 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.

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 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.

3. 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.

4. 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.

*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.

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 the total cost by the number of finished products.