How to Make Mushroom Burger (Food Business)
May 15, 2010 by BizMind
Filed under How-to-Articles
How to Make Mushroom Burger (Food Business) – Healthy burgers now are preferred for business by replacing backfat with ground mushrooms to make the juicy hamburger and higher in yield. Beef, pork and chicken are in the amount of 70% or 700 grams per kilo and 30% or 30 grams to replace the backfat.
Mushroom burger is a business which you can star in your kitchen. An initial investment of around P1,000 is enough to start a good business. One (1) kilo of mushroom burger will give yield of 1800 grams.
Patties could be prepared in various weights: 30 grams, 40 grams, 50 grams and 100 grams (for steak burger). You can use either fresh or dried mushrooms that are readily available in the supermarkets.
Other organic fibers are also added like bamboo fiber, soy protein and other plant fibers are added to increase the yield and bring down the cost of the product.
Hamburger sandwiches with 30 grams patty could be sold at P12.00; 40 grams patty for P15.00, and 100 grams patty for steak burger at P40.00 with rice and sauces included.
Preparation for gravy sauce
3 tablespoon butter
1 ½ cup water
1 cube knor cube
½ cup APF
2 tablespoon soy sauce
Meat material:
Beef lean of Pork lean, ground finely (700.00 grams)
Mushroom, ground (300.00 grams)
Ingredients:
Curing mix:
1 ¼ tablespoon salt, refined (15 grams)
1 teaspoon phosphate (5 grams)
(Dissolved in ¼ cup water)
Extenders:
¼ cup TVP (8 grams)
¼ Qualicel (10 grams)
½ cup Versagel (60 grams)
1 ½ cup water (if Beef) (375 grams)
1 ¼ cup water (if Pork of Chicken)
Seasonings:
1 ½ tablespoon sugar refined (15 grams)
1 tablespoon black pepper, ground (5 grams)
2 tablespoon garlic, chopped (24 grams)
(2 teaspoon) or garlic powder (4 grams)
½ teaspoon vetsin (MSG) (1.50 grams)
½ teaspoon meat enhancer (1 gram)
¾ cup onion, chopped finely (109 grams)
½ teaspoon celery powder (.75 gram)
2 teaspoon hamburger seasoning (5 grams)
3 tablespoon milk or whey powder (15 grams)
2 pcs. egg, fresh medium
½ cup bread crumbs (56 grams)
4 tablespoon potato starch (26 grams)
½ teaspoon beef aroma
½ teaspoon meaty ginisa
1 teaspoon BF blend
(added in the last mixing)
Procedure:
1.Select good quality raw material. Grind meat and mushroom finely.
2.Add salt and phosphate (dissolve in ¼ cup water). Mix until tacky.
3.Add extenders: TVP, Versagel, and Qualicel. Mix again until homogenous mixture is attained
Add seasonings and remix:
4.To attain firm patties, chill mixture for 1-2 hours in refrigerator.
5.Form into the patties with the use of hamburger molder (50 grams per patty), 1 kg. should contain 20 pieces. For 30 grams patty – 1 kg. should contain 33 pieces.
6.Freeze patties before packing. Store in freezer. Cook with little amount of fat.
Yield: 1 kg. + 1.5 to 1.8 kgs.
Source: Marid Agribusiness (December 2007)
