A Guide to making Burger Patties
YOU WILL NEED
- MEAT & FAT:
- Check that the meat and fat been kept < 5°C
- Check that the meat and fat has been vacuum packed
- Select spice for the product required
Mince meat and fat through a 6mm plate.
Add spice and water together according to the meatblock. Use full batch pack.
Mix ingredients in a ribbon type blender.
Form burgers either on automatic machine or hand machine. Pack and overwrap on fomo trays with plastic burger discs on top and bottom so that they do not stick together and smear overwrap. Place in chiller at <3°C for fresh - display Freezer at -20°C
From manual mincers you can use at home to giant vacuum packers fit for large butcheries, this is the entire catalogue of equipment available from Freddy Hirsch.