Dissolve sachet contents in 600 g of cold water (small bottle of water), Leave for two minutes until the solution become homogeneous then place the mixture evenly on 5KG of minced meat. You may regrind the meat once again if needed. Form marinated minced meat in burger patties shape with thickness of 1.5 cm.
Tips and tricks
• Before grinding, it’s recommended to freeze fresh beef cuts in a temperature not less than negative 5ᵒ C for 4 hours.
• In case of using textured soy protein, grind it with the meat twice (before and after spicing).
• Preparation of textured soy protein: each 1KG of dry soy protein should be soaked in 2KG of water for 12 hours before use.
- Salt -Spice Mix (Paprika - Pepper - Coriander - Fennel- Other Seasonings) - Starch - Dried Vegetables - Sugar - E621 - E451 – Yeast Extract - Food grade colorant E129, it is recommended to write the previous ingredients on the label under the title of carry over ingredients from seasoning mix.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.