Meat Processing - Hamburger

MATERIALS:

• House Measures Weight in Grams
• ½ kg 500.0 grams beef lean, ground
• ½ kg 500.0 grams pork lean, ground

INGREDIENTS:

• 1½ tbsp 18.0 grams salt
• 1 tbsp 10.0 grams sugar, refined
• 1 tbsp 3.0 grams phosphate
• ¼ cup 61.0 grams water
• 1 tbsp 3.3 grams celery, chopped fresh or celery powder
• ½ cup 128.0 grams onion, chopped
• 1 tbsp 11.0 grams garlic, chopped finely
• 1 tbsp 5.0 grams ground black pepper
• 4 tbsp 28.0 grams flour
• 2 pc fresh egg

PROCEDURE:

1. Select good quality raw materials. Trim and weigh.
2. Grind the meat.
3. Add salt and phosphate dissolve in ¼ cup of water with the meat and mix well until tacky (sticky as glue).
4. Add the rest of the ingredients and mix until well blended.
5. Form into patty. Freeze and pack for storage.
6. Fry if to be served with bread.

Yield: 1.3 kg