Mushroom Burger for Business
It takes only a thousand pesos to start this enterprise.
Healthy burgers now are preferred for business by replacing backfat with ground mushrooms to make the hamburger juicy and higher in yield.
Beef, pork and chicken are in the amount of 70% or 700 grams per kilo and 30% (30 grams) to replace the backfat.
Mushroom burger is a business which you can start in your kitchen. An initial investment of around P1,000,00 is enough to start a good business.
One (1) kilo of mushroom burger will give a yield of 1800 grams. Patties could be prepared in various weights: 30 grams, 40 grams, 50 grams and loo 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 of gravy sauce
• 3 tablespoon butter • 1/2 cup APF
• 1 1/2 cup water • 2 tablespoon soy sauce
• 1 cube knorr cube
Meat material:
Beef lean or Pork lean, ground finely (700.00gms)
Mushroom, ground (300.00 gms)
Ingredients:
Curing Mix :
Salt, refined 1 1/4 Tablespoon 15.00gms
Phosphate 1 teaspoon 5.00gms
(Dissolved in 1/4 cup water)
Extenders :
TVP 1/4 CUP 8.00 gms
Qualicel 1/4 cup 10.00 gms
Versagel 1/2 cup 60.00 gms
Water 1 1/2 cup (if Beef) 375.00 gms
1 1/4 cup (if Pork or Chicken)
Seasonings :
Sugar, refined 1 1/2 Tablespoon 15.00gms
Black pepper, ground 1 Tablespoon 5.00gms
Garlic, chopped 2 Tablespoon 24.00gms
(or Garlic powder) (2 teaspoon) 4.00gms
Vetsin (MSG) 1/2 teaspoon 1.50gms
Meat enhancer 1/2 teaspoon 1.00gms
Onion, chopped finely 3/4 cup 109.00gms
Celery powder 1/2 teaspoon .75 gms
Hamburger seasoning 2 teaspoon 5.00gms
Milk or whey powder 3 Tablespoon 15.00 gms
Egg, fresh medium 2 PCs.
Bread crumbs 1/2 cup 56.00gms
Potato starch 4 Tablespoon 26.00gms
Beef aroma 1/2 teaspoon
Meaty ginisa 1/2 teaspoon
BF Blend 1 teaspoon
(added in the last mixing)
Procedure:
1. Select good quality raw materials. Grind meat and mushroom finely.
2. Add salt and phosphate (dissolve in 1/4 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 the 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.
