Commercial Burger Recipe Required

[mattmay2004]

if you have not spent your money on the burger attachment for your filler dont do it, get some burger discs and a hand press machine so much easier and quicker the only good thing about the filler attachment is it makes the burgers to the correct size but is messy to use with the hand press one just make your burgers lay all the discs on a big table and you can make hundreds in minutes

[Ken D]

Wow....if you can make a fast food pattie that actually has flavour, good on you !!. After the major E-coli fiasco over here, all patties at Rotten Ronnie's (mcdonald's), A&W, Dairy Queen, etc, look and taste like ink erasers: grey and flavourless. They are pretty much cremated, and are no longer worth the money. (imho)
I have no way to tell you what a formula should like, but could you start with a grind offering **some** fat? At home, we use the "medium" ground beef. Here's a table on fat content permitted over here: The federales inspct all the time. We use egg, and oatmeal as a binder.
Could you not use powdered eggs, and little water? They are probably quite reasonable at the wholesale level. Would you need to warn folks about allergies when using egg?
http://www.breadnmolasses.com/atlantichealth/id110.html