Pork burger recipe

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Pork burger recipe

Postby thaisausage » Mon Mar 05, 2012 11:38 am

I have been trying to find a good flavorsome pork burger recipe that actually tastes like pork for a semi-commercial production. Any help gratefully received

Thanks
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Postby salumi512 » Mon Mar 05, 2012 2:30 pm

Have you tried starting with any of the various breakfast sausage patty recipes?
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Postby grisell » Mon Mar 05, 2012 3:42 pm

Plain medium fatty pork, well trimmed, coarsley ground, salt & pepper. 100% meat, no strange ingredients. That's how I've always made them. 100% taste of pork. :wink:
André

I have a simple taste - I'm always satisfied with the best.
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Postby wheels » Mon Mar 05, 2012 4:20 pm

I agree with Grisell, although I'd maybe play around a bit with spices/herbs to try and bring out the pork flavour. As for fillers, a little can be good to avoid shrinkage - I guess the rest depends on whether you're working to a price?

HTH

Phil
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Postby SausageBoy » Mon Mar 05, 2012 5:38 pm

I would roast some pork bones and make a rich dark pork stock.
Add that to the meat along with salt and pepper.

MMMMmmmmmmm!!!!!

8)
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Postby wheels » Mon Mar 05, 2012 6:09 pm

Superb Idea! :D :D :D
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Postby grisell » Mon Mar 05, 2012 6:44 pm

I agree! :D
André

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Postby thaisausage » Tue Mar 06, 2012 2:41 am

Thanks everyone. As you may guess, I live in Thailand and pork prices are weird. Apart from the rubbish, shoulder/leg is the cheapest cut at about 1.5 quid a kilo. loin/belly and filet is about 2.5 pr kg - skin removed. fat is about 1 quid a kg. I already make sausages and make stock to add. Sausage recipe is 4kg pork shoulder, 300 g breadcrumbs (cant get rusk here) 1.2kg fat 400cc stock and of course seasoning. is that a reasonable ratio for burger? what seasoning/herbs would you add?

thanks so much
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Postby BriCan » Tue Mar 06, 2012 7:07 am

thaisausage wrote:Thanks everyone. As you may guess, I live in Thailand and pork prices are weird. Apart from the rubbish, shoulder/leg is the cheapest cut at about 1.5 quid a kilo. loin/belly and filet is about 2.5 pr kg - skin removed. fat is about 1 quid a kg. I already make sausages and make stock to add. Sausage recipe is 4kg pork shoulder, 300 g breadcrumbs (cant get rusk here) 1.2kg fat 400cc stock and of course seasoning. is that a reasonable ratio for burger? what seasoning/herbs would you add?


My feeling is that the breadcrumbs are too high (others might disagree) and give it a bread taste. I would go with 44 gm per kg meat & fat ( 4kg +1.2kg = 5.2kg x 44 = 228.8gm round it up to 230gm)

As for seasoning; personally I would do a Bratwurst burger adding fresh garlic and fresh onion to the mix before regrinding

One of the biggest sellers in my shop right behind the steak & bacon burger (beef can be changed for pork and will work just as well)

HTH
But what do I know
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Postby grisell » Tue Mar 06, 2012 11:09 am

BriCan wrote:[---]
My feeling is that the breadcrumbs are too high (others might disagree) and give it a bread taste. I would go with 44 gm per kg meat & fat ( 4kg +1.2kg = 5.2kg x 44 = 228.8gm round it up to 230gm)
[---]


I would skip them altogether. No filler that is. However, 100% meat requires skill when cooking. If overcooked, a 100% meat burger will get hard and dry, so maybe it's better to use breadcrumbs in an industrial product(?) :? I know that here in Sweden, manifacturers use potato flakes. It tastes disgusting.
André

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Postby wheels » Tue Mar 06, 2012 5:44 pm

We're talking semi-commercial - I'd add a filler, with a bit of filler they're more forgiving if staff cook them (as André points out) and they allow for whatever the customer does if they're sold raw.

Phil
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Postby Snags » Thu Mar 08, 2012 12:55 pm

I made pork meatballs last night
Wife loved them so did I
Roughly 500g Pork mince lean
I 1/2 tsp Salt
I/2 tsp White Pepper
1 tsp Smoked Paprika
I tsp Chilli Flakes
I tsp Dried Garlic
I tsp Thyme
I tsp Ground Coriander


roughly of the top of my head I didn't measure
marinate overnight

make a small batch up and adjust ,its pretty good
yet to take the plunge still researching
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