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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

Have you tried starting with any of the various breakfast sausage patty recipes?

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.

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

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

MMMMmmmmmmm!!!!!

Superb Idea!

I agree!

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

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

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.

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

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