Pork burger recipe

The place to swap commercial recipes, techniques etc.

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
thaisausage
Registered Member
 
Posts: 13
Joined: Thu Sep 30, 2010 7:56 am
Location: thailand

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

Have you tried starting with any of the various breakfast sausage patty recipes?
User avatar
salumi512
Registered Member
 
Posts: 318
Joined: Fri Jan 06, 2012 3:27 am
Location: Austin, TX

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.
grisell
Registered Member
 
Posts: 3161
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

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
User avatar
wheels
Global Moderator
 
Posts: 12061
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

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)
User avatar
SausageBoy
Registered Member
 
Posts: 270
Joined: Sat Nov 26, 2011 3:25 pm
Location: New York State

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

Superb Idea! :D :D :D
User avatar
wheels
Global Moderator
 
Posts: 12061
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby grisell » Mon Mar 05, 2012 6:44 pm

I agree! :D
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3161
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

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
thaisausage
Registered Member
 
Posts: 13
Joined: Thu Sep 30, 2010 7:56 am
Location: thailand

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
User avatar
BriCan
Registered Member
 
Posts: 2186
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

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

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3161
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

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
User avatar
wheels
Global Moderator
 
Posts: 12061
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

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
User avatar
Snags
Registered Member
 
Posts: 452
Joined: Mon Jan 25, 2010 11:53 am
Location: Discovery Coast


Return to For food service professionals, chefs, butchers etc.

Who is online

Users browsing this forum: No registered users and 1 guest

cron