A DIFFERENT BURGER.

100% PURE U.S.CATTLE BEEF BURGER PATTY
(The No Extender Pure Beef Burger Rounds)
Utilizing 100% ground U.S. cattle beef from either short plate,
brisket or flank will give you:
patties that are flavorful, bite friendly
and if done right…the crispy outside indulgence to a juicy inside ending.

Multitude of variations have been adopted in the manufacture of burger patties
and below recipe is my “innovation”,
the same formula we apply in our own company’s production line.
Veering away from the low-cost buy 1take 1 affair
and the ones offered “sa pakanto-kanto lang” (hole in the wall by the corner)
expect higher production cost as we will process
a no nonsense product considered “classy”, “elite” and intended ONLY for the
“educated taste buds”.
This is for your family to enjoy.
Or
for a top-notch business should you wish to pursue.

INGREDIENTS:
MEAT:
1 kilo ground U.S. short plate or brisket (at least 15-25% fat content)
NOTE: (caveat emptor) careful when your grocer offers you:
Angus or Wagyu or whatever.
Check this related post re beef.

FLAVOR ENHANCER BLEND:
1 large white onion very finely chopped
20 ml. evaporated milk
20 ml. Kikkoman soy sauce
8 grams fine salt
2 grams ground black pepper
4 grams garlic powder

PROCEDURES:
1.    In a bowl, mix milk and soy sauce of the flavor enhancer blend.
Dissolve well salt, black pepper and garlic powder. Toss & tumble.
2.    Add in finely chopped onion. Mix well.
3.    Add in into ground beef. Mix thoroughly. DON’T PRESS BEEF
as they will become “masapa” (mashy)
JUST TUMBLE UP-DOWN-SIDEWAYS.
NOTE: This process takes away the need for eggs as binder.
Tumbling beef very thoroughly will break its flesh protein that they become sticky
thereby binding effect is attained.
4.    Scoop enough emulsion (the combination of ground meat and all the liquid & powder ingredients)
per desired weight and hand form into round patties.
5.    Use wax paper or paperlene in between patties to prevent sticking to each other.
6.    When done FREEZE formed patties minimum of 4 hours.
Direct from freezer, you can now griddle, fry or grill your stone-hard patties.
NO THAWING. PATTIES MUST BE COOKED STONE HARD.
If griddling: pre-heat griddle. Brush little EVOO (Extra Virgin Olive Oil)
or palm oil unto each frozen patty.
Sear quickly unto griddle for 2 minutes each side. Tone down heat to low.
Finish griddling patty for another 1 minute each side.
If frying: pour little oil unto heated pan. Fry each side for 2 minutes. Done.
If grilling: brush little EVOO or palm oil unto each side of patty.
Over very fiery red charcoal, set frozen patty on top.
Grill for 2 minutes each side. Done.
Now, do your best shot on what type of bread you wish to wedge your patty into,
you want it grilled as well, choose your cheese (quick melt or not),
garnish with your veggies and a lot more mods.
But I strongly suggest that you refrain from hiding truest taste of your burger patty
by incorporating mountainous heaps of fried bacon, ham etc.
DON’T COVER UP. BE PROUD OF YOUR CREATION.