Mixing Burgers

Enter chuck and brisket!

It is about temperature! That was the secret, not the egg or the seasoning or the binding. Temperature! When we used to make pates and terrines we had one important rule in the process. Keep the equipment and the product as cold as possible. You don’t want to start cooking the protein during the mincing process.
So the meat was cut into small pieces, seasoned and placed in the freezer until really cold, not frozen. Success! So now we were left with mustard, parsley, salt and pepper. It was amazing!

Beautiful beef without the makeup packed with real flavour. (more about beef and suppliers on another day)

I was happy and we were producing up to 40kg of burgers a week, which does not sound like a lot, this is only one of the many items on the menu so yes it is great. We were selling close to 30 – 40 burgers a day. The only other real competitor on the menu is the club sandwich (nightmare for most of our trainees working the sandwich section)
Our success was short lived as the mustard acted as a preservative keeping the colour of the meat pink during the cooking process. We only picked this up if the patty stood for longer than two days, when made daily we never noticed the change.

Now you try and convince a guest who has ordered a dead burger that the burger is dead when it is still pink on the inside. Frustration!

Finding Burger Heaven – Part 2

Finding Burger Heaven – Part 1

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