How to make fish burger
Use fish instead of beef to make burgers, and cater to the market that's looking for alternatives to meat-based food.
By: Mishell M. Malabaguio | Apr 20, 2012 15:00 pm
A couple of months before the Lenten season, most food business owners, even those who have food carts, are already thinking of alternatives to the meat-based products which they can offer to their Catholic customers who want to abstain from eating meat. Since fish is an acceptable food during this religious season, why not sell fish burgers as an option to hamburgers?
The demand for burgers is always strong, no matter what the season. If you offer fish burgers as a healthy option to hamburgers made from ground beef, you will be able to market it even beyond Lent.
For this recipe one would need around P1,000 to buy the ingredients and packaging materials.
1 kg Fish fillet meat
1 pc Egg, medium
4 tablespoons Modified starch (made of tapioca)
4 tablespoons Potato starch
1 tablespoon Salt, refined
1 teaspoon Phosphate, dissolved in 1/4 cup of chilled water
paperlyne for the packaging (pre-cut paperlyne sheets are available at Ultima Entrepinoy. Or, you can cut the paperlyne to 5 by 5 inch sheets.)
1 tablespoon Isolate
1/4 cup TVP
1 teaspoon Carageenan
1 tablespoon Sugar, refined
1 tablespoon Black pepper, ground
1 tablespoon Garlic, chopped
1 teaspoon Garlic powder
1/2 teaspoon Meat enhancer
1/2 cup Onion, chopped
1/2 teaspoon Celery powder
1 teaspoon Hamburger seasoning
2 tablespoons Milk or whey powder
1/2 cup Bread crumbs
1/2 teaspoon Beef Aroma
1 teaspoon BF Blend
*You can buy the hard-to-find ingredients at Ultima Entrepinoy (contact details on the last page).