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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 |

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

Curing Mix:
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).

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