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How to make mushroom burger

Instructions on how to make mushroom burger.
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Mushroom burgers have become a welcome alternative for people who love burgers but prefer them to be more healthy. This is because mushrooms are said to be capable of lowering cholesterol levels and to be a good source of minerals, says Lourdes Rivera, meat processing guru and lecturer at the Ultima Entrepinoy Forum Center in Quezon City.

 

[related|post]And with health and wellness becoming the goal of more and more people, you can make a good business making mushroom burgers right in your own home. For this project, you will be making mushroom burgers by incorporating mushroom into pork meat.

The utensils you need are metal bowls, measuring spoons, measuring cup, a weighing scale, burger molders, a spatula, a potato masher, and a tray. You can either purchase them or use the ones you already have at home.

 

To begin, prepare the following ingredients:

Meat material: (note: prices may not reflect actual market prices)
Pork, lean and finely ground, 500g (P160/kg)
Mushroom, ground, 500g (P150/kg)

 

For the curing mix:
Salt, refined, 15g (P10/500g)
Phosphate, 5g (P30/500g)
Water, 60g

 

Extenders:
TVP, 18g, (P40/500g)
Qualicel, 10g (P30/100g)
Versagel, 50g (P30/100g)

Seasonings:
Sugar, refined, 15g (P35/kg)
Black pepper, ground, 5g (P40/100g)
Garlic, chopped, 24g (P32.25/500g)
Meat enhancer, 1g (P25/100g)
Onion, chopped finely, 109g (P46.98/500g)
Celery powder, 0.75g (P35/100g)
Hamburger seasoning, 5g (P30/100g)
Milk or whey powder, 15g (P15/100g)
Egg, fresh medium, 1pc (P61.50/12pcs)
Bread crumbs, 56g (P29/150g)
Potato starch, 26g (P15/100g)
Beef aroma, 1.5cc. (P50/60cc)
Meaty ginisa, 1.5g (P50/60cc)
BF blend, 3g (P30/100g)

Packaging material:
Paperlyne plastic, 63pcs (P35/150pcs)
Styropor, 12 pcs (P0.75/pc)


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