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cut: Mince Smokey Beef burger

  • Meat Beef
  • Cut Mince

Awesome burger with smokehouse flavours. Mixture will suit sausage rolls, strudels and meatloaf.

Ingredients

Ingredient Description 6 Units 12 Units 24 Units
Beef Mince 1kg 2kg 4kg
Egg 1 2 4
Salt 15g 30g 60g
Breadcrumbs Dried 60g 120g 240g
Smoked Paprika 25g 50g 100g
Garlic Minced 10g 20g 40g
Smokey BBQ Sauce  60g 120g 240g

Preparation

BUTCHER – PREPARATION/METHOD

1. Combine all ingredients and pass through the mincer.

2. Make into 200g patties.

Smoking: Cold smoke for 40 minutes in smoke house or kettle BBQ.

CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION

1. Preheat BBQ on high heat.

2. Reduce heat to medium heat, add oil to grill plate and cook burgers for 5 to 6 minutes on each side.

3. Remove burgers from BBQ, transfer to a warm plate and rest for 5 minutes covered with foil.

SERVING SUGGESTION

Great in a burger with fresh salad, beetroot and aioli.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

Vacuum pack & sell in multipacks fresh or frozen.