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