Chicken burger patties
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Prepare a proper emulsion with needed condiments and minced meat.
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Mould it with a moulder or hand to the shape and size of a bun.
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Usually each burger will be round in shape with 1.5 cm thickness and 8-10 cm diameter.
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Deep fry it in the oil to golden brown colour.
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Chicken burger patties
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Suggested formulation for the emulsion is given below
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Sl.No.
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Ingredients
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Quantity
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1.
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Deboned meat/ gizzard heat/ breast
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1 Kg.
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2.
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Vegetable oil / butter
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250 ml
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3.
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Table salt
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100 g
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4.
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Red chilli powder
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50 g
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5.
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Green chilli paste
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100 g
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6.
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Garlic paste
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100 g
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7.
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Ginger paste
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100 g
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8.
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Coriander seed powder
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100 g
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9.
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Black pepper powder
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50 g
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10.
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Turmeric powder
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25 g
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11.
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Aniseed/ cumin seed powder
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20 g
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12.
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Spring onion paste/ chopped
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100 g
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13.
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Tomato paste
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10 g
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14.
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Mint leaves paste
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50 g
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15.
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Coriander leaves paste
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50 g
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16.
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Monosodium glutamate
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2 g
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17.
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Butylated Hydroxyl Toluene
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0.5 g
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18.
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Benzoate
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0.5 g
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19.
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Cloves powder
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5 g
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20.
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Cinnamon bark powder
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5 g
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21.
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Citric acid
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2 g
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22.
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Fried Bengal gram powder
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500 g
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23.
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Rusk powder
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500 g
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24.
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Boiled potato paste
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1 Kg
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25.
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Eggs
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8 Nos.
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26.
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Gelatin
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3 g
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Last modified: Thursday, 12 April 2012, 7:09 AM
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