[B]Technologically hamburgers are typical fresh beef sausages that are not stuffed in casings. However, stuffing hamburgers into appropriate casings may be advantageous for small scale manufacturers.
Hamburgers are made of ground seasoned beef, without addition of others meats. Prerigor meat is an excellent raw material for hamburgers and it should be removed as soon as possible from the carcass and coarse ground through a plate having holes of 12 mm or even larger. Mixing with salt gives a product of high water binding capacity.
Basic ingredients for 100 kg
85 kg fresh beef (flanks, shanks, necks etc.)
10 kg beef fat
3 to 5 kg sausage binder
1 to 3 kg ice
Characteristic seasoning formula per 1 kg
20.0 g salt
0.6 g monosodium glutamate
1.0 g ground white pepper
0.6 g sugar
onion - to taste
Cellulose casings of 60 mm in diameter.
Processing and handling
The meat should be thoroughly trimmed of fat and connective tissue. Normally meat is ground twice: once through a coarse plate (8 to 12 mm) followed by addition of the binder and after mixing, the second grinding is performed through a finer plate having holes of 2 to 4 mm in diameter.
The meat is mixed until the desired degree of binding is obtained. The mass is immediately stuffed into casings of about 6 mm in diameter, then chilled or frozen as soon as possible. After freezing the sausage is cut by machine or by hand into slices (hamburgers) of the desired thickness.
If hamburgers are for immediate use, a binder may be added (egg, protein, starch), so the product may be more easily sliced and marketed or kept under refrigeration.
The keeping quality of frozen sausage-burgers is limited to 1 to 2 weeks. The use of soy protein as an extender is discussed under the heading “Nonmeat sausage ingredients”.[/B]