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5 ways to improve every detail of a burger

Imagine the perfect burger, right in front of you. The smooth, round bun, soft and moist. A perfectly shaped patty with excellent taste and structure, covered by soft, melted cheese. Thin sliced and crispy bacon and, finally, a profound taste of umami in your favorite condiment to combine it all together into a unique tasting experience.

Each element in a burger should be made with care and consideration, and we will tab into each element and show you how adding clean label ingredients can help improve the appearance and eating experience of a burger. Enjoy!

1. Juicy and perfectly shaped patty

The burger patty is the foundation of a burger, and there are key characteristics in the patty which are expected.

Through the use of functional proteins, such as ScanPro™ Beef 95, you can provide the necessary cohesiveness which ensures a uniform, even shape of the patty. This enables meat processors to run large-scale production, while still keeping a firm structure and bite of the patties.

Another option could be to add the functional blend, ExcelPro™ Plus BA 40, beef protein, combined with sodium alginate. It has proven abilities in functioning as a meat extender, as it allows you to add 10-15% on top of your recipe for improved cost-in-use without compromising on the overall quality. Furthermore, the ExcelPro™ Plus BA 40 is heat-stable, making sure that the patty will maintain its structure during frying.

If you are looking for traditional meat-replacement options, consider using ScanPro™ Beef 1100, made of 100 % beef raw materials. It is low in collagen and has excellent water-binding abilities.

Color and appearance of the patty are crucial, and when using the micro-granulated meat pigment AProRed™, it is possible to stabilize and maintain a natural meat color in ground meat.

2. Soft and delicious cheese

In the perfect burger, the patty must be covered with soft, melted cheese.
Partly replacing key milk proteins, such as sodium caseinate, with EmulPro™ enables you to manufacture cost-effective cheese analogues without downsizing on quality, appearance, or organoleptic properties.

EmulPro™ is a functional ingredient with excellent gelatin-like properties that allows you to lower expenses and still preserve the preferred attributes of real cheese. It presents properties such as firmness, texture, adhesiveness and a creamy mouthfeel. Exactly the desired characteristics of a creamy burger cheese.

3. Perfectly sliced bacon

Thin sliced bacon ensures a crispy bite, however, creating sufficiently thin slices can be difficult. A solution could be to inject ScanPro™ HI Premium that provides a firm and cohesive structure. This will improve the sliceability considerably and allow you to create thin and uniform bacon slices. For you as a meat processor, this means a better utilization of raw materials. In other words – this enhances the pleasure for the consumer and the benefit for the meat processors.

4. Tasty condiments

Delicious condiments such as ketchup and barbecue sauces are indispensable components in a burger. They represent all parts of taste – sweet, salt, bitter, sour and umami. Probase™ beef stock is a natural building block in creating delicious flavors in creamy seasonings and BBQ marinades.

5. The perfect, round bun bringing it all together

Burger buns must be soft-textured, and the well-known brioche bun is a classic in the world of burgers. Consider using ProBase™ pork fat in your brioche bun instead of butter or oil. It represents an ideal alternative, as it enhances the color and provides a desirable taste, while giving the same properties according to process and firmness of breadcrumb.

Bon Appetite!

Got inspired to try with your burger?

Find more inspiration in our trends stories or contact our innovations specialist for a chat about your application.

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