Malabar Burgers, Steakette & Patty Seasoning

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Seasoning Blends & Meat Formulations

BURGERS, STEAKETTE AND PATTY SEASONING

Burgers are popular for roadside stands, fast food chains, and a quick meal.

Burgers and patties are produced in endless different ways with regard to types of meat used, form, shape, nutritional value and cost considerations.

SEASONING, INGREDIENTS & USAGE

TO ORDER

Beefy Burger Seasoning

Code: MALBBS-061

Ingredients:	Salt, Hydrolysed Soy and Corn Protein, Spices, Dehydrated Onion, Dehydrated Garlic, Canola Oil (mfg aid), Calcium Silicate (mfg aid).
Usage:	Use 16 g of seasoning per kg meat.

Hickory BBQ Seasoning

Code: MALBBQH-012

Ingredients:	Salt, Dehydrated Onion, Spices, Dehydrated Garlic, Brown Sugar, Dextrose, Flavour, Colour.
Usage:	Use as required.

Patty Seasoning (No MSG)

Code: MALNMPS-001

Ingredients:	Salt, Spices, Dehydrated Onion, Dehydrated Garlic, Disodium Inosinate and Guanylate, Canola Oil (mfg aid), Calcium Silicate (mfg aid).
Usage:	Use 16 g of seasoning per kg meat.

Texas Burger Seasoning

Code: MALTBS-001

Ingredients:	Salt, Spices, Dextrose, Dehydrated Garlic, Dehydrated Onion, Hydrolysed Soy and Corn Protein, Rosemary Extract, Flavour, Colour.
Usage:	Use 26g seasoning per kg of meat.

BURGER & PATTY SEASONING WITH BINDER

Burgers and Patty Seasoning and Binder is sold in 10kg & 25 kg units.

SEASONING & BINDER, INGREDIENTS & USAGE

TO ORDER

Burger Binder

Code: MALBB-069

Ingredients:	Toasted Wheat Crumbs, Textured Soy Protein, Salt, Dehydrated Onion, Spices, Wheat Flour, Colour.
Usage:	Use 50g of seasoning/binder and 100g of water per kg of meat.

Cajun Burger Binder

Code: MALRPSB-001

Ingredients:	Toasted Wheat Crumb, Salt, Modified Corn Starch, Dehydrated Onion, Dextrose, Spices, Hydrolysed Soy and Corn Protein, Rosemary Extract, Flavour (milk ingredients), Colour.
Usage:	Use 75g of seasoning and 75g water per kg of meat.

Cheddar and Onion Burger Binder

Code: MALCOB-002

Ingredients:	Toasted Wheat Crumb, Salt, Modified Corn Starch, Dehydrated Onion, Dextrose, Spices, Hydrolysed Soy and Corn Protein, Rosemary Extract, Flavour (Milk Ingredients), Colour.
Usage:	Use 75g of seasoning/binder and 120g water per kg of meat.

Garlic Meatball Binder

Code: MALGMB-001

Ingredients:	Toasted Wheat Crumb, Soy Protein, Salt, Modified Corn Starch, Hydrolysed Soy and Corn Protein, Spices, Sodium Phosphate, Autolysed Yeast Extract, Dehydrated Garlic.
Usage:	Use 150g of seasoning/binder and 200g water per kg of meat.

Hearty Texas Beef Burger Binder

Code: MALHTBB-028

Ingredients:	Toasted Wheat Crumb, Salt, Spices, Dextrose, Dehydrated Garlic, Dehydrated Onion, Hydrolysed Soy and Corn Protein, Rosemary Extract, Flavour, Colour.
Usage:	Use 70g of seasoning/binder and 100g water per kg of meat.

Honey Garlic Steakette Binder

Code: MALHGSTB-025

Ingredients:	Toasted Wheat Crumb, Brown Sugar, Corn Flour, Salt, Spices, Dehydrated Garlic, Autolysed Yeast Extract, Flavour.
Usage:	Use 75g of seasoning/binder per kg of meat.

Jalapeno Cheddar Burger Binder

Code: MALJCB-001

Ingredients:	Toasted Wheat Crumb, Salt, Modified Corn Starch, Spices, Dextrose, Dehydrated Peppers, Dehydrated Garlic, Dehydrated Onion, Hydrolysed Soy and Corn Protein, Rosemary Extract, Flavour (Milk Ingredients), Colour.
Usage:	Use 81g of seasoning/binder per kg of meat.

Mild Italian Meatball Binder

Code: MALMIM-001

Ingredients:	Toasted Wheat Crumb, Soy Protein, Salt, Modified Corn Starch, Spices, Rosemary Extract.
Usage:	Use 111g of seasoning/binder and 196g water per kg meat.

Pork Burger Mix

Code: MALPBM-031

Ingredients:	Toasted Wheat Crumb, Wheat Flour, Salt, Modified Corn Starch, Autolysed Yeast Extract, Hydrolysed Soy and Corn Protein, Monosodium Glutamate, Spices.
Usage:	Use 200g of seasoning and 250g water per kg of meat. Add egg as required.

Poultry Burger Binder

Code: MALPBUR-062

Ingredients:	Toasted Wheat Crumb, Salt, Soy Protein, Modified Corn Starch, Dehydrated Onion, Dextrose, Dehydrated Garlic, Autolysed Yeast Extract, Rosemary Extract, Flavour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage:	Use 70g of seasoning/binder per kg of meat.

Salisbury Steak Binder

Code: MALSTKB-002

Ingredients:	Toasted Wheat Crumb, Salt, Dehydrated Onion, Spices, Hydrolysed Soy and Corn Protein, Dehydrated Garlic, Rosemary Extract, Colour.
Usage:	Use 68g of seasoning/binder per kg of meat.

Souvlaki Burger Binder

Code: MALSBS-001

Ingredients:	Toasted Wheat Crumb, Salt, Modified Corn Starch, Spices, Dehydrated Garlic, Sugar, Dehydrated Onion, Flavour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage:	Use 80g of seasoning/binder per kg of meat.

Steakette Binder

Code: MALSTBDR-001

Ingredients:	Toasted Wheat Crumb, Corn Flour, Salt, Spices, Hydrolysed Soy and Corn Protein, Rosemary Extract, Flavour.
Usage:	Use 75g of seasoning/binder per kg of meat.

Teriyaki Meatball Binder

Code: MALTMB-001

Ingredients:	Toasted Wheat Crumb, Soy Protein, Salt, Modified Corn Starch, Fructose, Dehydrated Garlic, Dehydrated Onion, Spices, Flavour (Soy and Wheat), Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage:	Use 115g of seasoning/binder and 200g water per kg meat.

Texas Beef Burger Binder – Reduced Heat

Code: MALTBB-012

Ingredients:	Toasted Wheat Crumb, Salt, Spices, Dextrose, Dehydrated Garlic, Dehydrated Onion, Hydrolysed Soy and Corn Protein, Rosemary Extract, Flavour, Colour.
Usage:	Use 3.5lb (1.59kg) to produce 50lb of raw finished product. Or use 70g seasoning binder per kg of raw finished product.

Turkey Burger Binder

Code: MALTBUR-002

Ingredients:	Toasted Wheat Crumb, Salt, Modified Corn Starch, Soy Protein, Dehydrated Onion, Dextrose, Dehydrated Garlic, Autolysed Yeast Extract, Rosemary Extract, Spices, Flavour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage:	Use 7kg to 100kg of raw finished product. Or use 70g seasoning per kg of raw finished product.

Ask Us

Questions? Contact our technical specialists
@ 1-888-456-6252, or at lab@malabarsuperspice.com.
We’re here to help!

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Reference Pages

"Malabar helps me personally every time I have a special request or a question, and yet is big enough to provide me with anything I want, often on short notice. Aside from day-to-day supplies, Malabar's blend department has been invaluable in providing Rowe Farms with nutritional labels, blend matching services and in unitizing our own in-house recipes."

Trevor Ernst
Rowe Farms, Guelph, ON

What is the best way to add oleoresins (liquid) spices such as paprika and capsicum to my meat batch?

It is very important to add the oleoresins/oils first to your salt and/or dextrose and blend well. Then add to your meat at the beginning of processing, and follow with remaining ingredients.