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Chilli & Cheese Burger Complete Mix - 100g (1kg Batch)

A cheesy seasoning with a kick of chilli - a delicious twist on a traditional burger.


This is a 100g trial pack suitable for making a small batch of burgers.

This mix comes ready-made with rusk.

 

Method

  • Add 100g pack to 1kg of mince meat
  • Add 45ml of cold water ( alter to desired consistency) 
  • Mix till combined
  • Shape to desired size of burger


Additional Tips

  • The colder the meat and water, the better the appearance and life of the burger.
  • Leave burgers in the fridge overnight to allow the herbs and spices to marinade with the meat
  • Dont forget to use Tongmaster Burger Discs between your burgers before they are frozen allowing you to easily separate the burgers.


Instructions on pack.

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Item Specifics
Price: £ 3.39
Brand: Tongmaster
Product Code: TM05243
Availability: In Stock
Food&Drink - General Information
Product Information
Ingredients Rusk (WHEAT FLOUR, Salt, Ammonium Hydrogen Carbonate E503), Salt, Spice, WHEAT FLOUR (WHEAT FLOUR, Calcium Carbonate, Niacin, Iron, Thiamine), Sugar, Cornflour, Tomato Powder, Garlic Powder, Maltodextrin, Onion Powder, Herbs, Yeast Extract, Paprika Extract, Beetroot Powder, Fruit And Vegetable Concentrates, Spices, Cheese Powder (MILK), Preservative E223 (SULPHUR DIOXIDE (SO2)), Dextrose, Spice Extracts, Sodium Citrate (E331), Antioxidant (E301)
Allergens E223, Milk, Sulphur, Sulphur Dioxide, Sulphur Dioxide (so2), Wheat, Wheat Flour
  Per 100g of Seasoning Per 100g of Finished Product
Energy 1387 KJ
328 Kcal		 138 KJ
32 Kcal
Fat 5.3g 0.5g
Fat of which saturates 2.7g 0.2g
Carbohydrate 58.5g 5.8g
Carbohydrate of which sugars 6.6g 0.6g
Fibre 2.6g 0.2g
Protein 11.6g 1.1g
Salt 8.8g 0.8g
Note: The information provided is given in good faith and is based upon the product data supplied by the raw material suppliers.

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The following awards were won by our customers using our spices and seasonings.

award

Award winning wild lamb & rosemary burger seasoning

award

Award winning angus burger seasoning


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