| Yield 1X: | 105.25 | oz | Allergens: | ||
| Portion: | 7 | oz | Garlic, onion, dairy | ||
| Portions: | 15.0 | ||||
| Shelf life: | |||||
| Date: | |||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Prime ground beef, very cold | 5 | 10 | 15 | |||
| Panko | 6.00 | 12.00 | 1 | 6.00 | ||
| Garlic, grated | 1.00 | 2.00 | 3.00 | |||
| Shallots, finely minced | 3.00 | 6.00 | 9.00 | |||
| Dijon mustard | 2.50 | 5.00 | 7.50 | |||
| Brown sugar | 1.25 | 2.50 | 3.75 | |||
| Worcestershire sauce | 1.00 | 2.00 | 3.00 | |||
| Salt | 1.25 | 2.50 | 3.75 | |||
| Black pepper | 0.25 | 0.50 | 0.75 | |||
| Chopped parsley | 1.00 | 2.00 | 3.00 | |||
| Whole eggs, beaten (each) | 4.00 | 8.00 | 12.00 |
Carefully measure and prepare all ingredients. Combine all in the work bowl of the mixer, and mix with the paddle for 30 seconds or until smooth.
Divide into 7 oz. portions, press into a ball, then shape into oval patties 5″ x 4″ and 3/4″ thick. Heat a suitable pan over high heat and add canola oil. Brown each patty very well on both sides, then remove and allow to cool.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated