Chilli Burger

An authentic combination of cumin and chilli, topped off with an explosion of red pepper flakes.

Supplied as standard in 500g pack. 

Method

• Add Around 500g pack to 9kg of mince meat
• Add 450g 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.