- Hydrate the textured mince (TFP60M) in water to which colour and flavours have been added. Hydration time up to 30 min.
- Prepare the emulsion. Mix the dry ingredients together and put into a cutter. Then add oil while the cutter is on. Continue with adding cold water into the cutter on high-speed. Finally mix into white mass (maximum temperature 8–10 °C).
- Add the hydrated TFP60M to the emulsion in the cutter and cut the mass shortly with the cutter. Let the mass stand for 1h in cold (maximum temperature 8–10°C).
- Shape into 80 g burgers. Then fry burgers using deep-frying (at 180°C for 20s) or bake in the oven (air circulation on, at 180°C for 5min).