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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 info@malabarsuperspice.com.
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In This Section
Fresh Sausage
Smoked and Cooked Sausage
Poultry Injection/ Tumble Units
Cures and Cure Additives
Pepperoni and Pepperettes
Burgers, Steakette and Patty
Jerky Seasonings
Salami and Dry Cured Meat
Liversausage and Pâté
Wiener Units
Specialty Meat and Sausage Units
Steak Seasonings
Gourmet Seasonings
Gourmet Popcorn
Seasoning Units for Small Meat Batches
Reference Pages

Crushed Red Pepper
"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.

 
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