Uniformly Seasoning Patties - Equipment

[Paxu]

I operate a small burger restaurant. Currently, we just simply salt and pepper our patties. We're looking to franchise out and in order to maintain quality i'm finalizing SOP's that would ensure quality control. Right now the Salt and Pepper is sprinkled from a normal shaker and there is a human element involved in how much is dispensed on the patties.

 

I was just wondering if there are any pre made salt and pepper sprinklers for patties that can be used that dispense an equal amount each time they're used? Can i develop an equipment to serve the purpose? Something like Portion Pal for seasoning?

 

 

[CatPoet]

I seen these and used them, you press a button on top of the mill, however after  20 burgers your thumb is pretty sore.. 

[Smithy]

 

I operate a small burger restaurant. Currently, we just simply salt and pepper our patties. We're looking to franchise out and in order to maintain quality i'm finalizing SOP's that would ensure quality control. Right now the Salt and Pepper is sprinkled from a normal shaker and there is a human element involved in how much is dispensed on the patties.

 

I was just wondering if there are any pre made salt and pepper sprinklers for patties that can be used that dispense an equal amount each time they're used? Can i develop an equipment to serve the purpose? Something like Portion Pal for seasoning?

 

 

Paxu, it sounds like you may be looking for something that you can tip over to fill a measuring cap, and then tip it a different way to empty the cap.  I've seen that for liquid dispensers, and will be interested to know if something similar exists for seasonings. 

 

I seen these and used them, you press a button on top of the mill, however after  20 burgers your thumb is pretty sore.. 

 

CatPoet, are you describing the same sort of thing I am, or something different?  If it's different, could you post a link to the sort of thing you mean?

[Paxu]

Paxu, it sounds like you may be looking for something that you can tip over to fill a measuring cap, and then tip it a different way to empty the cap.  I've seen that for liquid dispensers, and will be interested to know if something similar exists for seasonings. 

 

 

CatPoet, are you describing the same sort of thing I am, or something different?  If it's different, could you post a link to the sort of thing you mean?

 

Yep. I'm pretty sure if we get around to designing it, it won't be that difficult. Essentially this would be something like Portion Pal but for seasonings!

[JohnT]

Paxu, a few questions. Do you make the patties yourself or are they made by some other company? I ask this as, if I was making the patties, I would season the meat just before grinding then after grinding form and freeze the patties. In this way you only have to baste the patties when grilling.

I do not know your methods but when I make a batch of burger patties (which is not very often), I make it from scratch and add the seasoning to the meat before grinding. By seasoning I am talking about herbs, onion and a bit of pepper - never salt. It is then evenly incorporated in the ground meat during the grinding process. I never add raw salt to the meat before, during or after cooking as this is left to the individual to do to their taste. Saying this, when I do burgers, they are always flame grilled with a basting sauce, which contains soy sauce and thus sufficient salt - if the client wants to add more, they are free to do so by including salt and pepper sachets with the burger or at the table.

It is far easier to have a standard patty and incorporate the salt and other flavours into the product via the baste. You can then have a few different bastes for beef, chicken etc., where the extra flavours and flavour enhancers are incorporated into the product during grilling.

[CatPoet]

I cant find a picture of it at all.  It looks like a  tube, with an electric grinder in the bottom and a push button on top.  It had 3 amount you could choose from.  

Major problems was, it didnt fit nicely in the hand and  due to the  push button being on top, the thumb hurt and it was a smooth push either.

[Paxu]

Paxu, a few questions. Do you make the patties yourself or are they made by some other company? I ask this as, if I was making the patties, I would season the meat just before grinding then after grinding form and freeze the patties. In this way you only have to baste the patties when grilling.

I do not know your methods but when I make a batch of burger patties (which is not very often), I make it from scratch and add the seasoning to the meat before grinding. By seasoning I am talking about herbs, onion and a bit of pepper - never salt. It is then evenly incorporated in the ground meat during the grinding process. I never add raw salt to the meat before, during or after cooking as this is left to the individual to do to their taste. Saying this, when I do burgers, they are always flame grilled with a basting sauce, which contains soy sauce and thus sufficient salt - if the client wants to add more, they are free to do so by including salt and pepper sachets with the burger or at the table.

It is far easier to have a standard patty and incorporate the salt and other flavours into the product via the baste. You can then have a few different bastes for beef, chicken etc., where the extra flavours and flavour enhancers are incorporated into the product during grilling.

 

I follow a very very simple method of making the patties - just grind the beef and and season with salt and pepper. The meat is always fresh and never frozen.

 

So, the amount of salt and pepper that needs to go on each burger patty has to be consistent. Looking for a way to do that! 

[Lisa Shock]

What if you made a s&p mix, to the ratio you like, and just had the cooks scoop out a preset amount like, say an eighth  teaspoon per side? You could grind the pepper fresh daily and make up the mix in small batches so the salt doesn't sink too much. The bowl could be right near/at the grill with the measuring spoon in it.