Home-made Beef Burger
DENATURATION & COAGULATION:
INGREDIENTS: (BETWEEN 4)
*Aoli is made with the 'Emulsification' chemical reaction. Click on Emulsification to see recipe. METHOD:
- (See definition in 'Beef Stir-fry' or 'Glossary' see 'Beef Stir-fry' for examples) The main protein ingredient in this recipe is the egg. The buns, onion. tomato and lettuce are all classified as carbohydrate foods. Beef mince naturally carries a high level of microbes because of its high surface area. Its high microbe content means that the burgers need to be cooked thoroughly. Mince meat must not be eaten rare. |
EQUIPMENT:
The denaturation occurs within the egg and mince when shaped and beaten to make the patties. The coagulation occurred when the egg held the mince together to ensure that it didn't fall apart when cooked. Physical differences were the colour, which turned from red to brown; the texture, viscosity and flavour as well as edibility were all affected greatly. |
Tips & Evaluation
The recipe would not be complete without either of these reactions, so make sure to follow the recipe carefully. Denaturation & coagulation make sure the beef patty stays standing in form, and that it is edible. Each reaction contributes to the flavour, appearance and texture of the burger.
As microbe levels are high, be absolutely sure there are no raw interiors in any of the patties; the food poisoning can be lethal. Wash hands directly after shaping beef patties. When flipping the patty, be sure it has cooked. If flipped multiple times; or flipped when not ready, the beef patty can fall apart.
As microbe levels are high, be absolutely sure there are no raw interiors in any of the patties; the food poisoning can be lethal. Wash hands directly after shaping beef patties. When flipping the patty, be sure it has cooked. If flipped multiple times; or flipped when not ready, the beef patty can fall apart.