Wholesale Burger Seasoning for Chains and Cloud Kitchens

Why chains buy ready seasoning

When each branch mixes its own spices, every chef seasons to taste and patties differ. One ready seasoning with one written dose fixes that — the same logic as our restaurant chains and catering page.

The one number

40 g beef burger seasoning per 1 kg minced meat, mixed well.
Pre-salted, so no extra salt.
Same dose for pressed patties, smash balls and sliders.

Monthly calculation

Monthly kilos of burger meat × 40 g. One kilo of seasoning covers 25 kg of meat; a 25 kg bag covers 625 kg. A central kitchen preparing 500 kg a month needs 20 kg of seasoning.

Which pack

Single cloud kitchen: 1 kg or 5 kg packs.
Chain with a central kitchen: 15 or 25 kg bags.
Branches shaping their own patties: 5 kg packs per branch.

Storage and weighing

Close the pack after each use, store cool and dry, and weigh the dose — a few grams per kilo add up over hundreds of kilos.

Questions to ask before choosing a supplier

Is the dose a clear number per kilo of meat, not "to taste"? A written number is what keeps branches identical.
Is it pre-salted? Then chefs must know not to add salt, and that goes on the recipe card.
Does the same dose work for pressed and smash patties?
Are there pack sizes for both a central kitchen and small branches?
Does delivery reach every governorate where you have branches?

With Al Laith beef burger seasoning the answers are simple: 40 g per kg, pre-salted, one dose for pressed and smash, four pack sizes and delivery across Egypt.

Often ordered together

The burger and kofta binder mix helps stored patties keep their juice, and mayonnaise seasoning (5 g per 100 g mayonnaise) gives every branch the same burger sauce. Cloud kitchens: mix the spice into cold meat so the fat doesn't melt, shape ahead and chill until ordered. Send your business type, branches and monthly meat use on WhatsApp for a quote; delivery to all governorates.