Chicken Burger Seasoning Guide for Restaurants

توابل برجر فراخ - Chicken burger seasoning

Why chicken needs its own seasoning

Chicken has a mild taste and little fat, so a beef burger blend can bury it. Chicken burger seasoning gives the patty character without covering the chicken. For beef patties use beef burger seasoning: they are two different products.

Dose and salt

Use 35–40 g per kg of minced chicken. The blend is pre-salted, so add no extra salt.

Minced chicken	Seasoning
1 kg	35–40 g
10 kg	350–400 g
25 kg	875 g – 1 kg

Step by step

Mix breast and thigh meat so the patty stays tender.
Add the seasoning at 35–40 g per kg and mix well.
If the fat is high or patties crumble, add the burger and kofta binder (5 g water + 40 g binder per kg; more when fat is above 20% of the white meat).
Shape patties of a fixed weight and keep them chilled.
Cook until the centre reaches 74°C (165°F): colour is not a reliable sign, so check with a food thermometer.

Common mistakes

Extra salt: the blend is pre-salted; more salt makes the patty salty and dry.
Seasoning by eye: use a scale and a written dose so every shift tastes the same.
Over-mixing: mix until the seasoning is spread, no more, or the patty turns tough.
Uneven patty weights: heavy patties need longer on the griddle, so keep one weight.

Kofta, fingers and balls too

The same blend at the same dose works for chicken kofta, fingers and balls, so one bag covers several menu items. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to every governorate.