Burger Seasonings and Powder Sauces for Fast-Food Restaurants
A successful burger restaurant runs on juicy patties with one consistent taste, signature sauces and fries nobody can stop eating. Al Laith supplies burger, smash-burger and fast-food restaurants with all of it: pre-salted beef and chicken burger seasonings, a binder that keeps patties juicy, and powder sauces you prepare only in the quantity you need.
Powder sauces store without refrigeration before mixing, which cuts waste and keeps every batch the same.
Recommended products
Beef burger seasoning
For beef patties and smash burgers — 40 g/kg, pre-salted
Chicken burger seasoning
For chicken patties and chicken kofta — 35–40 g/kg
Burger & kofta binder mix
Juicy burgers and kofta that hold on the skewer
Cheddar sauce powder
Smooth cheddar cheese sauce for nachos, fries and burgers
Barbecue sauce powder
BBQ mayo for burgers, wings and wraps
Ranch sauce powder
Creamy ranch for wings, salads and fries
Mayonnaise seasoning
Turns plain mayo into a signature house sauce — 50–75 g per kg
Far East seasoning
Golden finishing seasoning for fries, wedges, chips and popcorn — pre-salted
Smoked paprika extract
Smoky grilled taste and red colour for grills and BBQ — no smoker needed
Smoke extract powder
Real smoke taste for mandi, grills and kofta at 4–6 g per kg
Juicy patties with a consistent taste
Beef burger seasoning at 40 g per kg and chicken burger seasoning at 35–40 g per kg, both pre-salted. With binder at 40 g per kg, patties keep their weight and juiciness.
Cheddar, BBQ and ranch sauce powders
1 kg of cheddar powder with 2.25 kg hot milk and 0.25 kg milk powder makes a smooth sauce for nachos and loaded fries; BBQ powder goes in at 75 g per kg of mayonnaise; ranch is for dips and salads.
Fries and mayo
Far East seasoning is sprinkled on fries after frying for a golden colour and balanced salt, and mayonnaise seasoning at 50–75 g per kg creates your own house sauce.
Grilled taste without charcoal
Smoked paprika extract and smoke extract give patties and BBQ sauce a smoky taste on a grill or flat-top.
Chef's Journal
Powder Sauces for Restaurants: Cheddar, Demi-Glace, BBQ
How restaurants prepare powder sauces: cheddar, demi-glace, BBQ and ranch ratios, plus storage benefits and less waste. Request a quote from Al Laith.
Read article →Egg Yolk Powder for Mayonnaise and Sauces
Using egg yolk powder for mayonnaise, aioli and emulsified sauces in restaurants: reconstitute 1 kg with 3–3.5 L water for a stable, consistent emulsion.
Read article →Spice Costs: Concentrated Extract vs Ground Spice
Compare spice costs in your restaurant: concentrated powder extracts vs ground spices for cardamom, black pepper, clove and paprika, with replacement ratios.
Read article →Frequently asked questions
How much seasoning per kilo of burger?
40 g per kg of meat for beef burgers and 35–40 g per kg of chicken for chicken burgers.
How do I prepare cheddar sauce powder?
Per 1 kg powder: 2.25 kg hot milk (about 65 °C) + 0.25 kg milk powder, blended until smooth.
Do powder sauces need refrigeration?
The powder stores in a dry place without refrigeration; once prepared, treat it like any ready sauce.
Want a consistent marinade and a known plate cost?
Send us your menu on WhatsApp — the Al Laith team suggests products and dosages and sends a quote and a sample. Delivery across all of Egypt.