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Biffteki

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Greek flavors that are a very good option on the grill. This dish is not vegan as we have chosen to use eggs, which gives a slightly "fluffier" texture. Can advantageously be brushed with a little glaze if you grill it to get it a little extra tasty.
Category Steaks, burgers or balls
Servings 100

Nutrition and climate performance

Portion size: 100g

Ingredients

Finished quantity

  • 10,0 kg Biffteki

Ingredients

  • 3100 gram Dry Simsubas
  • 3100 grams water
  • 1500 grams Eggs
  • 600 gram olive oil
  • 1900 gram Yellow onion chopped or diced
  • 63 grams Parsley leaf chopped
  • 31 gram Mint chopped
  • 13 grams Garlic finely chopped
  • 50 grams cumin
  • 31 gram Oregano
  • 19 gram Thyme
  • 320 gram Tomato paste
  • 150 gram Salt
  • 19 grams black pepper

Instructions

Mixing:

  • Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot.
    NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.

Instruction

  • Finely chop the onion, parsley and mint.
  • Mix the dry spices and dry simsuba base.
  • Then mix in all the other ingredients
  • Start mixing at low speed and when all the liquid has entered the powder increase the speed.
  • Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 2 minutes in the cooking pot.
  • Forming steaks or steaklets
  • Tempa in combi oven to 86 degrees internal temperature at 120 degrees and 20 % humidity
  • Leave to cool and fry or grill before serving.

Tip: This is great for frying or grilling and using in a sausage roll instead of sausage.