I'm planning on starting up a Burger Pop-Up Store and the style of burgers I am interested in is Smashed Burgers.
I'm currently working on my work flow from the time My Butcher Grinds the meat right up to the the point where the customer receives his order.
Please feel free to chip in on my work flow as I begin with the first part of the process.
1. Butcher minces beef as per my specs.
2. Ground Beef is handed over to me 1 day before I trade.
3. I will then portion the ground beef using a volume measuring cup and the resultant patties will be in the form of balls.
4. All the Beef Balls will be held in a chiller up until the following day.
My problem at the moment if portioning of the beef. I have the right size cup which I have tested with by using volume only and then weighing it out on a scale - the weight was within 5g of my target weight which is 75g - N.B. Each burger will consist of 2 X 75g Patties. Now comes my challenge - once the beef is in the measuring cup, it's difficult to get it out. You have dig you finger into the edge of the cup to release the ground beef.
What ideas could you guys offer to overcome this issue?