Poplos 30% Beef Burger Patties

By engineering texturized plant proteins into the beef matrix, the Water Holding Capacity (WHC) is significantly enhanced. Cooking at 180°C griddle temperatures yields a restricted dimensional shrinkage below 10-12%, maintaining uniform patty diameter without convex warping.

The formulation utilizes natural bovine tallow fractions complemented by trans-fat-free edible vegetable oils. Total lipid concentration is governed strictly within 15% to 18%, preventing excessive grease run-off while maintaining palatability and tenderness.

Patties should be griddled directly from the frozen state onto a flat-top grill preheated to 170°C - 180°C. Cook for 3 to 4 minutes per side until the internal core temperature exceeds 74°C (165°F) for microbiological food safety.

Each patty is mechanically interleaved with a food-grade virgin polyethylene separator sheet. This impermeable film barrier prevents inter-patty adhesion during minor handling vibrations, allowing kitchen staff to peel single frozen portions smoothly.

Manufactured in compliance with Iranian National Standard ISIRI 2304 for raw-formed frozen meat preparations, each batch is cleared via plate counts ensuring zero Salmonella per 25g, absence of pathogenic E. coli, and regulatory residual nitrite bounds.

Consignments under HS 160250 are exported with official bilingual Veterinary Health Certificates, authentic Halal slaughter clearance, accredited lot Certificates of Analysis (COA), and legalized Chamber of Commerce Certificates of Origin.

The baseline MOQ for international buyers is one 20ft reefer container (approx. 10 to 12 metric tons). Poplos provides contract private-label manufacturing across various patty weight calibrations (80g, 100g, 120g) with fully localized carton typography.