Poultry protein makes tastier, juicier chicken burgers and turkey burgers—and there are two main ways to use poultry protein in a chicken burger or turkey burger. You can add it to your recipe or replace some of another ingredient with poultry protein
How you use it leads to different benefits. Here, we outline each method of adding Sonac’s poultry protein, called QBind Chicken FPP C or QBind Turkey FPP T, to a chicken burger or turkey burger and explain the benefits.
Method 1: add chicken or turkey protein to the recipe
When you add extra chicken or turkey protein (only about 1% extra protein is needed, depending on your recipe) to the chicken or turkey burger formulation, it will improve the burger’s structure and cooking yield. Cooking yield is improved because adding poultry protein causes less moisture loss during cooking so there’s less meat shrinkage.
Another benefit to adding poultry protein to your recipe is handling and forming the hamburger will be easier and the shape will be retained.
One of the best benefits is taste! The chicken or turkey flavor in your poultry meat burger will be more pronounced. The cooked end product will be juicier, too, as a result of the collagen in the poultry protein.
Method 2: replace a portion of meat with chicken or turkey protein
You can replace some of the meat in your chicken or turkey product with poultry protein. Let’s say you have a burger with 90% meat and you want to lower it to 85% meat. You’d then add 1% FPP C or FPP T and 4% water, which is the same ratio of 1 part protein to 4 parts of water for meat. The end result is a very comparable hamburger with 85% meat: the flavor, the texture, and the juiciness are all unchanged compared to a recipe where there was 90% meat.
Learn more ways that FPP C and FPP T can elevate your chicken and turkey end products here.
How poultry protein makes a chicken burger or turkey burger better
Overall, whether you add poultry protein or replace some meat with poultry protein, the common benefit is better taste—and a meaty, juicy bite to your chicken or turkey end product. The other benefits, such as producing the same results with less meat or improving handling and shape retention, will vary based on the method in which you use poultry protein in your chicken burger or turkey burger.
If you’re looking to add QBind FPP C or FPP T to another chicken or turkey product, you can read more about where else to use Sonac’s poultry proteins here.
Would you like to request a sample and test these proteins? You can fill out a request here and a product specialist from Sonac will arrange for a sample to be sent.
You can also download our case study ‘Using Sonac’s QBind Chicken FPP C in a poultry meat product’ for a real-world example of how a food producer successfully incorporated QBind Chicken FPP C into their chicken meat product, and improved the quality of the food product and adhered to their budgeted expenses.