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I work in a burger factory and I have a question about a product we are trying to produce. We want to create a burger patty with butter in it. But when we mix all the ingredients (mostly ground meat and butter) in a metal device, most of the butter sticks to the metallic side instead of blending with the meat. Any ideas?

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  • My first thought is that you would have better luck on SeasonedAdvice.SE (cooking site). Still, it seems slightly surprising that since the ground meat (if it's hamburger beef) is probably 20% fats, I'd think that another fatty product would be more miscible with the meat fat. What is the consistency of the buter (i.e. hard, soft, melted) and what are the relative portions (i.e. 1 part butter to 4 parts meat, etc.)? Can you use a softer butter substitute instead? – airhuff Mar 20 '17 at 10:19
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    I agree that this might be better at Seasoned Advice. Have you tried clarified butter? It may be the water and milk solids in regular butter than are the problem. Also, instead of mixing, have you tried using a meat grinder to grind cold butter into the meat? – Ben Norris Mar 20 '17 at 11:35
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    That's very curious. I've mixed butter into ground beef by hand a few times and I never had that problem. I suppose the pieces of meat must be coated with fat during the grinding process, which could repel the water in the butter. So, the other comments that suggest using an emulsifier or clarified butter could be on the right track. You may also consider trying butter with a higher fat content and/or adding some dried bread crumbs, dried onions, dried parsley, etc. to absorb some of the water from the butter. – mrog Mar 20 '17 at 23:00
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    If soft and melted butter didn't work, how about hard or frozen butter, grated or chopped small and folded into the mix after other mixing was finished? It sounds like the soft butter is sticking, while hard butter should not smear around (though lots of little clumps will let it distribute anyway), and when it does soften most of the little clumps should be essentially surrounded by the rest of your mix, and melt into them, not the bowl. I think. – Megha Mar 21 '17 at 1:47
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    Is using an absorbent medium -eg, soaking up the molten butter in bread, mincing the bread and adding it - an acceptable solution? – rackandboneman Mar 21 '17 at 8:36
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+1 @megha Grating frozen (or very cold refrigerated) butter is the way to go here. It's best to add the grated butter to the mince after the meat has been ground. Grating butter is easily done in a food processor (industrial or home) - we did it all the time at an old restaurant I worked at and I still do it at home for pastry crust.

Random source: http://people.com/food/grated-butter-burgers-recipe-food-hack/

Alternative idea - America's Test Kitchen did a Butter Burger bit awhile back that people claim is amazing: https://www.youtube.com/watch?v=WAUpelESAXo

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