A patty for a hamburger and a manufacturing method thereof are disclosed. The present invention comprises: making a lamb meat mixture by mixing 3-6 parts by weight of M-liquid, 7-9 parts by weight of hardtack powder, 1-2 parts by weight of ground garlic, 0.6-0.8 parts by weight of salts, 0.3-0.5 roast beef flavor powder, 1.4-1.6 parts by weight of sugar, 0.4-0.6 Cevapcici, 4-6 parts by weight of carrots, 12-14 parts by weight of frozen onions, 7-9 parts by weight of eggs, and 0.2-0.4 parts by weight of glutarin, with respect to 100 parts by weight of lamb meat and completing by molding in a patty shape after fermenting the lamb meat mixture at the temperature of 5-10°C for 80-200 minutes. Accordingly, provided is a patty using lamb with good mouthfeel and with unique smell of lamb removed.COPYRIGHT KIPO 2015햄버거용 패티 및 그 제조방법이 개시된다. 본 발명은 양고기 정육 100중량부에 대해, M-리퀴드 3~6중량부, 건빵가루 7~9 중량부, 간마늘 1~2중량부, 소금 0.6~0.8 중량부, 로스구이맛분말 0.3~0.5중량부, 설탕 1.4~1.6 중량부, 체밥치치 0.4~0.6 중량부, 당근 4~6중량부, 냉동양파 12~14중량부, 계란 7~9중량부, 글루타린 0.2~0.4중량부를 혼합하여 양고기 정육 혼합물을 만들고, 양고기 정육 혼합물을 5~10℃에서 80~200분 동안 숙성시킨 후 패티모양으로 성형하여 완성된다. 이에 따르면, 양고기를 이용하고 식감이 좋고 양고기 특유의 냄새가 제거된 패티를 제공할 수 있는 효과가 있다.
