A kitchen that wants bacon on its burger menu asks three questions in order: which animal, how much per burger, and who stands at the pan during the rush. Beef bacon for burgers answers all three with a single product: Mortella Beef Bacon 1000 g is made from beef, arrives in strips and renders its fat in the pan while the edges crisp. What remains is the arithmetic.
The pork-free route to bacon on a burger menu
Classic bacon is cut from pork belly; beef bacon answers the same cut logic and the same kitchen use with beef. Menu items that expect bacon, from burgers to club sandwiches and brunch plates, can therefore be built on a product that contains no pork. How it is produced is explained in the production of pork-free bacon; the subject here is the kitchen's maths.
In the Mortella range bacon is the only item that gets cooked. The roasts and hams go from pack to plate; bacon goes into a pan. That separates a burger kitchen's planning from every other deli line, and the sections below are built on that difference.
How many strips of beef bacon are calculated per burger?
Two strips is the common standard. A large burger may take three and a small one a single strip; what matters is fixing the number on the menu and having every cook apply it. Where bacon sits in menu language today is covered in the rise of beef bacon on breakfast and burger menus.
A worked example with the assumption written down: at 20 g per strip, a 1000 g pack yields roughly 50 strips. On a two-strip burger that is 25 burgers. A kitchen selling 80 burgers a day uses 160 strips, or 3.2 kg of raw bacon; over a six-day week that is roughly 19-20 kg. Weigh ten strips from a pack to set your own strip weight; 20 g was chosen only to show the calculation.
Why does beef bacon lose weight in cooking, and why is the order placed in raw weight?
In the pan each strip releases water and fat, and a cooked strip is noticeably lighter and shorter than it was raw. Because the loss depends on heat, time and strip thickness, quoting a single percentage would be wrong. The job is simple: weigh ten raw strips, cook them, weigh them again; the ratio between the two figures is your kitchen's coefficient.
That is why the order is always built on raw weight. Take the cooked quantity you want to see on the plate, divide it by your coefficient, and you have the raw requirement that goes on the order. A kitchen ordering in cooked weight runs out of bacon midweek.
The beef bacon flow at peak hours: pre-cook, cool, reheat to order
Cooking every strip from scratch during the lunch rush locks up both the pan and the cook. The flow splits into three steps:
- Before service the strips are laid in a single layer on an oven tray and part-cooked at moderate heat; the edges take colour without crisping.
- The strips are moved to a wire rack, the fat drains, and once cool they wait in a sealed container in the fridge.
- When an order arrives a strip goes onto the plancha or into a pan for about half a minute, the edges crisp and it goes onto the burger.
Cooking fully in the pan and holding the strips warm is the wrong route: the strip softens in its own fat and then toughens. The differences between pan, oven and air fryer are compared in three ways to cook bacon crisp.
How many minutes does beef bacon stay crisp under a burger lid?
The moment the bun is closed, the strip sits under the steam of the patty and the sauce, and the crisp softens within minutes. For a burger reaching a table in the dining room in two or three minutes that is no problem. In a takeaway box travelling fifteen to twenty minutes the strip goes completely soft.
The fix is in the packaging. For delivery burgers the bacon goes into its own small paper sleeve at the side of the box rather than on top of the patty, and the guest adds it at home. One line on the menu is enough: "bacon packed separately". It is the kind of detail that lands directly in a burger kitchen's reviews.
How is beef bacon written on the menu card?
Because the product is made from beef, naming the species on the menu is both honest and a way of closing the guest's question before it is asked: "beef bacon" or "bacon made from beef". The product's own label carries the name, ingredient list, net quantity and storage conditions required by Türkiye's Food Labelling and Consumer Information Regulation (yeni sekmede açılır); keeping the menu wording in line with that label removes the question a guest would otherwise put to the waiter.
For a guest asking about halal certification the answer lives in the file, not in the kitchen: the certificate is requested from the supplier, and the menu states only what the certificate in hand actually covers.
What is measured at delivery when a case of beef bacon arrives?
Three checks: is the vehicle body temperature and the surface temperature of the product between 0 °C and +4 °C; does the shrink wrap show any puncture or loosening; are the production and use-by dates legible. The temperature reading is written on the edge of the delivery note and filed, since Türkiye's Food Hygiene Regulation (yeni sekmede açılır) expects the business to keep the cold chain on record.
Strips from an opened pack wait in a sealed container in the fridge and are used quickly regardless of the date on the pack. Pre-cooked strips get their own container and their own opening label; raw and cooked strips never share a box.
Beef bacon portion table for a burger kitchen
| Burgers per day (example) | Strips per burger | Strips per day | Raw weight (20 g/strip) | 1000 g packs per day |
|---|---|---|---|---|
| 40 | 2 | 80 | 1.6 kg | 2 |
| 80 | 2 | 160 | 3.2 kg | 3-4 |
| 150 | 2 | 300 | 6.0 kg | 6 |
| 150 | 3 | 450 | 9.0 kg | 9 |
The table is an example built on a 20 g strip; recalculate the columns with your own weighing.
The two lines next to bacon: smoked roast beef and frankfurters
A burger menu is not built on bacon alone. Mortella Sliced Smoked Roast Beef, at 21.5 g protein and 2.5 g fat per 100 g, adds a second layer of beef to a burger and needs no cooking; a brief sear in the pan is enough. Mortella Smoked Frankfurter Sausage 465 g is made from chicken, arrives cooked and vacuum-packed, and covers the hot dog on the children's menu from the same supplier.
Putting all three on one order means one delivery. Ask EMKA FOOD for samples of the three together; cook the bacon on your own plancha and weigh ten strips to set your coefficient on day one.
