Homemade Hamburgers, Mochiko, and Tsukune Made with CH-210: Meat Dish Meal Prep for Major Weekday Time Savings

March 5, 2026

Hamburgers, gyoza, and tsukune are popular family dishes, but mincing meat and chopping vegetables can be time-consuming. With the Happilaff CH-210 Dual Bowl Food Processor, you can process ground meat in the large bowl (1.2L) and aromatics in the small bowl (500ml) simultaneously, making weekend meal prep significantly more efficient. Freezing prepared ingredients can greatly reduce weeknight dinner preparation time.

Why the CH-210 is Perfect for Batch Cooking Meat Dishes

Feature	Application to Meat Dishes
Large Bowl (1.2L)	Turns pork/chicken pieces into homemade ground meat. Fresher than store-bought and allows for fat adjustment.
Small Bowl (500ml)	Chops onions, garlic, ginger, and green onions simultaneously.
2-Speed Control	Adjust texture from coarse chop (low speed) to fine mince (high speed).
500W Power Output	Processes sinewy and refrigerated meat effectively.

3 Batch Cooking Meat Dish Recipes

🍔 Recipe 1: Homemade Hamburger Patties (3 batches for 4 servings each)

Ingredients: 400g thinly sliced pork, 200g thinly sliced beef, 2 onions, 50g breadcrumbs, 2 eggs, 1 tsp salt, pinch of black pepper, pinch of nutmeg

Place pork and beef in the large bowl and process on high speed for 10 seconds x 2 times to make homemade ground beef.

Place onions in the small bowl and process on low speed for 5 seconds x 3 times to mince. Heat in the microwave for 2 minutes and let cool.

Mix ground meat, onions, breadcrumbs, eggs, and seasonings to complete the patty mixture. Wrap individual portions and freeze.

✨ Time-saving effect: 40 minutes by hand → 10 minutes with CH-210. Prepare 3 batches at once, and on weekdays, just cook.

🥟 Recipe 2: Homemade Gyoza Filling (40 pieces)

Ingredients: 300g thinly sliced pork, 1/4 cabbage, 1 bunch nira (garlic chives), 2 cloves garlic, 1 piece ginger, 1 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tsp salt, pinch of black pepper

Place pork in the large bowl and process on high speed for 8 seconds x 2 times to make ground pork.

Place garlic and ginger in the small bowl and process on high speed for 5 seconds to mince. Then, add cabbage and nira and process on low speed for 3 seconds x 2 times for a coarse chop.

Mix all ingredients to complete the filling. Wrap in gyoza wrappers and freeze (up to 1 month).

✨ Time-saving effect: 50 minutes by hand → 12 minutes with CH-210. Prepare 40 pieces at once and stock in the freezer.

🍢 Recipe 3: Homemade Tsukune Filling (20 skewers)

Ingredients: 500g chicken breast, 1 long green onion, 1 piece ginger, 2 tbsp potato starch, 1 tbsp soy sauce, 1 tbsp mirin, 1/2 tsp salt, 1 egg white

Place chicken breast in the large bowl and process on high speed for 10 seconds x 3 times for smooth ground chicken.

Place long green onion and ginger in the small bowl and process on low speed for 5 seconds x 2 times to mince.

Mix all ingredients to complete the filling. Wrap individual portions and freeze (up to 1 month).

✨ Time-saving effect: Making homemade ground chicken significantly reduces fat compared to store-bought. For healthier tsukune.

Weekend Batch Cooking Schedule (CH-210 Version)

Time	Large Bowl Task	Small Bowl Task	Finished Product
0-15 min	Ground beef and pork (600g)	Minced onions (2)	Hamburger patties (3 batches)
15-30 min	Ground pork (300g)	Garlic, ginger, cabbage, nira	Gyoza filling (40 pieces)
30-45 min	Ground chicken (500g)	Long green onion, ginger	Tsukune filling (20 skewers)

💡 When making homemade ground meat with the CH-210, meat is easier to process when semi-frozen (30 minutes in the freezer). Avoid completely frozen meat as it can strain the blades. Always wash and sanitize bowls after processing.

🥟 Make Weekend Batch Cooking a Habit with the CH-210

CH-210

1.2L large capacity + 500ml dual bowl. 500W power processes ground meat and aromatics simultaneously, significantly reducing prep time for meat dishes.

Learn More

CH-208

For small batches of 1-2 servings. 350W power and 600ml capacity perfect for single-person households and small-scale cooking.

Learn More

Frequently Asked Questions (FAQ)

Q1. Is the texture of ground meat made with the CH-210 different from store-bought?: Yes, homemade ground meat made with the CH-210 will have a coarser texture than store-bought. This makes hamburgers, gyoza, and tsukune more juicy. If you prefer a finer mince, extend the processing time on high speed. However, processing too much can turn it into a paste, so pulse for 5-8 seconds at a time and check the consistency.
Q2. How long can homemade ground meat be stored?: Raw ground meat should be used on the same day or frozen after being processed into a patty/filling. When frozen as a filling, it can be stored for about 1 month. It is recommended to thaw slowly in the refrigerator overnight. Avoid microwave thawing as it can alter the meat's texture.
Q3. When making ground chicken breast, should I remove the skin?: If you want a healthier result, remove the skin. Processing with the skin on will make it juicier but increase fat content. For tsukune and chicken burgers, skinless chicken generally results in a better texture. The skin can be used separately to make soup stock.