Stall burgers
A 60 g patty in a soft bun with egg, sauce and cabbage is the classic Malaysian night-market burger. It cooks through fast on a flat griddle, which matters when the queue is long.
Burger patty · daging kisar · meatballs
Beef burger patty supplier for KL & Selangor
Daging Segar is a halal beef burger patty supplier for burger stalls, cafés and restaurants in Kuala Lumpur and Selangor. We supply 60 g, 100 g and 150 g pure beef patties in boxes of 50, beef and lamb mince at 90/10 or 80/20, and cooked frozen meatballs, delivered chilled or frozen across the Klang Valley.
Halal beef60 · 100 · 150 g pattiesBox of 50
If you run a burger stall, a café kitchen or a restaurant line, you need a beef burger patty supplier you never have to think about: the same weight, the same shape and the same fat in every box. That is what we make. Our patties are pure beef, pressed in our halal kitchen in Selangor, interleaved with paper so they separate straight from the freezer, and packed 50 to a box. They come in three weights, 60 g, 100 g and 150 g, so you can match the patty to your bun and to your selling price.
The same kitchen grinds beef and lamb mince (daging kisar) every morning from 5:30 am, and you choose the fat ratio. Lean 90/10 mince suits murtabak, keema and sauces where you do not want oil floating on top. 80/20 mince carries more flavour and stays juicy, which is why most burger makers and meatball recipes use it. Mince is sold in 1 kg vacuum packs, each one labelled with the cut, weight, batch and pack date, so your kitchen always knows what it is using first.
We also make beef meatballs (bebola daging) for steamboat, sup bebola and pasta. They are cooked, then frozen, in 15 g and 25 g sizes and packed in 1 kg bags. Everything on this page travels on our refrigerated trucks, chilled at 0–4 °C or frozen at −18 °C. Trade accounts start from 10 kg per delivery, and orders placed by 6 pm arrive the next day anywhere we deliver in Kuala Lumpur, Selangor and the Klang Valley.
Specifications
Patties, mince and meatballs at a glance
Every pack is vacuum sealed or boxed and labelled with weight, batch and pack date.
| Product | Size / ratio | Pack | Storage |
|---|---|---|---|
| Beef burger patty | 60 g | Box of 50, paper-interleaved | Frozen −18 °C |
| Beef burger patty | 100 g | Box of 50, paper-interleaved | Frozen −18 °C |
| Beef burger patty | 150 g | Box of 50, paper-interleaved | Frozen −18 °C |
| Beef mince | 90/10 or 80/20 | 1 kg vacuum pack | Chilled 0–4 °C or frozen −18 °C |
| Lamb mince | 90/10 or 80/20 | 1 kg vacuum pack | Chilled 0–4 °C or frozen −18 °C |
| Beef meatballs | 15 g or 25 g | 1 kg bag | Cooked, frozen −18 °C |
What to cook
What our customers cook with it
Café & gourmet burgers
The 150 g patty is thick enough to cook to medium and still hold a crust. Pair it with a brioche bun and our black pepper sauce.
Murtabak
Lean 90/10 mince, onion and egg folded into thin dough. Less fat means the murtabak stays crisp instead of greasy.
Keema & bolognese
Lean mince browns cleanly and soaks up spice. Good for nasi beriani keema, curry puff filling and western pasta sauces.
Meatballs & steamboat
Our cooked 15 g meatballs go straight into a steamboat pot or sup bebola. The 25 g size suits pasta and rice plates.
Kofta & kebab
80/20 lamb or beef mince holds together on a skewer for kofta and Middle Eastern style minced kebabs.
Daging Segar
Choosing the right patty and mince
Two quick tables our butchers use when a new customer asks what to order.
Patty weight
| Weight | Best for | Why |
|---|---|---|
| 60 g | Stall burgers, Ramly-style burgers, kids' menus, sliders | Cooks fast on a griddle and keeps the selling price low. |
| 100 g | Standard café and food truck burgers, double-patty stacks | Fills a regular bun and gives a good meat-to-bun ratio. |
| 150 g | Gourmet thick burgers, steakhouse menus | Thick enough to cook to the doneness you want and stay juicy. |
Mince fat ratio
| Dish | 90/10 (lean) | 80/20 (regular) |
|---|---|---|
| Murtabak | Recommended | Works, a little oilier |
| Keema curry | Recommended | Works |
| Bolognese and pasta sauce | Recommended | Works, skim off the fat |
| Meatballs | Firmer and drier | Recommended |
| Homemade burgers | Can turn dry | Recommended |
Not sure which to order? Tell us the dish and how many portions you sell a day, and we will suggest a mix that fits your menu.
Halal & cold chain
Halal from slaughter to the box
Our beef and lamb come from halal-certified slaughter, and grinding, pressing and packing stay halal in our own kitchen. Certificates are shown to trade customers on request. Mince and patties are kept at 0–4 °C while we work, then travel on 0–4 °C refrigerated trucks or frozen at −18 °C.
0–4 °C−18 °C5:30 am
Questions
Common questions
Are your burger patties 100% beef?
Yes. Our patties are pure beef with no filler. Season them on the griddle the way your customers like.
Can I cook the patties straight from frozen?
Yes. The paper between patties lets you separate them while frozen and put them straight on a hot griddle. Cook until the centre is no longer pink.
What is the difference between 90/10 and 80/20 mince?
The numbers are the share of lean meat to fat. 90/10 is leaner and suits murtabak, keema and sauces. 80/20 has more fat, so it stays juicier in burgers and meatballs.
Do you supply lamb mince?
Yes, in the same 90/10 and 80/20 ratios and 1 kg packs. It works well for kofta, keema kambing and curry puff filling.
How should I store mince after delivery?
Keep chilled mince at 0–4 °C and use it within 3–5 days, or freeze it at −18 °C on the day it arrives. Thaw frozen mince in the chiller, not at room temperature.
Can I mix patties, mince and meatballs in one order?
Yes. Trade orders start from 10 kg per delivery, and you can mix any of our products to reach it.
More from Daging Segar
Other products
Fire up the griddle
Tell us which patty weight, how many boxes a week and your area. We will send this week's price list on WhatsApp.