Thinking of grinding some of my own this year on some of the smaller deer - does anyone have any good advice for making venison burger (i hear some folks add a bit of fat), or do you just grind it up and have at 'er?
How do you guys make your hamburger meat?
- Thread starter Foxer
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I once had good results with a 458 Win Mag and several bad shots......
I'm Kidding
........okay not really but that's another story
Anyways, I find that I usually add abit of Pork fat (not much, maybe a lb for every 10 lbs of deer?) for venison as it's usually really lean and tends to end up pretty dry after cooking, the fat helps with this I find.
I get pure white pork fat from my Friendly Butcher for free in nice clean bags.
I'll usually run the venison through the grinder first then the fat and mix it up after before wrapping and into the Freezer.
If your making sausages etc. the fat is essential.
Works for me
I'm Kidding
........okay not really but that's another story Anyways, I find that I usually add abit of Pork fat (not much, maybe a lb for every 10 lbs of deer?) for venison as it's usually really lean and tends to end up pretty dry after cooking, the fat helps with this I find.
I get pure white pork fat from my Friendly Butcher for free in nice clean bags.
I'll usually run the venison through the grinder first then the fat and mix it up after before wrapping and into the Freezer.
If your making sausages etc. the fat is essential.
Works for me
If I'm making "Burgers" I'll add one egg to a pound of ground a little bread crumbs and spice to suit. If it's just ground, I leave it as is. Cooking spaghetti or such dishes is much nicer without having to pour off the fat, and almost no shrinkage!!
Experiment, it's all going to the same place :beerchug:
Experiment, it's all going to the same place :beerchug:
Remove all fat, sinue and blue membrane from your venison, buy an equal amount of cheap beef burger. grind the venison and burger together. This will give you terrific burger. I used to add pork fat but it tends to go rancid ( off Flavours) if kept in the freezer for more than 3 months. Beef keeps for a year no problem.
I get my deer burger with plain since I can't eat pork and the fat will make me sick. My BF added about 30% pork fat which you may be able to find from a butcher. He says though he would be willing to try it with ground bacon.
I then just add an extra egg to the meat when making into burgers so it is not too dry.
I then just add an extra egg to the meat when making into burgers so it is not too dry.
for venison or moose....when i take to the butcher..i ask for no other burgar to be mixed in..Big Guy said:
when im ready to use the burgar i just mix in whatever other kind of meat i want to it ,to keep it from drying out..
this gives you options..you could use beef/pork/lamb,or what ever floats your boat that day,and yes a egg is good to the mixture to make patties
Straight. For plumper and juicier burgers add 1 or 2g Brifisol and 100 ml water per Kg meat. Soy protein works well too. When I make sausage I only use lean pork which gives a sweeter juicier result and no burps or heartburn that I get from pig fat added recipes.
- Location
- Cottage Country, Ontario
I add ground up bacon. Adds a little fat as well as smokey flavour.
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I butcher a pig at the same time and mix at about 1/3 trimmed pork [not fat], with the venison and it comes out great. We much prefer it to Beef hamburger. The big bonus is all the pork chops, a few roasts, ribs etc. This gives us all the burger we can use for the year, and we use quite a bit.
For venison sausage patties, which are like burgers, I use about 30% of 50/50 ground bacon ends and lean ground pork which is pretty cheap and adds a bit of smoke flavour and salt to the mix. The bacon ends are easier to grind if they are still slightly frozen, then mix them in after.
When i butcher all my trim goes into the one foot by one foot zip lock bags , this equels about 5 to 6 pounds each and freeze. Dethaw till partially frozen When i grind i add onoins spices garlic and bread crumbs. For fat i either add meat such as bacon ,sausage stuffing or some beef. If it sticks to the barbie then i oil up the flipper with canola oil to prevent it from sticking. The only thing i add after grinding is the eggs about three or four for the batch.
