Well.....I've come up with a dandy mix consisting of 21lbs trim,3kg of Costco ground pork + a lb of hickory flavoured bacon. Added a 750gm bag of Charburger /High Caliber Products seasoning binder and the prescribed amt of H20. Pressed out about 50 + 1/2 lb Flintstone patties and froze them with wax paper between each one. Zero shrinkage on the BBQ 10min per side at 400F add cheddar to melt and serve. [ with the -26 C weather the cook may or may not have experienced shrinkage] Don't worry no selfies.
Moose Burger
- Thread starter mbogo3
- Start date
Hey, suit yourself.
I would prefer no pork at all.
On the rare occasion I draw a moose, I consider the meat sacrosanct and I want to taste it.
It is the best meat on earth AFAIC and I just could not imagine polluting it with corn/soy fattened feed-lot pork from Costco.
(Just my opinion.)
Also, you are making sausage patties, not Burgers.
(That's not opinion, that's fact).
souring moose meat with pork is just wrong
that being said i don't pre make and pre freeze burgers i thaw out burger and make the burgers then cook them
to add a bit of moisture i simply grate some red patato in with the meet a few oz of olive oil and good to go
that's just me
that being said i don't pre make and pre freeze burgers i thaw out burger and make the burgers then cook them
to add a bit of moisture i simply grate some red patato in with the meet a few oz of olive oil and good to go
that's just me
This sounds like a PITA and it is, but its worth it.
-While grinding the meat, I use a long cutting board covered in wax paper or parchment that I pull along while the grinder is outputting.
-You end up with a long strip of grind right, make sense?
-then you do this several more times until you have a wide and maybe 1.5" thick layer of little meat strips on the paper.
-Lightly sprinkle the shole shebang with a bit of salt and pepper.
-Carefully roll the whole thing, lightly pressing, lengthwise so you have a 4" (or so) cylinder of ground meat with all the little meat tubes aligned.
-Chill in freezer for 20 minutes or so.
-Slice into patties 3/4-1" inch thick across the "grain".
Fry fully or sear and then broil (you have to be a bit careful broiling) and enjoy as you would any other burger.
I like mine with a good pink strip through the middle (Another reason not to use pork) medium rare.
if you're in the mood, Moose lights up with a dollop of natural peanut butter, dijon mustard, and a drizzle of balsamic vinegar.
Jeezus i'm hungry.
I like pan fryng venison burgers in bacon fat
Had Blacktail burgers for dinner..... no fillers or binders just some spices.
My go to burger spice mix for venison, moose, elk ect..... crushed rosemary, granulated garlic, onion powder, salt, coarse black pepper, ground cumin and a pinch of cayenne and as I said... no binders or fillers.
Now sausage is another thing altogether but for burgers....... just meat and spices..... anything else and it may as well be sausage.
Had Blacktail burgers for dinner..... no fillers or binders just some spices.
My go to burger spice mix for venison, moose, elk ect..... crushed rosemary, granulated garlic, onion powder, salt, coarse black pepper, ground cumin and a pinch of cayenne and as I said... no binders or fillers.
Now sausage is another thing altogether but for burgers....... just meat and spices..... anything else and it may as well be sausage.
Ya, if youre making sausage and u have acccess to quality pork, it is a huge bonus.I’m with him on that, I hunt to eat better meat not to “spoil” it with commercial stuff… but of course if you raised your own pigs and it is all orgasmic then I’m good
I tend to use pretty much pure back fat with no meat scraps from a local butcher I trust.
20-30% for venison sausage. 20% for bear salami.
Third Rail
CGN Ultra frequent flyer
Never ever heard of, or could have even imagined, doing this. Huh.
canadian hunter312
CGN Ultra frequent flyer
- Location
- Brant County
I’m with him on that, I hunt to eat better meat not to “spoil” it with commercial stuff… but of course if you raised your own pigs and it is all orgasmic then I’m good
Mmmmmm….orgasmic meat….
Personally, I’ve never eaten a 100% moose or deer burger that I actually enjoyed. Just has to have some pork fat/bacon added or it’s just not my thing.
Don't agree... my wild meat burger is always 100% venison, bear etc... tastes great. When making sausage, I and 25% organic pork shoulder from a local farm... one where I know the owner and know his process... my sausage is exclusively bear meat... which I eat almost every day... I save the venison for steaks, chops and Venketta roasts.
Augh, you guys are killing me!
If you think the moose/elk burger is dry add salted butter, and then make as usual. No fillers, no binders, just meat, butter, spices, and onions.
I'll usually make the patties the night before, or early morning, and freeze for a few hours before they go onto the bbq. They hold up better that way until they start to cook and firm up.
If you think the moose/elk burger is dry add salted butter, and then make as usual. No fillers, no binders, just meat, butter, spices, and onions.
I'll usually make the patties the night before, or early morning, and freeze for a few hours before they go onto the bbq. They hold up better that way until they start to cook and firm up.
A good burger is a good burger. I don’t care if has 25% good pork cut in, don’t care if it’s bear, grass fed beef, venison, or moose meat. Onions, garlic, basic spices. Charcoal, smoked, cast iron, or propane bbq. I’d rather lettuce wrapped than a selection bun. Should be a crime to destroy good food with a cheap buns.
canadian hunter312
CGN Ultra frequent flyer
- Location
- Brant County
The thing about something personal like food is that nobody cares what you agree with or not. Thats why I don’t get this weird attitude some people have, including a couple here, that if you’re not eating it ‘my way’ you’re doing it wrong.
