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I don't use any additives in my venison burger, and have had no problem with it falling apart. Don't over work it, and only turn it once when cooking, and you should have no problem. I agree with Rob- why pollute your fine venison with unhealthful fat?
-------------------- Those who would give up essential liberty to purchase a little temporary safety deserve neither liberty nor safety.- Ben Franklin Posts: 2390 | From: New Albany, MS | Registered: Jul 2008
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1 can of SPAM (ground, or chopped fine) mixed with 2-3 lbs lean venison Don't knock it till you try it.
Posts: 19 | From: houghton lake michigan | Registered: Jan 2007
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For sausage, I add 25% pork shoulder in with the grind. For burgers, after the meat is defrosted, I add in homemade BBQ sauce and sliced scallions. The sauce adds the moistrure needed to keep the meat from drying out.
-------------------- Vice President Life Member New York Bowhunters, Inc. All the best to you and yours >>>>------------------------> Posts: 1103 | From: New York | Registered: May 2003
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Man Rob that sounds good. We never put beef or pork in and use a good bit of the meat as loose meat for spaghetti, tacos, and the like. Its actually very good on pizza as well. when we used them for burger patties we just mixed egg in and it was awesome. I grew up eating venison and elk like that.
-------------------- Bring a compass because it's awkward when you have to eat your friend's.
BBO 73#@28in Posts: 76 | From: Richmond, Virginia | Registered: Oct 2008
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quote:Originally posted by Bobby Urban: 25% or so bacon works well but everyone has their own taste preference. I grind mine plain but I never make burgers out of venison and I like the lean meat in my chili and tacos.
2nd! I also grind about 20-25% bacon in my beef burgers!
A sweet way to make them is grinding, blending with some herbs, squash them in a hot pan about 1/2 lb each. Make them thin, about 1/3 inch or less. Then get a fistful of very thin sliced sweet onions and press it in the meat while frying!
When you flip the burger, the onions in contact with the pan are caramelized, while those close to the center of the burger are just steamed!
Tastes amazing!
-------------------- ~Those who believe in telekinetics, raise my hand~ Kurt Vonnegut
~Have you ever noticed? Anybody going slower than you is an idiot, and anyone going faster than you is a maniac~ George Carlin Posts: 1251 | From: Norway | Registered: Oct 2009
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Mix it all together & refrigerate until cold, grab a big handfull & slap it into a patty shape, cook over a low heat on a flat griddle until nicely done.
Best burger you'll ever eat! It works with ground antelope or elk too
Rob,
That sounds great. Gotta try that this weekend. I end up with a good bit of moose burger.......actually about one third of the total meat. I had it processed plain.......it was ground with no beef or pork added. Sure is great.......just looking for additional ideas to "shake it up" a bit, from a burger patty perspective.
What is Dale's sauce (or better yet.....is it something commonly found in markets)?
-------------------- TGMM Family of the Bow Compton Traditional Bowhunters
“Only after the last tree has been cut down…the last river has been poisoned…the last fish caught, only then will you find that money cannot be eaten." - Cree Indian Prophesy Posts: 1853 | From: Westchester County, NY | Registered: Oct 2006
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We grind all ours at one time and I use 90% ground chuck vac seal and use throughout the year.Been doing this for years with great results. gotta try some new ideas posted here as well...Getting hungry just thinking 'bout it.
-------------------- You do not realize now what I am doing,but later you will understand.Book of John Bow list just keeps on growing and growing..... Posts: 730 | From: charlottesville,va | Registered: May 2008
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I'm part of the nothing crowd.I dont want to ruin the benafits and the taste of the wild game I harvest.
Posts: 2 | From: Alaska | Registered: Oct 2010
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We have a really good processor who adds apple smoked bacon to some of our ground venison. We don't do all of it that way, maybe a third or a half depending on the size of the deer.
OkKeith
-------------------- In a moment of decision the best thing you can do is the right thing. The worst thing you can do is nothing. Theodore Roosevelt Posts: 869 | From: Norman, OK | Registered: Dec 2006
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okkeith...That sound so good....Must try that..
-------------------- You do not realize now what I am doing,but later you will understand.Book of John Bow list just keeps on growing and growing..... Posts: 730 | From: charlottesville,va | Registered: May 2008
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It is really good. I think they add 1 pound of bacon to 10 pounds of venison. Cool thing is, they make their own bacon as well. The processor buys their hogs from all the local FFA kids, so it is good quality meat.
It makes for great chili, venison and beans or really anything else. The burgers are awesome as well.
OkKeith
-------------------- In a moment of decision the best thing you can do is the right thing. The worst thing you can do is nothing. Theodore Roosevelt Posts: 869 | From: Norman, OK | Registered: Dec 2006
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Those who said ....nothing... well they have my vote! If I make sausage I use Pork, but for hamburger or burger for patties, well anything added is just a sin.
the chef
Posts: 812 | From: canada | Registered: May 2007
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Different tastes for different folks. It's all good.
OkKeith
-------------------- In a moment of decision the best thing you can do is the right thing. The worst thing you can do is nothing. Theodore Roosevelt Posts: 869 | From: Norman, OK | Registered: Dec 2006
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