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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: David Bartholomew on November 03, 2010, 08:16:00 PM
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Okie dokie... I bought a grinder. As it applies to vension, what do you bind your newly ground burger with? Also, how much per pound?
Tks!
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I mix about 10-15% beef briskit in mine.
doug77
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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.
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When I have the locker do it, I have them use either one third beef tallow or one third pork. For burgers, I prefer the tallow. You can also just grind your venison and mix 50-50 with hamburger. If you use hamburger, don't get the high priced, lean kind. You need the higher fat stuff to help bind the low fat venison.
My son likes his venison with no binder, but he uses it as loose meat (tacos, spaghetti, maidrites, etc.) rather than patties.
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1# beef suet to 10# of venison. It is a little sweeter than pork, and it can be cooked to medium rare with no concern of under cooking as there is with pork.
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Beef kidney fat for me as well. Couldnt tell you a ratio, but lets just say about 3-4 two-hand fulls per 25-30# grind.
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Mix it? :confused:
Man I shoot deer to eat because they are free of hormones, antibiotics and fast growth feeding practices along with LOW FAT AND COLESTORAL! The last thing I want to do is put that stuff back in it.
I can't cook up a hamburger, but I will survive. :D
I do put a little bacon in my summer sausage. Just have to have a little to hold it together and keep some moisture in it for smoking.
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20% ground pork for me
makes em nice and juicy on the bbq
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About 5 years back, when I had a professional meat cutter process my deer, what I remember about the processed burger patties was (yes, after it was cooked) that it seemed to stick to the top of my mouth. I can only assume it was the beef suet (now that I see the name...tks GRAPES).
In short, I didn't care for the "sticking to the top of the mouth" feeling.
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I use to mix my venison but, now when I'm
making burgers I just mix in a egg it holds the meat together just fine.
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10 to 15% pork shoulder.
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Originally posted by Pops:
I use to mix my venison but, now when I'm
making burgers I just mix in a egg it holds the meat together just fine.
Works for me too. I don't pollute my venison with beef or pork fat at all.
Here's my recipe;
1½lb ground venison
1 large white onion, finely chopped
1 tbsp Dales sauce
salt & pepper
15 jalapeno slices (pickled) finely chopped
2 cloves minced, fresh garlic
1 tbsp Weber cajun seasoning
1 large whole egg + 1 yolk
1 tbsp plain flour
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 :D
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I also grind my venison with 25% pork butt or shoulder.My wife likes this mix but I prefer bacon for burgers, about 10% works for me...Bobby
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I do the same as Robert 25-30% pork shoulder and it is good!
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Thank you all.
I don't really want to put anything in there, but I do think I'll try just the egg first, and see how that works. And then, in the next deer... I'll try Rob's recipe.
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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?
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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.
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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.
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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.
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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!
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Originally posted by robtattoo:
Originally posted by Pops:
I use to mix my venison but, now when I'm
making burgers I just mix in a egg it holds the meat together just fine.
Works for me too. I don't pollute my venison with beef or pork fat at all.
Here's my recipe;
1½lb ground venison
1 large white onion, finely chopped
1 tbsp Dales sauce
salt & pepper
15 jalapeno slices (pickled) finely chopped
2 cloves minced, fresh garlic
1 tbsp Weber cajun seasoning
1 large whole egg + 1 yolk
1 tbsp plain flour
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 :D [/b]
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)?
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soem good ideas here , now for some venison.
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nothing, just venison.
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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.
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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.
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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
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okkeith...That sound so good....Must try that..
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2hats,
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
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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
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Different tastes for different folks. It's all good.
OkKeith
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I find that Beef trimmings off the steaks and roast's work great. You can go to your local market or butcher and get it it is very cheap and does a great job this is what they use in their burger 10-15 % works well. Hope this helps you just got to play with it til you like it. Bergie
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David I use about 25% of the cheapest burger I can buy. If I have 20# of deer I get 5# of cheap burger. I add some burger as I grind the deer and then run it all through again, that really gets it mixed. There is enough fat for cooking and no gease to drain off.
Jack