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Post by buckert on Jan 21, 2018 21:46:20 GMT -5
Curious if any of you guys have a good recipe for venison Burgers - spices or flavors added to make them taste better and how you cook them.
I'm also trying to figure out how to make them without added pork or beef fat, so I can keep them o'naturale. I found one online recipe that says that powdered milk or eggs work as a good substitute binder over fat, so I'm gonna give that a try. Anyone ever experiment with this?
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Post by Pinoc on Jan 21, 2018 22:00:32 GMT -5
No fat added to our Venison. Just add ritz crackers, egg and onion. Binds together well. Kinda like small meatloafs I guess. Very good!
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Post by scrub-buster on Jan 21, 2018 23:34:02 GMT -5
I use bacon
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Post by featherduster on Jan 22, 2018 4:56:17 GMT -5
I have done it both ways however I prefer 1 pound ground deer to 1/4 pound ground beef.
The ground deer alone will bind just fine but in my opinion it gets to dense.
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Post by drfleck on Jan 22, 2018 18:18:33 GMT -5
I usually form my patties after the meat is nice and chilled down. Seems to hold together just fine. I cook them either in a cast iron skillet on stove top, on a broiler pan in oven right under broil element with oven door open or on charcoal grill. Usually just salt, pepper, and maybe some paprika mixed in. Top with whatever veggies and or cheese I have in fridge. Panko bread crumbs and an egg make an excellent binder if you wanna go that route. Also a couple dashes of worchestershire sauce can be mixed in when you form your patties...tastes pretty good that way too. First deer I processed I added some lard when grinding meat but haven't since. Just didn't feel it was worth the trouble and didn't add to the experience.
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Post by buckert on Jan 23, 2018 20:57:39 GMT -5
Thanks for the tips guys. They sound delicious. I'll give all the suggestions a shot.
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Post by duff on Jan 23, 2018 22:02:17 GMT -5
I have not done this in a long while but cheese mixed in with a wrap of bacon then grilled....yum!
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Post by omegahunter on Feb 9, 2018 8:54:37 GMT -5
Here is my process for 100% venison burgers.
I use a burger press to squash 1/3 pound burger lumps into patties (I find I need no binder with a patty press). Skillet fry bacon and remove the bacon strips. Fry onion slices till browned in the bacon renderings and remove. Fry the burgers seasoned with salt and pepper. Add a slice of colby jack cheese while it is still in the skillet and remove as it begins to melt. Add the fried onion and bacon along with some honey barbecue sauce.
My daughter favors those burgers over any that we can get from any restaurant.
I really need to find a good bourbon glaze like Hardee's had on one of their burgers!
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Post by Deleted on Feb 9, 2018 9:59:17 GMT -5
Here is my process for 100% venison burgers. I use a burger press to squash 1/3 pound burger lumps into patties (I find I need no binder with a patty press). Skillet fry bacon and remove the bacon strips. Fry onion slices till browned in the bacon renderings and remove. Fry the burgers seasoned with salt and pepper. Add a slice of colby jack cheese while it is still in the skillet and remove as it begins to melt. Add the fried onion and bacon along with some honey barbecue sauce. My daughter favors those burgers over any that we can get from any restaurant. I really need to find a good bourbon glaze like Hardee's had on one of their burgers! Man that's making me hungry! |
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Post by MuzzleLoader on Feb 9, 2018 10:16:28 GMT -5
I never use fat in mine. Like them lean and mean. Guys try to flip them to much in the grill and they fall apart.
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Post by throbak on Feb 9, 2018 17:05:55 GMT -5
We never add anything make em kinda thin 1/2 in to 3/4 in cook slow in flat iron skillet add thin onion slices salt pepper a little Worcester sauce Pepper jack on top of a Onions Oh did I forget a few jalapeños with the onion’ wink, wink 😉 if you like a thick one Just double deck em A few home made B&B pickles a little Katsup and some Steak fries between the sandwich you just cut in half and there ya go
I’ll Grind some Just one time in the bigger knife on the grinder and have a big ole Steak Burger on the plate sometimes too No Bread that’s not bad either Later guts off to the Kitchen
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Post by bullseye69 on Feb 9, 2018 17:52:18 GMT -5
Curious if any of you guys have a good recipe for venison Burgers - spices or flavors added to make them taste better and how you cook them. I'm also trying to figure out how to make them without added pork or beef fat, so I can keep them o'naturale. I found one online recipe that says that powdered milk or eggs work as a good substitute binder over fat, so I'm gonna give that a try. Anyone ever experiment with this? Thats all we use is powdered milk. Works great. Grind your deer up mix in the powdered milk and package up and put in freezer. To cook burgers I just put Canadian steak seasoning on them from GFS. Best stuff ever and for pork too. |
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Post by 36fan on Feb 10, 2018 23:52:27 GMT -5
I don't bother making venison burgers, but I don't skillet fry burgers - I only cook them on the grill or over open fire. The fat and grease that drips down onto the fire is what gives the burgers that delicious flavor. Venison is too lean, so I stick with cheap beef for burgers.
As for seasoning, I pour on worcestershire sauce and then add seasoning salt and basil.
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Post by camdog on Aug 31, 2018 16:12:33 GMT -5
I use the recipe on the box of Lipton Onion Soup mix. No fat added, I like them.
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Post by scrub-buster on Aug 31, 2018 16:55:28 GMT -5
I cooked my crew bacon/deer burgers over wood coals at work today. We've had a busy week and I thought that would be a good way to say thanks.
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Post by Deleted on Sept 23, 2018 15:18:17 GMT -5
I`ve often mixed one pound ground venison with one pound pork breakfast sausage. Mixed it very well, then shaped into patties and grilled over charcoal. The ground pork helps the venison form a better patty, gives it moisture, and a great flavor tang.
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