March 20th, 2012, 07:10 PM
Making venison burgers?
What do you guys mix with the deer meat when you make deer burgers? I want to keep it as healthy as possible, while getting it to stay together well enough to grill, so was thinking mixing it with lean burger, like 93/7.
What are some suggestions?
March 20th, 2012, 07:58 PM
We mix about 20% pork fat and high temp cheese.....maybe not as lean as you're looking for, but the flavor is superb.
March 20th, 2012, 09:46 PM
We mix in a little pork sausage with ours...they taste great, don't dry out, and they won't fall a part on you. You can just use a little pork fat and get the same thing though.
March 21st, 2012, 08:28 AM
March 21st, 2012, 11:36 AM
ttt - anybody just use beef to cut it?
March 21st, 2012, 12:35 PM
I've mixed some 80/20 beef with some for burgers before. Seemed ok. IMO the 93/7 wouldn't help a whole lot (just too lean). Just think you need a little more fat to keep them from being too dry.
March 21st, 2012, 01:19 PM
100% venison. add some egg to the burger when making patties to keep together...
March 23rd, 2012, 02:53 PM
You beet me to it. Eggs will act as a binder.
Originally Posted by erictski
Mike, proud member of the NCWID!
PROUD MEMBER OF OHM RESISTANCE
AR34 RAM.5 / PSE Bow Madness 32 Extreme sights, WB rests
March 23rd, 2012, 03:33 PM
X3 on the egg, I put a dash of A1 and spicy mustard in as well.
March 25th, 2012, 01:32 PM
A1 and spicy mustard! The thought of that has me drooling.
Originally Posted by shootertg
Off to the freezer I go!
March 27th, 2012, 12:24 AM
Dont forget to add some *****sheir sauce(not sure how to spell it). adds some good flavor
March 27th, 2012, 02:16 AM
Yes..eggs and if you want, a little bread crumbs...holds together like a meatloaf!!
March 27th, 2012, 03:17 AM
i add a little beef fat to it when i ground it this past season. 2010 eason i used the fat off of the deer i shot and nothing else. it was the best deer meat i ever had.