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Thread: Making venison burgers?

  1. #1
    Join Date
    Mar 2008
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    Va
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    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?

  2. #2
    We mix about 20% pork fat and high temp cheese.....maybe not as lean as you're looking for, but the flavor is superb.



  3. #3
    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.
    Elite Answer


  4. #4
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    Ttt

  5. #5
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    ttt - anybody just use beef to cut it?

  6. #6
    Join Date
    Aug 2010
    Location
    Nebraska
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    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.

  7. #7
    Join Date
    May 2009
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    Howard, WI
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    100% venison. add some egg to the burger when making patties to keep together...

  8. #8
    Join Date
    Dec 2003
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    west metro, minnesota
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    Quote Originally Posted by erictski View Post
    100% venison. add some egg to the burger when making patties to keep together...
    You beet me to it. Eggs will act as a binder.
    Mike, proud member of the NCWID!
    USA
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  9. #9
    X3 on the egg, I put a dash of A1 and spicy mustard in as well.

  10. #10
    Join Date
    Nov 2007
    Location
    St Louis side of Illinois
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    Quote Originally Posted by shootertg View Post
    X3 on the egg, I put a dash of A1 and spicy mustard in as well.
    A1 and spicy mustard! The thought of that has me drooling.
    Off to the freezer I go!

  11. #11
    Join Date
    May 2009
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    Howard, WI
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    Dont forget to add some *****sheir sauce(not sure how to spell it). adds some good flavor

  12. #12
    Join Date
    Dec 2002
    Location
    minnesota
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    2,877
    Yes..eggs and if you want, a little bread crumbs...holds together like a meatloaf!!

  13. #13
    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.



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