Venison Burger NEED HElP FAST!!! Updateded 29 OCT

[Boss .300 winmag]

Grinding up venison today put 30% ground smoked bacon with 70% ground vension, made patties that held together fine. Problems lies as there are cooking they are cracking and falling apart. Any ideas? Add in beef suit to bacon grond up?

[lokidog]

I have found that if the grinding plate holes are too big the grind doesn't stick together as well as one done with smaller holes, I do not add anything.

You could also mix an egg or two in with your burger before cooking.  This will help bind the meat.  I have also used a meat loaf recipe for hamburgers and that adds some good flavors as well.

[Boss .300 winmag]

Taste is outstanding,just wont hold together.

[JPhelps]

Grind is too coarse

[BOWHUNTER45]

Like Loki said ....add an egg  I never add fat to my meat ...we like it lean as possible and when you add an egg and a little bread crumbs to your burger when your ready to make them , this will solve your problem 

[Boss .300 winmag]

Wife is gluten intolerant, ground everything couse than fine. will just add egg when cooking I guess.

[BOWHUNTER45]

it works great with burgers and meat loaf ..anything else we just brown it as is ...Trust me and try the bread crumbs ...it makes great meat loaf and burgers and maybe add a touch of worcestershire sause ....and a beer with that burger of course ! 

[Boss .300 winmag]

Remember I just live up the street from you bowhunter45, so when the wife eats bread curmbs, she comes to your house for all the whinning and pain she will be in. 

[BOWHUNTER45]

Can she eat the fine bread crumbs ? That is what I use ... Do not need much of them ....

[Boss .300 winmag]

Uh no, all things made with grains other than rice have gluten.

[jtw]

I'm gluten intolerant as well. I did straight ground venison (no added fat) last year and I would add egg and cheese to make burgers and they held together well. I also ground coarseX2 then fine.

[Boss .300 winmag]

Thanks jtw, you know how difficult gluten can be. I ground course than fine with the smoked bacon added. Will just have to add egg or corn meal to solidify it.

[Kioti]

That's exactly what I do to my venny burger, is add an egg while mixing it up in a bowl...
If you can get a chance...get duck eggs, they are the best for holding the burger together.

[ICEMAN]

Don't hate me;

How about saving the time, effort and cash and buying hamburger for your hamburgers next time? 

It seems that some folks are often trying to turn venison into something it is not...  I argue that your fantastic "grinder meat" is best used for sausage, stew meat or for pressure canning... Leave the venison as venison and not try turning it into hamburger.

[billythekidrock]

Grind is too coarse

 

[awallfishnhunt]

mix in a packet of lipton onion soup mix. it will help and make for a great burger

[Humptulips]

This is an easy fix. Mix the ground meat meaning put your package of meat in a bowl and work it around with your hands. I always mix in some spices with my lean venison burger. I add no fat but the mixing makes it hang together.
Try it. It only takes a couple minutes.

[lokidog]

I think kneading it would help as mentioned since you have a fine grind on it. 

I was thinking and came up with another possibility of what is causing the problem.  Most people seem to add one part pork/fat to at the least three parts and usually four or five parts venison.  Your ratio is one to two parts venison as well as bacon having more fat than pork shoulder or something similar.  It might be that in the cooking process, you are just getting too much fat melting out of it?  I would try taking a pound of your mix and adding a half pound or so of new grind to it and see how that works.

[huntnnw]

I use the big plate on all my burger and its fine with bacon in it...I also premake my patties in a burger press before freezing

[Boss .300 winmag]

I used less bacon on my big batch of burger, and added in egg when cooking patties turned out great that way. Thanks for all the guy who gave good tips, I actually got the idea from somebody else post last year.

[elkaholic123]

I add lots of johnny's seasoning and mix up,let stand in refer for an hour,the salt starts to cure the meat and it binds together better 

[pianoman9701]

Remember I just live up the street from you bowhunter45, so when the wife eats bread curmbs, she comes to your house for all the whinning and pain she will be in. 

You can add in some rice flour. Let it sit in the meat for about 20 minutes before cooking so it soaks up moisture and binds the meat.

Don't offer to send your wife to BH45's house. This is not a safe course of action.

[JohnVH]

egg, when making the patties put egg in it, and some bread crumbs, my wife also likes to mix in onion soup mix, makes them really good!

[Mike450r]

Don't hate me;

How about saving the time, effort and cash and buying hamburger for your hamburgers next time? 

It seems that some folks are often trying to turn venison into something it is not...  I argue that your fantastic "grinder meat" is best used for sausage, stew meat or for pressure canning... Leave the venison as venison and not try turning it into hamburger.

Very well said,  my opinion as well.   Just leave it be, grind it and package it.  if you need a different flavor or need it to hold together do something about it at the time you are prepping it for cooking. 

[deadwoodbuck]

i grind my venison on a medium plate, then grind the fat then grind them both together.  two words...kidney fat...best mix for venison...or any burger.  the choice of many butchers.  besides seasoning i don't mix anything else with the meat and it hold together fine.  course i squeeze the patties pretty tight.

[kenzmad]

Wife is gluten intolerant, ground everything couse than fine. will just add egg when cooking I guess.

So is mine. We use rice cakes for a binder with burger. Makes a killer meatloaf

Sent from my DROID RAZR using Tapatalk 2

[HuntnFishnRyan]

they got this stuff called "meat glue". Its what they use to make all those processed hams at the grocery store deli. Arby's has it in their meat too. Just google meat glue.

[The Weazle]

I grind my meat course, then grind the bacon course, then run them both mixed back through the course again, then make into patties and freeze with waxed paper between the patties.  Then I cook them from frozen, and they stay moist, don't crumble, and don't need any additives!

[Boss .300 winmag]

I grind my meat course, then grind the bacon course, then run them both mixed back through the course again, then make into patties and freeze with waxed paper between the patties.  Then I cook them from frozen, and they stay moist, don't crumble, and don't need any additives!

  

I also package some in 1# packages for spaghetti, chillie , or whatever you want.