Another venison burger thread ?

[superdown]

Does anybody else actually like the way venison burger tastes without adding beef fat or bacon or pork? I mean just enough egg or binder to keep it together without massively effecting the flavor? I grind my venison fine enough to where i don't actually need to add anything if I am careful but add an egg most of the time just to be sure of success.I am really just curious?

[lokidog]

I quit adding anything years ago and love the flavor of 100% pure venison.  I don't add anything but some herbs, spices, and maybe french onion soup mix.  Sometimes, I will do it as Salsbury Steak for some variety.

[superdown]

Thanks for the response lokidog  It's not that all the other recipes and additions to the meat don't sound appetizing they certainly do. After doing most of that stuff to my burger at one point or another i thought to myself beyond just trying to get the meat stay together a little better why am i and a lot of other people covering up the flavor of the venison so heavily?I found i really like the taste of deer meat when handled properly.When i want beef or any of the other meat flavors i will buy it and when i want venison...well i eat that

[RadSav]

Most of our venison and elk scrap these days gets ground and packaged without anything added.  Freezes much better and IMO the tacos, burritos, meat loaf, salisbury, and stir fry are insanely better without the fat.  The KitchenAide is always close incase we want to add pork, bacon, beef, applesauce, oatmeal or a combination of those for specific meals.  We keep some course ground and some fine ground in the freezer.  One of our favorite meals is fluffy Stroganoff using the course ground.  I fluff it with corn starch Asian style, before adding it to the dish.  A bit messy to cook, but dang is it good!!

Of course when I want a good greasy hamburger I want some fat to catch fire and caramelize a bit.  Lean applewood bacon works great for that!  And best part is there is usually bacon left over to pan fry and place on top of the finished burger!!  Add some Canadian bacon on top of that and it's my version of a "bacon, bacon, bacon" cheese burger.  Oh so good!

But, beyond the greasy grilled burger patties we find there is nothing that added fat will do that other things can't do better.  We love the flavor of wild game.  Other than in a restaurant the only time we have bought beef in the past 30 years has been when my sister-in-law comes to visit. Wild game is our meat of choice and we don't often like to ruin that taste by adding too much of anything.

[KFhunter]

 


exactly what I do.


I trim it very lean with no fat at all that I can help.   Then run it once through the kitchen aid on the biggest grinder plate then package it in 2lb loafs wrapped in wax paper then seal a meal it. 

Then I can pull out a coarse ground loaf and mix stuff with it, or not, and either use as is or mix bacon whatever.  Just a nice way to have a lot of options on what to do with it once thawed.  Buck I got last year was in rut with it's nose buried in a does butt and still very good eating,  not as good as a young doe or spike..but for a swollen necked 4pt it was pretty good.

[Humptulips]

I also add no fat to my venison burger. I actually don't like the fat, can't stand the supermarket 80-20.
Only thing I put in the burger is I like a little oregano, basil, onion powder and garlic powder.
As for having it hang together I find after I get done working the spices into the meat it sticks together better. Even if I am not adding anything I work the meat around with my hands and just the mechanical action makes the meat stick together better.

[DoubleJ]

to keep a no fat burger held together, two words.  Burger press.  Pack it tight and you shouldn't have a problem

[Bean Counter]

Tagging... Since you guys didn't want to sound off on my thread 

[superdown]

Tagging... Since you guys didn't want to sound off on my thread 

I added my  to your thread  I thought it would've been rude to thread jack when you may be looking for recipes that hide the flavor of the game meat I Personally don't see the point in making venison or any other game meat taste like something domestic or store bought.

[BOWHUNTER45]

I keep all my meat lean . I also make my burgers just like a make a meat loaf ...I add 1 egg to hold it together and bread crumbs ...My burgers are beyond good 

[Bean Counter]

I ate several rounds of steak like that when I finally started killing animals. Just some butter, salt and a little pepper. its definitely nice having grown up with store bought meat to try to the unadulterated flavor of wild game. Now I'm just lazy and like to spice things up a bit. Though I should probably get back to basics and try some good ole fashioned plain steak for memory's sake

[superdown]

I ate several rounds of steak like that when I finally started killing animals. Just some butter, salt and a little pepper. its definitely nice having grown up with store bought meat to try to the unadulterated flavor of wild game. Now I'm just lazy and like to spice things up a bit. Though I should probably get back to basics and try some good ole fashioned plain steak for memory's sake

I guess i haven't made myself very clear it's not that i think game shouldn't be spiced like any other meat it's more the adding of bacon, pork or beef to a extent that it starts to just taste like that animal instead of what it is originally.

[C-Money]

Well, I am not a venison burger purist. I have no fault with the flavor of pure venison burger, was raised on it.  I add a chunk of pork shoulder to every 3 or 4 chunks of venison when I grind our deer. I run it through the large plate first, then again through the medium plate.  Its sooooo good!!

[Bean Counter]

When we made sausage we did 50/50 venison to ground pork shoulder. I liked the consistency. But as far as fat we don't add any either to the regular grind. So when we make chili, nachos, or spaghetti its 100% venison. My exploration of hamburgers and adding all sorts of foreign objects is due to previous experience of the burger falling apart