Venison burgers for dummies

[jrebel]

Keep it flat by putting a dimple in the middle.  (already said.

I never add bacon to my grinding process cause I like my burgers slightly pink in the middle and you don't want that with pork.  I will grind my deer / elk then add ground beef...25%-50% beef depending on how much burger I want.  This will add a decent fat content and keep your burgers together.  Ground deer / elk....mix in ground beef....grind again....package. 

Seasoning....this is to you liking.  I will add Worcestershire sauce, pepper, red pepper flakes, and sometimes montreal seasoning or garlic salt.  I will form my patties then place them back in the fridge for approx 1 hour so they set up and harden. 

Cooking....The only way to cook venison is in a cast iron pan / skillet.   Melt some butter (not the fake stuff), place some fresh minced garlic in the butter and then cook the burger.  If you don't want to do it on a cast iron skillet then a smoking hot grill (charcoal preferably) would be good also.  Sear the outside and and don't overcook the inside.  No blood with a little pink is perfect. 

Don't Do:

Don't add egg or breading...unless you are making a meat loaf. 
Don't overcook.
Don't forget a great bun with all the fixing.   

[KFhunter]

I grind all my deer meat on coarse plate, then seal a meal it that way. 


Then I can thaw and make whatever,  I'll mix in bacon, garbanzo, onion, jalapenos, blue cheese whatever then send it through the fine plates on the grinder and cook it up

[CoryTDF]

I grind and add about 20% of total weight so for 25lbs. I add 5 lbs. of cheap high fat beef burger. You can find it in the tubes from the store. It is around 27% fat so I add that to the deer and it all seems to hold together fine and tastes great. Made 60 pounds of elk burger last year that came out fantastic.

If you’re looking for great hamburger try this


This is for one pound of burger

1/2 pack onion soup mix
1 cup Cheezit Crackers then crush them up
TSP of Woo Sauce
TBSP of your fave bbq sauce
Mix it up and form a patty

[packmule]

Here's what I do and it works great:

Slowly thaw a pound of burger in a colander in the refrigerator a day or two before you plan to make burgers.  You want the blood to drain out of the meat, that's one of the factors that make game burgers fall apart.  This sounds crazy but the technique is recommended by several noted wildgame chefs and it really does work!

I break up the package of burger into several meat balls and then individually press each one between a sheet of wax paper until they are even and the thickness we like.  Add salt, pepper and garlic salt, or Montreal steak seasoning and grill away.

Good luck!

[nw_bowhunter]

Cook on the grill all the way! Added bacon or a favorite cheese inside really helps with flavor/moisture.

Fried egg is great on a burger... but adding egg, bread crumbs, etc is like making meatloaf. I love meatloaf but I want a good burger I'm not adding raw egg to it..IMO

Don't forget to add caramelized onions and a kiss of BBQ sc

[NRA4LIFE]

Throw the Lawrey's in the garbage.  Use Johnnys.

[Bean Counter]

Oh believe me, I sure do miss Johnny's. Its just not for sale around these here parts.

http://hunting-washington.com/smf/index.php/topic,153189.0/all.html

[NRA4LIFE]

Someone needs a care package.

[lamrith]

Oh believe me, I sure do miss Johnny's. Its just not for sale around these here parts.

http://hunting-washington.com/smf/index.php/topic,153189.0/all.html

Never realized it was just a local thing. 

Grab it off Amazon?
http://www.amazon.com/Johnnys%C2%AE-Seasoning-Salt-Bottle-Individual/dp/B000RLT3XM/ref=sr_1_5?s=grocery&ie=UTF8&qid=1412707693&sr=1-5&keywords=johnny%27s+seasoning+salt

Or maybe we need to get a HuntWa charity drive going and ship you down a bottle?

[Bean Counter]

LOL ok thanks guys. I am due for an Amazon order soon and I'll probably add a bottle at that time. Lowry's is great on popcorn but definitely not the same on a burger.

[RadSav]

We are placing an order for a few of the new items.  The Taco Skillet concentrate has me interested!  I always make sure I have both the poultry and regular Johnny's on hand.  There are times when I just don't want that much pepper.  Johnny's secret has always been the huge amount of MSG.  I think this time we are going to try some of their "No MSG" seasoning and see just how different it is.

Here is a list of all the stuff they have now.  For $14 those brownies must be freakin' amazing!!!

[lamrith]

Link is Amazon prime too, prime account pays for self fast if you order online allot..  free 2day shipping.....

[wafisherman]

Some other notes:

* cube meat, trim well, remove white tissue and fat
* Grind semi-frozen
* Bacon- Fletcher's peppered, cut 2 inch sections, semi-frozen
* Grind bacon mixed with venison at about 10 to 1 ratio
* Grind course first
* Second grind, first place in large bowl or plastic food grade bin, add flavors such as:
**** Worchester sauce (spelling)
**** fresh ground pepper
**** garlic salt or powder
* Mix by hand in tub, then grind again.

Just how I do it.  Everyone loves it.

You really don't have to worry about cured and smoked bacon in a pink middle burger.

Use good quality buns.  Butter and grill bun to be an over achiever

Caramelized onions plus perfectly fried bacon strips plus some mayo plus BBQ sauce plus slice of cheddar or Swiss - mouth watering...

[Bean Counter]

Oh man that's it! I'm making burgers tomorrow night if I have to grind the neighbors obnoxious dog.