collapse

Advertisement


Author Topic: Fine Burger  (Read 1890 times)

Offline elkchaser54

  • Trade Count: (0)
  • Scout
  • ****
  • Join Date: Oct 2014
  • Posts: 410
  • Location: Western Washington
Fine Burger
« on: December 14, 2018, 02:09:46 AM »
Sorry for the misleading headline , but I got my elk burger back from the butcher and it's very fine ground and falls apart to like taco bell quality burger when cooked . Did they not add enough fat or just grind it too fine ? Any suggestions? I've been mixing it with ground pork so it actually stays together in my meatloafs
« Last Edit: December 14, 2018, 06:06:35 AM by grundy53 »

Offline Skyvalhunter

  • Washington For Wildlife
  • Trade Count: (0)
  • Explorer
  • ******
  • Join Date: Oct 2007
  • Posts: 16012
  • Location: Sky valley/Methow
Re: Fine Burger
« Reply #1 on: December 14, 2018, 04:50:46 AM »
That would be my guess not enough fat to bind it together.
« Last Edit: December 14, 2018, 06:07:00 AM by grundy53 »
The only man who never makes a mistake, is the man who never does anything!!
The further one goes into the wilderness, the greater the attraction of its lonely freedom.

Offline HntnFsh

  • Washington For Wildlife
  • Trade Count: (+5)
  • Old Salt
  • ******
  • Join Date: Jul 2007
  • Posts: 6257
  • Location: Toledo
Re: Fine Burger
« Reply #2 on: December 14, 2018, 05:23:22 AM »
We usually add 15% pork suet to our elk burger. Love it! No issues. Sounds like they didn't add any. Did you talk with them about suet content?
« Last Edit: December 14, 2018, 06:07:18 AM by grundy53 »

Offline Dhoey07

  • Trade Count: (+7)
  • Frontiersman
  • *****
  • Join Date: Sep 2011
  • Posts: 3352
  • Location: Parts Unknown
    • No Facebook for this guy
Re: Fine Burger
« Reply #3 on: December 14, 2018, 06:47:15 AM »
I haven't added fat to my burger in probably 3 years now and never have a problem with it just falling apart.  I just grind it once through a medium plate.


Offline Shoofly09

  • Political & Covid-19 Topics
  • Trade Count: (+1)
  • Hunter
  • ***
  • Join Date: Sep 2015
  • Posts: 186
  • Location: Western Washington
Re: Fine Burger
« Reply #4 on: December 14, 2018, 07:30:58 AM »
I don't add any fat to mine.    I typically use an egg and panko to help hold the meat together when making burgers

Offline Kc_Kracker

  • Sauceman
  • Washington For Wildlife
  • Trade Count: (+2)
  • Frontiersman
  • *****
  • Join Date: Aug 2012
  • Posts: 4125
  • Location: olympia
Re: Fine Burger
« Reply #5 on: December 14, 2018, 10:24:32 AM »
ya id take it back and tell them fix it, it needs fat, tell them it crumbles like dry sawdust they will know what to do. Id imagine its dry and not any grease when fryed?

Offline Humptulips

  • Global Moderator
  • Trade Count: (+2)
  • Old Salt
  • *****
  • Join Date: May 2010
  • Posts: 9116
  • Location: Humptulips
    • Washington State Trappers Association
  • Groups: WSTA, NTA, FTA, OTA, WWC, WFW, NRA
Re: Fine Burger
« Reply #6 on: December 14, 2018, 10:41:49 AM »
You do not need fat to make it hang together. If you just press it flat and try to cook it, yes it will fall apart. Take your burger and work it like you are trying to mix something into it. The more you work it the better it will hang together.
I discovered this when I wanted to add some oregano and basil. Sprinkled some dry spices on the meat and worked it in. For whatever reason it really works to make it stick together.
Bruce Vandervort

Offline Woodchuck

  • GO TEAM!!!
  • Global Moderator
  • Trade Count: (+13)
  • Explorer
  • *****
  • Join Date: Mar 2009
  • Posts: 12152
  • Location: Walla Walla
  • HuntWA Woodblock
Re: Fine Burger
« Reply #7 on: December 14, 2018, 10:44:47 AM »
You do not need fat to make it hang together. If you just press it flat and try to cook it, yes it will fall apart. Take your burger and work it like you are trying to mix something into it. The more you work it the better it will hang together.
I discovered this when I wanted to add some oregano and basil. Sprinkled some dry spices on the meat and worked it in. For whatever reason it really works to make it stick together.
:yeah:
Antlered rabbit tastes like chicken


Inuendo, wasn't he an Italian proctoligist?

Offline grundy53

  • Global Moderator
  • Trade Count: (0)
  • Explorer
  • *****
  • Join Date: Mar 2010
  • Posts: 12860
  • Location: Lake Stevens
  • Learn something new everyday.
    • facebook
Re: Fine Burger
« Reply #8 on: December 14, 2018, 10:50:05 AM »
You do not need fat to make it hang together. If you just press it flat and try to cook it, yes it will fall apart. Take your burger and work it like you are trying to mix something into it. The more you work it the better it will hang together.
I discovered this when I wanted to add some oregano and basil. Sprinkled some dry spices on the meat and worked it in. For whatever reason it really works to make it stick together.
:yeah:
X2

Sent from my SM-G950U using Tapatalk

Molôn Labé
Can you skin Grizz?

The opinions expressed in my posts do not represent those of the forum.

Offline northwesthunter84

  • Non-Hunting Topics
  • Trade Count: (+14)
  • Sourdough
  • *****
  • Join Date: Jan 2014
  • Posts: 1004
  • Location: Seabeck, Wa
Re: Fine Burger
« Reply #9 on: December 14, 2018, 11:01:05 AM »
sounds like a fine plate also,  I switched to a medium plate for me.  I run 85-15 elk(deer)/beef talo for burger ratio.  I was getting awesome taco meat but my breakfast sausage and burgers were too crumbly.  I even tried the kneading in egg and spices.  Once I switch the plates I got the consistency that I wanted.  I still use the fine plate but mark the packs taco/spaghetti.

Offline HntnFsh

  • Washington For Wildlife
  • Trade Count: (+5)
  • Old Salt
  • ******
  • Join Date: Jul 2007
  • Posts: 6257
  • Location: Toledo
Re: Fine Burger
« Reply #10 on: December 14, 2018, 04:17:18 PM »
I definitely prefer adding the suet. Nice juicy burgers. Not dry like they are with nothing added. Plus a little bit of flavor.

 


* Advertisement

* Recent Topics

Eastern Gray Squirrels by Elk_Guapo
[Today at 10:56:17 AM]


HUNTNNW 2025 trail cam thread and photos by kodiak06
[Today at 10:52:21 AM]


Heartbroken!!! by high_hunter
[Today at 10:48:54 AM]


DR Clips and Braided Mainline by cavemann
[Today at 09:44:09 AM]


New bear hunter questions! by Meattoeat
[Today at 09:07:36 AM]


Pork belly street tacos….. by pianoman9701
[Today at 08:47:20 AM]


Hoof Rot by Rugergunsite308
[Today at 08:45:58 AM]


2025 Canning by 3boys
[Today at 08:40:04 AM]


Muzzleloader scope options by dc
[Today at 06:21:44 AM]


10 years ago- Now by blindluck
[Today at 06:18:02 AM]


Muzzleloader Scope by trophyhunt
[Today at 06:10:23 AM]


Idaho's new Deer/Elk License System by dvolmer
[Yesterday at 10:11:48 PM]


One of the lucky ones- 108 Douglas Bull Moose by Bryantmaupin
[Yesterday at 09:22:23 PM]


North Idaho Houndsmen Association Field Trial by Machias
[Yesterday at 09:11:13 PM]


2024 deer just got home by greenhead_killer
[Yesterday at 08:54:49 PM]


Gots me a new/old rockchuck rifle coming by Kingofthemountain83
[Yesterday at 07:31:59 PM]


Montana general deer by furbearer365
[Yesterday at 06:29:51 PM]


Big Thank You by str8meat
[Yesterday at 06:08:55 PM]


More Kings! by highside74
[Yesterday at 05:40:53 PM]


Pogue (233) Deer Tag by actionshooter
[Yesterday at 05:32:32 PM]

SimplePortal 2.3.7 © 2008-2025, SimplePortal