Post by: Boss .300 winmag on October 27, 2012, 02:56:21 PM
Post by: lokidog on October 27, 2012, 02:59:17 PM
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.
Post by: Boss .300 winmag on October 27, 2012, 03:07:40 PM
Post by: JPhelps on October 27, 2012, 03:11:51 PM
Post by: BOWHUNTER45 on October 27, 2012, 03:16:10 PM
Post by: Boss .300 winmag on October 27, 2012, 03:21:21 PM
Post by: BOWHUNTER45 on October 27, 2012, 03:27:15 PM
Post by: Boss .300 winmag on October 27, 2012, 04:12:55 PM
Post by: BOWHUNTER45 on October 27, 2012, 04:27:45 PM
Post by: Boss .300 winmag on October 27, 2012, 07:17:30 PM
Post by: jtw on October 27, 2012, 07:42:51 PM
Post by: Boss .300 winmag on October 27, 2012, 07:48:50 PM
Post by: Kioti on October 28, 2012, 07:16:00 AM
If you can get a chance...get duck eggs, they are the best for holding the burger together.
Post by: ICEMAN on October 28, 2012, 07:30:02 AM
How about saving the time, effort and cash and buying hamburger for your hamburgers next time? :chuckle:
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.
Post by: billythekidrock on October 28, 2012, 07:53:27 AM
Grind is too coarse
:yeah:
Post by: awallfishnhunt on October 28, 2012, 07:10:18 PM
Post by: Humptulips on October 28, 2012, 09:23:28 PM
Try it. It only takes a couple minutes.
Post by: lokidog on October 28, 2012, 09:32:25 PM
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.
Post by: huntnnw on October 29, 2012, 05:28:59 AM
Post by: Boss .300 winmag on October 29, 2012, 08:51:04 AM
Post by: elkaholic123 on October 29, 2012, 08:58:56 AM
Post by: pianoman9701 on October 29, 2012, 09:33:29 AM
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. :hello:
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.
Post by: JohnVH on October 29, 2012, 09:42:22 AM
Post by: Mike450r on October 29, 2012, 09:55:26 AM
Don't hate me;
How about saving the time, effort and cash and buying hamburger for your hamburgers next time? :chuckle:
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.
Post by: deadwoodbuck on October 29, 2012, 10:54:02 AM
Post by: kenzmad on October 29, 2012, 10:58:48 AM
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
Post by: HuntnFishnRyan on September 16, 2017, 10:13:51 AM
Post by: The Weazle on September 17, 2017, 06:15:04 PM
Post by: Boss .300 winmag on September 17, 2017, 06:15:49 PM
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!
:yeah: :cue:
I also package some in 1# packages for spaghetti, chillie , or whatever you want. :tup: