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Community => Butchering, Cooking, Recipes => Topic started by: elkchaser54 on December 14, 2018, 02:09:46 AM

Title: Fine Burger
Post by: elkchaser54 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
Title: Re: Fine Burger
Post by: Skyvalhunter on December 14, 2018, 04:50:46 AM: That would be my guess not enough fat to bind it together.
Title: Re: Fine Burger
Post by: HntnFsh 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?
Title: Re: Fine Burger
Post by: Dhoey07 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.
Title: Re: Fine Burger
Post by: Shoofly09 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
Title: Re: Fine Burger
Post by: Kc_Kracker 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?
Title: Re: Fine Burger
Post by: Humptulips 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.
Title: Re: Fine Burger
Post by: Woodchuck on December 14, 2018, 10:44:47 AM: Quote from: Humptulips 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.
:yeah:
Title: Re: Fine Burger
Post by: grundy53 on December 14, 2018, 10:50:05 AM: Quote from: Woodchuck on December 14, 2018, 10:44:47 AM
Quote from: Humptulips 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.
:yeah:
X2

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Title: Re: Fine Burger
Post by: northwesthunter84 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.
Title: Re: Fine Burger
Post by: HntnFsh 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.