Best meat to add to venison for burger?
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Best meat to add to venison for burger?
I am going to grind some venison scraps for burger. I have never done this before. What is the best meat to use for the added fat needed for good burger? I like to make hamburgers on the grill and I like a good juicy burger. How many grinds and what size plates should I use? Thanks
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Re: Best meat to add to venison for burger?
G'day Blackriver,Blackriver wrote:I am going to grind some venison scraps for burger. I have never done this before. What is the best meat to use for the added fat needed for good burger? I like to make hamburgers on the grill and I like a good juicy burger. How many grinds and what size plates should I use? Thanks
Our sambar deer are generally very, very lean and I grind it twice through a 10mm plate for mince meat. Never add any other fat to the mix unless making a sausage of some sort.
When making a rissole ( Your hamburger I think) we add boiled rice, egg, onion, bit of bacon, capsicum, bit of curry powder, worcestershire sauce, salt/pepper.
For pasta/spaghetti sauce add tomato paste/puree, bacon, mushrooms, capsicum, onion, salt/pepper, garlic.
Hope it works for you
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Re: Best meat to add to venison for burger?
i was a pork user for many years but then my wife inadvertantly mixed it with regular beef hamburger and we have never gone back. we love pork but it just seems the beef gives that traditional taste you grew up on. i never have to use a binding ingredient to "keep it together" on the grill and they are always moist. being a new member to the forum i will gather my recipes and have them available in the near future.Blackriver wrote:I am going to grind some venison scraps for burger. I have never done this before. What is the best meat to use for the added fat needed for good burger? I like to make hamburgers on the grill and I like a good juicy burger. How many grinds and what size plates should I use? Thanks
- sawhorseray
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Sorry, I'd go with the recommendation of Vagreys and Dave Zac before I'd be instituting any pork loin, there's not enough fat, and fat equals flavor. That's the biggest problem with venison, it tastes too much like deer meat, needs more fat to be palatable. Always makes me think of what a noble and under-appreciated animal a wild hog is, but that's just IMHO . RAYcogboy wrote:I know its an old post but my two cents anyway. Pork loin at a 4-1 ratio with two grinds makes a excellent burger.
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
I gotta add my 2 cents here. Well cared for Deer meat AKA venison is delicious but it does smell different than beef and has almost no fat. You just need to know how to prepare it properly. It is also a bit of an acquired taste.
Like cogboy I rarely eat a burger if it does not contain Venison.
My mix:
45% Venison
45% Beef (usually bottom round or chuck)
10% Bacon
CT has a very liberal deer season..starting with 4 Archery tags on Sept 15th and not ending with various other tags until the end of the year.
Like cogboy I rarely eat a burger if it does not contain Venison.
My mix:
45% Venison
45% Beef (usually bottom round or chuck)
10% Bacon
CT has a very liberal deer season..starting with 4 Archery tags on Sept 15th and not ending with various other tags until the end of the year.
- sawhorseray
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The only experience I have are with the blacktail deer we have on the west coast. There are some mule deer in the far east part of the state but the few times I've tried for them I always came up empty. I'm just encountering a fat ratio problem with the boar I killed Saturday, new thread. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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