Giving it my first try ,looking for a Recipe for venison hamburgers patties on the grill

[gus4416]

I don’t add nothing I like the taste of venison so I don’t ad fat to the grand either cook to medium and pig out

[kyle]

gus4416 how do you get the patties to stay together?

[gus4416]

I don’t have any trouble we do use a burger press to make them

[kyle]

I have never had luck with deer or elk meat holding together on the grill. I mix fatty beef or do the old egg and bread crumb trick.

[kyle]

maybe thats a good excuse for me to buy a burger press. What press do you use?

[gus4416]

I don’t no where it came from my wife just appeared with it one day so probably wallmart

[gus4416]

I allso let it cook for a while before I turn them

[craigrice]

seasoning is A matter of preference I like the mushroom patty mix

[kyle]

gus4416 thanks. One more question, is your press a plastic one or metal? I’m thinking I need one

[gus4416]

Ares is plastic

[craigrice]

I use the adjustable patty press like Walton’s one at A time for my needs with the proper size scoop( restraunt supply have many different sizes) you can make patties for your home use fairly quickly using patty paper one at A time

[kyle]

craigrice thanks. I was just looking them up on Walton’s, and I like the looks of their metal burger press…but it says they are currently unavailable. Just my luck.

[craigrice]

kyle the one I have is from A discount tool outlet

[kyle]

craigrice thank you, I am going to look it up

[lkrfletcher]

kyle . I do a lot of deer and elk here in Colorado. I mix in some strips of smoked bacon before I grind. Usually does the trick. I Also really like using the Waltons Jalapeno Patty Mix for some heat. Just be careful, the stuff is hot. Package says add to 6 pounds. Better use 10 pounds / pack. Excellent burgers.

[kyle]

lkrfletcher thanks. I always grind 1/3 beef( 73/27) with mine. gus4416 said he does not mix anything with his, and I wondered how he gets it to stay together. Maybe the burger press is the trick. Favorite burger around my house is mixed with ultimate steak and roast rub.

[Jonathon]

kyle If you get the proteins to extract they will stay together without much fat. I like adding pork fat to mine but some people prefer it straight. If you are looking to use it to make a more classic burger taste I’d suggest using 20-25% pork fat and then think about adding a few % points of beef bone marrow. It really does add a nice beefy taste.

[kyle]

Jonathon thanks. I hear you and others talk about beef bone marrow. Is that something you can buy at any butcher shop, big grocery store or what. Is it just a real strong beef flavor or what is the benefit?

[kyle]

Another reason I like to mix in beef is I can stretch my venison out so I don’t run out so quick

[twilliams]

The best burger i have ever had in my entire life is when i had left over beef and lamb when i made my gyro brats. Complete accidental dumb luck thinking to make patties out of it. Both beef and lamb were 70/30 i believe and i ground them together at a 50/50 ratio to make the patties. I need to buy more to make an abundance of premade patties! Not sure if you would have the same result with venison and lamb but i bet it would be darn close.