Giving it my first try ,looking for a Recipe for venison hamburgers patties on the grill
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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
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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
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.
hey vegetarians, my food poops on your food!
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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.
kyle the one I have is from A discount tool outlet
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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 . 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.
Life is a Garden - Dig it.
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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.
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.
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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.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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.
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?
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Another reason I like to mix in beef is I can stretch my venison out so I don’t run out so quick
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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.
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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.
twilliams you will probably need to add fat but should be good
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I picked up a brisket today and plan on a 50/50 mix and also going to try a batch with venison and just beef fat as well as experiment and add bacon and hi temp chees to some for grilling burgers…
the new grinder is out for delivery on the Fedex truck… -
venison is very lean you might need to add more fat
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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 said in Giving it my first try ,looking for a Recipe for venison hamburgers patties on the grill:
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?
Was wondering the same thing. Bone marrow is a very small part of the yield from a carcass and takes extra labor to recover it. I am not aware of any sources for marrow.
Considering how good marrow tastes by itself, I am surprised any makes it to the consumer market. I would imagine the restaurant trade gets the bulk of it. -
Bacon trimmings ground and mix with lean meat like venison is quite tasty. Helps bind and you get some smoke from the bacon.
I ain’t scared.
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Bacon trimmings ground and mix with lean meat like venison is quite tasty. Helps bind and you get some smoke from the bacon.
I challenge you to find any food that is not improved after mixing bacon with it.
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sounds great.
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I challenge you to find any food that is not improved after mixing bacon with it.
processhead Thinking you just want someone to fall after chasing their tail for 10 mins thinking up a combo that doesn’t work with bacon.
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I shot a bull elk in MT 2 years ago and added 10% beef fat. That was some of the best burger I have ever had. It held its shape great. Just seasoned with some salt and pepper.
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