Butter instead of fat in venison burgers?

[mikeakc]

Hi all,
I am finding pork fat inconvenient to source and butchers seem to want to charge a a fair bit for it, which is fair enough as I can see that it is a valuable product.

I would like to try making venison burgers with an alternative - grating frozen butter into the mince instead of pork fat has been mentioned before but I wonder how many of you have tried it? What were the results like? Same ratios? I use 4:1 meat to fat normally.

Any advice would be appreciated,
All the best, Mike

 

[Dunwaters]

Suet?
Some venison has its own but you have to eat it hot.

 

[StephenToast]

Just don't add any fat.

 

[Lampwick]

Mix in cheap pork sausages!

 

[Utectok]

I really can’t imagine butter would be cheaper than pork fat from the butcher

 

[johndeere]

I never mix any fat with my burgers just salt and pepper we rather like a few fresh chiles finely chopped along with red onion and garlic.
i tend to eat mainly red with the od roe
i have some sika at the moment it defiantly does not require fat.
if i use commercial seasonings from tongue master same applies never any extra fat added.

 

[mikeakc]

Thank you for all the replies gents. Bearing in mind that I won’t be frying them in a pan, do those of you who don’t add fat ever find them dry if cooked on a barbecue?
@StephenToast @johndeere
Thanks

 

[spannulman]

i add a little chorizo to my venison burgers which gives it the necessary day and a nice paprika hint. Only 10-20% chorizo to venison.

 

[johndeere]

If mine are destined for the barbecue I will not go over the top and make them too thick.

 

[StephenToast]

Thank you for all the replies gents. Bearing in mind that I won’t be frying them in a pan, do those of you who don’t add fat ever find them dry if cooked on a barbecue?
@StephenToast @johndeere
Thanks

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[VSS]

Grated butter or suet if you're looking for a straightforward alternative to pork fat. There are other options though.

 

[StephenToast]

I think @Woodsmoke advocates the use of skimmed milk powder for making moist meaty morsels. Something to do with meat science and chemistry and stuff.

 

[Dunwaters]

Thank you for all the replies gents. Bearing in mind that I won’t be frying them in a pan, do those of you who don’t add fat ever find them dry if cooked on a barbecue?
@StephenToast @johndeere
Thanks

Serve them medium rare.

 

[Jelen]

I've used bacon bits (not the smoked ones) in before mincing. They usually have a lot of fat, come in handy double packs, and are cheap.

 

[Dorset Shakari]

Mix in cheap pork sausages!

Nooooo! Like putting cheap tonic in a quality gin!

 

[25 Sharps]

I find the fatteyest belly pork strips I can in Lidl, add about 20% to the burger mix.

 

[LuckyEddie]

Try any local Polish shops as many Europeans use pork fat in cooking.

 

[JamesH]

Lidl and Aldi often have cheap fatty bacon, pork belly or lardons. I like the pork belly and have bought it from my butchers at a premium because I think it adds a good taste and texture as well as the fat content. I’m tempted to try suet as that would be easy to always have in the cupboard.

 

[Woodsmoke]

I think @Woodsmoke advocates the use of skimmed milk powder for making moist meaty morsels. Something to do with meat science and chemistry and stuff.

Indeed I do. But no amount of sciencey chemistry stuff will eliminate the need for at least a modicum of fat in burger or sausage

 

[sh1kar]

Nooooo! Like putting cheap tonic in a quality gin!

A good gin, say Tarquins Navy strength and then a can of pre mix gin and tonic is just about perfect