My attempt at fancy burgers

[T.eddie]

Used some Fallow mince from the freezer today to make some burgers. These are about 85/15 lean to fat. I chopped up some coriander, parsley, chives and thyme and added to the meat along with some salt, pepper and garlic powder. Then mixed/ kneaded the meat for about 5 minutes in the vain attempt to make it combine and hold together better which to be fair it did.

Slowly caramelised some red onion with butter, balsamic vinegar and brown sugar and topped with some mature cheddar.

Added some beans, chips and hashbrowns as well.

All in all a very tasty burger though the Mrs said she would probably prefer without the coriander next time.

 

[Cottis]

Tasty looking meal.

I had venison burger tonight but muntjac. Mine was onion granules, pepper, a liberal dose of smoked paprika, cumin and salt added just before it goes in to the air fryer on the griddle iron that comes with the air fryer I have. It does burgers so well.

It was slightly better than usual and I put that down to the muntjac being big and slightly fattier than their normal lean self. I bag up mince in 500g bags and always add 50gram of minced beef fat to keep them moist and juicy as ovvo venison can be dry when cooking ground meat.

Mt mate recently did us some fallow burgers and it was soooooo fatty pre cooking. We both were slightly sceptical how it would turn out but we both agreed that it was the best burger we had had for ages. It was simply down to the sheer amount of fat from that fallow. I recall mincing it. His mincer was struggling with all the solid fat on that beast ha ha.

Loin tomorrow night That will be cooked in the pan so the air fryer will be on full chat with some home made sweet potato hash.

 

[Del Boy]

Looking at those burgers is making me hungry I'll have to dig out a bag of mince from the freezer and make some myself.

 

[VSS]

You can never make too many burgers!
I was up all night Friday making burgers for yesterday's Caernarfon Food Festival, and they were the first thing to sell out.
Just finished making another load now.
Venison burgers beat any other kind of burgers hands down, imo.
(Just don't spoil them by incorporating beef or pork fat, or by putting the high-quality finished product in a cheap white bap!)

 

[Cottis]

You can never make too many burgers!
I was up all night Friday making burgers for yesterday's Caernarfon Food Festival, and they were the first thing to sell out.
Just finished making another load now.
Venison burgers beat any other kind of burgers hands down, imo.
(Just don't spoil them by incorporating beef or pork fat, or by putting the high-quality finished product in a cheap white bap!)

No need for additional fat with fallow as there is already a ton but have you made burgers with muntjac mince?

 

[Ludders]

I add melted butter to my muntjac mince when I’m making burgers, just helps to keep them moist whilst cooking. I soften the butter and chuck it in the mixer when I’m combining all the ingredients.

 

[Bo Diddley]

£75 on that plate in Gordon Ramsey's gaff . How lucky we are to have decent meat.

 

[T.eddie]

I'm glad I'm not the only burger fanatic!

 

[Cottis]

I add melted butter to my muntjac mince when I’m making burgers, just helps to keep them moist whilst cooking. I soften the butter and chuck it in the mixer when I’m combining all the ingredients.

Good thinking, I will try that next week when it is burger night again.

It's amazing the things you don't think of when it is sitting in the fridge all the time. Cheers.

 

[TringSaint]

Used some Fallow mince from the freezer today to make some burgers. These are about 85/15 lean to fat. I chopped up some coriander, parsley, chives and thyme and added to the meat along with some salt, pepper and garlic powder. Then mixed/ kneaded the meat for about 5 minutes in the vain attempt to make it combine and hold together better which to be fair it did.

Slowly caramelised some red onion with butter, balsamic vinegar and brown sugar and topped with some mature cheddar.

Added some beans, chips and hashbrowns as well.

All in all a very tasty burger though the Mrs said she would probably prefer without the coriander next time.

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Try adding some Coleman’s mustard powder - a teaspoon or two to your mix. Works really well.
I also use flat leaf parsley, thyme and rosemary finely chopped and a bit of salt and pepper. That’s it.

Makes a cracking burger.

 

[T.eddie]

Try adding some Coleman’s mustard powder - a teaspoon or two to your mix. Works really well.
I also use flat leaf parsley, thyme and rosemary finely chopped and a bit of salt and pepper. That’s it.

Makes a cracking burger.

That does sound good I'll have to give it a try next time

 

[VSS]

Try adding some Coleman’s mustard powder - a teaspoon or two to your mix. Works really well.
I also use flat leaf parsley, thyme and rosemary finely chopped and a bit of salt and pepper. That’s it.

Makes a cracking burger.

That does work well, but just be aware, if you're selling burgers, that mustard is one of the allergens that you have to declare.

No need for additional fat with fallow as there is already a ton but have you made burgers with muntjac mince?

I've made burgers with fallow, red, muntjac, roe and CWD.
Fallow fat I always trim off. It doesn't make a nice eating experience if it's included in a burger, due to it's melting point.
There are several good ways to ensure that a lean meat burger cooks up moist, without adding animal fat. Also means you get burgers that don't shrink or ooze grease.

 

[TringSaint]

That does work well, but just be aware, if you're selling burgers, that mustard is one of the allergens that you have to declare.

I've made burgers with fallow, red, muntjac, roe and CWD.
Fallow fat I always trim off. It doesn't make a nice eating experience if it's included in a burger, due to it's melting point.
There are several good ways to ensure that a lean meat burger cooks up moist, without adding animal fat. Also means you get burgers that don't shrink or ooze grease.

I don’t sell my burgers - they are for me and me alone!!! And those I give them to!

As for fat, I tend to remove all fat if I can. You get a lean burger but it holds together.

 

[Bavarianbrit]

I made some up with 75% pigeon breast & Morrisons sausage 250 gram packs they were my best ever. Did a mix of mayonnaise & ketchup for the dressing.

 

[TringSaint]

Rabbit and pheasant sausages are awesome too. Just need to add some fatty sausage meat to help emulsify the meat when it cooks.
I only ever do these as chipolatas as otherwise they can dry out.

 

[Utectok]

That looks great. I just did a community bbq for the coronation and had 52 burgers go in as many minutes. Well I dropped one in the ashes and one on the floor so 50 really. My tried and tested recipe is 5kg venison 2.5kg pork belly and one pack of gluten free American burger mix. Seems to always go down well

 

[T.eddie]

That looks great. I just did a community bbq for the coronation and had 52 burgers go in as many minutes. Well I dropped one in the ashes and one on the floor so 50 really. My tried and tested recipe is 5kg venison 2.5kg pork belly and one pack of gluten free American burger mix. Seems to always go down well

That's a good effort, and only losing 2 is not bad at all

 

[Utectok]

That's a good effort, and only losing 2 is not bad at all

All donated of corse raised 200£ for the community garden

 

[Cottis]

That does work well, but just be aware, if you're selling burgers, that mustard is one of the allergens that you have to declare.

I've made burgers with fallow, red, muntjac, roe and CWD.
Fallow fat I always trim off. It doesn't make a nice eating experience if it's included in a burger, due to it's melting point.
There are several good ways to ensure that a lean meat burger cooks up moist, without adding animal fat. Also means you get burgers that don't shrink or ooze grease.

Shrink? They get bigger.

If you could maybe tell us the ways in which you can stop the leanest meats drying out without adding animal fat, that would be great so I can try it.

After cooking I stab my burgers with a knife and hold them up to drain off the fat. I find as it renders down, it allows the meat to cook in a moist environment and then by dripping the fat out, you get the best burger. Or at least the best I have found thus far but always happy to improve and if I don't have to go the butchers for a kilo of mined fat every so often, that would be useful. I agree that you do not want a greasy burger dripping with fat and making the bun all soggy. Other than not overcooking which I don't do as I dislike overcooked meat, I was not aware of other methods.

 

[Tazz]

Used some Fallow mince from the freezer today to make some burgers. These are about 85/15 lean to fat. I chopped up some coriander, parsley, chives and thyme and added to the meat along with some salt, pepper and garlic powder. Then mixed/ kneaded the meat for about 5 minutes in the vain attempt to make it combine and hold together better which to be fair it did.

Slowly caramelised some red onion with butter, balsamic vinegar and brown sugar and topped with some mature cheddar.

Added some beans, chips and hashbrowns as well.

All in all a very tasty burger though the Mrs said she would probably prefer without the coriander next time.

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Well done mate score of 9 you would have got a 10 if you had sprinkled coriander on the beans and put a stick through the burger to keep it straight. ( Both items essential on upmarket/poncy burgers)