My attempt at fancy burgers

[T.eddie]

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)

Haha thanks mate ill make sure I do that next time

 

[Ant ler]

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!)

Are your burgers just pure venison then? Very interesting!!!

 

[quarrystalker]

Come on VSS share some ideas please. I have some Roe & munty in the freezer & I want to try out a few different recipes without the burgers being too dry as my last batch was.

 

[VSS]

Come on VSS share some ideas please. I have some Roe & munty in the freezer & I want to try out a few different recipes without the burgers being too dry as my last batch was.

Ha ha!
I'm not telling you my method or my secret ingredient, but here's a few more ideas you can try for making moister burgers without adding other meat / fat:

- Vegetable suet.
- Grated frozen butter.
- Minced dried fruit (eg, apricots or prunes).

 

[quarrystalker]

Ha ha!
I'm not telling you my method or my secret ingredient, but here's a few more ideas you can try for making moister burgers without adding other meat / fat:

- Vegetable suet.
- Grated frozen butter.
- Minced dried fruit (eg, apricots or prunes).

Can Pm me if you like I saw someone else mention butter too & never thought of using suet. I used last lot of Suet up beginning of april actually filling up containers & coconut shells for bird feeders.

 

[Hook'N'Bullet]

Looks great! This has given me the goo to dig out some loins and leg steaks for a BBQ tonight!

 

[Hook'N'Bullet]

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.

Pigeon burgers are phenomenal!

 

[VSS]

Can Pm me if you like I saw someone else mention butter too & never thought of using suet. I used last lot of Suet up beginning of april actually filling up containers & coconut shells for bird feeders.

Make sure you use vegetable suet, not beef suet, otherwise your burgers will just taste of beef instead of venison (which is the whole reason for avoiding adding other kinds of animal fat).

 

[quarrystalker]

Make sure you use vegetable suet, not beef suet, otherwise your burgers will just taste of beef instead of venison (which is the whole reason for avoiding adding other kinds of animal fat).

Thanks, for the tip. I presumed you meant that anyway from previous posts.

 

[opticron1]

The burgers look and sound great, but not with coriander.....definitely a no no for me ..... the rest of it, lovely!

 

[Pete1774]

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.

View attachment 309282View attachment 309283

Ooh, luverly

 

[imnotrucknut]

Make them thin not thick as you tend to cook them longer and they dry out.
I put approx 90g in the 4inch press.
All they need is salt and pepper.
Oh and put it through the mincer twice and don't work the meat too much.

 

[BenBhoy]

I can't believe nobody's mentioned OP photo - chips AND hash browns??

 

[wytonpjs]

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

Snap, except it was 35 burgers from slightly less venison but I do like chunky burgers. After a wet start, the coronation day went very well and the gluten-free American burger mix I picked up at the Stalking Show went down very well.

 

[T.eddie]

I can't believe nobody's mentioned OP photo - chips AND hash browns??

Had to work with what we had in the freezer

 

[TringSaint]

Latest batch made yesterday.

 

[FrenchieBoy]

I made some venison burgers the other day to use up some trim I had left after cutting up a Roe Buck I was given. I didn't fancy using any herbs or "fancy flavorings" as I wanted the taste of the venison to show through. All I used was the minced Venison and some salt and pepper. I made them up into quarter pounders and used my press to keep them uniform and not too thick. I kept a few for my self, the rest I gave out to friends who had never tried venison before - They all agreed that the burgers tasted great and stayed good ang juicy and would welcome any more should I have any spare next time I get any venison "donated" to me!.
Having said that I would welcome any suggestions as to what herbs could be used to give venison burgers a "little lift" but still keep them as natural and "simply" as possible!