Burger Fest !!!

[Cheviot]

Approx 5kgs of venison trim, 1kg of 20% fat beef mince .


one full pack of seasoning and a bit out of another to make up the batch


minced all meat on medium grind adding seasoning as i went. then added a little H2O and mixed thoroughly


left in fridge overnight to mature. mix now ready to make burgers.

 

[Cheviot]

5" burger press and 4 oz of mix




making 6oz burges using large and medium scoops .


end result .60+4oz burgers and 4+ 6oz once . plus one spare as a taster which was meaty,juicy and a taste sensation !!!!!

 

[Cuthy246]

Lovely looking burgers, not heard of tongmaster before but just had a look at website and think they will be getting an order shortly. Quite fond of chilli and coriander in a burger, simple and tasty!

 

[sauer]

Canna best decent venny burger

 

[Sampo]

I like the idea of using a scoop as it prevents your hands from getting all sticky when dealing with the burger press. Vaccum sealing them before freezing or just freezing in trays?

 

[VSS]

Canna best decent venny burger

What are trays you're using? They look very handy. I could do with some like that. Bushwear do something similar, but ridiculously expensive.

 

[Cuthy246]

I like the idea of using a scoop as it prevents your hands from getting all sticky when dealing with the burger press. Vaccum sealing them before freezing or just freezing in trays?

Bet it gives pretty uniform portion sizing too

 

[TringSaint]

Next time, try just using fresh herbs and spices rather than a mix (no preservatives either!)
You can tune the flavour to your needs and test a little bit by frying off before making into burgers.

I use finely chopped flat leaf parsley, thyme and some rosemary along with English mustard powder, salt and pepper - nothing else.
Want to spice it up then add some finely chopped (minced fresh chilli) but make sure you mix well!

 

[Cheviot]

Lovely looking burgers, not heard of tongmaster before but just had a look at website and think they will be getting an order shortly. Quite fond of chilli and coriander in a burger, simple and tasty!

yes tongmasters have a good selection. Scobies have a large choice too = Scobies Direct: a great deal for butchers and processors

 

[Cheviot]

I like the idea of using a scoop as it prevents your hands from getting all sticky when dealing with the burger press. Vaccum sealing them before freezing or just freezing in trays?

freeze them on the trays and then pack

 

[sauer]

What are trays you're using? They look very handy. I could do with some like that. Bushwear do something similar, but ridiculously expensive.

Yup same as Bushwear but I wasnt paying their prices !!! Ok some of their stuff ok but those trays and large bowls (pictured) are eye watering …. I found on base of one I had the name “araven” and I googled it and canna mind exact vendor bit found a few selling same bowls which are great for mixing 3kg at a time without overspill & the trays for holding product

Paul

 

[GWP]

Butchers sundries do trays of different sizes

 

[GWP]

I find that the venison sausage mix from tonguemaster rather overpowering

 

[VSS]

Yup same as Bushwear but I wasnt paying their prices !!! Ok some of their stuff ok but those trays and large bowls (pictured) are eye watering …. I found on base of one I had the name “araven” and I googled it and canna mind exact vendor bit found a few selling same bowls which are great for mixing 3kg at a time without overspill & the trays for holding product

Paul

Thanks. I've seen some in the Nisbetts catalogue that look quite handy, but yours looked to be exactly what I'm after.

 

[Steff]

left in fridge overnight to mature. mix now ready to make burgers.

Leaving minced meat to mature?
Just about the last thing I‘d do.

 

[sauer]

Thanks. I've seen some in the Nisbetts catalogue that look quite handy, but yours looked to be exactly what I'm after.

Yeah … I started off with the large tray & large bowl from Bushwear … got the larder going … needed more then seen the prices and thought f&@k that !
Bit of Googling and found them cheaper … good luck …. In fact I’ll maybe look myself could be doing with another couple of the bowls

Paul

 

[AGR]

I like the idea of using a scoop as it prevents your hands from getting all sticky when dealing with the burger press. Vaccum sealing them before freezing or just freezing in trays?

When I was a child, quite a while ago, my mother used a similar scoop for ice cream and mashed potatoes.

 

[Cheviot]

Leaving minced meat to mature?
Just about the last thing I‘d do.

I have found that the flavour develops better anyway each to their own

 

[Steff]

I have found that the flavour develops better anyway each to their own

My remark was directed towards food hygiene, not flavour.
Because of the large surface area it with gather bacteria so much faster than a regular piece of meat, especially if you have handled it.
I would never touch minced meat from the day before.

 

[Cheviot]

My remark was directed towards food hygiene, not flavour.
Because of the large surface area it with gather bacteria so much faster than a regular piece of meat, especially if you have handled it.
I would never touch minced meat from the day before.

well I'v been doing it like this for years and never had any problems like l have said each to their own