Two questions on Venison burgers.

[ABL]

Thanks Tim

You don't get an issue with no binding in the mix? Do they have to be cooked with particular care not to break apart? I've only made a few batches but always added something to bind as I assumed I would get a crumble otherwise!

 

[VSS]

You don't get an issue with no binding in the mix? Do they have to be cooked with particular care not to break apart? I've only made a few batches but always added something to bind as I assumed I would get a crumble otherwise!

What have you used for binding, and in what sort of quantity per kg of meat?

 

[ABL]

What have you used for binding, and in what sort of quantity per kg of meat?

I've used a mix of pork fat and rusk (Weschenfelder) - around 20% added fat,10% rusk I think. I've also tried with an added egg in the mix - one egg in about a kg of meat. They've been reasonably firm. But a bit processed in nature?

 

[maximus otter]

On a tangent, what quantity of Weschenfelder seasoning per weight of ground meat gives the best results?

maximus otter

 

[VSS]

I've used a mix of pork fat and rusk (Weschenfelder) - around 20% added fat,10% rusk I think. I've also tried with an added egg in the mix - one egg in about a kg of meat. They've been reasonably firm. But a bit processed in nature?

That's about double the amount of rusk you should be using (if using any at all).
Also, if they're coming out "processed in nature" you're probably overmixing.

 

[VSS]

On a tangent, what quantity of Weschenfelder seasoning per weight of ground meat gives the best results?

maximus otter

None!
(Unless you're happy for your burgers to taste the same as every other over-seasoned mass-produced product).

 

[ABL]

On a tangent, what quantity of Weschenfelder seasoning per weight of ground meat gives the best results?

maximus otter

I used about half what Weschenfelder recommended. I picked that up from another thread on SD. Was about right for my taste certainly - didn't need more. I suspect I could make something comparable readily enough - just need enough opportunity to experiment!

 

[ABL]

That's about double the amount of rusk you should be using (if using any at all).
Also, if they're coming out "processed in nature" you're probably overmixing.

Very helpful. I will give both steps a try. Thanks. A

 

[wytonpjs]

That's about double the amount of rusk you should be using (if using any at all).
Also, if they're coming out "processed in nature" you're probably overmixing.

Or using too fine a plate IMHO, or mincing too much. Once through on coarse for me, otherwise it can end up homogonous like most supermarket cr*p burgers.

 

[TringSaint]

Medium plate, salt and coarse ground black pepper, Dijon mustard and fresh herbs (thyme, rosemary and fly leaf parsley).

 

[VSS]

Or using too fine a plate IMHO, or mincing too much. Once through on coarse for me, otherwise it can end up homogonous like most supermarket cr*p burgers.

It needs to be sufficiently homogeneous in nature that it holds together during handling and cooking, but when you bite into it it must still have that "open" texture that is characteristic of a burger.
Getting that balance right is the tricky bit, but you do need to get it right otherwise what you end up with isn't a burger at all. At one extreme it would just be a heap of fried mince, and at the other extreme it would be a sausagemeat patty. A lot of commercially made burgers (especially at the cheaper end of the market) tend towards the latter, and it doesn't make for a good eating experience imo.

 

[Stalker-of-the-deer]

Medium plate - if you do fine plate it just turns to paste

 

[The Singing Stalker]

For the venison only people, how do you keep the burgers together without binder?

 

[sauer]

For me venison only means no additional fat but I do use a binder
I use tong master gluten free rusk

 

[Ratcatcher]

For the venison only people, how do you keep the burgers together without binder?

Honestly I've never had a problem, if they fall to bits the pan isn't hot enough, they're 7oz raw, I don't add anything else to mine, when cooked, the world's your burger, add what you want

 

[ABL]

For me venison only means no additional fat but I do use a binder
I use tong master gluten free rusk

Those look pretty damn perfect! Are they 1/4 lb in a 4” press?

 

[ABL]

Honestly I've never had a problem, if they fall to bits the pan isn't hot enough, they're 7oz raw, I don't add anything else to mine, when cooked, the world's your burger, add what you want

That’s a big burger! Probably helps with holding together too?

 

[sauer]

Those look pretty damn perfect! Are they 1/4 lb in a 4” press?

You have a good eye for a burger!
114grms or close enough and 4" press yes !

 

[wytonpjs]

For the venison only people, how do you keep the burgers together without binder?

Red wine

 

[cookingfat]

Like many others I don't use any other meat in my venison burgers, just a good quality spice mix.
They are about 140gr each on a 4 inch burger
I sell about a 100 per week to other food businesses so someone likes them.