Two questions on Venison burgers.

basil

Distinguished Member

• Jan 14, 2026

• #1

Hi all.
Two questions if i may.
1. Is your Venison always put through a medium plate?
2. When using bacon in your burgers do you use smoked or unsmoked bacon?
TIA.

 

U

User00056

Well-Known Member

• Jan 14, 2026

• #2

A medium grind gives a better texture, I find. As for bacon, personally I tend to use pork belly instead

 

E

Essexsussex

Well-Known Member

• Jan 14, 2026

• #3

I really like them venison only. I’m not frightened of a little venison fat!
Medium plate.

 

VSS

Well-Known Member

Supporter

• Jan 14, 2026

• #4

Medium plate. Twice.
No pork, bacon or other animal fat added. No venison fat either.

 

Last edited: Jan 14, 2026

R

rem284

Well-Known Member

• Jan 14, 2026

• #5

I only use fatty sika venison. Cajun, salt, black pepper, barbecue sauce

 

S

sauer

Well-Known Member

• Jan 14, 2026

• #6

Coarse plate for burgers
Fine for sausages

 

wytonpjs

Well-Known Member

Supporter

• Jan 14, 2026

• #7

Coarse plate for me

 

SussexSteve

Well-Known Member

Trade Member

• Jan 14, 2026

• #8

6-8mm plate once mix by hand and press. Another vote for venison only

 

kieran222

Well-Known Member

• Jan 16, 2026

• #9

Medium plate and venison only.

 

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Phil fox man

Well-Known Member

• Jan 16, 2026

• #10

basil said:

Hi all.
Two questions if i may.
1. Is your Venison always put through a medium plate?
2. When using bacon in your burgers do you use smoked or unsmoked bacon?
TIA.

Click to expand...

if you're using bacon watch your salt content as it can vary a lot.

 

lochty

Well-Known Member

• Jan 16, 2026

• #11

8mm plate and use the inter costal meat from the rib cage.

 

terrier1

Well-Known Member

• Jan 16, 2026

• #12

Medium plate and muntjac venison salt and pepper.

 

S

Somerley

Member

Supporter

• Jan 16, 2026

• #13

VSS said:

Medium plate. Twice.
No pork, bacon or other animal fat added. No venison fat either.

Click to expand...

Exactly this.

 

basil

Distinguished Member

• Jan 16, 2026

• #14

Phil fox man said:

if you're using bacon watch your salt content as it can vary a lot.

Click to expand...

Thank you. I tried it and didn't go alot on it so won't be doing it again.

 

M

Mike1979

Well-Known Member

• Jan 16, 2026

• #15

VSS said:

Medium plate. Twice.
No pork, bacon or other animal fat added. No venison fat either.

Click to expand...

Tim - presume twice if doing burgers and just once for mince?

We only use venison and only 1 pass for mince and burgers.. may change after your response

 

Pighunter

Well-Known Member

• Jan 16, 2026

• #16

For me coarse plate and this recipe

 

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VSS

Well-Known Member

Supporter

• Jan 16, 2026

• #17

Mike1979 said:

Tim - presume twice if doing burgers and just once for mince?

We only use venison and only 1 pass for mince and burgers.. may change after your response

Click to expand...

Yes, one pass for mince.
And when making burgers, a second pass after mixing all the seasonings with the mince. Chill the mixture right down first, though.

 

M

Mike1979

Well-Known Member

• Jan 16, 2026

• #18

VSS said:

Yes, one pass for mince.
And when making burgers, a second pass after mixing all the seasonings with the mince. Chill the mixture right down first, though.

Click to expand...

Thanks Tim

 

wboulter

Well-Known Member

• Jan 16, 2026

• #19

Medium plate through mincer twice 100% venison / some times dragon mix

 

slider

Well-Known Member

Supporter

• Jan 16, 2026

• #20

I use 10% cooking bacon, one pass with a 8mm disc.
Have a little pile of spice mix in the corner of the mincer feed tray and just dab the meat in it as you feed, no need for further mixing