I would go with this, I don't bother with the burgers but I will add pork fat to sausages
Adding pork fat to burgers.
- Thread starter cjs66
- Start date
That's brilliant. Many thanks
Bulk freezing of ambient and chilled foods
Guidance for businesses on bulk freezing food products originally intended to be supplied and sold as ambient or chilled products.www.food.gov.uk
I've gone through a variety of approaches with burgers from beef fat, to pork to binders, to certain types of flours, olive oil and more.
The absolute best way to cook venison burger, in my opinion, is on its own and cook it quickly in a pan on a high heat. Don't make them too fat, if you want more then cook another burger and have two rather than one fat one.
Season it with whatever you want but I personally tend to pepper mine, add a good amount of smoked paprika and cayenne pepper and give it a good hand mix up. I then ball it up into balls about the size of 2-2.5 golf balls, definitely a bit smaller than a tennis ball. Then squash it down so its no more than 15mm in depth. Then I salt them just before cooking. Then very hot pan and either dry fry it or in butter. 2-3minutes per side in total and flip it every 60seconds. Don't squeeze them or push them down on to the pan. Let the moisture remain in there. It will remain really juicy that way as it will not be overcooked and because it was not very plump to start with (they plump up a bit when you cook them anyway) it will cook quickly and evenly. If you cook it anymore, it will begin to dry out. You end up with a juicy burger that is not greasy and you don't sully the flavour with other ingredients.
I recently gave some mince to a guy at work with explicit instructions to fry them and when I next saw him he said they were dry and his kids complained. I asked him how he cooked them and he said he put them in the oven for 25mins, ffs! I have given him some more mince and demanded he cook them quickly like I said. Hopefully he does that and the next update will be more promising.
Tim (VSS) helped me see the light with burgers. Keep it simple. Tastes will vary but really experiment with it and in my view, less is more with venison.
The absolute best way to cook venison burger, in my opinion, is on its own and cook it quickly in a pan on a high heat. Don't make them too fat, if you want more then cook another burger and have two rather than one fat one.
Season it with whatever you want but I personally tend to pepper mine, add a good amount of smoked paprika and cayenne pepper and give it a good hand mix up. I then ball it up into balls about the size of 2-2.5 golf balls, definitely a bit smaller than a tennis ball. Then squash it down so its no more than 15mm in depth. Then I salt them just before cooking. Then very hot pan and either dry fry it or in butter. 2-3minutes per side in total and flip it every 60seconds. Don't squeeze them or push them down on to the pan. Let the moisture remain in there. It will remain really juicy that way as it will not be overcooked and because it was not very plump to start with (they plump up a bit when you cook them anyway) it will cook quickly and evenly. If you cook it anymore, it will begin to dry out. You end up with a juicy burger that is not greasy and you don't sully the flavour with other ingredients.
I recently gave some mince to a guy at work with explicit instructions to fry them and when I next saw him he said they were dry and his kids complained. I asked him how he cooked them and he said he put them in the oven for 25mins, ffs! I have given him some more mince and demanded he cook them quickly like I said. Hopefully he does that and the next update will be more promising.
Tim (VSS) helped me see the light with burgers. Keep it simple. Tastes will vary but really experiment with it and in my view, less is more with venison.
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