Best burgers yet

[deerstalker.308]

Threw together a basic recipe yesterday and the results were brilliant.
500g venison mince.
Half a chorizo sausage (this one was a spicy one but whatever you choose, adds a nice amount of fat which is goooood)
One medium onion
Two cloves of garlic
One egg
Salt, pepper and dried mixed herbs
Bunch of fresh parsley

Method:
Sauté the onions and garlic gently until translucent. Remove from heat and allow to cool.

Finely chop (as fine as you can get, better still mince) the chorizo and add to venison mince.
Add cooled onions to the meat
Add herbs and seasoning (chop the fresh parsley reasonably finely)
Add egg.
Mix well.

That made 6 good sized burgers and they were the best to date. Foolproof recipe.

 

[tozzybum]

Worth try using Toulouse sausage

 

[Erik Hamburger]

Another tip for 'best Burgers': Get some beef-marrow bones from a good butcher, and extract the marrow. Mix this in with your diced venison before mincing, at around 5-7% of the total weight. Your Burgers will become very 'rich' and beefy, and as the Marrow is mainly fat, it will also help to lubricate the mincing process.

 

[Mike L]

I have been putting some cranberry jelly in mine recently did a batch of 24 this week, they taste really good.

 

[VSS]

Another tip for 'best Burgers': Get some beef-marrow bones from a good butcher, and extract the marrow. Mix this in with your diced venison before mincing, at around 5-7% of the total weight. Your Burgers will become very 'rich' and beefy, and as the Marrow is mainly fat, it will also help to lubricate the mincing process.

That would kill the subtle flavour of the venison stone dead, in my opinion.

 

[kieran222]

Another tip for 'best Burgers': Get some beef-marrow bones from a good butcher, and extract the marrow. Mix this in with your diced venison before mincing, at around 5-7% of the total weight. Your Burgers will become very 'rich' and beefy, and as the Marrow is mainly fat, it will also help to lubricate the mincing process.

Good idea for people who aren't too keen on venison.

 

[sauer]

Everybody’s different
Everybody likes different things

If your only having venison once in a while or as a treat I get you’d want the subtle flavour to come through…

When your processing all your own and eating a sh1t ton of it
I also get you want variety and a change from what you last had ….

There is a place for both “ parties”
One isn’t “better” than other etc

And yeah cranberry Jelly works really well mixed through yer mince / mix

Paul

 

[Olaf]

Everybody’s different
Everybody likes different things

If your only having venison once in a while or as a treat I get you’d want the subtle flavour to come through…

When your processing all your own and eating a sh1t ton of it
I also get you want variety and a change from what you last had ….

There is a place for both “ parties”
One isn’t “better” than other etc

And yeah cranberry Jelly works really well mixed through yer mince / mix

Paul

I completely agree, sometimes it’s nice to have a change. I’m quite a purest with the venison but every now and then I will just slam some really high quality beef fat into some mince or make fallow Döner meat and add some lamb breast too it. Its certainly not necessary to add farm animal fat too the venison, but as you say, it
Makes for a nice change every now and then. That’s the great thing about venison, it takes on seasoning flavour so easily and well. if you want to add beef fat then it basically just tastes exactly like beef, and if you add lamb fat that dominates the flavour too. Certainly better than going to the butchers , and buying some beef mince , because you’re absolutely bored senseless of eating venison every single day in every conceivable recipe
Kindest regards, Olaf

 

[pjruk]

I recently tried Anna’s Rogers recipe in a recent edition of Rifle Shooter Magazine which is very similar to yours deerstalker.308. That was delicious, and something different. Hers included some extra paprika, ther perfect venison pairing…or so she claims.

 

[ChesterP]

Threw together a basic recipe yesterday and the results were brilliant.
500g venison mince.
Half a chorizo sausage (this one was a spicy one but whatever you choose, adds a nice amount of fat which is goooood)
One medium onion
Two cloves of garlic
One egg
Salt, pepper and dried mixed herbs
Bunch of fresh parsley

Method:
Sauté the onions and garlic gently until translucent. Remove from heat and allow to cool.

Finely chop (as fine as you can get, better still mince) the chorizo and add to venison mince.
Add cooled onions to the meat
Add herbs and seasoning (chop the fresh parsley reasonably finely)
Add egg.
Mix well.

That made 6 good sized burgers and they were the best to date. Foolproof recipe.

Thanks for posting!

I have a very similar one except I use a Welsh Dragon (locally produced) spicy banger which I skin and finely chop, mix in with a pound of mince (venison if I've bothered to mince some Munty shoulder) but cheap beef mince works well too, and I add some fresh parsley, a small, finely chopped red onion which has been gently sautéed, a pinch of sea salt, some coarse ground black pepper and an egg. Hand mixed the lot in a bowl and press into 6 burgers which I then leave to chill in the fridge overnight. The sausage is the key to added flavour (in this case, a little spice) and much needed fat! Occasionally I finely cop a home grown chilli into the mix, deseeded too.

 

[Bavarianbrit]

Thanks for posting!

I have a very similar one except I use a Welsh Dragon (locally produced) spicy banger which I skin and finely chop, mix in with a pound of mince (venison if I've bothered to mince some Munty shoulder) but cheap beef mince works well too, and I add some fresh parsley, a small, finely chopped red onion which has been gently sautéed, a pinch of sea salt, some coarse ground black pepper and an egg. Hand mixed the lot in a bowl and press into 6 burgers which I then leave to chill in the fridge overnight. The sausage is the key to added flavour (in this case, a little spice) and much needed fat! Occasionally I finely cop a home grown chilli into the mix, deseeded too.

I did this with pigeon breasts finely chopped and a Morrisons 250g of sausage meat tube, best burgers I ever ate.
The missus has just made up a cottage pie but used minced and spiced wild boar I had in the freezer rather than beef mince tasted really good.