Burger and Sausage recipes.
- Thread starter basil
- Start date
pablo.222
Well-Known Member
western woodsman
Well-Known Member
My best burger recipe is pure 100% ground venison, maybe 5% venison fat coated in a favourite spice rub and barbecued. That's it. Anything else ruins it. Keep it simple , keep it good.
Erik Hamburger
Well-Known Member
Burgers:
99% minced venison meat (Shoulder and other offcuts are fine), course plate, add 1% salt, lots of freshly ground black pepper, mix well, shape into burgers. I use a simple hand-press (approx. £10 online) to make 4 Oz. burgers, and small plastic disks available from www.sausagemaking.org. to keep the burgers seperate when frozen.
http://www.thestalkingdirectory.co.uk/showthread.php/79889-Best-recipe-for-burgers?highlight=burger
this is just one thread on it..... type into the search bar " burgers" and get a heap o previous posts ...give you plenty ideas hopefully
lots of guys on here with excellent ideas on different mixes & methods either being home made throw in whatever in the cupboard type deal...( me most o the time)
or a bought in mix from likes of scobiesdirect.com or a good one I used is tongmaster.co.uk or weschenfelder
for me half the fun is experimenting..... start with a plain burger as if done well is hard to beat ..... but good fun to try different flavours
paul
this is just one thread on it..... type into the search bar " burgers" and get a heap o previous posts ...give you plenty ideas hopefully
lots of guys on here with excellent ideas on different mixes & methods either being home made throw in whatever in the cupboard type deal...( me most o the time)
or a bought in mix from likes of scobiesdirect.com or a good one I used is tongmaster.co.uk or weschenfelder
for me half the fun is experimenting..... start with a plain burger as if done well is hard to beat ..... but good fun to try different flavours
paul
Last edited:
Backstop
Active Member
Hi,
I have recently prepped 6lb of venison (both back fillets and one whole roe haunch) and 1lb of pork belly through the meat grinder.
For the seasoning I mixed
1 tablespoon salt
1.5 tablespoons garlic powder
2 tablespoons chopped dried onions
1.5 tablespoons of fresh ground pepper
1 tablespoon of smoked paprika
1 tablespoon of chilli powder
1.5 tablespoons of freshly ground mustard seed
150ml of cold water
once all the spices have been thoroughly mixed I then added them to the meat and mixed the ingredients by hand for about 2 minutes to ensure that it was evenly distributed. I ran out of time so left he minced meat covered in the fridge for 24 hours and the next day it smelt incredible.
The next day I fed the sausage casings and made a couple of 1\4 pound burgers.
i shall be keeping this recipe to use again. I also think this would be a great recipe for smoking.
best regards
Backstop
I have recently prepped 6lb of venison (both back fillets and one whole roe haunch) and 1lb of pork belly through the meat grinder.
For the seasoning I mixed
1 tablespoon salt
1.5 tablespoons garlic powder
2 tablespoons chopped dried onions
1.5 tablespoons of fresh ground pepper
1 tablespoon of smoked paprika
1 tablespoon of chilli powder
1.5 tablespoons of freshly ground mustard seed
150ml of cold water
once all the spices have been thoroughly mixed I then added them to the meat and mixed the ingredients by hand for about 2 minutes to ensure that it was evenly distributed. I ran out of time so left he minced meat covered in the fridge for 24 hours and the next day it smelt incredible.
The next day I fed the sausage casings and made a couple of 1\4 pound burgers.
i shall be keeping this recipe to use again. I also think this would be a great recipe for smoking.
best regards
Backstop
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