Burger mix help

[Highlander94]

Hi all
I'm wondering if anyone can give me some tips, I've used the tongmaster complete burger mix 250g for 2kg batch before and made good burgers , I went and ordered seasoning instead of burger mix this time (no rusk) question is do I really need rusk ? , I will be stuffing the burgers with cheese so there's no worry with the burgers drying out ect, I'm just not sure what to do with the seasoning, do I still add water to the 2.5kg venison/pork mix with the seasoning and then press into burgers ? Or do you not need to add water if it's just seasoning ? Any help would be appreciated thanks

 

[Hook'N'Bullet]

I just do a 80/20 venison to pork mix, depending on amount, 2 or 3 egg yokes usually and maybe some flower if it's not binding. I've never had an issue and never used rusk before

 

[Highlander94]

I just do a 80/20 venison to pork mix, depending on amount, 2 or 3 egg yokes usually and maybe some flower if it's not binding. I've never had an issue and never used rusk before

Thanks for your reply, do you think I will need to add water to the mix with the seasoning or simply sprinkle the seasoning in without water and mix it up in the bowl before pressing into burgers ? The complete mix I used before with rusk included gave the amount if water to be added to the mix , not sure if the water was needed because rusk was in the mix
Thanks

 

[Hook'N'Bullet]

Thanks for your reply, do you think I will need to add water to the mix with the seasoning or simply sprinkle the seasoning in without water and mix it up in the bowl before pressing into burgers ? The complete mix I used before with rusk included gave the amount if water to be added to the mix , not sure if the water was needed because rusk was in the mix
Thanks

It's sorta sounds like you're making sausages.

I've never added water because you want it to be kind of sticky to help form the burger and hold that shape.

I could be doing it all wrong but I'm happy with how they turn out and have had no complains from anybody I've fed them to

 

[Highlander94]

It's sorta sounds like you're making sausages.

I've never added water because you want it to be kind of sticky to help form the burger and hold that shape.

I could be doing it all wrong but I'm happy with how they turn out and have had no complains from anybody I've fed them to

Was my first time making burgers the last time I made them and just went with the instructions on the packet when using the complete burger mix, I think I'll sprinkle the seasoning on and mix by hand then take a meatball sized bit out and cook it and see if it needs more seasoning or not , thank you for your help, I was just getting confused as I've only used the complete mix with instructions on the packet . Thanks

 

[sauer]

You can use porridge oats or finely broken up jacobs crackers instead of rusk

Basically Mix in your seasoning And if not feeling right add wee bit at a time of cold water and wee bit of either of above till or binds right and let’s you burger the mix ….. keep everything cold

Paul

 

[lochty]

I'd leave the water out, should be enough if there's no risk to absorb it.

 

[slider]

10% pork belly, Weshenfelder spice mix, 1 pack per 5 kg meat, whatever water (sometimes substitute part with red wine of a stout) the mix recommends, no rusk.

 

[Jimbob39]

Used just venison and seasoning for the last lot of burgers, no rusk or pork added. Fantastic things they are too! Have just started experimenting with seasoning and rusk in different quantities to see how they differ and so far the sausages with rusk are far better than without. Makes a lighter sausage and burger, although I find the burgers without rusk better. Don’t add water to the mix if it’s just seasoning but rusk obviously needs it, again trialing different amounts and seeing how it helps with the sausage skin filling.

 

[Highlander94]

Thanks for your help guys , I ended up just adding seasoning and giving it a try till I got the right amount of flavour, worked a treat , many thanks for the help