Burger

[User00056]

On the advice of a friend in the states, I tried a new method for my burgers. The results are so good I need to share this.

For each kg of venison, add 10g salt, 2tsp ground black pepper, 2tbsp potato starch, and 220ml cold water.

That's it. No pork fat, breadcrumbs, egg, or whathaveyou. Just 100% venison. The texture is very open, with a superb moisture level, and the flavour of the venison is prominent, with just a slight accent from the black pepper

These are hand-formed, but I intend to experiment and see how they turn out from a press. I also think it'd be neat to mess around with flavour profiles such as garlic, Worcestershire, etc.

I highly recommend this method!

 

[Greenmist]

I always add mustard to burger mix

 

[User00056]

I always add mustard to burger mix

I think the beauty of this is its simplicity. It gives you a really good burger that you can either enjoy as it is, or add your own additional flavourings to suit

 

[GWP]

I use a teaspoon of atora suet salt and black pepper roll into a ball in your hands hot pan just drop it in and then flatten it with a fish slice or other tool 2 min each side or to taste