First time making venison burgers

[harry243]

Any help would be welcome ie do you need to add pork fat i have been to waschenfelders and got burger mix looking forward to your comments thanks harry

 

[Tazz]

Any help would be welcome ie do you need to add pork fat i have been to waschenfelders and got burger mix looking forward to your comments thanks harry

I do mix of 80/20 venison to pork belly as it has a high fat content, I have tried pre-made burger mixes but I find them very salty. I now just add my own spice mix, black pepper smoked paprika and Chinese five spice break some eggs in to mix as a binder. Get a simple hand burger press for size consistency and waxed papers, boom game on

 

[shakey jake]

i dont think a burger needs anything adding, alot of the seasoning mixes ive looked at had rusk in that to me is a sausage patty. try straight minced venison, if its fresh minced medium rare is fine add salt to the outside as it cooks. if you want to add fat pork back fat works, bacon males it taste of bacon

 

[lochty]

If you're using fallow, the inter costal meat (between the rib bones) is usually fatty enough.

 

[takbok]

Minced venison with a bit of salt and pepper is what I did last time. I don't feel the need to add fat or fillers/binders.

 

[VSS]

No need to add any additional animal fat.
If you're using Weschenfelder mixes, use less than the amount the recommend per kg of meat, or they'll be over seasoned.
I wouldn't recommend purchased mixes myself, because they just result in your burgers being the same awful flavour as any cheapo mass produced burgers.

 

[Yukonmountainhunter]

When I make "burgers", usually out of moose or caribou, I started adding a bit of pork fat. I butcher my own meat and have been doing a medium grind on the mince but due to a slightly "chewy" batch I have started regrinding using a fine before building the meal. All my burger is in 2 lb packs. I like bacon with my burgers so will trim some of the bacon fat off and throw it in when I regrind or save a layer of fat from a pork roast and add that. Generally I BBQ the burgers but when its -15 to -30 they take longer to cook and tend to dry out a bit without some additional fat.

My "mix" is 2lb's (~a kg) of burger, add a raw egg, a good squirt of BBQ sauce, a finely chopped onion, 2 cloves of minced garlic some Montreal Steak spice and ground pepper. Mix it my hand- squishing it around with a bare hand- then form into patties. The egg helps to keep it together.

 

[tozzybum]

I only do " family " batches and never add anything unless my chilly munching kids request it.
Salt n pepper to taste is plenty and the mrs likes some finely chopped onions in the mix.
Daughter n son in law love hot n spicy so they get slices of jalapeño and hot chilli powder .
But I make them separately blooming heathens

 

[sauer]

don't ask me the science behind it i don't know ,,, but for venison i do not add fat or pork belly etc and juicy and fine!

but for sausages yes need it,

if other burgers from pheasant or rabbit i add 20% fat i think it need sit


you can buy packs of seasoning alone or seasoning and rusk , buy rusk on its own etc ...just add water to these mix and make your burger

i prefer to make my own

as for rusk or no rusk .... amounts i do them in, usually 50x plus at a time or more you need something to hold them together .... i coarse mince for burgers and i fine mince for sausages , then sausages once mixed with rusk and seasoning of choice i mince again till the mix is literally like sh1t on a blanket ..... think charcutier guys call it the primary bind.


as for flavours you yes i agree a basic seasoned salt & pepper burger you get flavour of the venison!

but equally once your eating a lot of it and want variety then adding sauces and flavourings your imagination is the limit

venison & brown sauce
venison with cranberry jelly
venison with grated cheese & spring onions
etc etc

base seasoning i always go 2% salt 1% ground black pepper
start lower on salt till find point you like it ...some salt is saltier than others

i started buying BBQ rubs / seasoning from Angus & Oink as i love their stuff and their Jamaican jerk seasoning in rabbit burgers was amazing i for go the base seasoning and just use that at approx 3% that's it

they have a flavour profiles from all other the world ....used their shawarma seasoning thru lamb for a middle eastern donor type burger etc

some folk will like your burger some won't ....everybody tastes are different and there is no right or wrong... its what you like

and experimenting is half fun.... take notes, log your efforts because when you hit the daddy that you think is the bomb...you'll have the recipe noted otherwise you will forget it!

enjoy
Paul

 

[harry243]

|Thanks for all your comments the meat i will be using is roe i am looking forward to experimenting

 

[Morkai]

Add fat or don't, just dont over cook it if you don't.

Don't add egg or rusk, it's not needed.

My favourite burger mix is 80/20 meat/fat, salt and pepper.

If I fancy it, I like to finely dice an onion, sweat it off, chill it down and add that into the mix.

 

[Pete6.5]

I always add pork fat 80/20 ISH and I like just a little bit of salt and pepper but when I do burgers I do them in big batches 200 plus so I use the different burger mixes to add a bit of variety to stop it gets boring.

 

[pob]

I didn't want to add fat to my burgers, then I found this recipe: Mike Robinson burger recipe

I freeze it in vac bags of 500g ready mixed. I have had complaints about too much ketchup in the odd batch. A "squidge" is not the most scientific measure.

We add a little pork mince 20% to this mix when making meatballs in sauce.

 

[George Hardy]

Any help would be welcome ie do you need to add pork fat i have been to waschenfelders and got burger mix looking forward to your comments thanks harry

The only time I made them I used a jar of Chinese 5 spice and a splash of water, and minced venison, they turned out quite well and all my family that tried them enjoyed them.

 

[kieran222]

Any help would be welcome ie do you need to add pork fat i have been to waschenfelders and got burger mix looking forward to your comments thanks harry

I don't, just mix the venison and the spices as per their instructions and they are fine.

 

[GWP]

just add a small amount of atora suet salt and pepper job done

 

[ruger77]

80/20 with waschenfelders jubilee or red onion mix 20 percent pork fat