My first Fallow burgers

[VSS]

@FilipRugby, I apologise unreservedly for the shameless highjack of your burger thread. It seems to have become everyone's burger thread now, and we're stealing your thunder!
As a small token of recompense, I'd like to offer you, FOC, my spare burger press, if it would be of any use to you?
The only proviso being that when you want to replace it and upgrade, you offer it FOC on here to a beginner.

 

[FilipRugby]

@FilipRugby, I apologise unreservedly for the shameless highjack of your burger thread. It seems to have become everyone's burger thread now, and we're stealing your thunder!
As a small token of recompense, I'd like to offer you, FOC, my spare burger press, if it would be of any use to you?
The only proviso being that when you want to replace it and upgrade, you offer it FOC on here to a beginner.

Honestly, I didn't expect that. That's very nice of you. I think it's a fair offer and we can go for it.

PS I'm not mad at all, I found out a lot of interesting information and tips today.

 

[VSS]

Honestly, I didn't expect that. That's very nice of you. I think it's a fair offer and we can go for it.

PS I'm not mad at all, I found out a lot of interesting information and tips today.

Message me with your address and I'll stick it in the post.
It's only a small one (makes burgers 3.5 inch diameter), but it'll do to get you started.

 

[TringSaint]

This is why SD is so good for the stalking community.

 

[FilipRugby]

Message me with your address and I'll stick it in the post.
It's only a small one (makes burgers 3.5 inch diameter), but it'll do to get you started.

Done it. I will make a lot of burgers now You are good man. Thanks

 

[Jagged77]

Thanks. Next time I'm thinking to add a little bit of cold beef/veggie stock, so they will be more juicy

Red wine is the way to go! We recently made batch of sausages with a whole bottle of red (to 4kgs of venison). Used some of the leftovers for burgers and they were awesome.

 

[TringSaint]

Red wine is the way to go! We recently made batch of sausages with a whole bottle of red (to 4kgs of venison). Used some of the leftovers for burgers and they were awesome.

When I used wine in a sausage mix I found that it didn’t emulsify very well with the fat when cooking, leaving a sort of cavity inside the sausage rather than the juice remaining throughout the sausage.
How did you make it work?

 

[Jagged77]

When I used wine in a sausage mix I found that it didn’t emulsify very well with the fat when cooking, leaving a sort of cavity inside the sausage rather than the juice remaining throughout the sausage.
How did you make it work?

An ok, no not had that problem. The mix is quite wet and leaks out of the skin quite readily - we’re using natural skins if that makes any difference?

 

[grimstone]

Yes, my mistake - they are myofibrillar proteins not collagen.

I have never had a texture issue doing this for sausages and burgers (maybe my sausages are looser than others!!) but if not well mixed and the meat well combined then the texture I find to be too open. The action of double mincing is probably quite similar to what I do as that is compressing chopping and squeezing the meat through small holes, thus breaking up the meat fibres into a more uniform texture.
Each to their own I guess.

This is what I was taught, works very well. no need for extra fatty cuts or rusk to be added, just season well (I think is was about 2-5% seasoning). The expression the butcher used was to mix and squeeze with your hands until your hands hurt, then mix for another 5 mins.

 

[TringSaint]

An ok, no not had that problem. The mix is quite wet and leaks out of the skin quite readily - we’re using natural skins if that makes any difference?

Yeah, mine were natural skins too.
What proportion of pork to venison did you use?

 

[Jagged77]

Yeah, mine were natural skins too.
What proportion of pork to venison did you use?

4kgs venison to 1kg pork belly

 

[TringSaint]

4kgs venison to 1kg pork belly

Thx. I will try it again using that ratio.

 

[sauer]

Gotta love a bambi burger or a bunny burger or a pheasy banger

 

[FilipRugby]

@FilipRugby, I apologise unreservedly for the shameless highjack of your burger thread. It seems to have become everyone's burger thread now, and we're stealing your thunder!
As a small token of recompense, I'd like to offer you, FOC, my spare burger press, if it would be of any use to you?
The only proviso being that when you want to replace it and upgrade, you offer it FOC on here to a beginner

Thank you VSS!!! It's much easier with that press.

 

[Pete6.5]

Thank you VSS!!! It's much easier with that press.

They look good. Well done. I struggle to go back to beef burgers but I love a venison burger and must have them once a week.

 

[weblyish]

Thank you VSS!!! It's much easier with that press.

I mostly make burgers freehand (usually meatballs for pasta which can becomes sliders when req) but seeing the meat burgers here has made me rethink a decent quarter pounder

I do have a burger press but it is a poor fiddly plastic piece of tat

Does anyone have a recommendation for a decent burger press which will neither break the bank nor fall to bits at the first outing.

@VSS ?

 

[f17ant]

I grated the onion and pressed the garlic through a press. I also added smoked paprika powder, salt, pepper and a little ground coriander seeds.

Thanks for this buddy I’ll try it with the venison I have

 

[f17ant]

Not beef.
Beef has a stronger flavour than fallow, so adding beef stock will completely ruin the subtle flavour of the venison.
To add juiciness, many people mince a bit of fatty pork shoulder along with the venison for making burgers.
Or you can add grated frozen butter to the mix.
Or include some minced dried apricot.
There are many options. Just not beef.

Definitely going to try some of these.. thanks buddy

 

[VSS]

I mostly make burgers freehand (usually meatballs for pasta which can becomes sliders when req) but seeing the meat burgers here has made me rethink a decent quarter pounder

I do have a burger press but it is a poor fiddly plastic piece of tat

Does anyone have a recommendation for a decent burger press which will neither break the bank nor fall to bits at the first outing.

@VSS ?

I started off using the "poor fiddly plastic piece of tat" that I've now passed on to @FilipRugby. It worked well for me, and seems to be working well for him.
The next step up is to get a Spikomat press, as seen in my post #48. Works on the same principle, but a lot more robust.
To be honest, the only reason I changed was because I wanted to do larger diameter burgers.

 

[weblyish]

I started off using the "poor fiddly plastic piece of tat" that I've now passed on to @FilipRugby. It worked well for me, and seems to be working well for him.
The next step up is to get a Spikomat press, as seen in my post #48. Works on the same principle, but a lot more robust.
To be honest, the only reason I changed was because I wanted to do larger diameter burgers.

Ta
I have a virtual basket sitting at weschenfelder since last week so the timing is perfect

I like the look of the press it down onto the work surface type not the load a machine and shut the lid which I have now and is just a bloody arse to use

The step up from 5 quid to 55 is significant but should hopefully bring some improvement