Salt pepper ratio muntjac burgers.

[Pellet Pinger]

Lots of threads but struggling to find what people find best, just skinned a munty and mincing the lot for burgers for the incoming apparent heatwave so the BBQ will be cranked up no doubt.
What ratio of seasoning to mince do folks use, i normally just use the straps and haunches for cuts and the rest goes for dogs so only occasionally do burgers.
Also do folk cook them straight from frozen?
Cheers.

 

[nick100]

I just use one the wedchenfelder mixes.
You don’t need to add anything else other than a bit of water.

 

[VSS]

I just use one the wedchenfelder mixes.
You don’t need to add anything else other than a bit of water.

They are better if you use half of the recommended amount of mix per kg of meat.

 

[Pellet Pinger]

I just use one the wedchenfelder mixes.
You don’t need to add anything else other than a bit of water.

Don’t have any hence my post

 

[shakey jake]

Don’t have any hence my post

I have just been salting both sides no pepper.
Do it just before cooking you can go quiet heavy as alot comes off in cooking

 

[Sandy25]

Lots of threads but struggling to find what people find best, just skinned a munty and mincing the lot for burgers for the incoming apparent heatwave so the BBQ will be cranked up no doubt.
What ratio of seasoning to mince do folks use, i normally just use the straps and haunches for cuts and the rest goes for dogs so only occasionally do burgers.
Also do folk cook them straight from frozen?
Cheers.

I tend to season with salt and pepper to taste - fry test patties and then adjust if required.

Not too much of a faff and means I can get the mix just right.
Also found adding finely diced shallot to the mix adds a nice sweetness and moisture - do it in all my burger mixes now

 

[sauer]

For salt its 2%
For pepper 1%

So if you 2000grms of mince
Its 40grms of salt 20grms of pepper.

But not all salt is same and some folk lot more or less tolerant of salt than others so go bit less on each then make notes . So you can adjust next time to your preference

Paul

 

[Norfolk Horn]

My recipe
1lb muntjac mince.
The crush grated off a crust.
Slosh of Worcester sauce
A good squirt of tomato sauce.
Teaspoon of curry power
Garlic puree half teaspoon
Chilli powder to taste I guess half to one teaspoon.
Work it all together until it holds it shape then it makes four burgers

I don't measure anything so all a good guess
No additional salt required

 

[VSS]

14g of salt per kg of meat.
(Assuming that you're not adding any other ingredients that also include salt).

 

[Pellet Pinger]

Thanks guys, just done 500g with 6g salt and 2g pepper and we thought they were a touch too salty so knocking it back a couple of grams.
Once through a coarse plate, nice and meaty texture and stayed moist.

 

[patjack]

Post in thread 'Muntjac Quarter Pounders.'

Jun 30, 2024

Unfortunately, he isn't, he's buying factory readymades instead of rolling his own, he can put them on the estates account so it's easier for him

Good to hear the old boy... is putting the 75 to good use.

• patjack

• 

I don't agree with mixing less of the weschenfelder mix try adding a little more and try adding more water at the end of the day a lot of trial and error based on personal taste.

 

[Jagged77]

Smashed muntie burgers are the best! I need to get out and shoot a couple more as I think I’ve run out.. We just use salt and pepper and maybe a pinch of garlic and or onion powder, but it’s very much on feel. Probably I’d put in as much in a 500gr mix as if I was salting a steak ready to go in the pan.

 

[muddy42]

Personally Id stick away from all the so called 'burger mixes.' Some are no doubt OK but the US ones are full of nitrates, flavourings and chemicals. Why use something as pure and healthy as venison and add all that junk. I don't weigh the ingredients but its pretty hard to over season burgers, sausages need even more. Just have plain venison and seasoning or add herbs from the garden, wild garlic, juniper berries - variety is the key I find. An egg, flour or some magimixed venison holds it together.

 

[Heym SR20]

Have a hot pan ready. Put a grind or two of pepper, plus a sprinkle of salt into the mix.

Make a small ball and stick in the pan, fry it and test for taste.

I often make burgers from mince. I don’t bother seasoning the mix. Nor do I add any rusk etc. When I have formed the patties I just put a grind on pepper and a pinch of salt on the top.

Different Salts and Peppers are different in taste. Sea Salt, rock salt or cheap table salt are all very different in saltiness. Pepper too - ready ground black pepper looses its flavour very quickly and tastes different to fresh ground. And different peppers all taste different.

It’s why taste testing is vital in any cooking.