Two questions on Venison burgers.

[wytonpjs]

Is that a buffalo ?

I have the Buffalo and rate it but only at their sale/clearance prices!

Frustratingly, the handle is fixed on the right hand side of my machine. Unlike @cookingfat, I set up a production run with my mix to the right next to a weighed bowl on my scales with my machine on the left. I do it in this order as I'm right-handed so my right-hand is always covered in burger mix as I weigh out 125 gms before transferring it to the press. My left hand stays clean and adds the discs to the press. I suppose I could either operate the press with my "dirty" right hand or pre-weigh my pates; it just seems a better "flow" the way I do it. Age, pedantry and obstinacy probably mean that I'm too set in my ways to embrace change, but hey, it works for me this way but, if the handle was on the left, it'll be so much better

 

[Emilio]

It's the weighing out that takes the time, whatever type of press you're using.
But for home consumption only (where accurate weights aren't such an issue) you can measure out the portions using an ice cream scoop, which speeds up the process no end.

Get one of these soops with trigger in the right size. Save a lot of time and you can go straight from tub to press: TRIXES Ice Cream Scoop - Stainless Steel 6cm Scooper with Trigger - for Ice Cream Mash Potato Cupcake Mix Cookie Dough - Food Baller Spoon - Non Stick Metal Kitchenware : Amazon.nl: Home & Kitchen

 

[Mickeydredd]

I am going to try the Weschenfelder recipe and see how I get on.

Pork & Apple get the most votes from my lot

 

[cookingfat]

Is that a buffalo ?

Here's the make, can remember where I got it from but I'm sure other SD members will know or have similar machines.
The plate that sits in the middle is missing from the photo.

 

[ABL]

Here's the make, can remember where I got it from but I'm sure other SD members will know or have similar machines.
The plate that sits in the middle is missing from the photo.
View attachment 457258

Thanks for sharing. Looks like a common design to the buffalo just a less familiar brand.

 

[sikastag270]

i have vevor press same as above £79 WORKS GREAT.

 

[The Singing Stalker]

i have vevor press same as above £79 WORKS GREAT.

I was just about to ask if anyone had a Vevor machine as the price looks good. I have discovered the limitations of a plastic hand press. lol.

 

[sikastag270]

THE VEVOR PRESS COMES WITH 100 BURGAR PAPERS

 

[VSS]

Top tip:
Use "pink burger discs" instead of cellophane or waxed paper discs.

 

[The Singing Stalker]

Top tip:
Use "pink burger discs" instead of cellophane or waxed paper discs.

Is this an “Ask me how I know”

 

[The Singing Stalker]

Actually, I suppose the next question is, how do you pack them?
I currently have a load freezing, but then will put them in the bags, so interested to see how people are packaging for customers.

 

[VSS]

Is this an “Ask me how I know”

In a sense, yes.

 

[VSS]

Actually, I suppose the next question is, how do you pack them?
I currently have a load freezing, but then will put them in the bags, so interested to see how people are packaging for customers.

Four (2x2) on a black D3 polytray, chilled and vac-packed, for fresh sales.

For frozen sales I do away with the polytray. Freeze first then vac-pack in fours.

 

[The Singing Stalker]

Four (2x2) on a black D3 polytray, chilled and vac-packed, for fresh sales.

For frozen sales I do away with the polytray. Freeze first then vac-pack in fours.

All mine are frozen. Are you putting them in side by side, so 4 on the flat, or in twos, one on top of the other?
Hope that makes sense.

 

[ABL]

In a sense, yes.

Go on then - what’s the story?

 

[VSS]

All mine are frozen. Are you putting them in side by side, so 4 on the flat, or in twos, one on top of the other?
Hope that makes sense.

2 stacks of 2.

 

[VSS]

Go on then - what’s the story?

I got a nice new stainless steel worksurface for doing my burgers and suchlike on.
Carefully laid out 30 cellophane discs ready to put the balls of burger meat on prior to pressing, and then couldn't see any of them! It was like they'd just vanished!

Having tried the wax paper discs as an alternative, and found them lacking (tend to stick to the burgers when frozen, making cooking from frozen difficult), I was absolutely delighted to discover pink burger discs!

 

[sauer]

I use tong master extra thick greaseproof wax discs
Pick one at a time unlike cellophane
Can see them easily
And they dont stick and peel off easy
I then freeeze till firm true it's 2x2 burgers in vak pack and labelled

Paul

 

[ABL]

I got a nice new stainless steel worksurface for doing my burgers and suchlike on.
Carefully laid out 30 cellophane discs ready to put the balls of burger meat on prior to pressing, and then couldn't see any of them! It was like they'd just vanished!

Having tried the wax paper discs as an alternative, and found them lacking (tend to stick to the burgers when frozen, making cooking from frozen difficult), I was absolutely delighted to discover pink burger discs!

 

[An Sionnach]

Use shoulders and trimmings,leaving whatever fat is on the animal used in the mix
Seasoning and rusk
No complaints yet