Two questions on Venison burgers.

[Essexsussex]

For the venison only people, how do you keep the burgers together without binder?

Nothing at all. Just press them. Seems to work fine.

 

[ABL]

There's some posh burger presser in the background. Do these just make for speed or do you get a better press/consistency with them? I've got a basic spikomat which seems to work OK, but that may be because I'm dealing in more modest quantities?

 

[VSS]

There's some posh burger presser in the background. Do these just make for speed or do you get a better press/consistency with them? I've got a basic spikomat which seems to work OK, but that may be because I'm dealing in more modest quantities?

If you've got a big enough worksurface to lay out and press 30+ burgers at a time, the Spikomat is quicker.

(Typed while sitting in a highseat watching my potential next batch of burgers through the thermal and wishing they'd just move into a place with a decent backstop!)

 

[ABL]

If you've got a big enough worksurface to lay out and press 30+ burgers at a time, the Spikomat is quicker.

(Typed while sitting in a highseat watching my potential next batch of burgers through the thermal and wishing they'd just move into a place with a decent backstop!)

Good luck to you!

 

[VSS]

Good luck to you!

Thank you!
First outing with the .270 since fitting the new scope.

 

[Demetrius]

Medium minced venison, black pepper, salt, onion, and a large pinch of plain flour (to help bind) for me....no extra fat or seasoning needed.

D.

 

[JockStalk]

Gluten free in household so…..

Medium plate in mincer. Beat together an egg yolk, mustard powder, gluten free flour, salt and pepper into a paste. Tablespoon of water to slacken. Mix well and press.

 

[wytonpjs]

Gluten free in household so…..

Medium plate in mincer. Beat together an egg yolk, mustard powder, gluten free flour, salt and pepper into a paste. Tablespoon of water to slacken. Mix well and press.

Same, so I use Weschenfelder GF burger mixes with just venison (and red wine instead of water). I used to add belly pork but I found the burgers to be better straight.

 

[Phil fox man]

Same, so I use Weschenfelder GF burger mixes with just venison (and red wine instead of water). I used to add belly pork but I found the burgers to be better straight.

I use 5% to 10%of pork back fat or belly pork at a push depending on the base meats used.
I also researched the recipe for the pre mixed burger and sausage spices,and was shocked with the amount of e number's and additives so I make my own blend.

 

[cookingfat]

There's some posh burger presser in the background. Do these just make for speed or do you get a better press/consistency with them? I've got a basic spikomat which seems to work OK, but that may be because I'm dealing in more modest quantities?

Once they are weighed out I can do a 100 in about 30 minutes with this press.

 

[User00056]

Once they are weighed out I can do a 100 in about 30 minutes with this press.

I have a similar press. Makes the job an absolute breeze

 

[ABL]

View attachment 456391
Once they are weighed out I can do a 100 in about 30 minutes with this press.

Is that a buffalo ?

 

[VSS]

View attachment 456391
Once they are weighed out I can do a 100 in about 30 minutes with this press.

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.

 

[pendle]

If you've got a big enough worksurface to lay out and press 30+ burgers at a time, the Spikomat is quicker.

(Typed while sitting in a highseat watching my potential next batch of burgers through the thermal and wishing they'd just move into a place with a decent backstop!)

Push those potential burger meat over to me . I am waiting in the wood

 

[Jagged77]

Just venison plus salt and pepper. I usually corse mince followed by medium - works for chilli too. Freeze in packs 500 - 800 grams for grab and go, if burgers then form into balls and smash down fried in beef fat. I heard a good smashed muntjac burger recipe recently - onions, mixed herbs and fresh parsley. Luckily i shot two yesterday so will give it a go.

 

[weblyish]

For the venison only people, how do you keep the burgers together without binder?

Try it, it really isnt as big a deal as you might think the meat seems to hold find without anything - unlike beef mince which seems to go hard and separate

someone (i think @Quixote ) put a recipe a while back which had 2 table spoons potato starch per kg - i usually use the same recipe but with cornstarch as that's what I've got, you can't taste it in the final product but seems to help if you want nicely shaped burgers

but we've also recently done a load of Smashburger mix - 1 rough chopped onion per 500g straight into the mincer along with the seasoned meat - once through the mincer, then bagged up in 500g batches - split into 4 balls then dump in the pan and squash with your spatula
it loses the neat edges but you gain some lovely crispy bits and doesnt fall apart

 

[Mickeydredd]

I use this ration with Weschfelder seasonings and about 10% pork fat, everyone seems very happy with them.

 

[The Singing Stalker]

I am going to try the Weschenfelder recipe and see how I get on. These are for selling, so I need the traceability, and need to keep it simple at this stage. Once I get to grips with that, Then I can start playing around.

Anyone got a HCCAP for burgers they can share? I will need to review and add it to my folder.

 

[hendrix's rifle]

I am going to try the Weschenfelder recipe and see how I get on. These are for selling, so I need the traceability, and need to keep it simple at this stage. Once I get to grips with that, Then I can start playing around.

Anyone got a HCCAP for burgers they can share? I will need to review and add it to my folder.

I'm a convert to the 'supreme garlic and rosemary'. They are absolutely incredible! The jubilee is nice but ill be sticking with the supreme

 

[cookingfat]

Is that a buffalo ?

No it’s an Italian make,
Will pm you a name when I get home