Versions burgers (muntjac)

[terrier1]

Hi has everyone got any recipes for burgers made from muntjac meat.
Butchered one up yesterday and with all the trimmings want to make some burgers.

 

[Ludders]

This is what I do
Venison burgers

1kg mince
4TBS soy sauce
2TBS Worcestershire sauce
2TBS brown sugar
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
2 tsp pepper
50 grams butter( melt to a liquid and mix in with the meat)
Dash olive oil

Freeze separately then vac pac when frozen

 

[pob]

If you want to use pure venison meat, try this: Mike Robinson Venison burger recipe

(Go easy on the tommy K)

 

[Deutsch - Drahthaar]

2/3 muntjac - This works best IMO
1/3 belly pork
Salt & Pepper
Garlic powder
Dried and fresh sage
Onions finely chopped
Breadcrumbs if required

Leave to chill for a while in fridge for flavours to develop, I then like to grill the burgers and have a pan of slowly cooked onions in butter and black pepper placed on the burger bun with some ketchup.

 

[terrier1]

Thanks for the feedback. Much appreciated.

 

[Cottis]

After some useful comments from Tim @VSS I have stopped adding beef fat to mine. I tried a few different approaches but have settled on just minced venison, pepper, a good dash of smoked paprika and another good dash of cayenne pepper. A very small amount of good quality olive oil at the point of making the burgers (I never freeze or put them aside, I make them up and cook immediately) and then just before I cook them, I salt each side.

I have also stopped using the air fryer for them and have gone back to pan frying in a small amount of butter.

And that is it. The key is really to not overcook them. Anymore than 4 mins each side and you get increasing stages of dryness kicking in. That is for Muntjac, Roe and Fallow. I don't cook any other types of venison.

 

[J@son]

If you want to use pure venison meat, try this: Mike Robinson Venison burger recipe

(Go easy on the tommy K)

Gave me this a go this evening. Very simple. Very delicious. Made two monster burgers (250g) each. My 18 year old son took his comfortably in his stride without so much as looking up or pausing for breath. I am going for a lie down.

 

[Hairysausagefingers]

Do you know what? Just try a couple with nothing else added but a good few twists of salt and pepper. I asked the same question somewhere else a few months back and one of our American friends asked "why would I bother adding anything else?"
I always keep a few plain ones back now.
Pretty much what Cottis has said above.