What off-the-shelf burger spice mix does the SD hive mind recommend?

R. Macleod & Son - The Best Hunting Companion
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I run a small company that make seasoning blends - we don’t do a specific burger blend but all our seasonings are brilliant on venison! Drop me a message even if it’s just to have a look through our site!
 
Personally the reason I make venison sausages and burgers is to get away from all the chemicals that go into some of these ‘ready-to-go’ mixes. Pepper, wild garlic or any herbs that need cutting back in the garden?
 
slider said:
Weschinfelder Venison & Game burger mix
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I believe that's the brand we went with, we used red deer (I supose It could effect it?) I found that you could easy get 11-12lbs of burger out of it with one seasoning packet, the burgers whilst delicious were on the saltier side.

Incredibly tasty though especially with some minced onion, and some mustard!
 
VSS said:
Exactly this ^^^
On the very rare occasions that I have experimented with a ready-made mix (Weschenfelder) I have found that the quantity required is about half what they recommend, otherwise the burgers are grossly overseasoned.

I now make all my own mixes.
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Same for the sausage mixes.
I increase the overall mix quantities by 15% else I find the resulting sausages too salty.

For burgers I don’t use a mix. Just salt, coarse ground black pepper, English mustard, chopped flat leaf parsley, thyme and rosemary in a 3:1:1 ratio and that’s it.
Burgers taste ace and you don’t lose the flavour of the venison - no pork in my burgers either.
 
TringSaint said:
Same for the sausage mixes.
I increase the overall mix quantities by 15% else I find the resulting sausages too salty.

For burgers I don’t use a mix. Just salt, coarse ground black pepper, English mustard, chopped flat leaf parsley, thyme and rosemary in a 3:1:1 ratio and that’s it.
Burgers taste ace and you don’t lose the flavour of the venison - no pork in my burgers either.
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Definitely better not to add pork (or any other kind of animal fat) to venison burgers if you can find a recipe that gives good results without.
 
Sol said:
I believe that's the brand we went with, we used red deer (I supose It could effect it?) I found that you could easy get 11-12lbs of burger out of it with one seasoning packet, the burgers whilst delicious were on the saltier side.

Incredibly tasty though especially with some minced onion, and some mustard!
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I’m happy with about 15lbs of meat to
One packet of mix
 
Lucas have some great mixes.
Tried and tested all you need to add is water and meat.
Caramelized red Onion mix is great,as is their cracked black pepper.
 
I’ve always used black pepper, salt, mustard powder, cornflour and egg yolks all beaten together to season and bind.
Prefer not to use anything industrial tbh. No idea what’s in it and too sweet or salty imho
 
Sol said:
I believe that's the brand we went with, we used red deer (I supose It could effect it?) I found that you could easy get 11-12lbs of burger out of it with one seasoning packet, the burgers whilst delicious were on the saltier side.

Incredibly tasty though especially with some minced onion, and some mustard!
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Sounds right. Recommended mix is one pack seasoning to 5kg meat.
 
cookingfat said:
I'v been using this mix from Butchers sundries for a couple of years now Beef Burger Mix
They do many others but this the one that everyone I sell to seems to likes.
View attachment 414615
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Do you freeze the burgers prior to vac packing?

recently purchased a vacuum packer and it was flattening fresh burgers out- I had to 3/4 freeze them, then vac pack quickly and back in freezer.

Wondering what I am doing wrong.
 
VSS said:
Exactly this ^^^
On the very rare occasions that I have experimented with a ready-made mix (Weschenfelder) I have found that the quantity required is about half what they recommend, otherwise the burgers are grossly overseasoned.

I now make all my own mixes.
Click to expand...
I found exactly the same.
As most of the mixes are 50% salt to start with, its not surprising !!
 
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I've used this method for 10 years,
Weschendfelder chilli burger mix
A whole spicy chorizo from aldi ( if you like extra spice)
9lbs venison
1lb lamb mince.
Don't use pork fat or you'll just end up with a porky tasting burger, you won't really taste the lamb, but it helps bind the burger and stops them being dry, this was recommended by a goose guide in Scotland for goose sausage and burgers and works a treat with venison.
Weschendfelder's do many burger mixes, Texas ranch burger is another good one.
All the best...
 
Jon P said:
Do you freeze the burgers prior to vac packing?

recently purchased a vacuum packer and it was flattening fresh burgers out- I had to 3/4 freeze them, then vac pack quickly and back in freezer.

Wondering what I am doing wrong.
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100% Jon, the venison is very soft and the vac packer just turns them into pancakes if I don't freeze first.
 
Jon P said:
Do you freeze the burgers prior to vac packing?

recently purchased a vacuum packer and it was flattening fresh burgers out- I had to 3/4 freeze them, then vac pack quickly and back in freezer.

Wondering what I am doing wrong.
Click to expand...
Yes, freeze on trays and then vac pack.
The other option is to freeze bags of burger mix in 500g packs and then simply defrost and form into burgers before cooking.
Takes up a lot less space in the freezer this way and you can choose how much meat you want to use per burger when defrosted. That or make meatballs with it.
 
Jon P said:
Do you freeze the burgers prior to vac packing?

recently purchased a vacuum packer and it was flattening fresh burgers out- I had to 3/4 freeze them, then vac pack quickly and back in freezer.

Wondering what I am doing wrong.
Click to expand...
You're not doing anything wrong.
Freeze then vac pack is the only practical way with burgers.

(If you're selling them fresh, then you almost-but-not-quite freeze them solid before packing 😉)
 
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