Hamburger

I got a grinder for Christmas and I want to grind some burger. I've got 3 deer in the freezer.

What is the process? which plate, how many passes, and what to add to the burger to make edible for burgers.

 

Run it thru the large plate 1 time them run it thru the fine plate afterwards.

Cut ya deer into chunks and get beef fat and chunk in with it then run it thru the course plate then thru the fine plate

 

Or u can jus mix beef burger with it

 

^^^ That's about sums it up.
for most things you want to mix about 80/20 venison to beef fat.
Make sure the meat and fat is good and cold too...makes the grinding go better.

 

Yep and smaller the chunks the better it mixes up. Don't go to small tho it jus gets time consuming doin that

 

Make sure you get all the deer fat off... it leaves a really bad greasy taste.
I also remove as much tendon and silver skin as possible.

I use the larger plate and run it through twice.

Adding beef fat is optional... I personally don't like it and patties will stay together just fine without it. Just finished eating deer burgers. MMMM!

I do add 1/3 Pork Fat for sausage.

 

Try adding bacon next time, its really good.Q

 

where do you all get beef fat from? Have any of you added bacon before? I heard it was good.

Q- what ratio do you add bacon? 1lb to 5lb?

 

I add nothing to my burger. I am running very lean, less than 2%.

Cut the scraps into chunks and run them trough the fine plate once. Vacuum seal in 1.5# and 2# packages.

 

I add bacon...well..I have bacon added. Not sure how much they add to it though. I have about 200 patties right now. Will be gone in about summer time. We eat a lot of it...lol

 

This. Nothing extra added except for summer sausage and snack sticks

 

NC, I use 12oz to 3lbs of deer burger. I usually grill my burgers on the green egg. Q

 

Care to share how you make snack sticks? I also got a smoker and dehydrator I need to put to use.

 

I'll have to get the website addy from my uncle. He always orders the casings and seasonings. They had a really good recipe he printed from their site. I'll try to call him tonite and post it on here. We did 150 lbs of snack sticks one weekend last winter.

sent from old school can and string

 

Only wusses add anything to venison. Bunch of ladies. You eating deer or beef?

 

Ill eat whatever don't eat me first lol

 

I kill somewhere between 12-14 deer a year, some variety is a must.

 

The place we ordered the seasonings and stuff from was curlyssausagekitchen.com. They have a bunch of different recipes and stuff on there you can print out too. Really good stuff, and competitive prices. Sorry it took so long to get back to ya

 

We do a little beef fat just to keep the burgers together. 1lb to 6lbs of Veni. We double grind through bigger plate have a cabelas 1 HP. I probably go over board getting ride of silver skin and tendons and fat. My wife and 10 year old daughter and myself can't get a nuff of it. We cook a lot hamburgs meat loafs and brown it for spaghetti sauce. My daughters favorite is venison tator tot casserole. Brown venison heat up a can mushroom soup mix together in large Pyrex dish put a little shredded cheese on top start your tator tots for 15 minutes then put on top add some more shredded cheese then put back in oven for 20 minutes.

 

I have been having my processor add 10 % pork to mine for years. I have used beef suet also, but prefer to the pork for tatse and added moisture.

One of my favorite things to make with my venison burger is mushroon burgers in the crock pot.

Take 2 lbs of burger = mix with one egg- make patties - salt, peper and flour each side.

Brown on high heat in skillet - transfer to crock pot - add on can of golden mushroom soup- 1 lb sliced fresh button mushrooms.

Cook on low for 4 hours.