Recipe for a good deer burger??

!/2 venison 1/2 beef hamburger cook with onion, salt and pepper. Wife and kids always comment on how tender and tasty it is.

Going to try it with the bacon, sounds good.

 

I always add 10% beef fat, and when making burgers I shape them into patties, add onion and garlic powder, Worchester sauce, and then freeze them in the patty form. When you put them on the grill, I have found this helps to hold the meat together until you can sear at least one side. There are a lot of seasoning mixes that also work well.

 

Does anyone have any receipts for deer burgers. I have cooking them with every seasoning I can think of, and I'm still not very impressed. the problem is not with the consistancy. My deer processor does a good job of mixing the meat with fat.

 

So glad I found this. I do not grind my deer meat or chicken/turkey until the day I make "burger" i also never "grind". I cube meat and put it in the food processor then pulse and chop it. Now because there is zero fat before I start a very light drizzle of avacado oil is added with a serving spoon of mayo, sprinkled with garlic. Everything in my savory cooking gets garlic. I then scoop out a round that fits the center of a cottage cheese container top. I put a second lid on that and press to fill lids. This cooks down to fit a burger bun perfectly.
This makes a taste, tender, very juicy burger.

 

I mix in a little Italian sausage, any where from 1/4lb to 1/2lb per pound of venison. For meatballs I mix it in a 1:1 ratio. So tasty.

 

Dice 4 strips of bacon for every pound of venison you are going to make. Add it and 1/4 lb of Italian sausage per pound. Mix these with garlic powder and a tablespoons of brown sugar. Pepper both sides of patties.

 

Canoe share with us what type of boat works best?

But seriously, quality V Burger is fantastic as is. I am very particular about trimming my meats and the cats get some awesome scraps all year. I waste not. No shortage here. Just stab another one instead of eating marginal stuff. That last 10% of the meat will take you just as long as the 90% to process. I empathize with those who can't get another deer they want. In that case it is worth doing the hard work.

When my kids were in grade and HS they frequently had the other kids over for weekends camping out back. And those teens could eat. I quickly figured out I had to harvest an extra deer every year just to keep them fed. I had financial hardship buying milk buns & cheese to go with all the burgers. Plenty of garden tomato, lettuce and onion.

It was strange that they all seemed to be starving all the time. They complained they were not well fed at home.

My kids had no problem pulling large crowds for bday parties with swimming, cookouts and sleep overs and the parents seemed ecstatic at getting 'rid' of the kids for a day or weekend. Some of the rents I never met. They just dropped their kids off here with me sight unseen. My kids never did a sleep over without me knowing the score first.

My only complaint with V burger is the fall about nature of it - but I never add anything. If on the grill I use a pan or foil & olive oil. I like the fried onions so the pan works out great.

 

Lots of recipes. Glad it's almost dinner time.

 

I ground up some venison with some ground pork steaks recently. Maybe 20% of the burgers were pork steak. Sauteed some yellow onions and topped the burgers with provolone and bbq sauce and bam! Awesome.