I have straight ground venison. No fat added. I want to make burgers. I figure I'll add an egg, a little olive oil or butter and some spices to the burger and see if it holds together.
Any better or different ideas? (I don't want to go to the trouble of adding beef fat).
i put sweet onion, bell pepper , garlic ,some more garlic,fresh basil, i put some worchestershire sauce ,salt ,fresh ground pepper,a little mustard ,celery seed .i dont measure anything i kind of wing it .i put it together and let it sit for at least a day 3 if you can ,also dont let it overcook and dont try to flip to much as they will fall apart ,also one or two eggs to ad moisture .all of the vegatables and garlic and what not i puree in a food processor ,when they are chunky they tend to help the burger fall apart.when i put it on a bun i put a peice of roasted pepper ,and a marinated grilled portabella mushroom.my mouth is watering as i type .
I always add beef fat to mine and when we cook it we add all the ingreantans for a burger,then crush about 3 single saltine crackers per burger to the mix. they will hold together with them in it. after mixing let set for a couple hrs.
salt
pepper
worchtishire
lawyers seasoning
garlic powder
minced onion
saltines
4 tablespoons red wine
let set and make into patties,cook till just done,or med. don't try to turn them to much,just one time.
I am not a hunter I am a whitetail population reduction specialest
remember keep your back to the sun, your knife sharp, and your powder dry.
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I am not a hunter ; I am a whitetail population reduction specialest
remember keep your back to the sun, your knife sharp, and your powder dry.
THIS IS A TOP SECRET POST REGARDING PERFECT BURGERS...
YOUR MISSION (should you choose to accept it) IS TO TRY THE SECRET BELOW AND SHARE IT WITH NO ONE. IF WHILE SERVING THESE SPECIAL BURGERS, YOU ARE CAUGHT OR CAPTURED, DO NOT SHARE THE SECRET UNDER PENALTY OF ..... Yada Yada Yada.... well you get the idea...
Step 1 NEVER NEVER NEVER ADD FAT to these wonderfully naturally lean meat patties. We all know it is hard to keep them together, so read on and I will share my secret to keep the flavor together with the patty.
Step 2 Olive oil, bread crumbs, eggs or similar items (whatever you want) will help with keeping the burger together. Worshestershire sauce or gourmet sauce helps with flavor, but you choose your favorite.
Step 3 Remeber, Whatever seasoning you want is just fine. Add enough to accent but not overpower the taste of the meat.
Step 4 Make the patties big enough to cover the bun you plan to use. If they are slightly moist they will stay together the best.
SECRET STEPS coming up
Step 5 Use an apple corer or similar tool to remove a Quarter size hole from the center of the patty.
Step 6 Put the burger on the grill. Med High Heat, and cook for about half the time you would normally take on ONE side.
Step 7 Carefully Flip the burger ONE time and continue to grill for about half the time you would normally on this second Side.
Place it on your plate or bun, and doctor it up with your favaorite condiments. Note these burgers are almost exactly the same diameter as you started with! Little or no Shrinkage!
Now for The secret, of the secret ...
The burger cooks faster due to having more edge and surface area. It will also hold together better as the outside of the meat sears itself together, and it cooks evenly throughout. NO UNCOOKED or UNDERCOOKED SPOTS.
Using beef, I call these burgers "Holy cows" but you can name them any code word you want, just don't tell anyone OUR secret!
Enjoy!
Be Thankfull every day for the great country we have to hunt in.
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Be Thankfull every day for the great country we have to hunt in.
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I noticed in some of the responses no one suggested what i do.
you need your egg of course, but what really holds your burger together is BREAD CRUMBS. They come in tubs. Another great product to use is FISH CRISPS ( not just for fish anymore ).If your can't find Bread Crumbs in your local store use crushed crackers instead. Mix well until you have your desired texture .
Push the unadulterated burger in a teflon pan and cook on one side until the boiling of the juices stop. Flip with the handle of the pan and cook briefly on the other side. The burger slides out in one solid piece hot on the plate.
Help with Venison burger
