I know this isnt what you want to hear...and maybe somebody will prove me wrong (as usual lol), but I havent had one yet that was any good. I just use my burger in spegetti, hamburger helper, lasagna and the sort.
The most important thing is to treat the meat correctly from the beginning. I trim all of the venison fat off before grinding then add 15-20% ground beef fat (or pork but that is expensive). We mix the ground venison and ground fat then grind it all again. It looks and tastes like regular beef hamburger.
I use this to make the burgers the same way as with regular beef hamburger.
I usually put granulated garlic, salt and pepper on both sides of patties then grill or fry as usual. If I am more ambitious I make it up as if I am making a meat loaf with bread crumbs, egg, diced onion, Parmesan cheese, Worcestershire sauce and whatever else I feel like tossing in with the burger. Instead of a loaf though, I make it into patties and cook like a burger. It is all good if the venison is good to begin with.
I have been adding hickory smoked bacon to my burger when I grind it up! YUMMY...I am actually having some for dinner tonight, it beats the heck out of any beef burger ive ever had!!!I dont add beef fat to any of my ground meat. I generally put S&P, garlic and onion powder, and a touch of Ms.Dash on my burgers when I cook them.
The only thing about not adding fat to your burger is they will dry up and fall apart as you cook, so I just add water to the skillet as I am cooking to keep them moist!
I challenge anyone that says they dont like deer burgers to add a lil bacon to it while grinding and they will never go back!!! I dont have an exact mixture but id say I use 2lb of bacon to 10lb(?) of burger!!!
I advise cutting the venison with about 15% of beef fat as Robert L E suggested. If you're looking for a recipe, as in things to add to it, dice up some mushrooms, garlic and parsley, toss that in with the burger and mix it up, add a 1/2 tbsp of worcestershire sauce and a 1/2 tbsp of liquid smoke. Grill the burgers on high on one side til blood spots show up on the top of the burger, then flip them over and grill another 30-45 seconds, take em off the grill and allow them to cool a bit, then serve, they'll be rare and juicy. Last thing you want to do with burgers is overcook them, especially venison burgers.
Add 10-15% beef fat to venison which has been trimmed of all fat and blue membrane/sinew grind together, re-grind to mix. Bingo the best burger meat there is.
I know this isnt what you want to hear...and maybe somebody will prove me wrong (as usual lol), but I havent had one yet that was any good. I just use my burger in spegetti, hamburger helper, lasagna and the sort.
I think venison burgers are good myself. I always have mine mixed with a little beef fat. Usually just fry them up the same way you would a regular burger with whatever seasonings you prefer. I also like to mix some bacon in the burger before i make em into patties. Throw em on the grill and throw some cheese on em and they are good to go.
If you are working with straight venison burger, you can give it some moisture and added taste by mixing some raw egg, cracker crumbs,and sauteed onions in with it.
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I mix with beef fat.......it's not the taste...just can't get them to stick, and they fall apart on me. Ive tried the above method, Ive tried applesauce, no luck yet.......thats ok....i use it enough as is in meat loaf, spagetti, hamburger helper and the like
Venison Burgers
