Help with Venison burger
 

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).

Thanks in advance.

RE: Help with Venison burger
 

The butter & oil will help as will the eggs.

I add chopped green peppers & shopped onions.

Instead of beef, my favorite is pork. The sweetness of the pork really goes well with the venison.

Good Luck!

&quot;It's not the kill, it's the adventure and challenge! <img src=icon_smile_big.gif border=0 align=middle>&quot;

RE: Help with Venison burger
 

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 .

RE: Help with Venison burger
 

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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RE: Help with Venison burger
 

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 &quot;Holy cows&quot; 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.

RE: Help with Venison burger
 

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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 .

RE: Help with Venison burger
 

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.

RE: Help with Venison burger
 

Lipton onion soup mix!<img src=icon_smile_tongue.gif border=0 align=middle>

~Will Hunt For Food~

RE: Help with Venison burger
 

Brian,
MUNCH, munch, munch. They will (slurp,munch) get it out of me!<img src=icon_smile_big.gif border=0 align=middle>
Rick

Lifes not about knowing the answers, its about asking the questions.

RE: Help with Venison burger
 

I add about a 1/3 ground pork to the ground deer and this gives the deer alittle fat so it sticks together. It also makes a good tasting burger also. Zeak

RE: Help with Venison burger
 

I just work in some spices and various sauces, never had a problem with the burger falling apart. Like you I don't want to add fat to a healthy, lean, meat.

there is no subsitute for quality

RE: Help with Venison burger
 

you need 1/4 by weight ( 1/4 lbs per lb. of ground venison) of ground pork or the cheapest hamburger you can buy. You have to have the fat or it won't hold togeather.

RE: Help with Venison burger
 

the sausage maker (www.sausagemaker.com) in Buffalo NY. sells soy protein or fat replacer. to add to sausages,burgers,meatloaf etc.

RE: Help with Venison burger
 

Two years ago I bought a lamb from a co-worker. I had lots of ground lamb made from what many would consider the stew meat. I mixed this 50/50 with ground deer and had the best burgers we have ever made. Even my wife thought they were great!:)

RE: Help with Venison burger
 

When grinding the venison I add bacon scrapes I get cheap from the butcher.
grind 1lb. of smoked bacon scraps with about 5-6 lbs venison. I have also ground some onion with the bacon and venison. Add seasoning and freeze the patties.:)

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RE: Help with Venison burger
 

everybody is buying ground pork or beef to add? why don' t you just save some money and buy just pork or beef fat from the butcher about 50cents a lb. and add it while your grinding your meat about 2-2 1/2 lbs per 10 lbs. of venison.

RE: Help with Venison burger
 

try mixing in some finely shredded cheese before you make your patties. diced onions added to the mix also adds flavor and moisture