Venison Burgers
 

Anyone have a good reciepe for Vension Burgers? Thanks

RE: Venison Burgers
 

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.

RE: Venison Burgers
 

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.

Bob

RE: Venison Burgers
 

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!!!

RE: Venison Burgers
 

I like my venison burgers straight.Ground with a little beef fat cook just like beef.

RE: Venison Burgers
 

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.

RE: 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.

RE: Venison Burgers
 

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.

RE: Venison Burgers
 

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.

RE: Venison Burgers
 

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

RE: Venison Burgers
 

Yeah, i have had them fall apart a couple times as well. I started making the patties and them throwing them back in the fridge for an hour or 2 and then putting them immediately on the grill or in the skillet. They seemed to hold up a little better that way as they were a little more solid after being chilled. I also only turn it once, the less you mess with it the better it turns out.

RE: Venison Burgers
 

I like grinding up bacon ends to put in with it. AlsoI like to mix some burger up with eggs,onoins,red pepper, and stuffing mix. Then either flatten it or roll into hotdog shapes. Put them in the oven until they are cooked threw. Then put into a nice pot of spaggetti sauce. After they have cooked for a short while like this put them either in hamburger buns with some of the sauce or into torpedo rolls.You now have yourself a good ole hot dynamite. You can sprinkle some cheese on them if you want and enjoy..

RE: Venison Burgers
 

I like mine with a little beef fat mixed in!!

RE: Venison Burgers
 

Someone told me to use 30% brisket to the deer meat and grind it up...It was awesome

RE: Venison Burgers
 

I add 10 lbs ground pork with my ground deer meat. Helps with taste and keeps them from drying up and falling apart.

RE: Venison Burgers
 

We do the same.

RE: Venison Burgers
 

Beef fat instead of pork is the trick. Actually, use beef trimmings not just beef fat.

I used to hate deer burger until I had it made correctly for me.

RE: Venison Burgers
 

Ihave my venison ground straight, no beef or pork. Make up your patties and use a large pat of real butter, some salt and perpper and a slice of onion. I also add a splash of A-1 Steak sauve.

Wrap the burgers in tin foil and cook for 4-5 minutes on each side on a really hot grill. The butter keeps them moist and they rarely fall apart.

RE: Venison Burgers
 

I add beef fat when I grind mine for burgers or chile, I'll also add pork and beef fat to the stuff I intend for meatballs or meatloaf.

RE: Venison Burgers
 

i used to mix in beef, bacon, tec. but not i jus pour in some beef boullion. makes them really juicy and gives it some of that beefy flavor.

RE: Venison Burgers
 

I just buy some 80% ground beef and mix the beef half and half with the venison. This makes a lean burger and people that don't like venison will usually eat it also. Zeak

RE: Venison Burgers
 

If they fall apart on ya it may be due to messing around with them too much, let'em cook man, only flipp'em once, and dont be screwing around with them.

Onion soup mix is a good way to go, one egg per pound of ground, and bread crumbs will not really help with burgers, it tends to pull moisture out of the meat.

RE: Venison Burgers
 

There is no need to mix with beef fat. The secret is to not try to flip the burgers until they are nearly done on one side. Otherwise they will fall all apart. As far as a great recipe, I like to mix the burger with a little Worcestershire, salt, pepper, and garlic powder (whatever you do to beef burgers) and the best part is the cheese. I make a 3/8" patty about as big as my hand, then put a slice of cheese on it, then another patty on top, and pinch the edges together. I also put a slice of cheese on the burger at the end just like making regular cheeseburgers. This makes an amazing burger.

RE: Venison Burgers
 

Venison, mushroom and blue cheese burger

1 1/2 pounds ground venison
2 tablespoons butter
2 cloves mincedgarlic
1 medium onion, finely diced
2cups mushrooms, chopped
1/2 cup blue cheese crumbles
2 tablespoons breadcrumbs
salt and pepper to taste

In a skillet melt butter, add mushrooms, onion, garlic, and brown. Once brown remove from skillet and allow to cool in a bowl. Once cool add rest of ingridients, mix well and then hit the grill!!

Mix with bacon and maple syrup mmmm good

just gring it and thaw then mix in a raw egg to hold it together and your favorite seasonings.

Mix egg with the ground venison and it will hold together. I also like to add a little Pepprage Farms herb seasoning and chopped onion to my burger mix.

Take a pound of ground venison and mix with 1 egg add one choped onion sprinkle in some worcestershire sauce. Thoroughly mix and make into patties. sprinkle a little McCormicks lemon pepper and its ready to grill.

Oh, and make the patties bun size because they will not shrink.

Fry up some bacon and chorizo.

Make a thin patty and slightly bowl the middle of it. Add some bacon and chorizo. Make another patty and fit them together making sure to seal the edge.

Use a slice of onion and a little A-1 sauce or Worchestershire sauce and a large dollop of butter or margarine. I prefer butter for the flavor. Wrap in foil and cook on a super hot grill for no more than four minutes per side. Add cheese after if you like.

Blue cheese & onion stuffed burgers-

I just made some burgers tonight using ground venison that was two years old. It was just wrapped in cheap (plasticized on one side) butcher paper, and there was NO freezer burn. It also still tastes great and would have gotten used earlier but got hidden in the bottom of the freezer.

I divided the 1 1/4 pounds into eighths, making each into a thin burger.

I sauteed a diced medium small onion in bacon fat and mixed the onions with about an equal volume of blue cheese. The warm onions softened the cheese and I was worried bout it leaking out so I also added about four tablespoons of grated Parmesan cheese.

On the center of four of the eight pattys I put a quarter of the onion/cheese mixture. One of the remaining pattys went over each of these and pinching the edges together created the stuffed pattys.

This step may be omitted but I made up some seasoned bread crumbs and as I was handling the burgers to seal the edges I patted the crumbs into both sides. I seasoned the crumbs with a good amount of granulated garlic, pepper, thyme, basil, and good old seasoned salt.

They were fairly thick and so I fried them on one side, flipped them and when browned on the second side, then flipped then briefly back on the first side.

The burgers did open a bit while frying and I pinched them back together while they were still raw. Once they started to firm up I didn't worry about it. Not much leaked out and between the onions, bacon grease, and melted cheese the burgers were good and moist.

My wife and I just put one burger on a slice of bread, topped it with a bit of ketchup and mustard and ate it with a fork. My boy put one between two slices of bread and ate his as a sandwich. There is one left over for later but I expect I will never see it again.

Straight venison for me grilled til they arent bloody, maybe salt and pepper