Place patties … Beef vs Pork Fat Freezes well. Bacon can be ground or even processed in a food processor and added to venison. Subscribe to the newsletter! Whole & Healthy Recipies - Prepped in under 30 minutes with less than 10 ingredients! That adds too much water to the meat which results in steaming the burgers if they don't fall apart on you. If you’re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). If you’re wanting to not use the butter, just don’t use it. Not sure what you are making I also make elk ABT's and use Philadelphia creme cheese for my filling that usually is … Place the burgers on the grill or in the hot pan, and cook for anywhere from 5-8 minutes per side. It doesn’t have to be exact. If you’re using cheese, add your cheese when you flip your burger over. Neither does the sinew, silver skin, and other connective tissues holding the various muscle groups together. beef suet has a lot of flavor . So venison burgers are made from ground deer meat! You will need: Elk meat, meat grinder, and chunks of beef fat. I use my hands to help press out the blood but I NEVER run ground meat under water to wash out the blood. I'd like to receive the free email course. You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. No need to drain the pasta! Even looking at it raw, very few will be able to tell it isn’t a beef burger. Cook about 5 to 6 minutes on each side or until done. Welcome to Miss Allie’s Kitchen. I have tried Venison burgers cooked many different ways and this is by far the best! Unlike beef fat, deer fat does not taste good. Why Does My Deer Meat Taste Gamey? It's not my preference for burgers but if you added one or both of these, the results might be "meatloaf burgers". Combine all ingredients in a large mixing bowl. Privacy Policy, As an Amazon Associate I earn from qualifying purchases. If adding 80/20 ground beef isn't for you, other fats can be added. Slice off any fat that was exposed to air after you’ve hung the carcass. Scott often slices off part of the thick layer of fat on a Boston butt (pork shoulder) and puts it in the freezer until he collects enough grind it up and add it to ground venison when he harvests a doe. Tip: To help … I’m a small town girl living in PA with my husband, and our dog – come read more about the team, For more venison cooking tips check out my free guide. Preheat a gas or charcoal grill to medium-high heat (about 400 to 425 degrees). WITH JUST A LITTLE BEEF IN IT IT FRIES JUST LIKE BEEF. It is recommended that about 10% to 20% of fat be added by weight. He likes an 85-15 meat-to-fat ratio, but only uses 5 percent deer fat. Scott and Grayson love it but I like to tone it down a bit without eliminating that distinct deer meat flavor altogether. Being careful not to overwork the mixture, mix it together with your hands. Shaw said the meat tastes less generic and has a more authentic venison flavor. Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn’t leave a weird greasy residue in your mouth. People who claim they dont like deer will eat this burger grilled and never believe they are eating deer . If you have five pounds (5 X 16 = 80 ounces) of elk meat to grind, add a half to ¾ pound (8 to 12 ounces) of fat to it. Venison, whether destined for steaks or hamburger, should be trimmed free of anything that’s not rich, red meat. Ground venison is a very and occasionally gamey lean meat that comes from I always drain the ground venison in a colander first. After marinating time, take meat out of refrigerator and make into patties. This forms the primary bind that you stuff into casings. But when I ground the meat I like adding some fat. There’s no need to add any egg or breadcrumbs to bind or bulk out the meat – it will only dilute the meaty flavour. I can go into more detail about the differences between beef fat and pork fat. I buy Ribeye beef fat trimmings from my local market (25¢ lb.) I prefer grilled burgers, so I'll go through that method. Mix together the venison, balsamic, Worchestershire, garlic powder, onion powder, salt, and pepper. when I make deer burger I use 10 lb deer , 1 lb bacon , 1 1/2 -2 lb beef suet ..... makes the best deer burger ! Certain styles or recipes are better suited for beef fat compared to pork. Your information will *never* be shared or sold to a 3rd party. Form the meat into 4 evenly sized balls and then shape them into patties. Beef fat has its place in making sausages. Venison doesn't cost us anything because we usually process our own, so mixing venison with my ground beef saves us money. Now, a Bacon Venison Burger sound delish to me! Shape the mixture into six 4 1/2-inch patties. Or, roll thin between parchment paper, cut into strips and place on racks. That means lots of wild game meat is ground into burger, but there are other options that make tasty meals and snacks. Related read: Best Binders for Making Homemade Sausage. Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use a regular, old cheese grater). Your email address will not be published. Super moist. Cook it all in one pot and no Ranch dressing packet needed! Voila! If you’re cooking on a stovetop, get out a large pan (preferably cast-iron) and set it on the appropriate burner. He adds about 10 percent pork or beef fat for the rest. and mix it 80% venison 20% fat for burgers. Wrap the burger patties individually in plastic wrap. When I tell people to add butter to burger meat I sometimes get flack from the health police. i keep the back straps & grind the rest.I put up 12 deer every Venison has a strong "earthy" flavor. (i DON'T LIKE PORK FAT OR BEEF FAT IN MY BURGERS) tHE REST IS JUST BURGER 100% TO USE ALL YEAR. We won't send you spam. For those of you who are new to venison, venison is deer meat. Sweet Baby Ray's Secret Sauce Dipping Sauce, Beans and Greens: Shortcut Turnip Greens Soup. Grinding deer fat into venison burger or sausage complements the meat’s natural flavor. add all ingredients and deer meat into bowl along with the chopped up bacon. Before beginning, place a stick of butter in the freezer. Give this recipe a shot to take your taste buds for a ride! Burger buns (brioche is best and toppings you like – cheese (we like Pepper or Colby Jack), lettuce, tomato, pickles, ketchup, etc. Unsubscribe at any time. Less of this saturated fat is healthier, so don’t overdo it. Method #1: Elk burger with added beef fat. Burger Is Too Lean when I make venison meatballs I just add egg for my binder. all my venison is pure ground, I don't add any fat when grinding . https://www.alloutdoor.com/2019/11/26/make-best-venison-burgers Around here, I serve up real food recipes from the heart. Adding breadcrumbs or crushed crackers to meatloaf additionally helps result in a less-compacted texture. Fat is flavor. If making 4 patties, also cook them for a shorter time so they stay moist. Form a divot in the top of the burgers to help catch some of the juice. Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating. They will plump up and fit the buns fine. Stirs together in one bowl; no mixer. Make sure to cook them for a shorter time so they don’t dry out. Combine ground venison, ground beef, mesquite seasoning, Moore's or Dales marinade, and salt in a bowl. Should make about 8 patties. We just asked the guy if he could save us some beef fat and we got it for no cost. I wrote about it here . Everyone loves a burger! I give the deer fat to my dog and usually, if I make stew, or deer jerky in the oven, or pulled venison wrap, I don’t add fat. Smash burgers (the best burger method, in my humble opinion): this is by far and away the superior method when it comes to making burgers. I'll show you how to make Grilled Venison (Deer Meat) Burgers with all my tips and tricks for a juicy, flavorful burger that sticks together on the grill. See more ideas about recipes, cooking recipes, beef recipes. If you’re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). Dehydrate for 7-12 hours until dry and crisp. You might have to pay a little something, but it shouldn’t be too much. Using a jerky gun, press thin strips onto dehydrator racks. Heat your grill on high and be sure to scrape … When done correctly, it holds together like an emulsion or a temporary blend of two things that don’t mix—water and oil. « Air Fryer Baked Potatoes with BBQ Pulled Pork, Thai Chicken Grilled Pizza | BBQ Option ». Remove it in deer from sagebrush or sketchy areas. Brunch Pro by Feast Design Co. Never miss a recipe or the latest on Miss Allie's Kitchen! Toss the suet unless you want to make candles, soap or feed the birds. Gently pick up 1/3 pound of ground venison at a time and form into a ball, pressing only as hard as … Pack the number of patties you usually use for a meal in a vacuum packer and they are good in the freezer for at least a year. 7. cover bowl and let sit in the refrigerator for at least 4 hours to marinate. … Probably longer, but mine are always gone within a year. Shape the mixture into six 4 1/2-inch patties. We get ours from the local grocery meat department. If you only have 1 lb (454 – 500gms) of ground venison, halve the recipe and make either 3 or 4 patties. I always opt for very high quality, grass-fed butter, by the way. It gives it a better texture and it tastes really good. See full, How to Make Grilled Venison (Deer Meat) Burgers. To me, it makes a huge difference, but of course, it isn’t 100% necessary. | The Top 5…. Step 1: Grind your fat. But, your butter won’t be as juicy and it’s only about 1/2 Tbsp. It’s good to use a fork to “fluff” and break up the meat, you don’t want it too packed. I … Mix again quickly just to distribute, but not so much that the butter melts. For food safety reasons, ground meat of any kind should be cooked to at least 160 degrees but I know many people like to cook it less. https://www.allrecipes.com/recipe/111933/venison-bacon-burgers How to make homemade burgers: Use minced beef with a fat content of around 20%. Raw egg is a typical binder for meatloaf because it helps hold its loaf shape while baking. They will plump up and fit the buns fine. Ask the butcher to mince it for you if you can – a mixture of chuck and brisket works well. A lot of people are turning towards eating venison, because venison is typically naturally organic, free-range, etc., because it is hunted by hunters instead of farm-raised. Mixing it with ground beef adds fat which prevents it from falling apart on the grill or in the pan. What is done? I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done. This may help you decide if using beef fat is a good idea. (Gloves work well for easy cleanup.). Never use deer fat in Hey friend! By grinding your venison together with pork fat, it turns the lean and gamey meat into a finely marbled patty. per serving. So here I added a little bit of beef fat. Fat is juiciness. Most of the strong "earthy" or gamey taste from venison is in the blood so this helps. What you do is, instead of patting the ground beef into a patty, you make a meatball out of it, and the size of the meatball is up to you, and I don’t recommend making it too big (you can always make thin double-burgers on a bun). I like to use a fork and my hands. Jan 16, 2021 - Explore Michelle Wallace Green's board "Deer burger recipes", followed by 154 people on Pinterest. Fats. if I am going to make burgers I do add ground pork. I like to just flip the burgers once so they have a nice crust. Frying a venison burger in a cast iron skillet will help hold it together better than grilling it on wire grates. You’re going to want to heat the pan for 3-5 minutes before cooking, so keep that in mind. When you make hamburger meat out of deer meat, what % do you use?It's been a while since I ground any, but it seems like it was 50% deer meat and 50% beef fat. Because venison is so lean, there's not a lot of fat to hold the burger patties together when cooked. We love deer and elk steaks, but you can only get so many off an animal. Your email address will not be published. Time so they have a nice crust my local market ( 25¢ lb. ) too How... Into burger, but not so much that the butter, just don ’ t dry out trimmed free anything. 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