Venison Burgers...

[Guy Miner]

Did you know that starting with 2 pounds of ground venison yields four pretty doggone big burgers? :grin:

Cooked 'em over charcoal this evening. Onion buns toasted over the charcoal first.

Onion & mushrooms sauteed on the stove top. Cheddar sliced. Roma tomatoes sliced. Some sort of pickles...

Everybody likes it when Dad cooks. Especially Mom. She doesn't have to then! :mrgreen:

But the burgers, really were BIG.

Guy

 

[bmgillum]

A half pound each with no fat...I bet they were huge...

Cheers/bg

 

[truck driver]

Got to love venison burgers ,no shrinkage and very tasty also.
Your right about the wife liking it when dad cooks. Last night mine came home to Mac and cheese, steamed cauliflower and salmon cakes. Salmon cake recipe is one can of drained salmon, some chopped onion, chopped green bell pepper, a fork full of horseradish,large table spoon of mayo, one raw egg and a table spoon of Old Bay season.
Guy if you can't find Old Bay on the west coast let me know and I'll send you a can. Goes great in all seafood and Burgers. We steam Crabs and Shrimp and season them with Old Bay here around the Chesapeake Bay in MD. One of the few good things we have around here.

 

[Guy Miner]

Didn't see your post Truck Driver, until just now.

Yes - we fell hard for Old Bay seasoning when we lived on the Chesapeake Bay for two years!

Sometimes hard to find on the west coast, but a little persistence pays off.

Regards, Guy

 

[Thebear_78]

I like to grind my venison with 20% bacon for a hamburger specific meat package, I did a bunch of caribou that way last year and it makes for awesome burgers, usually mixed with some Lipton onion soup powder.


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[6mm Remington]

I like to grind my venison with 20% bacon for a hamburger specific meat package, I did a bunch of caribou that way last year and it makes for awesome burgers, usually mixed with some Lipton onion soup powder.


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Bear I use real fatty (cheap) shoulder pork roast for my fat in my game burger grinding and If I happen to have elk, deer, and antelope all being cut up at the same time, I just mix them together. The fatty pork makes a great fat product and helps get the meat to stick together a little better. I also do the bacon addition, but not quite as much as you are doing it. I still use the fatty shoulder roast as my main fat content. I add the bacon ground up as a flavoring. If I want "bacon burgers", I will make up 40 pounds or so of bacon burgers, and I might do another 40 pounds of game burger. We eat a lot of it here. I really like them as does most everyone that has tried them. My wife doesn't care for bacon burgers although she does like burgers, and the elk and game burgers that I make, just not the bacon ones.

Not sure if you are doing this, but I ask the butcher if they have any large bags of bacon ends and pieces which are really fatty and quite good. I also see if I can get the smokiest flavored bacon that I can. I like the added flavor. Man you are making me hungry!!