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A Better Burger: Five Tips for Making Ground Venison Patties

December 01, 2009

A Better Burger: Five Tips for Making Ground Venison Patties

A venison preparation tip from Hank Shaw, author of the award-winning food blog Hunter Angler Gardener Cook

1. Remember those Brontosaurus burgers your mom made when you were a kid? Charred on the outside, raw inside? Don’t let your venison burgers get thicker than an inch, or you’ll suffer that same fate.

2. Grind your own meat. You’ll get a fresher taste and be able to eat the burger more rare if you’ve ground it just before cooking, as there is less chance for bacterial contamination.

3. Always include at least 20 percent fat with your venison. Any less and it will be dry and crumbly. I go 25 percent.

4. Check the fat on the deer before tossing it. Many whitetails in agricultural areas put on clean-tasting fat that is excellent eating and makes ideal burger fat.

5. If your butcher has removed all the deer’s fat already, use pork fat instead of beef tallow. It’s softer and more neutral tasting and has less saturated fat, meaning it’s better for you.

Comments (16)

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from MLH wrote 40 weeks 11 hours ago

Scott - Just keep rubbing it in ... you're killing those of us that haven't filled our tags, yet. I might have to hit The Moose Preserve for some farm-raised venison kabobs just to hold me over.

For the above, I suggest getting the fat on the side from the butcher so you can add it in later - gives some flexibility if you want to use non-fattened burger for something like chili or lasagna.

+3 Good Comment? | | Report
from albertahunter wrote 40 weeks 9 hours ago

You're making me hungry. I usually buy the cheapest pork roasts or whole legs and after removing the skin grind the deer with the pork almost even along with fresh garlic and onions. Everyone loves it and my venison lasts a bit longer. They also freeze good after cooking for quick warmups. I have added sausage seasoning as well to some batches for a change, again depending on how much venison I have. Anyway you do it its so good but my supply runs short long before the next season arrives.

+3 Good Comment? | | Report
from coho310 wrote 40 weeks 9 hours ago

After freezing my butt off on late-season hunts, I prefer not to have bad burgers, so this article will come to good use.Nice post.

+2 Good Comment? | | Report
from Knife Handler wrote 40 weeks 7 hours ago

My shooting buddy and I use to add bacon ends to add a bit of smoked taste to our venison.

+2 Good Comment? | | Report
from vork23 wrote 39 weeks 6 days ago

when we groung venison for burgers we always add a few strips of bacon to add fat and it turns it into a bacon cheseburger really easy.

+1 Good Comment? | | Report
from ironsights wrote 39 weeks 6 days ago

I 3rd the bacon, we generally add 10 pounds of bacon to two hind quarters... The burgers cook much better and I mean... its bacon, how can you go wrong

+1 Good Comment? | | Report
from Don Mitchell wrote 39 weeks 6 days ago

THANKS for all the bacon tips, I'll give it a try in a day or so.The second 1/2 of the michigan bow hunt is back on this week so I think I'll have at if the weather don't get to bad.Luck to all.
D0n

0 Good Comment? | | Report
from HankShaw wrote 39 weeks 6 days ago

Thanks, Scott, for posting these! Not all made it into the physical magazine, so it's nice that the info got out there.

Oh, and I like the bacon idea. Definitely changes the ground venison and limits its uses, but where you want a smoky flavor it can't be beat!

0 Good Comment? | | Report
from ray cummings wrote 39 weeks 5 days ago

I disagree about using pork fat instead of beef suet. This is not regular fat like you will find on a beef steak. It is totally different. Ask your butcher for kidney suet. It is the best. It will not change the taste of your venison and is better for you than pork fat. Also try just coarse grinding your venison. I think you will like the texture better.

0 Good Comment? | | Report
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from Edwin10 wrote 7 weeks 1 day ago

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Thanks, Scott, for posting these! Not all made it into the physical magazine, so it's nice that the info got out there.
Oh, and I like the bacon idea. Definitely changes the ground venison and limits its uses, but where you want a smoky flavor it can't be beat!

0 Good Comment? | | Report
from Gerry75 wrote 6 weeks 3 days ago

Wow. This blog is truly a gold mine. I have been wallowing on this for quite sometime and here I am reading about it! I will actually try these tips and let you know how they work out! Thanks again mate.
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0 Good Comment? | | Report
from vero216 wrote 5 weeks 6 days ago

After freezing my butt off on late-season hunts, I prefer not to have bad burgers, so this article will come to good use.Nice post.
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from MLH wrote 40 weeks 11 hours ago

Scott - Just keep rubbing it in ... you're killing those of us that haven't filled our tags, yet. I might have to hit The Moose Preserve for some farm-raised venison kabobs just to hold me over.

For the above, I suggest getting the fat on the side from the butcher so you can add it in later - gives some flexibility if you want to use non-fattened burger for something like chili or lasagna.

+3 Good Comment? | | Report
from albertahunter wrote 40 weeks 9 hours ago

You're making me hungry. I usually buy the cheapest pork roasts or whole legs and after removing the skin grind the deer with the pork almost even along with fresh garlic and onions. Everyone loves it and my venison lasts a bit longer. They also freeze good after cooking for quick warmups. I have added sausage seasoning as well to some batches for a change, again depending on how much venison I have. Anyway you do it its so good but my supply runs short long before the next season arrives.

+3 Good Comment? | | Report
from coho310 wrote 40 weeks 9 hours ago

After freezing my butt off on late-season hunts, I prefer not to have bad burgers, so this article will come to good use.Nice post.

+2 Good Comment? | | Report
from Knife Handler wrote 40 weeks 7 hours ago

My shooting buddy and I use to add bacon ends to add a bit of smoked taste to our venison.

+2 Good Comment? | | Report
from vork23 wrote 39 weeks 6 days ago

when we groung venison for burgers we always add a few strips of bacon to add fat and it turns it into a bacon cheseburger really easy.

+1 Good Comment? | | Report
from ironsights wrote 39 weeks 6 days ago

I 3rd the bacon, we generally add 10 pounds of bacon to two hind quarters... The burgers cook much better and I mean... its bacon, how can you go wrong

+1 Good Comment? | | Report
from Don Mitchell wrote 39 weeks 6 days ago

THANKS for all the bacon tips, I'll give it a try in a day or so.The second 1/2 of the michigan bow hunt is back on this week so I think I'll have at if the weather don't get to bad.Luck to all.
D0n

0 Good Comment? | | Report
from HankShaw wrote 39 weeks 6 days ago

Thanks, Scott, for posting these! Not all made it into the physical magazine, so it's nice that the info got out there.

Oh, and I like the bacon idea. Definitely changes the ground venison and limits its uses, but where you want a smoky flavor it can't be beat!

0 Good Comment? | | Report
from ray cummings wrote 39 weeks 5 days ago

I disagree about using pork fat instead of beef suet. This is not regular fat like you will find on a beef steak. It is totally different. Ask your butcher for kidney suet. It is the best. It will not change the taste of your venison and is better for you than pork fat. Also try just coarse grinding your venison. I think you will like the texture better.

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when we groung venison for burgers we always add a few strips of bacon to add fat and it turns it into a bacon cheseburger really easy.games

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Thanks, Scott, for posting these! Not all made it into the physical magazine, so it's nice that the info got out there.
Oh, and I like the bacon idea. Definitely changes the ground venison and limits its uses, but where you want a smoky flavor it can't be beat!

0 Good Comment? | | Report
from Gerry75 wrote 6 weeks 3 days ago

Wow. This blog is truly a gold mine. I have been wallowing on this for quite sometime and here I am reading about it! I will actually try these tips and let you know how they work out! Thanks again mate.
Drug Intervention

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