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A Better Burger: Five Tips for Making Ground Venison Patties
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December 01, 2009
A Better Burger: Five Tips for Making Ground Venison Patties
By Hank Shaw
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.
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Comments (9)
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.
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.
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.
My shooting buddy and I use to add bacon ends to add a bit of smoked taste to our venison.
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.
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
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
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!
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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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.
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.
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.
My shooting buddy and I use to add bacon ends to add a bit of smoked taste to our venison.
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.
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
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
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!
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.
Post a Comment