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Thread: Best Burger Mix

  1. #1
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    Best Burger Mix

    Might try out a new mix for burger this year. For the past few years, I've used about a 3 to 1 mix of either 3 parts deer, elk, or moose to 1 part 80/20 (fatty regular hamburger) to the new burger.

    I first medium grind the lean, tougher trimmed cuts of the animal, then mix the regular burger and grind that again. Vacuum freezer wrap and it keeps well.

    Heard of others using a pork roast or just using cow fat from a butcher to add.

    Any ideas? comments?

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    I actually have never had fat added to my venison burger. We love it that way.

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    meathunter (07-14-2012)

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    I use the least expensive beef to mix into my elk/venison and go 1 to 1 ratio. On some of your burger try a little bacon with it ( makes great bacon burgers).

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    meathunter (07-14-2012)

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    I like the bacon idea, going to try that one. thx and have tried the grind without adding any other fat, it just seemed dry and didn't hold together well for burgers on the grill for a low fat, healthier burger I would like to add the least amount, I've heard of someone using olive oil

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    My wife and I mix our elk and deer meat with beef trimmings (beef fat). We mix it as a 5 to 1 ratio. We love it. Our antelope we mix with bacon ends and pieces and turn it all into sausage. We keep the steaks and the rest goes to sausage. We have tried many mixing ratios and found that the 5:1 ratio is about the best regarding how lean the burgers are and being able to stick together when being cooked.

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    meathunter (07-15-2012)

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    We have found that most recipes that we use burger for don't need the fat. You are right that the fat is good for burgers on the grill. One thing we have done with super lean venison that is super tasty is to make a thick patty, kind of the shape of a small potato, and wrap it in bacon when we grill it...delish!!

    Without fat, we use lean venison burger in tacos, spaghetti, meatloaf etc....

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    meathunter (07-15-2012)

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    If you don't want to add fat to your ground venison, you can mix in an egg or two and that will hold the burgers together for the grill and keep them moist. I like to grind my burger without adding any fat and then vacuum pack. The fat is what will make the meat go rancid. I have fat free meat that will last 2 to 3 years and it tastes as good as the day I put it in the freezer. I do normally mix in cheap hamburger or pork sausage most of the time but eggs make a pretty decent substitution and we normally have eggs on hand.

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    For many years I have been adding pork to my wild game (elk, deer, antelope) burger. I do not leave any fat on the game meat, it is all trimmed off. I believe that this is what gives game meat strong flavor. I buy the cheapest (on sale) pork shoulder roast and trim it off any bone, then mix it with a 10 to 1 ratio...eg 90% game meat - 10% pork. The only fat in the burger is whatever was on the pork, usually ends up less than 1%. It is really good!
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    Quote Originally Posted by Umpqua Hunter View Post
    I actually have never had fat added to my venison burger. We love it that way.
    What Umpqua, said Best burger is with no suet added IMO. I have never shot a mule deer but blacktail deer tastes much better to me than whitetail but I still don't add anything to my whitetail either.

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    The reason elk/deer meat is so healthy for us is the low fat content. One of the absolute worse things we can eat is beef fat.

    I never understood adding something bad for us to something that's so good for us.

 

 

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