Page 1 of 2 12 LastLast
Results 1 to 10 of 17

Thread: Best Burger Mix

Hybrid View

  1. #1
    Member
    Join Date
    Jun 2012
    Location
    Idaho Falls, Idaho
    Posts
    66
    Thanks
    22
    Thanked 3 Times in 3 Posts
    Congratulations
    0
    Congratulated 0 Times in 0 Posts

    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?

  2. #2
    Senior Member
    Join Date
    May 2011
    Location
    North Umpqua River, Oregon
    Posts
    2,318
    Thanks
    406
    Thanked 498 Times in 312 Posts
    Congratulations
    49
    Congratulated 55 Times in 8 Posts
    I actually have never had fat added to my venison burger. We love it that way.

  3. The Following User Says Thank You to Umpqua Hunter For This Useful Post:


  4. #3
    Senior Member
    Join Date
    Feb 2012
    Location
    The high plains of Colorado
    Posts
    597
    Thanks
    4
    Thanked 65 Times in 59 Posts
    Congratulations
    7
    Congratulated 1 Time in 1 Post
    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).

  5. The Following User Says Thank You to BKC For This Useful Post:


  6. #4
    Member
    Join Date
    Jun 2012
    Location
    Idaho Falls, Idaho
    Posts
    66
    Thanks
    22
    Thanked 3 Times in 3 Posts
    Congratulations
    0
    Congratulated 0 Times in 0 Posts
    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

  7. #5
    Senior Member
    Join Date
    Jan 2012
    Location
    OR
    Posts
    138
    Thanks
    5
    Thanked 13 Times in 12 Posts
    Congratulations
    1
    Congratulated 0 Times in 0 Posts
    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.

  8. #6
    Banned
    Join Date
    Dec 2011
    Location
    Buena Vista, Co.
    Posts
    1,137
    Thanks
    1
    Thanked 52 Times in 38 Posts
    Congratulations
    0
    Congratulated 0 Times in 0 Posts
    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.

  9. #7
    Senior Member
    Join Date
    Dec 2011
    Location
    Missouri Ozarks
    Posts
    269
    Thanks
    5
    Thanked 19 Times in 19 Posts
    Congratulations
    0
    Congratulated 0 Times in 0 Posts
    Quote Originally Posted by Wild Country View Post
    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.
    Me too, I seldom add anything. If I'm making breakfast sausage I'll sometimes add a little fat just before cooking, usually just butter though.

    Bob

  10. #8
    Senior Member
    Join Date
    Nov 2011
    Location
    Mount Rainier
    Posts
    171
    Thanks
    51
    Thanked 7 Times in 7 Posts
    Congratulations
    1
    Congratulated 1 Time in 1 Post
    Quote Originally Posted by Umpqua Hunter View Post
    I actually have never had fat added to my venison burger. We love it that way.
    Yep, me either. I don't add a thing, just ground deer, elk antelope whatever. Tastes fine to my family.

  11. #9
    Senior Member
    Join Date
    Mar 2011
    Location
    Oregon Coast
    Posts
    292
    Thanks
    2
    Thanked 10 Times in 8 Posts
    Congratulations
    0
    Congratulated 4 Times in 1 Post
    I used to always add a little beef fat but a few years back switched to nothing added and grind twice with the course plate. Leaving the grind course allows for easy burger forming and BBQing.

    They taste great no matter the critter!

  12. #10
    Senior Member
    Join Date
    May 2011
    Location
    Black Hills, Wy
    Posts
    187
    Thanks
    6
    Thanked 16 Times in 15 Posts
    Congratulations
    0
    Congratulated 4 Times in 1 Post
    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.

  13. The Following User Says Thank You to birdhunter For This Useful Post:


 

 

Similar Threads

  1. Load Data - 7 WSM or 300 WSM for Burger VLD Hunting Bullets
    By Montana in forum Guns, Muzzleloaders and Ammo
    Replies: 10
    Last Post: 01-16-2014, 10:14 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •