QuoteOriginally posted by robtattoo:
 

QuoteOriginally posted by Pops:
I use to mix my venison but, now when I'm
making burgers I just mix in a egg it holds the meat together just fine.

Works for me too. I don't pollute my venison with beef or pork fat at all.

Here's my recipe;

1½lb ground venison
1 large white onion, finely chopped
1 tbsp Dales sauce
salt & pepper
15 jalapeno slices (pickled) finely chopped
2 cloves minced, fresh garlic
1 tbsp Weber cajun seasoning
1 large whole egg + 1 yolk
1 tbsp plain flour

Mix it all together & refrigerate until cold, grab a big handfull & slap it into a patty shape, cook over a low heat on a flat griddle until nicely done.

Best burger you'll ever eat! It works with ground antelope or elk too    :D  [/b]

Rob,

That sounds great.  Gotta try that this weekend.  I end up with a good bit of moose burger.......actually about one third of the total meat.  I had it processed plain.......it was ground with no beef or pork added.  Sure is great.......just looking for additional ideas to "shake it up" a bit, from a burger patty perspective.

What is Dale's sauce (or better yet.....is it something commonly found in markets)?

soem good ideas here , now for some venison.

nothing, just venison.

We grind all ours at one time and I use 90% ground chuck vac seal and use throughout the year.Been doing this for years with great results.
 gotta try some new ideas posted here as well...Getting hungry just thinking 'bout it.

I'm part of the nothing crowd.I dont want to ruin the benafits and the taste of the wild game I harvest.

We have a really good processor who adds apple smoked bacon to some of our ground venison. We don't do all of it that way, maybe a third or a half depending on the size of the deer.

OkKeith

okkeith...That sound so good....Must try that..

2hats,

It is really good. I think they add 1 pound of bacon to 10 pounds of venison. Cool thing is, they make their own bacon as well. The processor buys their hogs from all the local FFA kids, so it is good quality meat.

It makes for great chili, venison and beans or really anything else. The burgers are awesome as well.

OkKeith

Those who said ....nothing... well they have my vote!  If I make sausage I use Pork, but for hamburger or burger for patties, well anything added is just a sin.

the chef

Different tastes for different folks. It's all good.

OkKeith

I find that Beef trimmings off the steaks and roast's work great. You can go to your local market or butcher and get it it is very cheap and does a great job this is what they use in their burger 10-15 % works well. Hope this helps you just got to play with it til you like it. Bergie

David I use about 25% of the cheapest burger I can buy. If I have 20# of deer I get 5# of cheap burger. I add some burger as I grind the deer and then run it all through again, that really gets it mixed. There is enough fat for cooking and no gease to drain off.
Jack