Pork Fat The Secret to the Perfect Venison Burger

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Combine the ground venison, egg yolk, Worcestershire sauce, and salt in a large bowl. Gently mix to combine. Fold in the cold butter, then form the venison burger mix into 4 patties, about ½ pound each. This is a simple trick to help add extra fat to the ground meat and not dry the burger out.

Pork Fat The Secret to the Perfect Venison Burger

Meat seasoning. 1. Trim the Fat. Wash your hands with soap and warm water for at least 20 seconds before handling meat, according to the USDA. Trim the external fat of fresh, cooled venison with a sharp knife. Discard the trimmings. 2. Grind the Venison. Use a meat grinder to process the meat into the desired texture.

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Without adding ground pork fat or ground beef fat, the burgers will turn out dry and tough. Ask your butcher for extra fat or trim the fatty ends off of thick-cut bacon and grind it in a meat grinder (or use a food processor).. For the Venison Patties. 4 ounces pork or beef fat (see notes) 1 pound ground venison 1 teaspoon pepper 1/2.

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In terms of the right fat ratio for venison burgers, it's a little subjective, but we have a general rule. Typically, we'll mix in about 2 pounds of beef fat for 10 pounds of venison (12 pounds total). This comes out to about an 83/16 meat/fat mix. Now some people prefer their burgers to be fattier and juicier, so they might mix 2 pounds of.

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Fat in Venison Burgers. Ideally, a great burger has ample fat, somewhere between 10 and 20 percent by weight. I am partial to 15 percent. In the case of venison burgers, only a little of that fat is from the deer because too much deer fat will ruin the mouthfeel of your venison burgers. (More on the ins and outs of cooking with deer fat here.)

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Heat pan over medium high heat. Add a few tablespoons of bacon fat or butter. Once hot, add burgers, indent side down and in batches, if necessary. Cook three to four minutes per side, The time will vary slightly depending on the thickness of the burgers.

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Many venison recipes you see call for the addition of some kind of fat - usually ground pork, ground beef, or everyone's favorite: bacon! Fat adds flavor and moisture. And fat helps hold your burger together. As a hunter though, having gone through the full process of of the hunt, the kill, the field dressing, and the butchering - I feel.

Pork Fat The Secret to the Perfect Venison Burger

It may seem like venison is too tough and gamey to make a sumptuous burger, but the addition of pork fat ensures your patty is a worthy beef burger substitute.. normally ground beef handles.

Pork Fat The Secret to the Perfect Venison Burger

18# venison. 5# fresh beef fat from local butcher. 2# bacon ends from butcher shop. 1.5 oz of McCormick hamburger or Montreal Steak seasoning. Ground for spaghetti, chili, or casseroles just grind straight venny. Tried some with pork fat this year wasn't a fan of how it melted in the grinder head and the fat was frozen.

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Form meat mixture into 6-8 even balls (6 if cooking on the grill or 8 if cooking on the stovetop). Gently pat down and shape into burger patties. Place on a baking sheet lined with wax paper or parchment paper. Cover with plastic wrap and refrigerate for 10-15 minutes (this helps patties stick together while cooking).

Tips for Moist and Juicy Venison Burgers Kitchen Frau

Preheat oven to 375° F. In a large bowl, combine ground venison, sausage, and the rest of the ingredients except salt, buns and cheese, until evenly combined. For meat mixture in to burger 6-8 burger patties (Note: Thicker may result in longer cooking time.) and place in single layer on a baking dish.

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Pork Fat - This is the most common fat used for making venison burgers. Pork fat is cheap and easy to come by. It adds a great deal of flavor to the burger and is excellent at preventing the burger from drying out. Beef Tallow - Most people will find beef tallow works better with venison burgers. Although it is harder to come by, its flavor.

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Fat is flavor. Fat is juiciness. Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn't leave a weird greasy residue in your mouth. By grinding your venison together with pork fat, it turns the lean and gamey meat into a finely marbled patty. Even looking at it raw, very few will be able to tell it isn't a beef burger.

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Form the deer burgers into patties and place to the side. This recipe will create around 4 standard size burgers. Heat up a cast iron skillet over medium heat. Once hot, carefully place the burgers into the pan. Allow to cook for 3-4 minutes before carefully flipping and cooking 3-4 minutes on the other side.

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Sausage shoot for about 25 percent pork or beef fat. I usually go in about 60 percent venison and 40 percent Boston butt. If the butts are running lean I will add additional fat till it looks right. Nothing worse than a lean butt. Sausage is supposed to be good not healthy, that's what soy burgers are for.

Tips for Moist and Juicy Venison Burgers Kitchen Frau

But, to make a venison burger that holds together well, especially important on a grill, but also one that stays juicy when cooked all the way through to well done, it's going to need some sort of fat. You can use pork fat instead of sausage, but adjust the ratios to 85-90% venison and 10-15% pork fat.