Jump to content
UKV - The Place for Precision Rifle Enthusiasts

Venison Burgers


Surrey Rifleman
 Share

Recommended Posts

43 minutes ago, Surrey Rifleman said:

Has anyone got a recipe for Venison Burgers? Mine are a bit dry and don't hold together well.

Try some egg beaten with milk.  I usually add chopped flat-leaf parsley and crushed garlic with plenty of seasoning.  Works for meatballs and kebab too

Link to comment
Share on other sites

1 minute ago, Scotch_egg said:

You really need some port belly or plain pork fat into the mix. It will moisten them up  nicely. 

Excellent idea, maybe wild boar ?   I'm very, very hungry !

Link to comment
Share on other sites

The memsahib just bashed up a fresh batch of (14?) quarter-pounders using the following ingredients:

2kg venison

500g bacon lardons (M&S and Waitrose)

10 teaspoonfuls of Lakeland burger seasoning

Also useful were Lakeland’s burger press and waxed separator discs.

maximus otter

 

Link to comment
Share on other sites

  • 1 month later...
  • 3 weeks later...
  • 1 month later...

3kg venison

1kg pork fat 

18gms of cumberland sausage seasoning per kg

(24% white pepper 1% ground cayenne 1% ground nutmeg 74% salt)

20gms of quinoa (cooked) per kg asa binder.

Mix all together  and then put through mincer.

 

Link to comment
Share on other sites

On 6/13/2021 at 8:53 AM, 264wm said:

3kg venison

1kg pork fat 

18gms of cumberland sausage seasoning per kg

(24% white pepper 1% ground cayenne 1% ground nutmeg 74% salt)

20gms of quinoa (cooked) per kg asa binder.

Mix all together  and then put through mincer.

 

This recipe looks the absolute business.

Link to comment
Share on other sites

I never use any extra fat in mine personal choice, tongue master seasoning works for me.

If I run out and I usually do just salt and fresh black pepper  keep the meat cold and mix to get a constancy that sticks to your hand (watch SRP  on YT good advice) burgers and sausage are very subjective what you like may not suite your friends or customers.

Mine do not fall apart even with no seasoning (only salt and pepper) and only minced once, a nice slice of Stilton usually accompanies my burgers.        

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

Lumensmini.png

CALTON MOOR RANGE (2) (200x135).jpg

bradley1 200.jpg

NVstore200.jpg

blackrifle.png

jr_firearms_200.gif

valkyrie 200.jpg

tab 200.jpg

Northallerton NSAC shooting.jpg

RifleMags_200x100.jpg

dolphin button4 (200x100).jpg

CASEPREP_FINAL_YELLOW_hi_res__200_.jpg

rovicom200.jpg



×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use and Privacy Policy