Surrey Rifleman Posted February 2, 2021 Report Share Posted February 2, 2021 Has anyone got a recipe for Venison Burgers? Mine are a bit dry and don't hold together well. Quote Link to comment Share on other sites More sharing options...
Popsbengo Posted February 2, 2021 Report Share Posted February 2, 2021 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 Quote Link to comment Share on other sites More sharing options...
Scotch_egg Posted February 2, 2021 Report Share Posted February 2, 2021 You really need some port belly or plain pork fat into the mix. It will moisten them up nicely. Quote Link to comment Share on other sites More sharing options...
Popsbengo Posted February 2, 2021 Report Share Posted February 2, 2021 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 ! Quote Link to comment Share on other sites More sharing options...
Surrey Rifleman Posted February 2, 2021 Author Report Share Posted February 2, 2021 Did you mean, pork rather than port. Yes I think that would help with texture. Quote Link to comment Share on other sites More sharing options...
Scotch_egg Posted February 2, 2021 Report Share Posted February 2, 2021 Yes I meant pork belly. However a splash of port might be worth a go. Quote Link to comment Share on other sites More sharing options...
Surrey Rifleman Posted February 2, 2021 Author Report Share Posted February 2, 2021 Good idea, I like Port and Raspberry Jus with Venison Steaks Quote Link to comment Share on other sites More sharing options...
Surrey Rifleman Posted February 4, 2021 Author Report Share Posted February 4, 2021 Mad some burgers last night with 75% venison and 25% belly pork, they were much better. Quote Link to comment Share on other sites More sharing options...
Scotch_egg Posted February 4, 2021 Report Share Posted February 4, 2021 Excellent to hear. Quote Link to comment Share on other sites More sharing options...
maximus otter Posted February 5, 2021 Report Share Posted February 5, 2021 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 Quote Link to comment Share on other sites More sharing options...
Surrey Rifleman Posted February 7, 2021 Author Report Share Posted February 7, 2021 Thanks Quote Link to comment Share on other sites More sharing options...
Andrew Posted March 21, 2021 Report Share Posted March 21, 2021 As was mentioned: bacon. Hard to beat.~Andrew Quote Link to comment Share on other sites More sharing options...
Scrumbag Posted March 27, 2021 Report Share Posted March 27, 2021 Chopped up streaky bacon is a good'un Quote Link to comment Share on other sites More sharing options...
dashed Posted April 15, 2021 Report Share Posted April 15, 2021 Try finely chopped / minced chorizo (normal or spicy). No need to worry about cooking right through as you do with bacon / pork fat so you can leave them a bit pink in the middle. Quote Link to comment Share on other sites More sharing options...
264wm Posted June 13, 2021 Report Share Posted June 13, 2021 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. Quote Link to comment Share on other sites More sharing options...
Chris-NZ Posted June 13, 2021 Report Share Posted June 13, 2021 So the quinoa causes constipation? Another good reason why I hate the stuff Quote Link to comment Share on other sites More sharing options...
MadMike Posted June 15, 2021 Report Share Posted June 15, 2021 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. Quote Link to comment Share on other sites More sharing options...
Northern Farmer Posted June 15, 2021 Report Share Posted June 15, 2021 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. Quote Link to comment Share on other sites More sharing options...
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