Deer Burgers

[bowhunter1023]

I guess I have to add one of my favorite recipes now! I do not really keep a recipe for my burgers, can but I can give you a general guideline...

I have most of my deer ground up, so I have to find uses for the ground and one of the most popular and easy to do meals at my house are deer burgers. I take one pound of deer burger and combine it with about 1/2 pound of 80/20 ground beef to give it some binding power.

After I have combined the meat, I crushed about 12 club crackers as finely as possible and add those to the mix along with a couple tablespoons of chili sauce, 1/2 cup of Worchestershire sauce, 1/4 red wine, and season with salt, pepper, and granulated garlic. (If I am in the mood to step it up a notch, I will add real garlic, ranch seasoning, and some parmasean cheese.)

I then let these burgers mellow out for a few hours, over night is even better. Then just slap them on the grill and cook them to your liking. Enjoy!

http://i138.photobucket.com/albums/q273/bowhunter1023/100_1535.jpg

[bowhunter1023]

I will admit that this burgers were made using real Angus burgers bought at Kroger and combined with deer burger. They were the best I ever made :cheeky-smiley-022:

[deerhunt45]

When do we eat :bouncy: :D :coolgleamA:

[stumphole 2]

Hey Jesse, I have found when processing the burger, if you add 1lb. of bacon (we use smoked bacon) to every 5 lbs. of deer it makes for a perfect amount of fat in the burger as well. We grind it right in with the burger and end up running it back through the grinder to make sure it is fully mixed in. Just a tip.

[bowhunter1023]

Hey Jesse, I have found when processing the burger, if you add 1lb. of bacon (we use smoked bacon) to every 5 lbs. of deer it makes for a perfect amount of fat in the burger as well. We grind it right in with the burger and end up running it back through the grinder to make sure it is fully mixed in. Just a tip.

I will remember that. Right now, I pay to have my meat processed because I just don't have the space to do it right in our apartment. I already told Tracie that once we bought a house next year, I am taking about $600-800 and buying some tools and equipment. It would pay for itself in roughly four seasons.

[stoneking]

I guess I have to add one of my favorite recipes now! I do not really keep a recipe for my burgers, can but I can give you a general guideline...

I have most of my deer ground up, so I have to find uses for the ground and one of the most popular and easy to do meals at my house are deer burgers. I take one pound of deer burger and combine it with about 1/2 pound of 80/20 ground beef to give it some binding power.

After I have combined the meat, I crushed about 12 club crackers as finely as possible and add those to the mix along with a couple tablespoons of chili sauce, 1/2 cup of Worchestershire sauce, 1/4 red wine, and season with salt, pepper, and granulated garlic. (If I am in the mood to step it up a notch, I will add real garlic, ranch seasoning, and some parmasean cheese.)

I then let these burgers mellow out for a few hours, over night is even better. Then just slap them on the grill and cook them to your liking. Enjoy!

http://i138.photobucket.com/albums/q273/bowhunter1023/100_1535.jpg
That just made me hungry.

[Duffy]

Those look good!

My venison burgers are straight venison, no beef. I add an egg to every pound of meat to hold it together, and add onions and Heinz 57 sauce for flavor enhancement.

Good stuff!

[MagnumMudMan]

Those look good!

My venison burgers are straight venison, no beef. I add an egg to every pound of meat to hold it together, and add onions and Heinz 57 sauce for flavor enhancement.

Good stuff!

Are they dry that way? I cut all of the fat out of my venison before grinding and would need some fat added to keep them from drying out.

[badger]

We usually add sausage to ours. Man those burgers look good!!!!!

[Duffy]

Are they dry that way? I cut all of the fat out of my venison before grinding and would need some fat added to keep them from drying out.

Not at all. Adding the egg and sauce helps a lot.

[Wildman18]

Here's one for you guys. I take deer burger add just a little Worchestershire sauce, a little soy not much. Add seasonings your choice. mush it up take some shredded cheddar cheese Diced onions mush it up. patty it out.

The cheese and onions keep it moist. and real cheddar on top.

My favorite.