FizzyFish Posted October 21, 2018 Report Share Posted October 21, 2018 45 mins ago, jjdbike said: No I haven't, but I'll put it on my list! Seems like it might be lean? Is it tough or dry? Thanks. JD yes, it's lean, very flavorful and not tough or dry. In my experience. YMMV " I did my worst, but I did it well " Link to comment Share on other sites More sharing options...
Seabassplug Posted October 21, 2018 Report Share Posted October 21, 2018 My favorite one was a venison burger I made a while ago, 70 % grounded venison shoulder with 20% pork fat back, 10 % chorizo; ground juniper, black pepper, garlic thyme, rosemary, a shot glass of bourbon, grilled and topped with your fav cheese and homemade pickles and roasted potatoes- great for winter Link to comment Share on other sites More sharing options...
jjdbike Posted October 21, 2018 Author Report Share Posted October 21, 2018 On 10/20/2018 at 7:01 AM, Steve in Mass said: For something different, try ground lamb with cumin powder mixed in. Then top with Tzatziki Sauce, lettuce, tomato and red onion. I'll certanly try this next time wife's away. 21 hours ago, Steve in Mass said: Jim - once you get into a bunch of ingredients, you are more or less making meatloaf. And with too many or certain ingredients in the ground meat, it becomes difficult to keep a burger from falling apart on the grill. And is why meatloaf recipes often include egg and bread crumbs, as binders. If you are speaking of that stuff as toppings for the cooked patty, well that is different. Yes but I love meat loaf. Made a killer one last week. Baked it w/ veggies and made gravey. 2 hours ago, Tom T said: Or just order LaFriedas blend online and be done with it. Wow, $45 for 3 lbs of burgers. I'll ask my local butcher if he can do a blend. It does sound really good. Thanks folks. By the way, I made turkey burgers w/ sautéed shallat, julien-cut marinated sun dried tomates, shredded extra sharp cheddar, mayo, "what's this here sauce", liquid smoke, chili lime & BBQ seasoning, seasonings. I'll let you know how they come out. To me, w/ turkey burger, I need to add falvor & moisture or they're pretty bland and dry. I went w/ turkey because that meat loaf I made last week was big & I ate it through the week. Wanted a change from beef. Best regards! JD Link to comment Share on other sites More sharing options...
Southcoastphil Posted October 21, 2018 Report Share Posted October 21, 2018 2 hours ago, Seabassplug said: My favorite one was a venison burger I made a while ago, 70 % grounded venison shoulder with 20% pork fat back, 10 % chorizo; ground juniper, black pepper, garlic thyme, rosemary, a shot glass of bourbon, grilled and topped with your fav cheese and homemade pickles and roasted potatoes- great for winter Mon Dieu! Formidable, mon ami!!!!! Seabassplug 1 G.B.O.G.H. -- DT326 "Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it's the only thing that ever has."--M. Mead Be safe, be smart, be kind.--Gary Crocker, Maine Humorist/Philosopher Link to comment Share on other sites More sharing options...
savfish Posted October 22, 2018 Report Share Posted October 22, 2018 Short rib burger - had it at a local restaraunt. Delicious. Link to comment Share on other sites More sharing options...
chitala383 Posted October 22, 2018 Report Share Posted October 22, 2018 12 hours ago, Tom T said: Or just order LaFriedas blend online and be done with it. Hell yeah, there's a bar in Jersey city I go to on occasion that uses Pat LaFriedas meat. Amazing stuff. Link to comment Share on other sites More sharing options...
Sudsy Posted October 22, 2018 Report Share Posted October 22, 2018 (edited) Home ground well trimmed sirloin with 20% pork fat Salted and peppered then pan fried on a cast iron griddle or pan over wood. Get it hot and build a crust. Easy peasy and unbeatable Edited October 22, 2018 by Sudsy I just wanta play everyday despite small nagging injuries -- and go home to a woman who appreciates how full of crap I truly am. ~ Crash Davis Social Distancing since 1962 Link to comment Share on other sites More sharing options...
JTallia19 Posted October 22, 2018 Report Share Posted October 22, 2018 With hunting season right around the corner I'll be looking at a heap of venison in the near future. I like ground venison burgers. You need to add fat though as it is very lean. Although I have added chunked Boston butt in the past with great results, my favorite is to add a high quality bacon to the grind. Cook on med-high and they are outstanding. I'll usually make a second batch and add some dried sage and hot peppers from my garden, salt, pepper, and garlic powder to make venison breakfast sausage. This batch takes a little more bacon than the burgers. Fry your eggs in some of the grease and you're good to go. Link to comment Share on other sites More sharing options...
Steve in Mass Posted October 22, 2018 Report Share Posted October 22, 2018 1 hour ago, JTallia19 said: my favorite is to add a high quality bacon to the grind. Duck Fat.... and is actually a "good" fat. "You know the Bill of Rights is serving its purpose when it protects things you wish it didn't." "You can no longer be oppressed if you are not afraid anymore - Unknown" SOL Member #174 Link to comment Share on other sites More sharing options...
Southcoastphil Posted October 22, 2018 Report Share Posted October 22, 2018 On 10/20/2018 at 7:01 AM, Steve in Mass said: For something different, try ground lamb with cumin powder mixed in. Then top with Tzatziki Sauce, lettuce, tomato and red onion. Or ground lamb with crumbled feta cheese and oregano!! G.B.O.G.H. -- DT326 "Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it's the only thing that ever has."--M. Mead Be safe, be smart, be kind.--Gary Crocker, Maine Humorist/Philosopher Link to comment Share on other sites More sharing options...
HugeDinghy Posted October 22, 2018 Report Share Posted October 22, 2018 there is a very quick line of diminishing returns when you try and get too cute with burgers. Link to comment Share on other sites More sharing options...
bugsbenny Posted October 22, 2018 Report Share Posted October 22, 2018 if you have a meat grinder , ground rib eye , a bit pricy but so good , salt, pepper, your favorite roll, me I like Miami onion rolls, and your favorite toppings, nothing fancy , let the meat speak, over charcoal is best , but gas can work as well Link to comment Share on other sites More sharing options...
vce12342000 Posted October 22, 2018 Report Share Posted October 22, 2018 a envelope of onion soup mix I live to fish. Not fish to live. I fish because things in my head tell me to. Link to comment Share on other sites More sharing options...
hobobob Posted October 22, 2018 Report Share Posted October 22, 2018 Wow, $15 a LB for burger meat. Grinding ribeyes for burgers. You guys are living the dream. This reminds me of those crazy expensive kobe ground beefs. I just can't bring myself to do it. Chucks, short ribs, sure, but grinding up a good steak for burger, I don't know. giggyfish 1 Link to comment Share on other sites More sharing options...
giggyfish Posted October 23, 2018 Report Share Posted October 23, 2018 Yeah I’d rather eat the ribeye, I like my burgers simple good fresh chuck, salt and pepper and smashed flat. Super hot cast iron forming a crust. One good slice of cheddar cheese onion tomato lettuce nice roll. Or go the blue cheese and bacon route that works too. As far as venison goes I mix mine 30 % pork fat making sure I trim away as much deer fat as possible. I tried bacon once but I like my deer to taste like deer not bacon. It wasn’t terrible but It didn’t go with many of the recipes I’d use my ground venison for either Link to comment Share on other sites More sharing options...
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