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View Full Version : Venison Burger Help


tb80
06-05-2017, 04:16 PM
I have been grilling venison burgers for years. However, I have yet to be able to consistently get them to stay together on the grill. Half the time they end up falling apart. They are lean with minimal fat put in it. Any suggestions for helping them stay together?

bacchus99
06-05-2017, 04:18 PM
60/40 deer/pork(boston butt)

tb80
06-05-2017, 04:19 PM
Any way to do it without adding other fat? I wanted to keep them lean.

BillN
06-05-2017, 04:25 PM
Wrap bacon around the patty and pin together with a tooth-pic. Bacon shrinks as the patty does and helps keep it together.

bluetang
06-05-2017, 05:35 PM
Eggs

m-fine
06-05-2017, 06:31 PM
Google meat glue.

HoytFlinger
06-05-2017, 07:30 PM
Lean and burgers do not go together. I would go 85/15 with pork fat. My processor did my two deer from last year at about 93/7. They hold together, but tend to be a little dry. I told him 85/15, but he evidently didn't listen.

Hoss
06-05-2017, 10:56 PM
Venision is very lean,on it's own.If you do want any added fat,Do not cook ground venision.Cook chunks/ steaks ,whatever of venision hot and fast to no more than < medium rare.

cheez59
06-06-2017, 06:16 AM
Venision is very lean,on it's own.If you do want any added fat,Do not cook ground venision.Cook chunks/ steaks ,whatever of venision hot and fast to no more than < medium rare.
I've been processing and cooking venison for over 40 years and Hoss here has it nailed.

Yellowhair42
06-06-2017, 08:21 AM
I just cooked some 100% venison burgers with no added fat or eggs and had no problem with them falling apart. They were just like a beef patty.

tb80
06-06-2017, 09:58 AM
Thanks for all the input guys. I will try some of your suggestions.

gcs
06-06-2017, 11:31 AM
Try working the meat more, really knead it, but unless you cook them med rare , they'll be dry and crumbly