Venson burger help needed - 2CoolFishing
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Old 04-11-2018, 12:43 PM   #1
country
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Venson burger help needed

I'm wanting to make some ground venson with brisket, bacon, high temp cheese and jalapenos. Just not sure what seasoning to mix with it. Any ideas.
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Old 04-11-2018, 01:20 PM   #2
Sugars Pop
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You do not need any until you cook it.
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Old 04-11-2018, 04:21 PM   #3
bubbas kenner
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I would never freeze venison burger with seasoning it,it would overtake the natural flavors.I chop fresh onion and add when ready to cook n no cheese until hot off the grill.We use grass fed beef fat bout 10-15% to grind with fresh venison.
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Old 05-16-2018, 03:48 PM   #4
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Quote:
Originally Posted by Sugars Pop View Post
You do not need any until you cook it.
Yep.

But when you do, depends how much meat that you're going to grill, I put a little onion powder, garlic powder, in it before you mix it up. If you even wanted to, which I always do, I put a little honey Dijon mustard with a little bit of Worcester sauce, I even use a little Costa Rican steak sauce. Make your patties, dust with Montreal Steak seasoning and throw it and refrigerator and let it get cold again so when you put it on the grill and won't fall apart. When you do on grill do not overcook. enjoy.

Last edited by DA REEL DADDY; 05-16-2018 at 03:53 PM.
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Old 05-16-2018, 04:21 PM   #5
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No seasoning until ready to cook. Lots of variables from there depending on what’s for supper. Chili, spaghetti, or burgers.

50/50 brisket to venison mix is good stuff for whatever.
Also 10% beef fat to 90% venison ratio makes good chili and spaghetti meat. Not quite enough fat for burgers or meatloaf.
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Old 06-17-2018, 11:35 AM   #6
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We do

25% Beef
25% pork
50% Venison

Pasek's mixes and vaccum packs in 1 lb ers very economically.

We make everything with it.
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Old 06-19-2018, 10:50 AM   #7
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Thru the year when I bbq brisket, I trim them and save the fat in the freezer. Deer season comes around I grind the fat at a ratio of 2 pounds brisket fat to 8 pounds of deer..that will get you an 80/20 mix. You want fatter burger increase to 2.5 fat to 7.5 deer. I don't season either until I cook it. Good luck.
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Old 06-20-2018, 09:12 PM   #8
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Not trying to brag, but made me some GREAT venison burgers tonight. Seasoned up like I posted above and seared them in a cast iron skillet for a minute a side and two minutes on each side in the broiler.


Made up with mayo, pickle, onion, lettuce, tomato, and avocado.
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Old 07-11-2018, 07:48 PM   #9
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Thanks for the ideas, I've only used 20% pork butt, 80% venison... Im going to try adding the beef.
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Old 07-12-2018, 01:46 PM   #10
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With Axis we use 90% Axis and 10% suet and 95% of it is used for burger. Cook on low heat and pull it when it is med rare to medium.
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