Does anyone have a good meat and cheese trail mix recipe? Specifically looking for what type of cheese to add? Last time, when it came out of the freezer the cheese was kind of wet and slimy!
Giving it my first try ,looking for a Recipe for venison hamburgers patties on the grill
-
Looking for a Recipe for venison hamburger patties on the grill
-
I don’t add nothing I like the taste of venison so I don’t ad fat to the grand either cook to medium and pig out
-
gus4416 how do you get the patties to stay together?
-
I don’t have any trouble we do use a burger press to make them
-
I have never had luck with deer or elk meat holding together on the grill. I mix fatty beef or do the old egg and bread crumb trick.
-
maybe thats a good excuse for me to buy a burger press. What press do you use?
-
I don’t no where it came from my wife just appeared with it one day so probably wallmart
-
I allso let it cook for a while before I turn them
-
seasoning is A matter of preference I like the mushroom patty mix
-
gus4416 thanks. One more question, is your press a plastic one or metal? I’m thinking I need one
-
Ares is plastic
-
I use the adjustable patty press like Walton’s one at A time for my needs with the proper size scoop( restraunt supply have many different sizes) you can make patties for your home use fairly quickly using patty paper one at A time
-
craigrice thanks. I was just looking them up on Walton’s, and I like the looks of their metal burger press…but it says they are currently unavailable. Just my luck.
-
kyle the one I have is from A discount tool outlet
-
craigrice thank you, I am going to look it up
-
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
kyle . I do a lot of deer and elk here in Colorado. I mix in some strips of smoked bacon before I grind. Usually does the trick. I Also really like using the Waltons Jalapeno Patty Mix for some heat. Just be careful, the stuff is hot. Package says add to 6 pounds. Better use 10 pounds / pack. Excellent burgers.
-
lkrfletcher thanks. I always grind 1/3 beef( 73/27) with mine. gus4416 said he does not mix anything with his, and I wondered how he gets it to stay together. Maybe the burger press is the trick. Favorite burger around my house is mixed with ultimate steak and roast rub.
-
kyle If you get the proteins to extract they will stay together without much fat. I like adding pork fat to mine but some people prefer it straight. If you are looking to use it to make a more classic burger taste I’d suggest using 20-25% pork fat and then think about adding a few % points of beef bone marrow. It really does add a nice beefy taste.
-
Jonathon thanks. I hear you and others talk about beef bone marrow. Is that something you can buy at any butcher shop, big grocery store or what. Is it just a real strong beef flavor or what is the benefit?
-
Another reason I like to mix in beef is I can stretch my venison out so I don’t run out so quick
Suggested Topics
Sponsored By:

Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!