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WTD burger recipe #7910172 07/23/20 01:11 PM
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I'm in that phase of desperately working to empty the freezer before the next season. I've got a bunch of ground and have been working on mastering a burger.

Here's what I've settled on:
Salt
Pepper
Bread crumbs
minced onion
minced garlic
dash of parsley

Topped with caramelized onions or mushrooms and fresh greens.

Raising Cane's sauce:
1/2 cup mayo
1/4 cup ketchup
black pepper
couple dashes of Worcestershire
garlic salt

What's your go to seasoning and toppings for game burgers?

Re: WTD burger recipe [Re: TKandMike] #7910189 07/23/20 01:21 PM
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In addition to seasoning, I've started putting shredded cheese in my venison burgers. It helps keep them moist rather than turning into a cotton ball on the grill.

Re: WTD burger recipe [Re: TKandMike] #7910198 07/23/20 01:26 PM
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Tonight is burger night for me. I use the frozen quarter pounders. Works for me.

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Re: WTD burger recipe [Re: TKandMike] #7910275 07/23/20 02:38 PM
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Pork fat. I will eat but not a big fan of straight venison burgers/meat loaf/meat balls.

To me to do it right without adding the kitchen sink to ground venison it needs more fat content.


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Re: WTD burger recipe [Re: TKandMike] #7910276 07/23/20 02:40 PM
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I'm a big BIG fan of simplicity when cooking meat. For game I usually save my brisket trimmings and mix 70/30 game/brisket.

My patty is 4 ounces of ground venison or beef, a liberal dose of Diamond Crystal Kosher salt, and a more liberal dose of garlic powder. I smash it pretty thin with a spatula and grill it. That's it. I've fed a ton of people and everyone loves that burger. While putting a lot of stuff into the meat makes a great burger, it just seems like at the end of the day everyone prefers the simpler version. I worked on a project for a year that only allowed us to work 3 days a week (Got paid 6) and I had a lot of free time on my hands. I tried mastering the burger during that time. Different meat combinations, toppings, seasonings, etc. Made some great burgers, but at the end the simple one made with pure ground chuck is the one that was universally liked. Everyone's tastes are different though.

My go-to:
Brioche bun
1 or two of the Patties above
American Cheese
Dehydrated Onion (Rehydrate with warm water. This is what McDonalds uses for their onions. Really sets the flavor off.)
Dill pickle
Favorite Burger Sauce ( I do 1 part mayo, .5 part ketchup, .25 mustard, dehydrated onion, minced garlic, vinegar and tabasco sauce)

Re: WTD burger recipe [Re: TKandMike] #7910321 07/23/20 03:06 PM
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We have bacon ends added to our venison when they grind it.

Last edited by snake oil; 07/23/20 03:07 PM.

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Re: WTD burger recipe [Re: TKandMike] #7910424 07/23/20 04:09 PM
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I used to do the meatloaf style burger patty such as your self. I have developed a much simpler patty recipe I use, well I guess I use two. If I am not using my ground venison which runs about 15%-20% mixed with beef fat (I grind my self). I sometimes will buy 90/10 ground beef and mix it with a 1lb of my venison. When I am mixing the meat up for the patties I try and not smash the meat all up, I like to keep the meat as fluffy as possible. I don't season until I make the patties, season each side and toss on the grill. Lately I have been doing Fiesta brand seasoned salt for the seasoning and every once in awhile I'll use their hamburger deluxe seasoning.

For toppings I really just use caramelized onions, grilled jalapenos, sauteed mushrooms and sliced avocado. The cheese I have been using havarty as of late, I like the way it melts and it's just good cheese. I have slowly gotten away from lettuce, tomatoes, pickles etc on a burger.

The bun is ever changing, it all depends who I am cooking for and how many people.


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Re: WTD burger recipe [Re: TKandMike] #7910475 07/23/20 04:32 PM
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I like these ideas. I forgot to include that it's not straight venison, it's about 15-20% beef fat like Herbie Hancock

Re: WTD burger recipe [Re: TKandMike] #7910490 07/23/20 04:43 PM
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For a simple great tasting venison burger I season the patties once made with montreal steak seasoning and grill in a cast iron skillet with butter or olive oil. Then saute the onions, peppers and mushrooms in the same skillet


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Re: WTD burger recipe [Re: TKandMike] #7910502 07/23/20 04:46 PM
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My favorite is a 75/25 venison to bacon ends & pieces grind, seasoned with salt/pepper/cumin/Worchestershire/minced onion & garlic. Favorite used to be 1/2lb patties but cut to 1/4lb now, grilled with double pepper jack cheese, toasted buns and all the fixins.

Re: WTD burger recipe [Re: landsurveyor] #7910507 07/23/20 04:50 PM
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Originally Posted by landsurveyor
For a simple great tasting venison burger I season the patties once made with montreal steak seasoning and grill in a cast iron skillet with butter or olive oil. Then saute the onions, peppers and mushrooms in the same skillet


I like using my cast iron griddle over the grill, that chur a cast iron gives is supple.


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Re: WTD burger recipe [Re: Herbie Hancock] #7910562 07/23/20 05:28 PM
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Originally Posted by Herbie Hancock
Originally Posted by landsurveyor
For a simple great tasting venison burger I season the patties once made with montreal steak seasoning and grill in a cast iron skillet with butter or olive oil. Then saute the onions, peppers and mushrooms in the same skillet


I like using my cast iron griddle over the grill, that chur a cast iron gives is supple.

up


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Re: WTD burger recipe [Re: TKandMike] #7910634 07/23/20 06:20 PM
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I do like the cast iron for these. get more char and I feel like it doesn't dry out as much.

Re: WTD burger recipe [Re: TKandMike] #7910679 07/23/20 06:51 PM
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Originally Posted by TKandMike
I do like the cast iron for these. get more char and I feel like it doesn't dry out as much.

food


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Re: WTD burger recipe [Re: TKandMike] #7910883 07/23/20 09:31 PM
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Bacon ends and pieces ground up with the deer then either fried or grilled. My parents owned a restaurant called Moody's as a kid they added flour to the ground meat don't know why but they were fried on a griddle edges were crispy still like them that way

Re: WTD burger recipe [Re: TKandMike] #7910899 07/23/20 09:51 PM
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Half and half ground beef and ground venison, to that we add salt, pepper, a small can or 2 of (drain) Hatch green chilis and a little minced garlic.


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Re: WTD burger recipe [Re: TKandMike] #7910933 07/23/20 10:34 PM
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I am doing venison burgers(mule deer, whitetail and pronghorn) now in my air fryer. I take 8 oz. of hamburger meat and make a large thin patty. I take 2 tablespoons or so of Chipotle Ranch dressing and pour it over the patty. Then mix it into the meat and roll the meat into a ball. Then make a large thin patty again. I saute some onions and peppers in olive oil in a skillet. When they are translucent I put them on top of the upper half of the meat patty and then sprinkle on some Colby/jack cheese. Then fold the bottom half of the patty over the onions, pepper and cheese and make sure it is all covered well with the edges pressed tight. It makes about a 1" thick patty. I will add spices on top and bottom of the patty...sea salt, pepper, garlic powder etc to taste that day. I set my air fryer on 360 and then cook the patty for 14 minutes(turning over after 7 minutes). It comes out very juicy and great flavor. This is my favorite way to eat a hamburger patty now and I am going to try one on the grill soon. I think it will be even better over good hot mesquite coals.


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Re: WTD burger recipe [Re: stxranchman] #7910939 07/23/20 10:46 PM
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Originally Posted by stxranchman
I am doing venison burgers(mule deer, whitetail and pronghorn) now in my air fryer. I take 8 oz. of hamburger meat and make a large thin patty. I take 2 tablespoons or so of Chipotle Ranch dressing and pour it over the patty. Then mix it into the meat and roll the meat into a ball. Then make a large thin patty again. I saute some onions and peppers in olive oil in a skillet. When they are translucent I put them on top of the upper half of the meat patty and then sprinkle on some Colby/jack cheese. Then fold the bottom half of the patty over the onions, pepper and cheese and make sure it is all covered well with the edges pressed tight. It makes about a 1" thick patty. I will add spices on top and bottom of the patty...sea salt, pepper, garlic powder etc to taste that day. I set my air fryer on 360 and then cook the patty for 14 minutes(turning over after 7 minutes). It comes out very juicy and great flavor. This is my favorite way to eat a hamburger patty now and I am going to try one on the grill soon. I think it will be even better over good hot mesquite coals.

You the man. Hunting expert and now cook. Sounds very good.

Re: WTD burger recipe [Re: TKandMike] #7911143 07/24/20 02:00 AM
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I call them "Dog Burgers" and they're great.

My DIL says I can't call them that when the grandkids are here... You all know what I say about that??? Watch this Hold my cool2

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Re: WTD burger recipe [Re: TKandMike] #7911470 07/24/20 01:53 PM
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stxranchman that sounds delicious. That'll be on the menu next week.

As odd as the dogburgers are I might have to try that.

Re: WTD burger recipe [Re: NORML as can be] #7911604 07/24/20 03:53 PM
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Originally Posted by NORML as can be
I call them "Dog Burgers" and they're great.

My DIL says I can't call them that when the grandkids are here... You all know what I say about that??? Watch this Hold my cool2

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Super interesting for sure.


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Re: WTD burger recipe [Re: TKandMike] #7911684 07/24/20 05:03 PM
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All good stuff here! At home I will take the venison ground and add a 1/4 of chuck. Salt, pepper and garlic and smash them - then put in freezer for 15 minutes. Cook on Blackstone griddle with favorite cheese between 2 quarter ounce patties. Sautee some onions in the grease and top the patties. Brioche buns work great. At the ranch, we slow smoke on the fire pit - same meat ingredients. Veggies are available for any folks that want them. Just hard to go wrong with a properly cooked burger - whether charcoal, wood or griddle. Guess the secret is putting those patties in the freezer for about 15 minutes - you can get a good char/crust on the outside and the inside will be moist and juicy.


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Re: WTD burger recipe [Re: don k] #7911978 07/24/20 08:23 PM
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Originally Posted by TKandMike
stxranchman that sounds delicious. That'll be on the menu next week.

As odd as the dogburgers are I might have to try that.

It is really good and just hit this recipe combo one evening wanting a different taste in a burger patty. I used to season burgers with powder Ranch Dressing mix in the packets years ago and they were good. So tried the Chipotle Ranch and it was even better. I used Walden Farms sugar and calorie free dressing in mine but sure there are better dressings out there.
Originally Posted by don k
Originally Posted by stxranchman
I am doing venison burgers(mule deer, whitetail and pronghorn) now in my air fryer. I take 8 oz. of hamburger meat and make a large thin patty. I take 2 tablespoons or so of Chipotle Ranch dressing and pour it over the patty. Then mix it into the meat and roll the meat into a ball. Then make a large thin patty again. I saute some onions and peppers in olive oil in a skillet. When they are translucent I put them on top of the upper half of the meat patty and then sprinkle on some Colby/jack cheese. Then fold the bottom half of the patty over the onions, pepper and cheese and make sure it is all covered well with the edges pressed tight. It makes about a 1" thick patty. I will add spices on top and bottom of the patty...sea salt, pepper, garlic powder etc to taste that day. I set my air fryer on 360 and then cook the patty for 14 minutes(turning over after 7 minutes). It comes out very juicy and great flavor. This is my favorite way to eat a hamburger patty now and I am going to try one on the grill soon. I think it will be even better over good hot mesquite coals.

You the man. Hunting expert and now cook. Sounds very good.

It is and thanks...I can get fat off my cooking..roflmao


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Re: WTD burger recipe [Re: skinnerback] #7912432 07/25/20 03:36 AM
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Originally Posted by skinnerback
My favorite is a 75/25 venison to bacon ends & pieces grind, seasoned with salt/pepper/cumin/Worchestershire/minced onion & garlic. Favorite used to be 1/2lb patties but cut to 1/4lb now, grilled with double pepper jack cheese, toasted buns and all the fixins.

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Once you’ve done the bacon ends is hard to go back!

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