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Venison Burgers Advice

I mix ground Venison with Boston Butt 4:1
grind the Venison & Butt separate
mix well
then grind together, coarse

NOTE: the colder the grinder and meat the better the finish grind will be

[QUOTE="DinkyDau, Add a packet of Lipton's Dry Onion Soup, with the mix also.[/QUOTE] - this sounds good, I'll try a small batch next time
 
I prefer to keep my venison burgers as lean and healthy as possible. I have been making them this way for over 20 years. I use no added fat. I mix 1/2 cup of oatmeal to act as a binder to hold the meat together when cooking. I don't ever use the instant oats. I then add about 2 tablespoons of Worcestershire sauce and shake in some of the McCormick Grilling spices and stir it all up real good and press into patties. They are then cooked at about 225-250 degrees on the green egg. There is never any leftovers.
 
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