The Best Burger

[Guess Who]

Is the one you make when you grind your own.

 

[dweebs19]

Yep...The best burger I've ever had is the one I made myself. Wife and her dad went hunting and brought back some deer meat that we made burgers out of. Shit was delish

 

[Warden of the Northeast]

Yep...The best burger I've ever had is the one I made myself. Wife and her dad went hunting and brought back some deer meat that we made burgers out of. Shit was delish

Too lean. Did you mix it with ground beef at all?

 

[dweebs19]

Too lean. Did you mix it with ground beef at all?

yes, we mixed it with some ground beef. I wanted to mix it about 50/50 ground beef and deer meat, but the wife is a bit of a health freak...so we settled for about 30% ground beef per patty.

 

[Tjodalv]

If you're going with ground venison you should be adding some type of pork fat; either belly or fatback.

 

[dweebs19]

If you're going with ground venison you should be adding some type of pork fat; either belly or fatback.

why is that? easier to cook? better taste?

 

[Tjodalv]

why is that? easier to cook? better taste?

Venison -- like many game meats -- is super low in fat content. So, unless you like your burgers sub-rare, it tends to dry out and lose flavor real quick the more you cook it. I mean, if you cook anything properly it will be delicious; but things like venison, bison, elk, ostrich, various antelopes, et cetera, benefit quite a bit from some added fat of some sort. Grinding in pork fat is usually the cheapest and tastiest means, but you could also reduce the fatty parts and confit the patty if you wanted (which is just ridiculously time intensive for a burger).

Honestly, the best burger I've ever had was springbok rib meat with I don't know what for fat content. Then again, springbok ribs are fucking amazing anyways.

 

[KoreanBear]

I had a buddy in hs that was missing a digit in a finger from a meat grinder accident...

 

[number51]

I had a buddy in hs that was missing a digit in a finger from a meat grinder accident...

Did you hear about the butchers wife? She backed up into a meat grinder, disaster.

I've never ground my own meat, so to speak. This is an expert I trust:

"Burger Commandment #1: Thou Will Get Your Butcher to Grind Your Meat
"I like a 1:1:1 ratio of short rib, sirloin, and brisket that's coarsely ground because I think it tastes more like a steak. The finer the grind, the more you're trying to hide the meat."
https://www.epicurious.com/archive/blogs/editor/2014/05/michael-symons-burger-commandments.html

I disagree about not smashing the burgers, if you do it at the very start, and on a flat surface (obviously).

I go to 3 different butchers, all three are happy to do this, and it works. That combination of cuts makes great burgers.

 

[HeHateMe]

The deer burger at arbies was the best burger I have ever had, ever but they only come around once per year I think so that means it will be about 9 more months before you can try the best burger suggestion from me, it was cooked with a "sous vide" method whichbis where they put it in a bag and drop the bag into hot water for like 36 hours. I have not grinded my own burger because my meat grinding crank broke off but do you think that a smoothie machine would work if I cut the beef cuts into small chunks firstly, and then put them in like 3 to 4 chunks at a time for a quick pulse? Also what about using some heavy whippeding cream for adding the fat content into the lean beef? I have some frozen stew meat and some eye of round I could try to burger with....

 

[KoreanBear]

The deer burger at arbies was the best burger I have ever had, ever but they only come around once per year I think so that means it will be about 9 more months before you can try the best burger suggestion from me, it was cooked with a "sous vide" method whichbis where they put it in a bag and drop the bag into hot water for like 36 hours. I have not grinded my own burger because my meat grinding crank broke off but do you think that a smoothie machine would work if I cut the beef cuts into small chunks firstly, and then put them in like 3 to 4 chunks at a time for a quick pulse? Also what about using some heavy whippeding cream for adding the fat content into the lean beef? I have some frozen stew meat and some eye of round I could try to burger with....

I hear adding a slice of butter in the centerr of the patty does wonders.

 

[AussieBear]

the wife wanted a kitchenaid for baking..i was like yeah get one.....cause i use it to grind meat.. its good for smaller home scale batches