Home Forums Hunting & Shooting Elk Hunting Best way to make burger

Enjoy KB.

Oh man no I buy them. I bet they are great homemade

They are under indirect heat.

The pot is full of water.

IT’s hickory sawdust smoldering

Once the burger tightens

Direct heat……….


And cheeeeeze!

Pork fat's freezer life is about 6 months before it starts to go bad. It will develop on "off" taste even if frozen/vacuum packed. I use 10% beef ribeye trimmings to mix with venison burger.

We routinely find a lost package of venison hamburger at the bottom of the chest freezer that is a couple years old and is still as good as the day it was frozen. Double wrapping in freezer paper is also a key to long freezer shelf life.

Would you like me to post how to make them, not really hard to make and they will put your burgers over the top. Grand Slam of North America Burgers especially with elk or moose

PS: I will just post it, in case anyone wants to see it. You do not need a "Manbun" to make awesome brioche buns, I certainly do not have one lol

KB

These are a batch I made, the most excellent and delicious buns I ever had.

After taking the time and spending the $$ to kill an elk or a moose, it's good to take the dining experience to the next level, right?

KB

Ah yeah those look great, thanks for posting

I never ever add beef or pork meat or fat...you LOSE the taste of your elk. Crack in an egg per pound mix it up and season with salt and pepper. If the mixture is a little too "wet" add in very small amount of unseasoned bread crumbs to dry it up a little bit.

No it won't tast like meat loaf. I use this basic mix for my breakfast sausage also and just add the spice I need.

For meatballs, I add in the pre-mixed Italian Seasoning and then purposefully add-in some seasoned Italian bread crumbs.

I am a firm believer of not adding any domestic meat to any of my ground game meat.

This is the way.

This. package straight ground meat it will have the longest freezer life. If you want bacon burgers partially thaw 4lbs and mix with a chopped up 12 oz package of bacon, regrind, form into patties put in a plastic bag with a piece of wax paper between patties to make it easier to separate as many as you need per meal.put bag with remaining patties back into the freezer. They will be gone before you know it..mb

Depends on the quality of the burger. If it is good meat properly handled, then you should cook it so the character of the meat shines through. If it is foul/funky meat, then you should cover that with spices.

With good meat, I like "clean" tastes. I usually smash it into burger patties then cook them like steak. Usually use just enough bacon grease to keep them from sticking to the pan. Possibly some salt but no other seasoning. Cheeseburger is acceptable .. good quality bacon, etc. Don't overwhelm the taste of the meat though, let it shine through. Done right, you're not making fast food burgers, you're making ground steak served on a bun.

With sketchy meat, "gamey" or whatever, then spaghetti sauce, meatballs, etc with heavy enough spices to cover the funk seems appropriate. I had one buck 20 ish years ago that was just vile. He was big, old, and it was late in the rut when I shot him ... and that's what he smelled like when the meat cooked, "rut". It took a lot of garlic and chipotle tabasco to cover the foulness .. but it did work and I ate a lot of spagetti that winter.

I mix 15% pork shoulder roast with my elk. I used 15% kidney roll beef fat before but like the pork roast better and it is a ittle leaner. I have a commercial vac packer and use 4 mil bags, it keeps very well. I've done 8 elk and25 deer this way in the past 8 years.

I grind my own with about 15% pork butt or pork shoulder roast. I have never had a problem with it lasting all year.
In fact I just finished grilling some burgers about an hour ago. Delicious.

1/2&1/2 venison and ground lamb works great.

Only turn the burgers when they don’t stick to the grill anymore

I like my burger with 10% beef suet, then mix in a bowl with diced onion and some Johnney's seasoning salt make patties and broil.

I use leaf lard and beef suet for some of my grinds and have never had fat go rancid. We usually finish it all within one year, but have had some cased sausage with 25-30% pork leaf lard go several years with no problem.

It’s best to start with a moose…

If you plan to grill burgers......add cheap Amish bacon-ends at a rate of 1:6 before grinding. Label as 'baconated'.

You can add an egg and a some Ritz crackers......if you prefer.

Elk burger straight is great for chili, lasagna, or other fill ins.

Every meal doesn't have to be a granola health ritual.

This x 100, except for the Jack Daniels part.... I drank plenty of it, but I ain't buying anymore of that chit! I'll stick to my Bird Dog...

http://www.backwoodsbound.com/zdeer145.html I have used this recipe for venison, don't see why it wouldn't work for elk meatloaf as well.