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bacon/burger

leechlake

By leechlake
in Cooking and Sharing Recipes

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leechlake Grand Master

leechlake

Posted
Posted

I posted this last year but it's time to bring it up again.

find bacon ends or less expensive bacon and put it through your grinder with ground beef.  1 to 4 ratio of bacon to ground beef is pretty good.  Tinker with it to your liking. I think the mix could qualify for a State Fair item.   At the very least a great meal at Deer Camp.  

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RebelSS Grand Master

RebelSS

Posted
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Dang, sounds good to me! I never thought of doing that.....hmmmm. lol  Maybe we could combine our "State Fair" items...I had a pound of leftover taco meat, mixed it with some cooked egg noodles, mixed in enchilada sauce, and cooked it down...a bit too much, really thick, Had some flour tortillas.....hmmm....rolled it up in those, and ate it like a burrito. Called it my "portable casserole". A State Fair hit, for sure. :grin:

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ThunderLund78 Mentor

ThunderLund78

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Exactly what i do - I buy the bacon ends/scraps from coburns - they vac-pack them and sell them under their smokehouse label. I've posted about it before but this is my new favorite use for that old venison you happen across in the freezer.  Did a 50/50 venny -bacon mix and threw in some diced jalepenos.  Made patties and took them up to the rainy river for our annual fall sturgeon fishing trip. Served them topped with pepperjack, onions, stubbs BBQ sauce on a pretzel buns. MANY happy faces around the campground picnic table!  Find your preferred ratio of bacon to meat for a base and sky's the limit on what you can add to enhance it.

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Boar Grand Master

Boar

Posted
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I did bacon curge once, and ad way to much bacon, probably 50/50  Might try it again this year with deer, and do a mention ratio of  here of 1:4 and see how that turns out, eel pout fest is a coming and need to have some grilling stuff.

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eyeguy 54 Grand Master

eyeguy 54

Posted
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I like to save the trimmings from st louis style ribs over the year and grind that up about 50/50 with venny red meat.  I put a little montreal steak seasoning in it and freeze.  burgers are just dandy. also sometimes I just buy the italian seasoned ground pork and mix that 50/50.  LOve bacon and have tried it a few times with burger but prefer ground pork. Please dont take my man card away. :D

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DonBo Grand Master

DonBo

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Posted

Great to mix in venison also or bear meat for that matter.  Bacon rules!!!!  good luck.

ALWAYS mix bacon with my venison when grinding into burger.  Can't be beat!

 

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pikestabber Mentor

pikestabber

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Posted (edited)

I use 1# of bacon for each 2#s of venny. I coarse grind each separately, then throw a clove or two of garlic and 2-3 serranos or jalapenos through the fine plate of the grinder. Mix all ingredients by hand and regrind the full mixture through a fine plate. To finish it off, I mix in some hi-temp pepper jack, patty them up, portion, and freeze. They are killer good on the charcoal grill! ;) 

 

Edited by pikestabber
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