wild game burger.

[Boar]

WITHOUT BACON. I love bacon, but want a burger to appease all. eyeguys talk mix sounds good. but who out there makes burger and adds there own twist to it without bacon. Oh and dose that grinder burger press attachment work if you have one.

[leechlake]

boar-  I buy pork fat trimminngs.  It has some meat on it.  I add 25% of venny and then freeze it.  If I'm making burgers I add some various tasty spices to it.  That pork trimming is usually 99 cents a pound and you only have to grind a small amount to add to the venison or bear.  Do it slightly frozen though otherwise it doesn't grind well.  Also grind it twice, once through the bigger plate and then through the smaller one.  If you leave it big it looks gross.

[CaughtABuzz]

Straight Pork fat, mixed 80/20 with Veni Hamburger. If I use bacon I only cut away the fat from it and use that to mix 80/20.....Otherwise a really good mix is Chorizo, unfortunately most places outside of the cities authentic Mexican markets dont have traditional chorizo

 

Lightly press patties together, making an indent in the center with thumb to keep them from puffing up

Salt only outside of burgers right before you cook, too soon binds the meat together like sasusage

[RebelSS]

I always liked the "juicy Lucy" type burger, until the 1000 deg pocket of molten cheese shot all over my face, so I take coarse shredded sharp cheddar, crumbled blue cheese, diced onions, and "sprinkle it  heavily" in the inner 2/3rds of a burger of meat of your choice, ( I like buffalo) then press a thin patty on top. Melts into the burger. Serve on a toasted bun....works for me.

Edited December 3, 2015 by RebelSS

[reinhard1]

Reb, start using "high Temp" cheese and it won't squirt all over your face and you can enjoy it anyway you want.  I use it in all my sausage as well.  good luck.

[ThunderLund78]

I LIKE the Chorizo idea, CaughtABuzz, I'm going to try that!

[RebelSS]

Reb, start using "high Temp" cheese and it won't squirt all over your face and you can enjoy it anyway you want.  I use it in all my sausage as well.  good luck.

I'll be the first to admit, me, "Mr Cheese".....(ha) has never heard of that!! What is it? I need to know!  

[reinhard1]

You can get high temp cheese anywhere where they make their own sausage or on-line.  The cheese is made so it only melts at high temps close to 400 deg. or so.  This is why it's so great for sausage and even burgers.  You can get it in a variety of flavors.  I pay under 4 bucks a pound for it here [Cubs] {I know y ou love Cubs LOL].  good luck.

[RebelSS]

Wow! Thanks!! What brand and "flavor", reinhard? I'll find it....!  

[leechlake]

I've had that cheese in sausage.  If it doesn't melt in the burger  then it's a slightly soft chunk of cheese?   I think there is a slightly more appealing option... (God help me I'm questioning RH this could jinx me for a while)

  Reb-there's an art to eating the juicy lucy.  Ya gotta nibble it a bit to expose the cheese and let it run out and cool a bit.  You can't dive in like Herman Munster for pete's sake or you're going to have Kardashian lips from the burns.

 

 

[Crow Hunter]

I grind in beef fat, 15-20% along with the venny. Works for us, grilled burgers, meat loaf, chili, etc.

"Kardashian lips" now that's funny.

 

 

 

[RebelSS]

Leech, the only thing I like to nibble at is ...ah, er, never mind. Here's me: *CHOMP*SQUIRT*YOW!*   

"Kardashian lips"...HAHAHA!   

[reinhard1]

Reb, I've had the high temp Swiss, Pepper Jack, and Cheddar so far.  Kris, yes it's soft in texture.  i like it in sausage for it's appealing to the eye for one thing and you can taste the cheese in your sausage.  For burgers I mix it in the burger [have a patty maker] for more cheese in the burger and then I top the burger with regular cheese slices for the melt and more cheese flavor to boot.  Would be a good addition to a wild game burger.  I use it in meat loaf as well.  good luck.

[RebelSS]

Meat loaf.......  Mr Reinhard, ya just opened up a whole new world to me!!!!  Cheese-filled cookies! Pig chops! Steaks!  Waffles!   AAAAAAAAAAAHHHHH.....where do I start???!?!   

Edited December 3, 2015 by RebelSS

[eyeguy 54]

sometimes I mix a pound of hot italian ground sausage with 2 pounds of venny. mighty tasty also. I fill a half cup measure scoop and form by hand. easy peazy

maybe it's time we all smoked a fatty..... 

[DonBo]

I grind in beef fat, 15-20% along with the venny. 

I've done this as well.  Beef fat freezes better (longer) than pork.

[leechlake]

you guys opened my eyes to a better idea with the beef fat.  Thanks.

[eyeguy 54]

brother in law always mixes the beef fat in with venny and swears by it. I have never tried it but might have to. 

[Walleyehooker]

Ive used beef fat for deer and moose meat.

[Boar]

Ok, cool, great ideas, but now what would you add for spices and things, besides bacon.

[eyeguy 54]

whatever your taste buds like.    or add after ya grill em up.