Elk Burger

[MandM2012]

Looking for some ideas of what you guys/gals add to your elk meat to make burger besides beef fat or pork fat.

 

[ida homer]

An egg yoke. Mix in worchestershire, some onion, chopped mushrooms, your favorite seasonings, and be real delicate with it on the grill. Love stuffed burgers.

 

[putm2sleep]

Teriyaki marinade and breadcrumbs.

Crack some pepper and maybe some slap yo mama seasoning
Patty and wa la

 

[MKotur325]

For burgers on the grill, I'll add aged white cheddar as a binder. Epic cheese burgers!!

 

[Deleted member 20812]

Put a thin coat of yellow mustard on before grilling, Johnny's and cracked pepper.

 

[SWMontana1]

Cilantro, green onions, worchestershire... pepper jack cheese, seasame seed bun.

 

[MandM2012]

Thanks for all the replies. I should of been more specific. I was meaning, what to add to elk meat as you are getting ready to grind it up to make elk burger.

 

[ida homer]

Usually nothing.

 

[MKotur325]

Usually nothing.

Agreed

IF I was to add anything it would be MAYBE 3-5% fat to part if it is specific for becoming grilling burgers. I would go with Beef Fat as it has less flavor, and will let the Natural Goodness of the Elk shine through.

 

[RobG]

Usually nothing.

Same here with deer or elk. I don't have any problem with making hamburger patties either, but some people are adamant that I am wrong.

 

[----]

I'm with the above two- grind it pure than add whatever you want later. Adding pig or cow to game meat seems like defeating the purpose to me.

 

[noharleyyet]

Nothing for me for elk burger.....salt, pepper, and sear w/olive oil (no grilling). No chili, stew, spaghetti sauce, meat loaf, etc....can't beat the natural flavor.

 

[MT_elk]

I agree. I've tried my elk burger with beef fat added and without. I prefer it without the beef fat added. You can always add you favorite spices when cooking.

 

[sbhooper]

Grind 12 pounds of venison, five pounds of the cheap, greasy beef and three pounds of bacon pieces and you will never want a different burger again! You can also add pickled jalapenos to spice it up a bit. Throw in some high-temp cheese if you like that approach.

 

[shoots-straight]

I've added both beef and pig to my burger. Pig without a doubt is better. Trying to stay around 5% or less is desirable. It last longer in the freezer than beef too.

 

[chuckyd313]

Bacon!

 

[Jwill]

Don't add a thing to the ground meat. If making sausage will add some pork or bacon ends & pieces.

 

[jryoung]

Venison burger gospel.

http://honest-food.net/2014/07/28/venison-burgers-recipe/

 

[shoots-straight]

First: All burgers, venison or no, need fat. Period. My preferred ratio is 80 percent meat, 20 percent pork fat. I dislike beef tallow; it’s too waxy for me. Ditto for lamb fat, although that is a step up in my book.

I like it leaner but 20% would sure taste good. I'm getting hungry now.

 

[BrowningBLR]

I've added both beef and pig to my burger. Pig without a doubt is better. Trying to stay around 5% or less is desirable. It last longer in the freezer than beef too.

+1. 5% pork suet. My family has been doing it that way for over 50 years.