Ok, I need help with cooking my burgers on the grill. The ground meat is half whitetail and half pork. I make 9 ounce patties, well seasoned and cooked on the grill at a medium heat. I cook them for 3 minutes then a quarter turn for 3 minutes, flip for 3 minutes and lastly a quarter turn for the last 3 minutes. During the last 3, I puncture the burgers with an ice pick to let out the excess juice that is red. I also push down the patties with a spatula, to let out more of the red juice. The burgers look and taste awesome when put on a brioche bun with other fixin's.
The problem is that a lot of red juice/blood squirts out when you take a bite. What's up with that? I have had this issue for years. Is this operator error or is it in the deer processing?
Thanks in advance
The problem is that a lot of red juice/blood squirts out when you take a bite. What's up with that? I have had this issue for years. Is this operator error or is it in the deer processing?
Thanks in advance
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