Let my wife teach you how to cook them! You wont have to worry about any moisture coming out of those patties..
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Originally posted by SaintBlaise View PostOk, 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
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Originally posted by Burnadell View PostThe red juice is not blood. You just need to coo it a little longer and let the patty rest longer.
One other thing...what is this about french buns??? Get outta here!!!
https://www.thedailymeal.com/eat/put...-terrible-idea
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I love a good burger! Don’t press your burgers down that’s just wasting flavor and moisture. A little trick to keep them from bulging in the center without pressing is to poke a hole a little bigger than your index finger in the center of the party when making it. As it cooks and shrinks down the hole will get smaller/close up. You end up with a flat patty that’s cooked evenly all the way across.
Also I use brisket to grind with my deer burger instead of pork fat about 60/40 deer to brisket ratio. It’s plenty fat for a burger
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Originally posted by mjhaverkamp View PostThis /\ /\ I did that with elk a couple of years ago, best burger ever.
Agree, except a wise man (Skinny), recommended that I go 50/50 with brisket.........Damm is that good!!!!!
Also, a burger that you grab once and drips to your elbow is the only way to go
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Originally posted by Burntorange Bowhunter View Post100% venison. No need to add fatty hormone injected store bought anything. More healthy, less fattening, low cholesterol.
If you must then do an 80-20 mix with bacon. Very tasty.
Nope
I'll argue that 50% brisket is better
And slayer sux
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