How To Make The Best Venison Burgers
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- čas přidán 21. 08. 2024
- Turn those lesser cuts of deer meat into awesome venison hamburgers. If you like beef hamburgers you will love these venison burgers.
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Learning more and more with each video I watch. Only problem, you made he hungry!Thank you again Mr. Knetter. By the way, the girls are adorable, I need to get my daughter more involved in the food processing aspect. In particular, for her to learn that God gave us an outdoor food and meat market!! God bless.
Nutz, not everyone of my kids is into everything I do. But if you look, there is usually some common ground to be enjoyed together, right? Thanks, KPO
Love watching your video's Dave. Getting the kids involved and passing on the traditions makes the videos even better!
Thanks Wayne. The kids make it even more fun, KPO.
Lol you have yourself some good young ladies. We need to keep this hunting tradition alive where most of these kids nowadays think the harvesting and everything else is so bad or they just think they're meat pops up in a grocery market that way . Keep the traditions alive folks. Before they disappear
Thanks again
I am so enjoying your videos...new to deer but hubs got a smallish doe and beside the back strap and tenderloin, he didn't do a great job on deboning...so we made sausage using two of our home pig we had butchered, using the pork butts...got a good 50/50 ratio. We ran deer only thru grinder, then pork only thru grinder... mixed the two good, put meat in freezer to chill good, then brought in and put meat thru grinder again...put in large tub and used some seasoning we bought (Adkins) and mixed that well...some we made into sausage patties and froze and some into 1 lb packages of sausage and froze...we got about 30 lbs of meat! Our nephew gifted us on T.G. with two nice bucks - he wanted the heads, but quartered them for us...so they are in ice chests resting...hope to get some roasts and steaks this time...and will be using tough parts and ends into hamburger meat - got some briskets and will do what we did with sausage and grind each separate and then mix, chill and re-grind - should be excellent hamburger! Filling our freezers!
To purchase a MEAT GRINDER - amzn.to/3TJHq14
Thanks for another excellent video! God has truly blessed you with a wonderful family! God is good!
Yes, I am truly blessed. Thanks for all the support as always, KPO.
To each their own but I keep mine very lean and add in the easy meat off the ribs which is half meat half fat. I think it's just fine. I like a little texture so I only do one grind with medium plate.
Burger time I add salt, pepper, little dry onion soup mix, and grill. My brother adds an egg when making burgers to hold them together. I don't have a problem with mine holding together.
Loved the last part where the children get taught what to do! Well done!!
Thank you so much.
I was taught to use beef fat years ago by my father in law. Great trick for sure.
yes
Gosh I love processing venison it is so wonderful to share the final product with those who appreciate what it takes to get to that point.. great video gents 😉😉and the ending with the children ,,, it melts my heart God bless you all😋😋😉😉😉
Our pleasure!
I’ll tell ya, I really enjoyed the ending with your girls. That there was special. I ha e two girls 7 and 10 and I let them help me grind my burger or sausage and it’s a special family time to share. Thanks for that.
That's awesome Paul, KPO.
I’m here in 2020. Your dad is a G! Stay safe my friends.
Thanks Brett, KPO.
Ground 50 lbs of venison burger with suet this week. Found it much easier to grind the suet separate on the coarse grind then add it to the venison for the final grind. Works way easier and no clogging!!
Great tip!
I never thought of beef suet. I’ve always used pork fat. Most likely because I have no idea where to buy the suet.
Nice Vid. Glad to see kids involved in what comes naturally in the out of doors. God Bless.
Pork works great too. You can get suet at the grocery store. If they don't stock it, the meat manager can order you some. I like to use the suet so I can make a rare burger. Don't like to do that with pork products. Thanks for the comment, KPO.
@@KnettersPracticalOutdoors you can get trichinosis from ANY animal, got ringworm from eating venison jerky that had no fat. do you ever add water to your grind?
Yes I know. But I just don't like the idea of rare pork or chicken. Pork did used to be more of a problem, but modern inspection and handling have changed that. I don't really add water unless it is clogging up the grinder. Thanks for adding in, KPO.
Pork fat is so much better in flavor, keep using it..
@@michaelvandyke I disagree.. Beef is much better flavored burger.. Simple example is how many restaurants can you go to and order a burger made of pork..?
Beef suet rendered into oil has a high smoking temperature and is perfect for French Fries!! You wont believe it!! Good program guys!!
Thanks a lot now i want to make chips. Yum
Just wanted to say thank you for the uploads! I finished watching all of the videos (some of them quite a few times) and I learned so much.
cool
I've been grinding deer for over 40 years.Started with a hand grinder,progressed to a one HP unit. I don't put any fat with my burger until ready to cook. Then I use cheapest hamburger available.If I want sausage I grind some boston butt in(.99 .LB). The fatless burger keeps better frozen,less freezer burn.And saves space. Happy Grinding!
Cool!
Nice job everyone. I think I may just have to make myself up some venison burgers when I go back home for Christmas
Cujo, you having Christmas burgers again this year? KPO
Thank you for sharing your method of adding beef fat. We've been processing or own deer for 5 years this season, add this looks delicious! I do belive we're going to have to give this a try. God bless. Wishing you a safe, and prosperous year.
Erik, you'll love the burgers done up this way. Sometimes I just fry them up and eat them like a steak. No bun or anything, just a little salt. And of course chili, soup and all the other stuff hamburger goes into. Please let me know how it works out for you. Have you checked out some of my channels deer processing vids? You might like those too. Thanks for the comment, KPO.
My family has been processing deer meat in Texas for 6 generations. Pork Butt is required. Ask your butcher.
Straight venison works fine as well, but you have to allow the patties to cook for awhile before flipping them and keep the flipping to a minimum. A little vegetable oil in the pan keeps them from sticking.
Yep, I don't add anything during grinding. No problems for me. My brother adds an egg to meat when making burgers to help from crumbling but I don't.
To dry with no fat
Cute kiddos, great video. Thanks for the tips.
Dick Trash, thanks for the support, KPO.
I'm not a big fan of venison burgers, but I love ground venison in chili, spaghetti, and stuffed bell peppers. So I don't put any fat (suet, tallow) in my ground venison. I simply grind it with some olive or veg oil to add a bit of moisture and help it through the grinder. It makes the ultimate lean ground meat, perfect for any meals where you don't need the meat to stick together like a burger.
Jake, that is all very true. Thanks for adding to the conversation and thanks for watching, KPO.
First time in your channel, interesting the way you show us what is involved from hunting, skinning, etc. WOW, I wasn't aware of all of that! I just bought this ready deer meat fromt the supermarket and was looking for a recipe, but this is way too professional for what I was looking for!! Man, a lot is involved in those burguers!
Well, thanks for watching either way!
Thank-you for another well done and informative video!
Glad you enjoyed it!
When you added the crackers I was like mmmm deer meatloaf!!!! Great vid!!!!
Thanks! We have made meat loaf with the burger in this vid. Thanks for watching, KPO.
Just good practical info free of charge.
That’s cool you and your old man do this stuff
It's a good time.
Love the kids talking about Saint Hubert!!
thanks
Great video! I love me some deer burgers! I have beef fat added when the deer is being processed and instead of crackers I use panko bread crumbs! Keep up the great work!
Thanks man, KPO.
Thank you guys, it's been a while, but I got it now, again Thank you.
Very very excellent video guys. Very simple steps to the best meat ever. Thanks
5 ARROWS, thanks for the support! KPO.
Enjoyed the video and subscribed. I understand your reasons for using beef plate. Don't know if you've tried bacon ends, but that's all I use these days. Basically the same ratio, although I usually do 15% instead of 20%. Give it a shot if you haven't tried it already. It's comes out great. Good tip about the crackers for helping to clean out the grinder. Never thought of that one. Thanks again.
Thanks for adding in, KPO.
"Whatever you have learned or received or heard from me, or seen in me-put it into practice. And the God of peace will be with you." -- Philippians 4:9
Do not think that I came to bring peace on earth. I did not come to bring peace but a sword. Matthew 10:34.
I absolutely commend you. Those little girls are adorable. Youve raised them right. I love watching them work together weighing the venison.
Josh, thanks for that comment, KPO.
I love your videos! I went to college In Wisconsin an it was the time of my life.
Glad you like them!
Great tip to run crackers through at the end of grinding. Your never too old to learn! (I'm 72) Sure helps with clean up!!!
You got that right!
Great kitchen staff you have…..
thank you
You always have the option to make a small batch with beef suet and fry up a sample to see if you like it. I use whole beef tenderloin. Got to get a little fat in there.
Can’t get enough of your videos
Richard, thanks for the comment. I'll keep making the videos. KPO.
Thank you! Your Dad is a good man
I think so too!
Great video... I never use beef suet though, can't stand the taste.. I use pork fat... As said great video and thank you..
Michael, I'm a big pork fan also. The suet just makes taste like a beef burger. I'm also a beef fan! Thanks for adding in, KPO.
Thanks for sharing guys I’ll try it out here in nz
You are welcome, thanks for watching, KPO.
Great job. Love the kids and the cracker trick.
thanks
When you find what you were looking for without asking…
Thanks Algorithm!
Glad that algorithm brought us together!
I've used fatback in a pinch when I ran out of beef fat. Just wash off the salt on the fatback!! Otherwise, your deer burger will be way too salty. I've found that double grinding the burger helps to balance the fat and the lean better, just like these fellas did. I've got 2 does (quartered) on ice in my big cooler aging as I write this. I see crock pot deer chili in the very near future! YUM!!
Jus Nuts, thanks for adding in, KPO.
I like a little texture so i only grind once with a medium plate. I watch the quality of meat as I add it. If its fatty I hold off, if its lean add a peice of fatty rib meat. 100 % venison.
Awesome video we eat a lot of deer here and main in the way the prices have been for meat in this grocery store 100% we are trying to slam the deer in pack the freezer This video is very beneficial We just add a few pounds of bacon To give it a little bit of taste in the fat content but I like the whole beef part along with seeing your grinder we have the old fashioned hand crank. Don't know why I did not think of this before but I'm going to pull the handle on it and put my drill on the other end I am such a bonehead for not thinking of this I had a time years ago . I would love to see more videos perhaps Italian sausage maybe breakfast sausage . Good job guys keep up the good work
Thanks, we do have a brat video czcams.com/video/Cq_C0PtqLms/video.html
Good job at the end, girls!!
Tricia Sharp, my girls said thank you, KPO.
I used to add pork fat to my venison. Then I went without and it tasted alot better. I would never cook a venison burger on anything but charcoal. 5 minutes max. Thinner not too thick. I shake on some rib rub and seasoning before. But plain venison that's been processed and aged properly.. works for me.
Perfect!! I'm grinding after next weekend with my new LEM big bite and I got some ground defrosted for a bambi burger tonight!👍😋
Sounds great!
Thanks guys. Makes sense.
Welcome!
another great video guys. thanks
Thanks again!
Very good information...thanks!
RonKris, you are welcome, KPO.
I'm already hungry. This is just making it worse.😍
Rebecca, I can't be held responsible for any hunger developed from watching this video, but please keep watching LOL! Thanks KPO.
Delicious
cool
exscellent video, very nice presentation 100% well done
Thanks for that comment and thanks for watching, KPO.
Great video!
Thanks!
Great!
This is wonderful!
Thanks, KPO.
Nice video but you’ll get WAY better flavor and the same amount of grease by using fat trimmings from steaks and roasts. If you want to say that suet and trimmings are the same then go right ahead. Just try it sometime, you’ll be pleasantly surprised 😃😃
I have 6 kids. All that stuff gets eaten! LOL, KPO
that's great. I traditionally just mix a fatty burger 50 50 with my deer. This looks like a good method. I would assume the butcher shop probably doesn't charge too much for the fat?
Well, they charge more than you might think. Sometimes $2 a pound where I shop. So depending on what's on sale it's not way cheaper than ground beef on sale, but I really like the burger this way, KPO.
Outstanding
thanks
This reminded me of the moose burgers my dad made. It's been over 3 decades since I've had this but still to this day I can still remember the taste. Best d%*! burger that none have come close to rivalling.
aj qd, I'm so happy to help bring back those memories. Thank you for watching, KPO.
Went moose hunting long time ago. And yes, moose meat is the best I've had.
Wonderful.
used pork fat for years....switched to beef suet 5 years ago and havent gone back. I get it bulky and grind it fine then sprinkle in as I go.
nice
interesting, looks good
It is!
Those girls are stunningly beautiful, what a gift from God. Glad to see you raising them in the ways of the Lord.
thanks
I prefer big fatty hunks of applewood smoked bacon as the fat in my ground venison..
That sounds good, KPO.
Nice video. But I never mix mine with anything. I strip my deer of anything that I can't use in a cut. Then grind. Pure venison make great burgers.
Do your burgers hold together on the grill or in the pan? KPO.
@@KnettersPracticalOutdoors Yes. I been told for years by everyone that you have to add pork fat. Not true. Been making 100% vension burgers over 26 years.
Very cool, KPO.
Call it Organic Folks
Thanks for watching, KPO.
Had to watch again this year to refresh my memory!
Thanks Jennifer, hope it turns out great, KPO.
Knetters Practical Outdoors made it tonight and it’s great!
Awesome Jennifer! Thanks for the feedback, KPO.
Medium rare is how venison should be cooked aaaaand that is why you do not mix pork with it.
Aaaand I guess you don't make sausage.
@@paulmoss7940 I do! Depending on what I make, I mix it with pork for Polish and breakfast sausage. Italians I make a mix of 50-50 pork and beef with the deer. Beef sticks, I mix with beef and deer. Summer sausage I mix 50-50 pork and beef with the deer.
Well let's cook a Burger
I probably should have! Thanks for watching, KPO.
That's a ritual of mine. After the processing is done, I save out a pack of burger for dinner that night or the next. It gives you a chance to appreciate the end product and makes the work that went into it all worthwhile.
I wish i had a good relationship with my dad 21 years old
Well, I didn't have the best with my parents, both drank way too much...holidays weren't great...but as I got older...I found that I had to make the effort to be together and make it a great experience...even if they didn't...you are still very young yet...things don't stay the same forever...wishing you a bright and happy future!
Maybe it's not too late, KPO.
could you give me the sizes of plates you use for hamburger and also the size plate used for chili
Joseph Csillan, the hamburger plate was 4.5 mm and the chili plate was 10 mm. Thanks for the question and thanks for watching, KPO.
Tanks for sharing. The. Intel. To. Make great burgers.
Welcome, KPO.
Do you find that beef fat just at any local butcher shop? Do grocery stores usually have it too, the ones that grind their own burger? One of the reasons I have almost never made burger out of my venison is because of the low fat content. I'd like to give it a try if I can get ahold of some of that beef fat.
Suit is actually a specific type of beef fat. I believe it's the fat from inside the rib area. You may have to request it at the grocery store. They may have to special order it. But the beef trimmings work great too. Most butcher shops should be able to get you these if they do any kind of trimming of the beef that comes into the store. I'm hoping to do a video mixing beef trimmings, pork butt, suit and bacon, and see which one tastes the best. You should be able to get pork butt and of course bacon. Those are good options.
Thanx.looks really good..you go the did a good job...im going to make..venisison burger so I can make venison loaf..yummy..we have to get beef suet..can I just use the hamburger grease..after it coaugulates then add it to the venision?..GODbless Bsav..LivnluvinCHRIST paula
Paula, I've never used just the hamburger grease. Something tells me it wouldn't mix the same. Remember the grease is really suet cooked down. I bet it would taste good, but I think you would have to discover new mix ratios. Let me know how it works out for you suet or grease. Thanks for the comment, KPO.
👍🏻very cute
Divide the weight of meat by 5 then multiply that number by .8 an you get the amount of fat need for bout a 80/15 on fat an go from there if Want more fat is how I do you can always cook the fat out if it’s little greasy you can’t add fat to the meat after you cook it an it’s dry for not enough
After having elk and venison burgers, I never went back to beef. Something about those meats that just makes it so delicious. Plus it's healthier.
Hey, thanks for watching, KPO.
I've eaten venison so long I don't like fresh ground beef. I still love a good beef steak once or twice a year.
I got some ground venison but where can I get some beef suit?
You may have to ask your local butcher at the grocery store to order some if they don't have it on hand.
When cooking deer how do feel about bacon grease and doyou know where it can be bought
Bacon grease makes everything better! We just save ours from cooking bacon.
Here in AZ...butchers want about $4.00 a pound for beef fat...LOL
Is beef tallow the same ?
Did you ever figure out an answer to this? Can you use tallow instead of suet?
Deer meat is EXTREMELY dry on its own. You have to do something with it or add pork fat to make it taste like something.
Yes, like we mentioned in the video.
How is the flavor compare with regular 80/20 grounded beef?
It's pretty similar, KPO.
A perfect grind, for so many applications. Love a venison burger!
Yes indeed!
I use cheap fatty bacon tastes amazing!
I'm doing that this year
I've used cheap fatty bacon in venison summer sausage. Adds a great flavor to the product and it gives you the fat content you need
Great video..thank you
Glad you enjoyed it
Where do you get the suet? Good video!
Mark, if your local grocery store meat department doesn't carry suet they can definitely order some for you. Just ask the manager. Thanks for watching, KPO.
Butcher shop here sells 10lb blocks for 5 bucks
Some people/butchers just add in regular beef/pork to incorporate fat. One of my brothers add 25 % pork but that makes the burger taste like pork.
Grind a 1/4 lb of bacon ends into each 1lb of venison and trim as much venison fat off as you can.
I think I'm gonna try this, KPO.
Was any of it ground before you mixed it
No, I don't think we did.
More evidence that is is impossible to make a burger patty without slapping it two last times before putting it down.
I prefer pork fat ! Beef fat will sour and not keep as long in the freezer
Just a preference
Cool
😋🤙🏾
You lose all the moisture in the meat when you freeze it.
Mark, fresh is always better, but how do you store an entire deer without freezing some of it?
@@KnettersPracticalOutdoors you debone it’l and process it. I never freeze my meat before it processed !
How is a venison burger a HAM burger if there is no HAM in it
I know it's weird! There actually isn't HAM in Hamburger either. But I will try to say venison burger as I should, KPO.
80/20?
Correct??????????
@@chipsammich2078 to get a 80/20 ratio it should be a 5 to 1 not a 4 to 1. 4 to 1 ratio is a 75/25 ratio..... I do believe
@@chrisp5550 80/20 is 8lbs to 2lbs in 10lbs of weight.. In 5lbs of weight you divide those first weights in half..
You meen venison burger 🍔not venisonhamburger!
yes
I love youtube
Thanks for watching, KPO.