How to Make Venison Burgers
Learning how to make venison burgers is not only simple and easy, grinding your own meat is more cost-effective than paying a butcher!
- 8 lbs venison trimmings
- 2 lbs beef suet
- salt and pepper
Grinding Venison Burgers
Ensure all cuts of venison are cubed small enough to fit into the grinder.
Place venison, fat, and grinder attachments into the freezer and freeze until the meat reaches approximately 34 degrees and is semi-firm.
Using the 4.5mm grinding plate, run the venison and beef suet through the meat grinder twice, intermingling when the fat is added to ensure even distribution.
Gently pick up ⅓ pound of ground venison at a time and form into a ball, pressing only as hard as needed to get it to hold together.
Place the balled meat on wax paper, and add an additional piece of wax paper on top and firmly press down with a flat object (such as plate bottom) until the patty has flattened.
Dust burgers with salt and pepper and cook in skillet over medium-high heat.
Cook until the top of the burger begins to darken, and flip. Continue cooking until cooked to desired doneness.
Place on hamburger buns and serve with desired toppings.