Mix some finely chopped, uncooked bacon in with your ground beef, form your patties and grill or fry it all up. Adding an egg to every pound of beef improves both the consistency and the flavor, and keeps it from falling apart on the grill. Check out our barbecue tips, if you’re thinking about grilling your burgers. These mix-ins will also work with ground turkey and other beef substitutes, and can really enhance their flavors. Many of them are also great with salmon burger patties. But if you make your burger patties out of ground beef and maybe some seasoning, you’re missing out on a lot of fun.
How do you make hamburger patties stick together without egg, or anything else? The thing is if you use ground beef with a lean-to-fat ratio of at least 80/20 you shouldn’t have to use anything in your meat as a binder for your burgers. The fat in the meat is what will keep the burgers together. On the other side of the river, Krolls East points to beef in building a great butter burger.
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Serve the burgers on buns with your desired combination of mustard, mayonnaise, pickles, and/or arugula. In a bowl, combine the venison, bacon, salt, pepper, egg yolks, and Worcestershire sauce with your hands. The mixture will be sorta wet and sticky. Divvy the mixture into 4 to 6 balls and gently shape each blob into a 1 1/2-inch-thick patty. Place the minced venison in a large bowl. Add the parsley, onion, egg yolks, breadcrumbs and salt and pepper and mix thoroughly.
I’ve always taken a lot of pride processing my own meat. Like the hunt itself, it allows me to form a deeper appreciation for where my food comes from, as well as giving me a sense of pride in my own self-sufficiency. Heck, a bite into a perfectly roasted venison loin is the ultimate congratulations for a hunt well done. Freezer read more about this burn doesn’t help the flavor of ice cream or anything else, deer meat included. Modern vacuum packaging systems are handy and save on space, but I’ve used some that resulted in freezer-burned meat after a few months. If you’re buying a vacuum-sealing unit, get a good one.
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I haven’t found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you’ll be glad you bought the special pan.
- I typically avoid freezing the patties if at all possible, but either scenario you listed would work.
- D’Artagnan provides a wide variety of common meats and game meats to home chefs and restaurants around the country.
- I made 14 of these for a bbq on the weekend along with chicken skewers, sausages and marinated pork chops .
- Lightly brush one side of each burger with vegetable oil.
- Check out this collection of photos we love from some of our favorite video games.
- Rump or loin shots destroy a lot of edible meat and ruin entire muscles.
While dried green herbs don’t perform well as mix-ins, fresh herbs like cilantro can withstand some time on the grill. For rare and medium burgers, you can mix cilantro into your patties for a wonderful fresh green flavor. Grate or shred some cheese – any kind you like – and knead that into your burger patties. The cheese and the beef flavor each other as they cook, and you know how good beef and cheese taste together. You can use any of these ingredients alone or in combination with your meat. In addition to tasting better, many of these mix-ins will also help stretch your hamburger meat budget.