Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Deer Burgers

egger66
egger66 Posts: 385
edited November -0001 in EggHead Forum
I made some deer burgers tonight that turned out really good. Cooked them at 450-500*. Topped with cheese and added Arugula instead of lettuce...it was a nice change.

Ready for the egg
DSC02451.jpg

This is Havarti cheese you see on top..underneath is mozzarella and asiago.
DSC02457.jpg

Dinner time
DSC02461.jpg
· Share on FacebookShare on Twitter

Comments

  • Hoosier
    Hoosier Posts: 107
    Straight venison or did you mix in pork or beef fat? I'm a big venison guy (3-4 deer per year in the freezer) but I almost always mix the venison with some type of fat (usually bacon on sale) and put through the grinder. The parts of the deer that I grind are just WAY too lean for burgers or sausage...the whole front shoulder and trimmings from the hind quarters.
    · Share on FacebookShare on Twitter
  • cookn biker
    cookn biker Posts: 13,407
    Love that deer meat!! Great looking plate.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
    · Share on FacebookShare on Twitter
  • egger66
    egger66 Posts: 385
    My deer processor cuts it with a little beef fat. They have some kind arrangement with a local steakhouse and they get the trimmings from them. I've been through a few processors and these guys have the best deer burger I've tried so far. Whatever they do seems to work :cheer:
    · Share on FacebookShare on Twitter
  • egger66
    egger66 Posts: 385
    Thanks. I havent cooked 'em in a while....I dont think I'll wait as long til the next burger cook!!!
    · Share on FacebookShare on Twitter
  • rsmdale
    rsmdale Posts: 2,472
    They do look very good is that about a 90/10 venison to beef?

    GOOD EATS AND GOOD FRIENDS

    DALE
    · Share on FacebookShare on Twitter
  • egger66
    egger66 Posts: 385
    I'm not sure of the ratio, but I can tell you that there is a lot less fat residue(on the spatula,plate,etc.) than there is with an 80/20 beef burger from my local Pulix.
    · Share on FacebookShare on Twitter
  • egger66
    egger66 Posts: 385
    Sorry for the miscue...thats Publix, not Pulix :blush:
    · Share on FacebookShare on Twitter
  • Nature Boy
    Nature Boy Posts: 8,687
    Perfect. Just perfect.
    Dang this place blows my mind.

    Your 216th post, and could be the best burger I ever saw.

    I will say DANG again, then go to bed.
    Dang.
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
    · Share on FacebookShare on Twitter
  • egger66
    egger66 Posts: 385
    Thanks...I get a lot ideas from all of you. There are so many people out here willing to share their experiences so that we can all learn from them, you just cant help but enjoy being a part of it.
    · Share on FacebookShare on Twitter

Categories