By: Chef Tim
The secret to any great burger is first in how you treat the meat before you cook it.† If possible, grind your meat into burger before you freeze it.† I realize many of you may not have access to a meat grinder. Instead, ask the meat processor who handles your venison.†
Letís get started Here's what I have found to work best for me:
Select the amount of ground burger. My preference is one-third of a pound or a patty that is about one-inch thick and just slightly larger than the bun you will be using.††
Add about one teaspoon of bacon grease per patty.† Make sure it gets mixed into the meat.† Yes, I know, this is not the best for those of you concerned about cholesterol.†But I love the taste and I'll be smiling when I go.†
I have a plastic patty-maker I use when I grind my own venison.† When I grind my venison I form them into patties and then flash-freeze them.† It's not hard to do.† Use a cookie sheet or other flat cooking sheet with wax paper on it.†
Form your patties and then place on the sheet.† Place the sheet with patties in the freezer for about 15 minutes.† I then put the patties in food-saver bags and vacuum-seal them.† When I want a burger, I just open the bag and take out what I want.....no need to thaw them out!† I learned this early in life when I fried sausage patties purchased already frozen.†
Cook your burger to about medium.† For my grill, that means indirect heat for about 7 minutes, then flip and grill another 5 to 7 minutes.† I use a shake or two of black pepper just as I take the off the grill.†Add whatever you like on your burger.†I like them simply with mustard, lettuce and cheese.† The important thing is to not overcook them.† So that means you will likely have to experiment with your grill.†
While I love my gas grill, for some reason the burgers always taste better cooked over charcoal.†
Remember not to swallow your tongue!!
Chef Tim reminds readers that consuming raw or uncooked food can be harmful to your health, and increase your chances of acquiring a foodborne illness.