Burgers

[AndySchulte]

For venison burgers I mix them with panko bread crumbs, an egg and Montreal seasoning. I usually cook them up in a cast iron in either olive oil or bacon grease. Always turns out pretty good

 

[KY_Fried]

For beef burgers I usually grill them. For deer I usually mix in some frozen diced onions and cook them on a cast iron skillet with a tiny bit of bacon fat. In my experience using frozen onions keeps them from drying out much better then fresh ones.

 

[bondhu]

And interesting take on homegrown burger (freezer beef). Is to take 2lb burger a packet of ranch dressing and add a little wetness from Allegro or Worcestershire. Patty & grill burgers 5-5-3 @ 400+. Add a slice of sargento's smoke cheddar.
A toasted bun , grill onions and dusseldorf mustard.

 

[bondhu]

Drake on that Tartare. Warm clean inner loin from a fresh deer. Chunk add to food processor, good grind of quality salt (Himalayan) and black pepper (Tellicherry). Equal splash of good olive oil and red wine vinegar. Pulse to desired chop. Add to a saran wrap lined bowl. Cool in fridge. Serve on a plate like a cheese ball with lemon wedges and fancy crackers

 

[invasion36]

I always use the Lipton ( or Kroger brand) beefy onion soup mix, 1 egg and a splash of dales for 2-3 lbs of burger. Before my blackstone, I always grilled but now I roll into balls and then smash flat. The crust that forms is incredible and they do not shrink up as someone else also mentioned.

 

[Little FR]

The real question is, what methods have you tried and how were they?

 

[Tankt]

Drake on that Tartare. Warm clean inner loin from a fresh deer. Chunk add to food processor, good grind of quality salt (Himalayan) and black pepper (Tellicherry). Equal splash of good olive oil and red wine vinegar. Pulse to desired chop. Add to a saran wrap lined bowl. Cool in fridge. Serve on a plate like a cheese ball with lemon wedges and fancy crackers

Doesn't tartar have a raw egg on top?

 

[bondhu]

Don't know, didn't use a recipe. Called it tartar because we ate it raw. The ingredients used was the same I used for King Salmon on the Little Sue in Alaska. Called it Ceviche , only because the salmon was raw.

 

[120+]

I really like garlic salt on mine but for the past 2 months have been using Slap Yo Momma on them.
Do not underestimate the George Forman grill

I use garlic and onion power every time. It sticks well to the sprinkled Dale's.