Let's Talk BBQ
Recipes => Beef Recipes => Recipes => BURGERS!!!! => Topic started by: tlg4942 on January 12, 2016, 03:10:27 PM
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This weekend I finally got around to grinding some burgers. I had a nice amount of venison and some beef chuck roast. I cubed the meat into 1 inch pieces and brought it down to "just about" frozen. Mixed the first batch at 60% deer and 40% beef. I froze a stick of butter and then cut it into mini cubes to add some extra fat. (Something I saw on Americas test kitchen). I ground half at a medium setting and the other half at a coarse setting. This seems to make a pretty nice texture. I ended up with 25 large patties. One of which went on the hibachi for testing purposes. Kerry gave it a good review so I happy with that. My sister ate one before the game last night and approved of it. It was her first time eating venison ever...
I decided to try a different approach on the next batch . This batch was just beef so I decided to add a couple links of Conecuh sausage for added flavor and fat. What I did different was I melted a stick of butter just to the point of being liquid. I mixed this liquid into the almost frozen cubes and had an interesting result. The butter re-solidified in tiny little pieces evenly over all the meat. I then ground it. Kerry thought mixing the butter in this way might make it melt out to fast. This did not prove to be the case if cooked slow and you do have to be sure not to overcook the patties.
(http://i1105.photobucket.com/albums/h344/tlg4942/burgers004_zps94cc28dc.jpg)
This is the cubes with the liquid butter added.
(http://i1105.photobucket.com/albums/h344/tlg4942/burgers003_zps3b0a2819.jpg)
I ended up with another 25 patties of the beef patties.and number 25 went on the hibachi as well for testing purposes.. . I'm well stocked again for those burger nights! They don't even have to be thawed out. They can go right on the grill frozen and come off great.
Americas Test kitchen also recommends using the food processor which does make the meat seem a little more tender. But ,I had the grinder out for already...
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Very nice!
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Looks really good, Terry. I got to experience Tee's favorite burger joint when I was in Iowa last summer. A place called Culver's. They serve a "butter burger". Butter is incorporated into the patty when it is made. Really good.
I saw that same America's Test Kitchen about putting the butter in with the burger before they are made. I haven't done it yet. I will be doing it the next time I make scratch burgers.
Art
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Looks good to me..I was brought up on venison and just got a few steaks for my freezer..may run them up with the butter..can't be bad..love america's test kitchen..I have a couple of their books too. .☆´¯`•.¸¸. ི♥ྀ.
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if it wasn't so dang cold would be worth a ride on down the road for a couple of them great looking burgers.
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Culver's (Butter Burgers) originated in Wisconsin and have been expanding waistlines through the mid-west! Their burgers are fantastic, especially the Patty Melt, in my opinion. Great fries and nice onion rings, and super thick shakes.
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I have a little venison in the freezer may need to try this out.
Looks really good
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Now if you can get ya hands on some beef tallow and mix that in there instead of the butter.........OH YEEEEEAAAAH!!
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Waiting to see these get seared.
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Come on fire up the grill...you are making me hungry! ;)
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Come on fire up the grill...you are making me hungry! ;)
Come on Man!!!!........it is the right thing to do 8)
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Looks good to me Terry!!! Don