How do you make venison burgers stick together? It is as simple as adding an ingredient known as a binder. Some people use fat, but there are other methods that you can utilize with no fat added to your meat, like making use of eggs or oatmeal to help bind the meat to each other.
It’s an enjoyable experience cooking various types of meats, including venison burgers!
If you’re a fan of cooking outside the box or prefer to stick to leaner cuts of meat. Try something like bison, venison, or even venison. It’s delicious if you can cook these meats.
Venison burgers aren’t loaded with lots of fat, making it difficult to pat your meat for the hamburgers.
If you’ve tried it, perhaps you’ve had the experience of meat falling apart. It can be quite difficult!
In this article, I’ll tell the exact steps you can make your venison-based Burgers more cohesive. There are a couple of different options to test. This allows you to choose what you consider to be the most appropriate for your house.
Read on and learn how to make sure your venison burgers stay together!
Ways To Make Venison Burgers Stay Together
There are a variety of tips that you can try or look into. It is possible to use anything to make a binder. Use the same method as what is used for items like meatballs and meatloaf here.
Incorporating fat into the meat is an option. Most people stay clear of this as they prefer lean meat, and fat can harm the goal of lean meat. I wanted to inform you that there is a way to do it.
The fat added could be something like butter, lard, or other fat.
An egg is known to create an ideal binder. This can be helpful to those who are making venison Burgers. All you need to do is mix the egg in the meat before making the patties.
This is best used if your meats are chilled; however, the egg will be activated and can ensure that your burgers stay together while you cook them.
I suggest mixing in the egg and then placing your mix in the refrigerator for around thirty minutes. It’s cool and refreshing as you prepare it. It is also possible to chill the patties once you’ve prepared them.
To accomplish this, oatmeal makes the perfect binder too. For this reason, oatmeal is typically utilized in meatballs, meatloaf, or even meatballs. Therefore it is logical that it can be used with venison burgers.
It may seem tiny, but it can be a big difference.
You’ll need approximately 1/2 teaspoon of olive oil and 3 cups of oatmeal for every 2 lbs of deer meat you own.
When you mix the oatmeal with the oil, all the solution binds, stays in place, and holds well.
I recommend making the patties and then putting them in the refrigerator or freezer for a few minutes before cooking them.
It is possible to utilize breadcrumbs instead of oatmeal, should you want to. Some prefer using eggs with breadcrumbs, and that’s why you should be aware of that too.
This is unique and will likely not be something you keep in your pantry. It works well in making venison burgers that stick together.
Tapioca starch could be an excellent choice since it isn’t flavorful. Therefore it will not add anything to the texture or flavor of your hamburgers. Mix it with your seasonings before partying out your hamburgers.
I recommend chilling the burgers before you cook them for optimal outcomes.
These additives you can add to your venison to aid in staying together. At a minimum, you’ll require some oil added to the meat.
But, you can get great results by taking certain preparatory steps to help your burgers to stick together.
The first step is to grease the grill or pan thoroughly to prevent sticking. Many people suggest pan-frying venison burgers since they will also hold up better in this manner.
You can choose any of the above methods but make sure to chill the meat between each step. Mix the meat, then chill it. After that, patty your burgers and then chill them. The chilling will the burgers to stick together when you are ready to cook them.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!