Ground game meat can seem dry compared to fatty beef that many consumers are accustomed to eating. Often, when game is commercially processed, the processor will purchase cheap pork fat to mix into the ground meat. Preferring to maintain a healthy organic product, I process all of our game meat myself. For burger or sausage, I simply grind and package the meat.
To make it more moist when cooking, I grate a slice of bread into the meat, then mix in a few tablespoons of organic olive oil and seasonings to taste. Other optional additions include cooked rice, raw beaten egg, or grated onions. A splash of milk and/or Worcestershire sauce can add additional moisture. Shape into patties, cook as desired, and enjoy a juicy burger without the added fat.
Good points about venison burger. If you have it ground commercial it’s hard to keep the butcher from adding too much fat. I agree with all that Krista says, but here’s another tip if you’re making burgers from the ground meat. Drizzle a little melted butter into the meat. Instead of smashing it down into a flat pattie, use your fingertips to shape it gently. This will squeeze less of the moisture out. Don
Also adding 1 teaspoon per pound of liquid smoke adds amazing flavor. When adding liquid smoke it works best to mix in meat and refrigerate for 6-8 hours or you can leave it mixed overnight for max flavor
Great post! Thanks for sharing. I’m going to give this a shot this weekend.
I love this tip as we have been grinding our own burger for years and adding a few things to add a little moisture also. A favorite when we are lucky enough to have some is a tablespoon or so, per pound of ground, of properly rendered bear fat. It keeps it “wild” and adds some healthy fat and moisture to your burgers. I add it after letting my burger thaw prior to forming patties.
We make Hoff Burgers…
We slice, thinly, onions, red peppers, mince garlic, etc…
Mix it together and the burger does not dry out.