I like elk and venison burgers but the meat is very lean (like 5%). Should I cook them on the stove in duck fat or rendered brisket fat or some such to make up for it?
Something I've found that works well is to put any seasoning on the inside of the patty. If it's on the outside the spices just burn, but in the middle they're protected and spread through the whole burger.
One of my favorite burgers in my youth was Kroll's restaurant in Green Bay Wisconsin. Hamburger served on a hard roll with a pat of butter in the middle. Despite Culver's, Kroll's was the first butterburger, and the best.
I like elk and venison burgers but the meat is very lean (like 5%). Should I cook them on the stove in duck fat or rendered brisket fat or some such to make up for it?
I would definitely cook them on the stove. You can even fold small butter pieces into the meat.
We have always mixed our elk, venison or antelope meat with ground pork sausage. You still get the “game” flavor without the dryness.
Something I've found that works well is to put any seasoning on the inside of the patty. If it's on the outside the spices just burn, but in the middle they're protected and spread through the whole burger.
Best cheese for melting? and what is your best burger secret sauce? Thx!
One of my favorite burgers in my youth was Kroll's restaurant in Green Bay Wisconsin. Hamburger served on a hard roll with a pat of butter in the middle. Despite Culver's, Kroll's was the first butterburger, and the best.