Moose burger help/suggestions

[Fish along]

I'm grounding up some moose burger and I know that it will be quite dry when eating it,so I was thinking of putting some pork burger or pork fat with it,however I believe that the pork has a short storage life as it becomes rancid. So I was thinking of putting regular ground beef or beef fat with it,do you guys have any suggestions, thank you in advance for any advice that you may be able to forward to me.

[FearNoFish]

I add an avocado and quarter cup of olive oil to each pound of ground. Delicious!

[slopeshunter]

^^^ that's got to be alot of avacodo for a moose!

[moniaw24]

Never had an issue with my Moose or Bison or Elk burger being dry... and no fat added .... You could add a little olive oil when cooking .... that's about it

[Chip]

I typically do not add anything with moose or elk. I think it's awesome to fry up a pound of burger and not even have to wipe out the pan when your done. As far as taste and texture goes? Well, it's moose or Elk, so taste there is amazing to begin with. Dry? not really, if it's going in chili, pasta sauce, soups, there's your liquid there.

As great as deer is for making sausage however, it is a little strong at 100% ground. I know guys that add 10% beef fat to it. I typically mix it 50/50 with lean beef. The combination is outstanding! A little added cost yes, but it extends your product, and the combination is super tasty.

[Jamie Black R/T]

Gross

I never understood people going to get quality lean meat then mixing it with pork.

To each their own, I dont have to eat at your house but yuck lol

Dont overcook it. Dry meat is the fault of the chef.

[CptnBlues63]

If I'm going to add, and I don't always, I add lean ground beef.

Typically we package our ground in 2 lb packages when we're butchering so I'll mix (again, when I bother) 1 lb ground beef (lean) with that and one package of French Onion soup mix (I prefer Lipton's) and some diced onions. Nothing else!

Makes fantastic burgers and/or meat loaf.

[sjemac]

Originally Posted by Jamie Black R/T

Gross

I never understood people going to get quality lean meat then mixing it with pork.

To each their own, I dont have to eat at your house but yuck lol

Dont overcook it. Dry meat is the fault of the chef.

This. We double grind as well and eat our burgers seasoned with nothing more than salt and pepper. The only time we add pork is if making sausage and that is usually our own home-raised pigs.

[Moosetalker]

We do some with beef fat and some straight moose/deer/elk depending on end use.

For mixed I double grind first with semi frozen beef fat at a 10-15% ratio to our MDE Mixed together to spread fat evenly then re grind through a fine 3/16 plate best for burgers and meat ball dishes where a stand alone non sauced product is wanted.

A side note put grinder head auger plates and cutters in freezer before using helps stop heat melting fats during grinding.

Other stuff like Bratwurst or breakfast sausage I do 60% MDE to 40% pork shoulder or 15-20% pork fat.

For Garlic/farmer Sausage I used a 20% beef fat mix and it turned out superb

[huntinstuff]

The only thing ive added to moose burgers is an egg to keep the patty together a bit

I do cook in olive oil tho

[Fish along]

Originally Posted by FearNoFish

I add an avocado and quarter cup of olive oil to each pound of ground. Delicious!

Do you this before freezing or ,when you are about to cook it? Thanks.

[Fish along]

Originally Posted by Chip

I typically do not add anything with moose or elk. I think it's awesome to fry up a pound of burger and not even have to wipe out the pan when your done. As far as taste and texture goes? Well, it's moose or Elk, so taste there is amazing to begin with. Dry? not really, if it's going in chili, pasta sauce, soups, there's your liquid there.

As great as deer is for making sausage however, it is a little strong at 100% ground. I know guys that add 10% beef fat to it. I typically mix it 50/50 with lean beef. The combination is outstanding! A little added cost yes, but it extends your product, and the combination is super tasty.

This 50/50 % mix with beef sounds great,thanks.

[Fish along]

Originally Posted by Moosetalker

We do some with beef fat and some straight moose/deer/elk depending on end use.

For mixed I double grind first with semi frozen beef fat at a 10-15% ratio to our MDE Mixed together to spread fat evenly then re grind through a fine 3/16 plate best for burgers and meat ball dishes where a stand alone non sauced product is wanted.

A side note put grinder head auger plates and cutters in freezer before using helps stop heat melting fats during grinding.

Other stuff like Bratwurst or breakfast sausage I do 60% MDE to 40% pork shoulder or 15-20% pork fat.

For Garlic/farmer Sausage I used a 20% beef fat mix and it turned out superb

Thank you so much lots of great ideas here,and putting blades and plates in the freezer will be added help.

[Fish along]

Originally Posted by sjemac

This. We double grind as well and eat our burgers seasoned with nothing more than salt and pepper. The only time we add pork is if making sausage and that is usually our own home-raised pigs.

So you don't find that the moose meat is a bit dry? Maybe I should be cooking my burger a bit rarer, then maybe not so dry, thanks
..

[chuck0039]

My wife just adds a bit of Olive Oil and that is it when she cooks with ground elk

[JonC]

Originally Posted by FearNoFish

I add an avocado and quarter cup of olive oil to each pound of ground. Delicious!

Gross. To each their own i guess

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[Sharpie]

Dont wreck it. Only difference is there is no grease to drain after.

[wildwoods]

Originally Posted by sjemac

This. We double grind as well and eat our burgers seasoned with nothing more than salt and pepper. The only time we add pork is if making sausage and that is usually our own home-raised pigs.

That’s cool. Definitely something I’ve explored and thinking about adding to the pasture is an enclosure for a pregnant sow.

Not to derail too bad but what does your set up look like?

[58thecat]

chuck in a few eggs, season to you liking and pay attention to not overcook...

[dfrobert]

We never add beef or pork when grinding and packaging. Add ground pork to the moose when you wanna make juicy burgers for the BBQ, or a meat loaf. Then you control how fatty you like them.

For spaghettis, tacos, chilli, casseroles, etc. Fry the burger well with olive oil. The burger doesn’t need all the extra grease when adding to a sauce or recipe.

[Curly Bill]

We usually add about 10% pork fat when we grind. Faster for the wife that way. Just grab a bag of burger and fry it up. Burger usually doesn’t last more then 8 months in our freezer, never had an issue with fat going rancid.

Wether you add fat when grinding or add it when cooking its really up to you. I think anyone that says they cook their game burger without some kind of fat is lying to you or has no taste buds IMHO. It’s the fat when cooking that helps sear the meat and give it that caramel’d look. Sear/caramelization = flavour.

[Dick284]

We just had bbq’d moose burgers.

1-1/2 lb ground moose.
1/2 medium onion diced fine.
1/2 Tbs of worcestershire sauce.
1/4 tsp concentrated beef stock.
1 tsp granulated garlic.
1/2 tsp smoked paprika.
1/4 tsp dried thyme.
1/2 tsp ground black pepper.
1/4 tsp salt.
1/4 cup fine bread crumbs.
1 egg.
1/4 tsp olive oil.

Cook to an internal temperature of 150F-155F, remove let stand for 5-10 mins covered, then eat (160F-165F IT)

Juicy and tasty!

My mother being a product of the depression, and of an English upbringing, used to cook everything to well done and beyond, god bless her soul, she ruined more steaks, and wild game, and that’s where I began doing the grilling, and wild game cooking, as dried out and shoe leathery isn’t what is needed for wild game or grilled and bbq’d steaks.

[lone wolf]

As other have suggested I add an egg when mixing. Instead of oil I very finely chop a few large mushrooms and mix in. When the burgers cook the mushrooms pretty much render out however they do add a mild flavour and quite a bit of moisture. Another trick is that I pan fry teh patties instead of using open flame (bbq). When I add the cheese at the end I cover and 'steam' them to melt the cheese. I have never had a dry moose burger !!

[hayseed]

Originally Posted by 58thecat

chuck in a few eggs, season to you liking and pay attention to not overcook...

Yep, I throw in some Worcester sauce, couple squirts of BBQ sauce, and a couple of crackers demolished by hand to hold all together.

Same with my elk burger.

[58thecat]

Originally Posted by hayseed

Yep, I throw in some Worcester sauce, couple squirts of BBQ sauce, and a couple of crackers demolished by hand to hold all together.

Same with my elk burger.

now your talking!

I am gonna take out some burger if I keep reading this thread...

[JBE]

Originally Posted by 58thecat

now your talking!

I am gonna take out some burger if I keep reading this thread...

I do pretty much the same but I did do burgers,1/2 moose and 1/2 beef,mixed the same and cooked in the smoker. It was very very good

[Dick284]

When you go do ur wild game processing and sausage making, we are going to pre make some burgers using 25% regular ground beef or similar trim, and this:

https://www.halfordsmailorder.com/be...k-bsspicf3622l

[Dick284]

When we get around to doing our wild game processing and sausage making, we are going to pre make some burgers using 25% regular ground beef or similar trim, and this:

https://www.halfordsmailorder.com/be...k-bsspicf3622l

[Jamie Black R/T]

Originally Posted by Curly Bill

I think anyone that says they cook their game burger without some kind of fat is lying to you or has no taste buds IMHO. It’s the fat when cooking that helps sear the meat and give it that caramel’d look. Sear/caramelization = flavour.

and I think anyone who adds pork to wild burger should be charged with wasting edible meat

[338Bluff]

Do not cook it past medium when frying or barbecuing patties.

Some folks figure they need to cook the cooties out of moose, elk and deer.

Add a few breadcrumbs and egg to hold it together.

My 2 cents