Grinding pronghorn bergerContributors to this thread:
Old Reb 20-Sep-20
Old Reb 27-Sep-20
From: Old Reb
I have quite a bit of pronghorn meat to grind into burger. Does anyone have a recommendation on what a good mix ratio of pronghorn meat to pork or other fatty meat would be? I want the burger to pack together well and to remain moist when cooked. Thanks in advance.
I always do a third pork to two third game
I grind with no additional meat or fat; the burgers hold together fine when cooked with olive or avocado oil on well seasoned cast iron.
I grind burger with no fat. They hold Together fine.
Nothing like a bacon and cheddar antelope berger
If you want it to hold it together use breadcrumbs and an egg when making them.
I'm with Seth I spend too much time and money getting my quality wild game to taint it with anything else ! I do agree that bacon and cheddar to garnish is acceptable lol This reminds me that I only have 3 pronghorn roasts left and no way of replenishing this year :(
Olive oil...DONT OVER COOK!!!!
“Bergers” are buttons on bows and name brand bullets for guns.
“Burgers” are food.
There is a difference.
From: Old Reb
Thanks everyone for your suggestions on different ways to make ground pronghorn meat. I am going to try each suggestion and find which I like best. I'm sure there will be more than one. Buffalo1 thanks for spell checking my post title and for the definition of each word. I hope you give me credit for spelling burger correctly in the post. :>) Lol.
I grind mine straight but when I do a beef brisket, I keep some of the fat I trim off the brisket and grind it up. Then I vacuum bag and freeze this ground fat in 5 or 6 oz. packages. Occasionally, I'll mix this fat with 2 lbs. of ground venison of any kind for some really special burgers on the grill. Super juicy and delish!
I'm in the grind wild alone camp,,,I like tasting meat as it's supposed to be but then I also only make "sausage" from pig (feral or otherwise) cause to me,,most sausage is pig,,
now summer sausage is different,,, that's wild game and a bit of beef fat from trimmings as midwest mentioned,,,,
Hickory smoked bacon from the Wallymartin. Been doing that for a long time. I like the smell as it cooks and it adds just enough grease to help keep the burger from burning....plus the taste is great.
Probably as many suggestions as "What's the best bow?" I've never ground pronghorn but many deer...should be the same I imagine. I grind venison 9 parts meat, 1 part beef suet.
20% pork fat. Can't go wrong. I don't love the burgers made with bacon ends.
i mix fat about 30%.... but im not a health nut. i used to get ribeye trimmings from a local butcher but they closed due to covid - it made the best game burgers.