Deer burger meat should have a ratio of 80 percent lean to 20 percent hog fat, and this is the ratio I recommend using for ground venison.
How to make the best burgers on the stovetop?
- Do not mix the ground beef
- Instead, divide it into four equal-sized mounds, each weighing approximately a quarter of a pound
- Shape each patty into rounds using gentle pressure
- Leave the patty on the plate as you form the sides of the patty into a circular
- It is OK for the margins to be uneven.
- Each patty should have a thickness of half an inch and a width of around four inches.
- Sprinkle a generous amount of salt and pepper on both sides
How to cook the best burger ever?
- The ground beef should be placed in a large mixing basin, and the additional ingredients should be sprinkled on top
- To evenly distribute the seasonings throughout the meat, fold it over several times.
- Your meat should be placed in the middle of a big dish or serving tray that has been lined with parchment paper.
How long does it take to grill the perfect hamburger?
- 6 minutes, or 130 to 135 degrees, for medium-rare (warm and crimson in the middle)
- 7 to 8 minutes, or 140 to 145 degrees Fahrenheit, for medium (warm, pink center)
- 9 minutes, or 150 to 155 degrees, for medium-well (middle should be heated and slightly pink)
- You did a good job (it was brown all the way through): 10 minutes,or 160 to 165°