The PERFECT Burger

**Ketchn** · 06-06-2021, 07:49 AM

I am pretty sure positive this older buck had no clue the day he went down , how much he was going to entertain us for the rest of the year .

We did our own preparation from the minute he hit the dirt to the last bite of the burger .
15 to 20 per cent fatty bacon double ground when mixed with the venison to ensure a real nice mix and good burger quality ground meat .

next stop , quart freezer bags full to the top and then sealed with zero air in them about 3/4
of an inch thick and stacked into the freezer .

( cut when still frozen into 4 squares )
when ready to cook ,season to taste and hit a medium heat small cast iron skillet with them until medium well done and then slip on a slice of pepper jack and a few crumbs of sharp just for grins .

have your sauteed mushrooms ,jalapenos and white onions ready for assembly along with some slightly toasted buns .

a few think slices of roma tomato and a some baby spinach leaves and maybe just a tad of real thin avocado and proceed to stack said ingredients .

mayo / mustard / ketchup / ranch / red hot sauce / etc etc etc is optional

it is quite possible you will never eat a better burger prepped and served up this way ....just saying

KABOOM is the word yawl and it aint no fooling around

p.s. cant eat horns , just saying

**DockShootinJack** · 06-06-2021, 08:47 AM

That is just wrong. Making a man's stomach growl 2 hours before lunch time. Looks awesome

**Ketchn** · 06-07-2021, 07:28 AM

Originally Posted by DockShootinJack

That is just wrong. Making a man's stomach growl 2 hours before lunch time. Looks awesome

hard to describe in words for sure , there is not really a great word for what occurred

**Micanopy** · 06-07-2021, 11:17 AM

I added fat to my venison and ran through grinder multiple times . Family called them Gut Grenades as they never moved once they got inside. Tender does too. Didn’t think to try bacon.

**DockShootinJack** · 06-07-2021, 11:25 AM

Definitely had me at the word bacon

**Ketchn** · 06-08-2021, 05:44 AM

Originally Posted by Micanopy

I added fat to my venison and ran through grinder multiple times . Family called them Gut Grenades as they never moved once they got inside. Tender does too. Didn’t think to try bacon.

the fat percentage is key to a good grind ,and a well incorporated mix , most folks keep it at around 10% or less , around twice that makes a huge difference

the bacon just gives it a more shall we say semi domesticated tone with a touch of smoke and such

**Redge** · 06-08-2021, 07:25 AM

Looks excellent!
I guess you lost my phone number?!
Not saying I would drive that far for a burger, however burger, company, and a cold beverage and I just might!
We normally add 25-30% ground pork shoulder.

**DockShootinJack** · 06-08-2021, 07:36 AM

Originally Posted by Redge

Looks excellent!
I guess you lost my phone number?!
Not saying I would drive that far for a burger, however burger, company, and a cold beverage and I just might!
We normally add 25-30% ground pork shoulder.

If I drove down for the burger. I would definitely try to talk him into some fishing lessons

**Ketchn** · 06-09-2021, 06:35 AM

Originally Posted by Redge

Looks excellent!
I guess you lost my phone number?!
Not saying I would drive that far for a burger, however burger, company, and a cold beverage and I just might!
We normally add 25-30% ground pork shoulder.

i might be giving up cold beer

seems my waist line needs a break from growing

**BuckeyeCrappie** · 06-09-2021, 07:10 AM

You my friend are a culinary artist and have the ability to make me hungry before I have finished my first cup of coffee.

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