Venison burger suggestions? Have alot of venison at the moment.

15-20% fat, salt, pepper, garlic.

>>7299884

Thanks, think I'll go for 20%. Not sure about the garlic.

How much do you use?

>>7299877
>What ratio of meat to fat should i use?
Grilling over a flame? Go ahead and use 70/30, like a nice chuck burger. the smoke from drippings add flavor.
If you're griddling, I wouldn't want to deal with that fat that is rendered, so I'd get it back to 85/15.

Season how you like of course. I'd add marjoram or summer savory to the loads of garlic.

>>7299891

Usually use marjoram myself when cooking with garlic. Will go for that.

I'll just be using the grill in my oven to cook so will try and keep the fat ratio lower.

>>7299887
Not a ton of garlic, I usually just mince up one good sized clove for every pound of meat or so and mix it in then salt and pepper the outside after I form the patties.

Just a word to the wise: Use both parts of a bun when making hamburgers. One for the top and one for the bottom. For years I only used the top bun and my fingers and hands would get pretty greasy and messy. One day it hit me that I could avoid the inconvenience by adding a bottom bun.

#LifeHacks

OK, garlic it is. Will add some marjoram along with salt and pepper.

Using 20% fat.

Also using two parts of the bun. One for the top and one for the bottom.

Thanks cu/ck/s!