Moose burger.

[trigger7mm]

For those of you that grind their own moose burgers, how much beef fat do you add during the grinding process. Do some folks use pork trim instead of beef? Thanks for the tip.

[3blade]

4 lbs moose
1 lb ground pork (Costco)
2 onions minced
2 eggs
1 tbsp worstershire sauce
Handful of vegetable thin crackers crushed up
Seasoning salt and pepper

I run the moose through the coarse plate, then mix in the pork and run it through the fine plate. Then mix in everything else and form burgers

I used ground pork from Costco initially because I happened to have it, and never got around to switching to anything else because everyone I feed likes the results. Use the 4:1 ratio for everything but if making sausage I’ll grind the moose twice by itself and mix in the ground pork by hand, less fat-out (rendering) in the casing that way.

[silver lab]

For every 3lbs of moose or elk I add 1lb of regular ground beef.

[house21]

I’m probably going to be the only one who does it this way but I just use straight ground moose, add my seasonings a bit of mayo and then add ice cold water.

[philintheblank]

I don't really measure my ingredients, but this is what I add to the ground meat

olive oil, sometimes bear lard.
Montreal steak spice
Italian bread crumbs
1 or 2 eggs depending on size of batch.
sometimes I will Sautee chopped onions and add it in.

probably close to a 1/4" cup of oil when I am working with a 2 pound bag of ground meat.

enough bread crumbs to make it sticky
shake in a hearty amount of seasoning, whatever you like.

mix well.

that's it. Family loves it.

I haven't added domestic ground in for a while.

[1886]

Moose meat is ground as straight moose. Do the same with all the meat I grind, never add any other type of meat to it.

[stubblejumper01]

Originally Posted by 1886

Moose meat is ground as straight moose. Do the same with all the meat I grind, never add any other type of meat to it.

Same here but if I was going to add anything I would use those packages of bacon ends. Works good for sausage too

[Phil]

I always mix ground pork or pork shoulder to my ground wild meat. 1 lb pork to 3 lbs wild meat.

Phil

[huntinstuff]

Originally Posted by Phil

I always mix ground pork or pork shoulder to my ground wild meat. 1 lb pork to 3 lbs wild meat.

Phil

Yup. X2.....

[reddeerhunter]

Buy the red burger makers from Home Hardware. Unreal those things.

Mix 4lbs ground moose and 1 lb costco ground pork.

Dont add anything else to it(gets too meatloaf like if u add a bunch of extras). Mix together.

Spray oil inside the red patty makers, add meat. Take out of freezer after 2-3 hours.

Sprinkle mtl steaks spice on top and BBQ to med well.

So good.

[dustinjoels]

I add beef fat. Can get it for free from some grocery stores. We grind while we butcher and package and freeze. Maybe 100 pounds or more at a time between a few families. Don’t really measure. Probably 10-15% beef fat.

[Pioneer2]

1/3 ground pork shoulder to moose .

[ghostguy6]

I do a mixture of equal parts moose to regular ground beef. Pork can go rancid in the freezer in as little as 6 months. Beef I have never had a problem with. I prefer to season my meat as i use it, even with pre made burger patties because you never know if someone has an allergy or you might just be in the mood for something different.

[colt45]

Just did up some moose deer elk mix, with pork trim from meat packer, at about 3 to 1
Didn’t measure just approximate
Wife and son and I ground up the burger yesterday came out with approx 170 lbs burger
Will be split up between , my son and daughter and wife and I
Should be good for a while

[Big Grey Wolf]

Wife adds 1/4 ground pork when making moose/elk burger patties just before cooking.

[3blade]

Originally Posted by ghostguy6

I do a mixture of equal parts moose to regular ground beef. Pork can go rancid in the freezer in as little as 6 months. Beef I have never had a problem with. I prefer to season my meat as i use it, even with pre made burger patties because you never know if someone has an allergy or you might just be in the mood for something different.

All fat can go rancid in the freezer, but you bring up an excellent point - i do not make more than one batch at a time, so it never gets stored for very long.

Vacuum sealing also helps keep all meat products in better condition.

[FortMac]

Hoping to fill the Freezer with a 203 Bull Moose this year and will be using these recipe alot. Thanks!!

[Prairiekid]

I personally just grind straight moose. I also grind straight pork shoulder. I package separately and just mix on the day. I do it the same with deer. If I need more pork it’s easy to pick some up on sale.

[penguin]

Straight moose in our house. If needed to keep patties sticking better we add a few eggs.

[gsp hunter]

I run straight moose for my ground meat. For hamburgers I do 20% pork belly and a seasoning called “char burger” from DnR sausage


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[BIG AL]

Straight moose. Don't mix it with anything.

[Maxwell78]

most of the times its straight moose or elk. When making burgers, i will shred some cheese into the patties.

I have started adding a spicy chorizo sausage to every couple pounds of elk burger with my patties. it givess it a little more kick

[Sharpie]

ZERO- just cook it/ them right.

Add eggs and crushed up old dutch BBQ chips, diced onion, seasoning etc. Dash of westershire or soya, tobasco or siracha if you please.

[hippietrekker]

For burger meat I go 10:1 lean meat to fat (generally pork back fat) - I know it can go rancid, as with any fat, but I have honestly never had an issue. Same for deer fat, I leave it on my steaks, had them sit in the freezer for over a year with no issues. I do gift away a bunch of meat to friends and family, giving it the added fat content makes cooking easier for those unfamiliar with game meat.
I will leave some meat without adding fat for certain recipes - pork fat is generally so mild it does not alter the flavor in my opinion.
I know the question was for burger, however for sausages I go 8:2 or 7:3 depending on what I am making.

[CNP]

Straight moose, no additives.

[trigger7mm]

Originally Posted by CNP

Straight moose, no additives.

Doesn’t it burn a lot easier with some fat in it?

[Dick284]

Straight ground moose.
If I’m feeling a bit adventurous, I may add 30% ground Italian sausage meat, or 30-40% of 80/20 ground beef.

[catnthehat]

We do not mix our wild meat with fat of any kind because of my wife's cholesterol issues, straight grind for us.
Cat

[Salavee]

Originally Posted by ghostguy6

I do a mixture of equal parts moose to regular ground beef. Pork can go rancid in the freezer in as little as 6 months. Beef I have never had a problem with. I prefer to season my meat as i use it, even with pre made burger patties because you never know if someone has an allergy or you might just be in the mood for something different.

I'm with you regarding the use of Pork fat. Beef fat has a much longer Freezer life but all of it will be slightly tainted in only a few months. Having said that . I dont add any fat until a 5- 10 lb bag of frozen straight burger is ready to prepare for use , then add the fat (any type) and any additional spices etc and mix with the bag contents. Fresh as can be. This mix can be re-frozen , if necessary.

[Diesel_wiesel]

I add nothing
why ruin a perfectly great meat by adding a nasty old tough rank beef or pork to it