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NW of Lincoln, NE | I made great burgers this weekend out of some shank. It was about 1.5 pounds. I didn't even bother to trim the silverskin off, just ran it through the larger holes of the grinder twice with four strips of bacon. They were really good, but not the juicy thick burgers you may want. I pressed them on the griddle and they browned up nicely. Every been to a Freddy's? They were a lot like that.
I made quarter pound balls, put a bit of canola oil on the griddle then pressed the burgers down with a couple of spatulas. Threw some salt and pepper on top and done. Easy-peasy.
Edit: Ignore these other wags. Apparently they only eat gut-shot deer or deer that have been hung in a 60 degree garage for a month. Venison is friggin' delicious and only slightly distinguishable from good beef if it's treated right.
Edited by Beef State Ben 1/8/2019 18:05
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Venison patties
