DEhunter's latest activity
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Was shopping today and found these bad boys. Gonna give them a go on Saturday. -
One way to avoid the messy cast iron in the kitchen.
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No pictures, but this thread had me thinking of burgers all day. Pellet grill at 400° let it come to temperature. Opened “sear grate”...
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EB Fungi umami seasoning, pickapeppa, black pepper, onion, garlic and season salt, is the current favorite with whatever ground beef...
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Whatever you did, I hope they looked like this...goat burgers, 80/20 grind, 1/4# smashburgers, salt and pepper only
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Man my burgers seem bland compared to some on here. 100% wild game, no pork or beef added. Mix burger with salt, pepper, garlic...
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I like an 80/20. Mix salt, pepper, garlic powder and olive oil in advance. Roll into balls, 1/4-1/3 lb ea. I like to use my stove’s...
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Heat up the Blackstone (Med to High). Mix some Meat Church “Holy Cow” with the burger. Form palm sized burger balls. Melt real butter...
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I don't care what kind of ungulate meat. 80/20 or even 75/25 meat to fat. Freshly ground then cooked smash burger style with onions and...
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take 80/20 grind doesn't matter the ungulate or bovine shape into a minimum 1/3 lb discs with your hands season with salt, garlic...
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DEhunter replied to the thread Best burger recipe.Quick venison burgers on a gas grill: Thaw 1lb frozen burger 24-48 hours ahead of time in fridge. Remove from packaging and wrap in...
