aister Posted December 2, 2014 Report Share Posted December 2, 2014 I had a go at making my first burgers today on my day off. I had scraps of pork and pork fat from our pig that was butchered at the end of last week, I also had 6 greylags hanging from Saturday morning. I minced all the pork then all 12 goose breasts then ran it through the mincer again to give it a good mix. I then added a juniper burger mix to make it, 50% pork, 40% goose and 10% burger mix. I took out enough for 9 burgers for tea tonight and bagged the rest up and put it in the freezer. Before cooking tonight I added some fried onion to the burger mix then we had them for tea tonight................................total success, wife and kids loved them, 5 clean plates Quote Link to comment Share on other sites More sharing options...
flynny Posted December 2, 2014 Report Share Posted December 2, 2014 Mmmmmmmmmm they look bang on mate, Atb Flynny Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted December 2, 2014 Report Share Posted December 2, 2014 They look great well done. Quote Link to comment Share on other sites More sharing options...
la bala Posted December 2, 2014 Report Share Posted December 2, 2014 A couple of them would go down quite nice right now. Quote Link to comment Share on other sites More sharing options...
loriusgarrulus Posted December 3, 2014 Report Share Posted December 3, 2014 Very tasty looking. Quote Link to comment Share on other sites More sharing options...
ratbuster Posted December 3, 2014 Report Share Posted December 3, 2014 Looks rather Tasty, yummy Quote Link to comment Share on other sites More sharing options...
foxy bingo Posted December 8, 2014 Report Share Posted December 8, 2014 looks good mate Quote Link to comment Share on other sites More sharing options...
Penelope Posted December 16, 2014 Report Share Posted December 16, 2014 (edited) I had my first attempt at burger and sausage making this weekend just gone. Goose (Canada,Greylag,Pinkfoot), Duck (Mallard,Wigeon,Teal,Gadwall,Tufty), Pigeon, Rabbit, Pheasant, Partridge (French), Venison (Fallow,Roe), Pork back fat and pork belly mince mix Sweated onion and garlic and game burger seasoning for the burgers. 40 1/4lb burgers Venison & game sausage seasoning, cider and yeast less rusk for the snorkers. 48 sausages of varying sizes. 3 x 10lb mixes, one for burgers, one for sausages and the other 10lb of game mixer is in the freezer bagged in 1lb lots for another go. Also had 2 1/2lb of mixed goose breast mince for chilli, spag bol and the like. Both taste great. Edited December 16, 2014 by Penelope Quote Link to comment Share on other sites More sharing options...
ollie Posted December 16, 2014 Report Share Posted December 16, 2014 Good effort. That is a lot of meat to process, must have taken you all day. I have done bunny & venison burgers in the past, but I find it a pain removing all the sinew from the rabbit etc. Quote Link to comment Share on other sites More sharing options...
Penelope Posted December 16, 2014 Report Share Posted December 16, 2014 (edited) Yes, took the GF and I all day Sunday. Good effort. That is a lot of meat to process, must have taken you all day. I have done bunny & venison burgers in the past, but I find it a pain removing all the sinew from the rabbit etc. Edited December 16, 2014 by Penelope Quote Link to comment Share on other sites More sharing options...
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