Yeah for some odd reason I cant do dill pickles, and it's weird, I like bread and butter pickles, sweet pickles, sweet relish etc. just fine lol. But something with dill pickles i cant do, i guess its the dill. I guess a fella could do sweet relish as a substitute
Thanks for sharing
You bet, I just had them again last night.
If you don't eat bacon, another fellow on here suggested freezing butter and grating it on the big side of a box grater to mix in the meat instead of bacon. I still haven't gotten around to trying it, but I can't imagine butter making them worse. Glad you and your fiancé enjoyed them though, this is exactly the reason I couldn't keep this recipe to myself. It was a game changer for me, as the ground meat always seems to be the last thing left, and I've struggled to use it all at times.
Sorry I somehow missed this, but yeah the W sauce is great. The flavor is very concentrated. And I have since tried the pickled jalapeños when I was out of dill relish, and I can confirm the burgers were indeed delicious.
For beef burgers, you bet it is. My favorite smash burger is 2 smallish patties, with 2 pieces of american cheese of course, lots of caramelized onions, dill pickles, and a big mac style sauce. It's a sloppy mess to eat, but it's so good. These are by far the best venison burgers I've ever eaten though. No dry, crumbly patties here.
I recently did give this a try, and it definitely adds some beefiness to the meat. Looking at the color and texture of the soup mix, I believe it has some beef base in it, and probably some msg. It's definitely worth trying, but I'd advise backing off your normal amount of salt a bit.
I use elk burger but I add 10-15% fat when I grind.
I use raw bacon, and from time to time I've had this problem as well. I'm not sure why it happens some times and not others, even from the same batch of meat. I have started adding an egg to the mixture as suggested by another member on here. Getting them good and cold again before cooking seems to help as well. But, I cooked some a few nights ago that were giving me the same issue. The meat mixture just seemed wetter than normal, and I even squeezed each ball of meat out in paper towels, but they kind of sunk into the grates on the grill and didn't flip well at all. I think next time it seems really wet I'm going to put either bread crumbs or crushed crackers in to see if it will help dry it out.
This looks really good, I'm going to try it this weekend. What does the pickle relish add to the mix, and would you substitute or add jalapenos to it if you wanted that flavor?
Yes I've been adding finely diced pickled jalapeños to mine lately. The pickle relish just adds some acidity to it, and I'd never leave it out. If you don't like dill pickles, you might not like it, but I'd try it if you like pickles. I've been putting both in, and the jalapeños definitely are good.
yum
