Burger fat sticks to roof of mouth

[Marble]

I put wagyu beef fat in my burger. I get it from a local butcher shop. I'm not exactly sure what the physical difference is, but it melts pretty easily, puts a good crisp on a burger, and has a flavor that is remarkable. I pay between $2-3 per pound for it and add about 10%. It's been so long since I used pork or other beef fat. Even then, I never had a build up of any kind.

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[roadrunner]

Would the beef fat you bought be from grain fed animals?

I find grain fed animals taste like crap. Feed them shit, you get shit.
Especially so with lamb.

That's because whoever finished them out didn't know how.

 

[Harvey_NW]

I agree that it was probably the beef fat. I know from messing with rendering tallow and lard that the flavor and renderability of beef fat can vary widely, and pork fat in general tends to render way faster and easier.

The best batch of burger I've made myself was 90/10 lean game meat/pork fat trimmings purchased from the local grocery store, ran through the grinder 1x with the fine plate on. Just sticky enough to make perfectly pressed burgers, great flavor, slightly chunky but palatable texture for burger dishes in the cast iron.

Worst batch was 75/25 lean game meat/pork fat trimmings from a buddies self butchered 4H pig, ran through the grinder traditional method of 2x, course then fine. WAY too much fat, sticks to everything and annoyingly difficult to press burgers out, extremely greasy and has to be drained, ground into a less than favorable texture of almost mush when cooked for burritos or similar dishes.

Going forward I may try to source some quality wagyu beef fat, otherwise it will be 10% pork trimmings.

If you're into canning, that might be a way to salvage that burger. Hot packed in some broth usually turns out pretty good and may dilute the fat content enough to not coat the mouth (I despise that texture..), or make a big batch of meat sauce or chili. Best of luck.

 

[butcherboy]

Pretty common when too much fat is added. You can also tell by how the fat looks before mixing it in. I strictly used kidney fat for many years. Cut into chunks then coarse grind right into a box lined with a clear garbage bag. Store in the freezer until needed. I could weigh it out easily when adding to WG and it mixes really well. I don’t use beef fat for my personal stuff. Bacon ends and pieces for me.

 

[atmat]

As others said, not totally uncommon with beef fat. Wide variety on renderability

I tend to use small amount of pork fat instead. If you can’t locate trimmings, Costco has raw pork belly cheap and can be ground in instead.

 

[fisherman983]

I always goto my local winco, and have then save me the premium ribeye/new York fat.

I think my batch this year was around 75/25% ish. I prefer a little more fat. Probably should have went 20% though

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[Robobiss]

I stopped adding fat years ago. The “ground meat” meals aside from burgers (like tacos, pasta with meat sauce, lasagna, shepherds pie, chili, etc) are way better with super lean meat that breaks up easily into little pieces and isn’t chunky like fatty meat is. The tacos and chili are less likely to make you crap yourself with no grease to speak of also. Win/win.

If we want cheeseburgers we buy beef, or beat an egg, some butter, and some breadcrumbs into a pound of straight ground wild game. It works “alright” as far as getting them to hold together.

I’ve just found that we rarely are eating cheeseburgers compared to how much we are making the other meals and the finished product with straight game meat is better. Plus, why take a “pure” product (venison, elk, moose) and mix it with some likely store bought crap?

 

[Pacific_Fork]

Not judging, but why add fat at all?

Never have, don’t plan to.

View attachment 865345

Grind twice.

Makes decent burgers that hold together well.

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Fat is good for you, eating just straight lean game without fat or nose to tail everything leads to nutrient imbalances.

 

[Pharmseller]

Fat is good for you, eating just straight lean game without fat or nose to tail everything leads to nutrient imbalances.

Not a worry.




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[atmat]

Fat is good for you, eating just straight lean game without fat or nose to tail everything leads to nutrient imbalances.

I’m not @Pharmseller, but I doubt he’s getting 100% of his diet from lean game lol

 

[Pacific_Fork]

I’m not @Pharmseller, but I doubt he’s getting 100% of his diet from lean game lol

I doubt so to.

I just think it’s odd people don’t add it to venison from a flavor and nutrition standpoint. Some people still believe fat makes them fat.

 

[roadrunner]

I doubt so to.

I just think it’s odd people don’t add it to venison from a flavor and nutrition standpoint. Some people still believe fat makes them fat.

You would never know this contains approx 18% fat.

You can't make a smashburger the same with straight lean ground and have it stay together or even taste good. You'd loose too much moisture in the process.

 

[Titan_Bow]

I grind in good quality pork belly from a local source, and never had an issue. I try and keep it about a 10% ratio or so. I’ve had that same coating-your-mouth feel in the past when not removing all the fat from the venison, and once when grinding in beef trimmings, but I’ve never had that with pig fat


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[bergie]

Not judging, but why add fat at all?

Never have, don’t plan to.

View attachment 865345

Grind twice.

Makes decent burgers that hold together well.

View attachment 865346







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All my deer/elk/antelope burger gets no fat mixed in. Gotta cook the burgers differently than a beef patty to reduce the risk of crumbling but once you get the hang of it its pretty simple. Sausage recipes have to have fat mixed in though, in my opinion.

 

[Pharmseller]

All my deer/elk/antelope burger gets no fat mixed in. Gotta cook the burgers differently than a beef patty to reduce the risk of crumbling but once you get the hang of it its pretty simple. Sausage recipes have to have fat mixed in though, in my opinion.

Yep. I cook mine on a griddle, not a grill, so I don’t have issues with crumbling.





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