Boigas

[Blue_Runner]

At Blue Runner's house, we take our burgers very seriously. That is why I buy 93% lean meat. I realized a long time ago that buying anything less just creates more of a mess in your grill and you end up with alot less cooked meat - and it tastes better in my opinion.

Out of one package of 93% lean a lil over a pound of meat I can pat out 6 or 7 patties - most of the time 7, it all depends. Then I like to marinate in some worscester sauce and of course Mckormics steak seasoning after they are patted for about 15 minutes or so.

Then once on the grill cook on high. As one side gets done, I have the cheeze ready on stand by. Before I apply the cheeze, on each piece I fold down all 4 corners so that the cheeze will sit right on top of the burger without overlapping onto the grill top.

Some cheeze still inevitibly makes its way onto the grill top as it melts but not near as much as not folding down those corners!

The finished product:

Makin myself hawngry! ;D

Have you seen the guy on TV who grinds his own hamburger out of fliet mignon scraps.

He can cook em rare and says they are better than sex.

[Kajun]

mmmm very nice! :P

[Blue_Runner]

Have you seen the guy on TV who grinds his own hamburger out of fliet mignon scraps.

He can cook em rare and says they are better than sex.

Oh shoot man that sounds GOOOOOOOOOD!

But I didn't know there was such a thing as "fillet mignon "scraps." ;D

Don't forget to fold those corners on yer cheeze fellas ;D

[tsubaki]

93% LEAN ?? DANG THAT TOO CLOSE TO DEER MEAT.
Stinky needs to look at this!!
Looks Great Blue, gonna try it with ground deer. ;) ;)

[Blue_Runner]

Take pics ;D

[tsubaki]

Wife wanted some ground (deer) meat to make spagetti.
Last year the only butcher in the county that processed deer just stopped and me with a cooler full of meat had only one choice. I cut it up into quart sized bags, segrigated it for stew,to be cubed or to be ground.
Bought a cuber, had a grinder.


Figured do enough to make the mess worth while and try boigas. Burger press ;D



True to male style, I ain't following instructions.
Marinated with terriki sauce and seasoned with this.


Letting sit till this afternoon to cook, hope it turns out.
Oh spagetti for supper (or backup plan *;D).

[tsubaki]

And some citris wood just to stink it up a little.

And some 1/4 inch thich pieces of chedder.

Let ya'll know in a few minutes ;D

[tsubaki]

Almost forgot cooked on a sheet on tin foil to not be as dry.
Wife is always apprehensive about me cooking and especially wild game.
She took her two with steak sauce and no buns.
I tried the same but was better with ketchup.
Her response was “no bad” (she ate both of hers, I think it was a little better than “not bad”). ;D
Oh now as I post she said "very good"! ;)

[willy]

Next time you make up the burgers from ground venison, take some time and chop up fine some Chirrizo,(Portugese or Spanish sausage) not a lot, and mix in good along with a little bit of good paprika and cook them up on a portugese roll instead of a hamberger roll.
If you give it to your wife watch for the tell tales, nostrils flaring, eyes rolling back, toes curling, it means you done good ;D