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Suggest a better descriptionI usually add some Progresso bread crumbs "Garlic and Herb" along with some seasoning ( salt, pepper and garlic). I have also added an egg to the mixture to help hold it together because the meat is so lean. One egg for a pound of meat makes it a little too wet. An egg for 2 pounds of meat usually works better. The egg with the bread crumbs is basically a binder to hold it together and give flavor. Remember, deer burgers cook faster than regular beef. Try to not over cook. You can poke the meat and see when it is getting firm. At least thats what she said!
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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