Comments on: Onion and Pepper Stacked Sheep Burgers https://nevadafoodies.com/onion-and-pepper-stacked-sheep-burgers/ Easy, flavorful wild game recipes Mon, 19 Dec 2022 19:00:21 +0000 hourly 1 https://wordpress.org/?v=6.9.1 By: Kristy Crabtree https://nevadafoodies.com/onion-and-pepper-stacked-sheep-burgers/#comment-12104 Mon, 19 Dec 2022 19:00:21 +0000 https://nevadafoodies.com/?p=9330#comment-12104 In reply to Clif VanEpps.

Cliff – congrats on your harvest. I usually call our local butcher and request a few pounds of fat cut direct from Prime Beef (porterhouse, prime rib..etc). Then I grind the fat separately and then grind the fat with the meat using a ratio of 20/80 (20% fat and 80% meat). This ratio keeps the patties together and also keeps the meat moist. Hope this helps and a HUGE CONGRATS

]]> By: Clif VanEpps https://nevadafoodies.com/onion-and-pepper-stacked-sheep-burgers/#comment-12102 Sat, 17 Dec 2022 07:52:48 +0000 https://nevadafoodies.com/?p=9330#comment-12102 I was lucky enough to harvest a bighorn sheep this week i was wondering what I should I use to grind my meat to make burgers . Thank you Clif

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