Okie dokie... I bought a grinder.  As it applies to vension, what do you bind your newly ground burger with?   Also, how much per pound?

Tks!

I mix about 10-15% beef briskit in mine.

doug77

25% or so bacon works well but everyone has their own taste preference.  I grind mine plain but I never make burgers out of venison and I like the lean meat in my chili and tacos.

When I have the locker do it, I have them use either one third beef tallow or one third pork. For burgers, I prefer the tallow.  You can also just grind your venison and mix 50-50 with hamburger. If you use hamburger, don't get the high priced, lean kind. You need the higher fat stuff to help bind the low fat venison.

My son likes his venison with no binder, but he uses it as loose meat (tacos, spaghetti, maidrites, etc.) rather than patties.

1# beef suet to 10# of venison.  It is a little sweeter than pork, and it can be cooked to medium rare with no concern of under cooking as there is with pork.

Beef kidney fat for me as well. Couldnt tell you a ratio, but lets just say about 3-4 two-hand fulls per 25-30# grind.

Mix it?  :confused:  

Man I shoot deer to eat because they are free of hormones, antibiotics and fast growth feeding practices along with LOW FAT AND COLESTORAL!  The last thing I want to do is put that stuff back in it.

I can't cook up a hamburger, but I will survive.  :D  

I do put a little bacon in my summer sausage.  Just have to have a little to hold it together and keep some moisture in it for smoking.

20% ground pork for me
makes em nice and juicy on the bbq

About 5 years back, when I had a professional meat cutter process my deer, what I remember about the processed burger patties was (yes, after it was cooked) that it seemed to stick to the top of my mouth.  I can only assume it was the beef suet (now that I see the name...tks GRAPES).

In short, I didn't care for the "sticking to the top of the mouth" feeling.

I use to mix my venison but, now when I'm
making burgers I just mix in a egg it holds the meat together just fine.

10 to 15% pork shoulder.

QuoteOriginally posted by Pops:
I use to mix my venison but, now when I'm
making burgers I just mix in a egg it holds the meat together just fine.

Works for me too. I don't pollute my venison with beef or pork fat at all.

Here's my recipe;

1½lb ground venison
1 large white onion, finely chopped
1 tbsp Dales sauce
salt & pepper
15 jalapeno slices (pickled) finely chopped
2 cloves minced, fresh garlic
1 tbsp Weber cajun seasoning
1 large whole egg + 1 yolk
1 tbsp plain flour

Mix it all together & refrigerate until cold, grab a big handfull & slap it into a patty shape, cook over a low heat on a flat griddle until nicely done.

Best burger you'll ever eat! It works with ground antelope or elk too   :D

I also grind my venison with 25% pork butt or shoulder.My wife likes this mix but I prefer bacon for burgers, about 10% works for me...Bobby

I do the same as Robert 25-30% pork shoulder and it is good!

Thank you all.

I don't really want to put anything in there, but I do think I'll try just the egg first, and see how that works.  And then, in the next deer... I'll try Rob's recipe.

I don't use any additives in my venison burger, and have had no problem with it falling apart. Don't over work it, and only turn it once when cooking, and you should have no problem. I agree with Rob- why pollute your fine venison with unhealthful fat?

1 can of SPAM (ground,  or chopped fine)  mixed with 2-3 lbs lean venison  Don't knock it till you try it.

For sausage, I add 25% pork shoulder in with the grind.  For burgers, after the meat is defrosted, I add in homemade BBQ sauce and sliced scallions.  The sauce adds the moistrure needed to keep the meat from drying out.

Man Rob that sounds good.  We never put beef or pork in and use a good bit of the meat as loose meat for spaghetti, tacos, and the like.  Its actually very good on pizza as well.  when we used them for burger patties we just mixed egg in and it was awesome.  I grew up eating venison and elk like that.

QuoteOriginally posted by Bobby Urban:
25% or so bacon works well but everyone has their own taste preference.  I grind mine plain but I never make burgers out of venison and I like the lean meat in my chili and tacos.

2nd! I also grind about 20-25% bacon in my beef burgers!

A sweet way to make them is grinding, blending with some herbs, squash them in a hot pan about 1/2 lb each. Make them thin, about 1/3 inch or less. Then get a fistful of very thin sliced sweet onions and press it in the meat while frying!

When you flip the burger, the onions in contact with the pan are caramelized, while those close to the center of the burger are just steamed!

Tastes amazing!