I ground and freeze 100% elk trimmings with no obvious fat. This makes for a burger that is hard to grill the conventional way. So, make your patties, season with your choice and wrap each one in tinfoil. After a few minutes on the grill, open one up to see how they are cooking. When they are nearly done, take them out of the foil and lay on the grill to finish and brown up. By then you can flip them once to brown. The burgers will be moist and a big hit!
I also brown about a pound of burger in a skillet, drain off the water and add my spaghetti sauce and bring things together that way. If the sauce is a little "sharp", add a tablespoon of raw sugar and blend it in. Sweetens it up and gets rave reviews.
Good luck.
Last edited by bigwhoop; 07/02/14.
