Two ways I have done it worked well. Sometimes we buy bacon trimmings from the butcher shop and add about 10% to the ground venison. This add flavor and since the bacon is cured it keeps better. Same thing using beef sirloin trimmings, better flavor than the tallowy brisket fat. Only the beef doesn't keep as long.
But mostly I grind as needed and just use olive oil and Worcester sauce after working the patties. Great if you sear them fast usually add Montreal,garlic or other spices too.
A ground patty wrapped in bacon as a faux fillet is good too.
"When you disarm the people, you commence to offend them and show that you distrust them either through cowardice or lack of confidence, and both of these opinions generate hatred." Niccolo Machiavelli
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