Same here, the only need for fat is to make a burger hold together and we use 1 egg mixed in OR mix a bit of beef burger in with the elk. Most of our ground is used for other stuff and don't want/need the fat.
If you are grilling your elk burgers,only flip them once and they will stay together without added fat.
I am fighting high cholesterol and can't take statins. That is the big reason I don't add fat. Plus, I like the taste of elk. I figure adding fat to good elk meat is like adding ice or water to good bourbon
Adding beef or pork trimmings does not give you that waxy feeling in your moth when eating the burger, like adding straight beef or pork suet does
