Originally Posted by 1minute
Can't think of any reason to add fat unless ones goal is to alter flavor.

Quote
the only need for fat is to make a burger hold together

Fats have little if any binding qualities. Fats are, however, the source of flavor. Chemically remove fat from meat and no one can identify its source.

Proteins bind things together. Do some surgery sometime on a fat critter and see how much success one has when attempting to suture layers of fat.


I add to some burger primarily for burgers. I've never done surgery on a burger but I've cooked many that are straight elk as well as mixed. The straight elk is crumbly and can be a bit dry. With some fat it holds together better and is juicier. Much of the fat cooks out. Without any fat you will have better luck if you add some binding material like an egg and/or bread crumbs. I've taken to adding bacon ends or just bacon in a pinch as it does give a great flavor. This is only my family's opinion and I only make about 100-120 lbs of elk burger per year--the rest we use for roasts and a few steaks.