I add no fat to my deer and elk burger. The whole point of venison, for me, is meat that is lean and clean. Toxins concentrate in fat. About the last thing I want is to add that to my wonderful, organic, completely free-range meat!
To each their own, but elk burger is wonderful stuff with no fat added, IMHO.
+2 (or is that 3 or 4?)
I grind my own. No fat added or wanted. If I want it to "hang together" a little better, a bit of raw egg mixed in works well. Can add some hard bread crumbs as well.
