Home Forums Hunting & Shooting Food, Cooking, and Game Preparation What to mix with ground venison?

I prefer beef/beef fat, as I don't want to have to cook the life out of a burger because of a need to bring it to pork temps. The point from a packer brisket is a great way to add fat to a batch of venison burger. Separate the point, trim off the hard fat/gristle, and then grind it with venison at about 5:1 ratio. Then smoke up the brisket flat.

Jeff

I use bacon for the fat too: 10% by weight or a bit more.

What I have found to help keep the burger together is to grind it once with whatever plate you wish, and to double grind it with the finest plate you have.

I like mine to come out almost as a paste. For whatever reason, I have found it holds together better.

I don't think it helps to hold the meat together at all, but I do also add a bit of season salt, cheese and sometimes even Jalapeños into the grind.

I mix enough 80/20 beef to get the fat where I want it. One third beef is close.

This is my wife's absolute favorite burger.

That is my wife's preference as well. She buys 80/20 or 85/15 ground beef in bulk when it goes on sale and mixes it 50/50 with the venison.

Yep, whatever you use, this is the best way to do it !

The only thing I want in my ground venison is ground venison. Anything else is blasphemy and a shooting offense. I don't understand why anyone would waste venison by adding pork, beef, or anything else to it. If I didn't like venison as God delivered it, I wouldn't shoot it.

Tom

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Plain ground venison taste bad to me if you make burgers out of it plus it falls apart plain deer is fine if you making chili or tacos.

Thats pretty good, best burgers I’ve made are 50/50 with sotore bought groud beef.

If you are watching your cholesterol, oatmeal mixed into the 100% venison will help hold it together too.

You can also pre make the patties, freeze them, and put them stright on the grill frozen. Helps them to hold together a little better.

Ten percent bacon bits and ends or 20 percent 80/20 burger. If intended only for burger patties you can add your seasoning salt of choice, cheese, and chile peppers.

I don't mix anything with my grind, elk, deer, or pronghorn. Wild game meat is the healthiest a person can eat. Why ruin it? Adding anything to it is like mixing great tasting whiskey and Coke.

If you only flip you burgers once when on the grill, they won' fall apart

Bacon ends for elk or deer burger.

Ends and pieces bacon. I’ve used brisket before too.....back when brisket was cheap anyway.

I usually add 5% clean white beef fat. My grocery butcher provides for free, coarse ground.

Bacon ends and pieces ground into the deer meat. I do about 20% bacon to deer and for ever 2 pounds i use dry onion soup mix powder packet. Makes a great grilled buirger and a fine hamber steak with gravy. Also have mixed ranch powder with the bacon deer mix. It’s pretty dang good.

This is what I do as well.

I must check this out..

I am in the don’t mix anything with my venison crowd. It works fine for everything except actual burgers, and then I add an egg to the meat to get it to stick together. Unless we are talking sausage, then I add one pound of organic pig fat per four pounds of venison.

Fat cap from a trimmed top block or any other beef fat. Grind mixture twice, wrap.