Best Burger Mix

[meathunter]

Might try out a new mix for burger this year. For the past few years, I've used about a 3 to 1 mix of either 3 parts deer, elk, or moose to 1 part 80/20 (fatty regular hamburger) to the new burger.

I first medium grind the lean, tougher trimmed cuts of the animal, then mix the regular burger and grind that again. Vacuum freezer wrap and it keeps well.

Heard of others using a pork roast or just using cow fat from a butcher to add.

Any ideas? comments?

[Umpqua Hunter]

I actually have never had fat added to my venison burger. We love it that way.

[BKC]

I use the least expensive beef to mix into my elk/venison and go 1 to 1 ratio. On some of your burger try a little bacon with it ( makes great bacon burgers).

[meathunter]

I like the bacon idea, going to try that one. thx and have tried the grind without adding any other fat, it just seemed dry and didn't hold together well for burgers on the grill for a low fat, healthier burger I would like to add the least amount, I've heard of someone using olive oil

[Wild Country]

I actually have never had fat added to my venison burger. We love it that way.

What Umpqua, said Best burger is with no suet added IMO. I have never shot a mule deer but blacktail deer tastes much better to me than whitetail but I still don't add anything to my whitetail either.

[Old Hunter]

The reason elk/deer meat is so healthy for us is the low fat content. One of the absolute worse things we can eat is beef fat.

I never understood adding something bad for us to something that's so good for us.

[BobT]

What Umpqua, said Best burger is with no suet added IMO. I have never shot a mule deer but blacktail deer tastes much better to me than whitetail but I still don't add anything to my whitetail either.

Me too, I seldom add anything. If I'm making breakfast sausage I'll sometimes add a little fat just before cooking, usually just butter though.

Bob

[ChadH]

I actually have never had fat added to my venison burger. We love it that way.

Yep, me either. I don't add a thing, just ground deer, elk antelope whatever. Tastes fine to my family.

[Joe Hulburt]

I used to always add a little beef fat but a few years back switched to nothing added and grind twice with the course plate. Leaving the grind course allows for easy burger forming and BBQing.

They taste great no matter the critter!

[birdhunter]

My wife and I mix our elk and deer meat with beef trimmings (beef fat). We mix it as a 5 to 1 ratio. We love it. Our antelope we mix with bacon ends and pieces and turn it all into sausage. We keep the steaks and the rest goes to sausage. We have tried many mixing ratios and found that the 5:1 ratio is about the best regarding how lean the burgers are and being able to stick together when being cooked.